Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters;Desarrollo de un modelo de predicción dinámico para evaluar el tiempo de almacenamiento de yogurt empleando parámetros fisicoquímicos, microbiológicos y sensoriales

CYTA - Journal of Food

Volumn 16, Issue 1, 2018, Pages 42-49

  Zhi, Nan Nan ^a,b   Zong, Kai ^b   Thakur, Kiran ^a   Qu, Jie ^a   Shi, Jun Jun ^a   Yang, Jie Lin ^c   Yao, Jian ^b   Wei, Zhao Jun ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b and Anhui Province Key Laboratory of Analysis and Detection for Food Safety   (China)

^c Shanghai Exit and Entry Inspection and Quarantine Bureau   (China)

Author keywords

Arrhenius equation; dynamic model; evaluation; shelf life; Yogurt

Indexed keywords

DIGITAL STORAGE; DYNAMIC MODELS; FORECASTING; QUALITY MANAGEMENT; SENSORY ANALYSIS;

ARRHENIUS EQUATION; DYNAMIC PREDICTION; EVALUATION; PREDICTIVE MODELING; SHELF LIFE; SHELF LIFE EVALUATION; SHELF-LIFE PREDICTION; YOGURT;

DAIRY PRODUCTS;

EID: 85026782618     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2017.1336572     Document Type: Article

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