This work was aimed to study the implication of different sensory methodologies (an analytical method by selected assessors, and two hedonic methods: Acceptability limit and Survival analysis), for determining the shelf-life of a pumpkin-orange cake. Hedonic methods were performed by two groups of consumers: group A performed acceptability test first, and then survival analysis, for the group B the order was reversed. Indeed, the survival analysis was also assessed by using a staggered design and by involving other consumers. By considering the results of both analytical method and hedonic method performed by group A, the estimated shelf-life was about 15 days, meanwhile, it ranged from 30 to 40 days, based on the results of hedonic methods...
In the context of consumers’ increasing demand for high-quality food, the development of strategies ...
Background Defining the exact shelf-life of a shelf-stable food product is still a real challenge fo...
Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThis work was carried out for a be...
This work was aimed to study the implication of different sensory methodologies (an analytical metho...
This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes,...
Despite its apparently intuitive nature, the acceptability limit is probably the most difficult para...
The main objective of this study was to introduce a survival model to contemplate two simultaneous a...
The Unclear and limited shelf-life of pastry become the problem for SMEs. The objective of the study...
The aim of this chapter is to show, through a number of case studies, practical applications of the ...
Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g ...
The secondary shelf life of croissants made by frozen dough was estimated by using the survival anal...
BACKGROUND: Accurate shelf-life dating of food products is crucial for consumers and industries. The...
The present work aimed to evaluate whether consumers’ expectations affect sensorial shelf life (SSL)...
International audienceThe objectives of the present work were to study the evolution of the sensory ...
AbstractOrange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum...
In the context of consumers’ increasing demand for high-quality food, the development of strategies ...
Background Defining the exact shelf-life of a shelf-stable food product is still a real challenge fo...
Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThis work was carried out for a be...
This work was aimed to study the implication of different sensory methodologies (an analytical metho...
This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes,...
Despite its apparently intuitive nature, the acceptability limit is probably the most difficult para...
The main objective of this study was to introduce a survival model to contemplate two simultaneous a...
The Unclear and limited shelf-life of pastry become the problem for SMEs. The objective of the study...
The aim of this chapter is to show, through a number of case studies, practical applications of the ...
Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g ...
The secondary shelf life of croissants made by frozen dough was estimated by using the survival anal...
BACKGROUND: Accurate shelf-life dating of food products is crucial for consumers and industries. The...
The present work aimed to evaluate whether consumers’ expectations affect sensorial shelf life (SSL)...
International audienceThe objectives of the present work were to study the evolution of the sensory ...
AbstractOrange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum...
In the context of consumers’ increasing demand for high-quality food, the development of strategies ...
Background Defining the exact shelf-life of a shelf-stable food product is still a real challenge fo...
Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThis work was carried out for a be...