METHODOLOGY FOR SENSORY SHELF‐LIFE ESTIMATION: A REVIEW

摘要: ABSTRACT When talking about shelf life of foods, in the vast majority cases we are sensory foods. The review presents an overview published research over past decades classified according to following topics: (1) cut-off point methodology (arbitrary and regression-based points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression survival analysis); (3) accelerated studies; (4) other topics further research. PRACTICAL APPLICATIONS Going through aisles food beverage sections a supermarket shows that number products whose is dependent their properties far greater than those depends microbiological and/or nutritional properties. present allows researchers practitioners count summary salient articles theme life. Articles which deal methodological design issues presented, together critical where poor has been applied.