Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters

With the aim to develop a predictive model to quantify shelf-life of yogurt, two yogurt samples were stored at various temperatures (5–35°C) and targeted for sensory assessment and evaluated using physicochemical, microbiological and sensory analysis. An increase in acidity and reduction in three pa...

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Detalhes bibliográficos
Main Authors: Nan-Nan Zhi, Kai Zong, Kiran Thakur, Jie Qu, Jun-Jun Shi, Jie-Lin Yang, Jian Yao, Zhao-Jun Wei
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2018-01-01
Colecção:CyTA - Journal of Food
Assuntos:
Yogurt
dynamic model
Arrhenius equation
evaluation
shelf-life
Acesso em linha:http://dx.doi.org/10.1080/19476337.2017.1336572
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