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Sensory Shelf Life Estimation of Food Products [eBook]

Guillermo Hough


Emphasizing the importance of the consumer's perception of when food has reached the end of its shelf life, "Sensory Shelf Life Estimation of Food Products" provides a tool for adequately predicting sensory shelf life (SSL). Delineating the basics of sensory analysis and how they apply to shelf life studies, the book explains how to design a shelf life estimation experiment; develops the application of survival analysis statistics to SSL prediction using acceptance/rejection data obtained from consumers; presents instructions, code and downloadable example files to be used with the freely available R-statistical package; details the cut-off point methodology as an alternative to survival analysis; covers nonlinear and survival analysis modeling of Arrhenius' equation to obtain adequate predictions of activation energies; includes an R-function to perform a nonlinear regression to better estimate activation energy; describes extensions of survival analysis statistics to other food applications.



This is an eBook available through the Library's EBSCOhost databases. You can access it here, by clicking on the "EBSCOhost - Full text online Connect to ebook". 



Ask your Librarian to assist you with downloading the eBook, or simply go to the Library's Online Research Guide to view the eBook downloading instructions.

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