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Sensory cut-off point obtained from survival analysis statistics

Autor
Garitta, L.; Langohr, K.; Gomez, G.; Hough, G.; Beeren, C.
Tipus d'activitat
Article en revista
Revista
Food quality and preference
Data de publicació
2015-07
Volum
43
Pàgina inicial
135
Pàgina final
140
DOI
https://doi.org/10.1016/j.foodqual.2015.02.012 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/78134 Obrir en finestra nova
URL
http://authors.elsevier.com/a/1Qlj43O579FO3J Obrir en finestra nova
Resum
In the present work we applied interval-censored survival analysis techniques to estimate sensory cut-off points based on consumer’s decision to accept or reject food products taking into account the inherent variability in sensory measurements. We compared the values obtained using this survival analysis methodology with those obtained by applying a previous regression based method. Cut-off point (COP) estimations were made for acid flavor in yogurt, strawberry flavor in a strawberry flavored...
Citació
Garitta, L., Langohr, K., Gomez, G., Hough, G., Beeren, C. Sensory cut-off point obtained from survival analysis statistics. "Food quality and preference", Juliol 2015, vol. 43, p. 135-140.
Paraules clau
Cut-off point, Interval-censored data, Quality control, Sensory, Shelf life, Survival analysis
Grup de recerca
GRBIO - Grup de Recerca en Bioestadística i Bioinformàtica

Participants

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