Sensory Shelf Life Estimation of Food Products - Hough, Guillermo
266,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 1-2 Wochen
payback
133 °P sammeln
  • Gebundenes Buch

A delineation of the basics of sensory analysis and how it applies to shelf-life studies, this book includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls.…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
A delineation of the basics of sensory analysis and how it applies to shelf-life studies, this book includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
A research scientist with the Commission de Ivestigaciones Cientificas, Guillermo Hough is a renowned academic in sensory/consumer sciences. Dr. Hough conducts his research in the area of sensory science and has become an expert in the field of sensory shelf life, having published 20 refereed articles on this theme. A dynamic speaker at international conferences and symposiums, he also lead the collaborative Ibero-American project (CYTED program), which stated the basics for the estimation and modelization of sensory shelf life. His course on sensory science and shelf life has been very popular in Argentina, Chile, Colombia, Italy, Mexico, New York and Paris. His group is in close contact with local and regional food companies, performing a wide range of sensory tests and panel testing. Dr. Hough works at the Instituto Superior Experimental de Tecnologia Alimentaria in the small town of Nueve de Julio, Provincia de Buenos Aires, Argentina.