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Type: Artigo de periódico
Title: Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt
Author: Cruz, AG
Walter, EHM
Cadena, RS
Faria, JAF
Bolini, HMA
Pinheiro, HP
Sant'Ana, AS
Abstract: The feasibility of survival analysis methodology was used to determine the shelf-life of probiotic strawberry flavored yogurt supplemented with Bifidobacteirum animalis DN 173010 W was investigated. The quality parameters of probiotic yogurts were related to storage conditions which they are submitted. The consumers were shown sensitive to changes towards sensory characteristics introduced into the products. Using the survival analysis and considering 25% and 50% probability of consumer rejection, the shelf-life of the probiotic yogurt was estimated at 38 and 53 days, respectively. The findings of this research highlighted the feasibility this technique to determine the shelf-life of foods, in particular, functional foods, as probiotic yogurts. (C) 2010 Elsevier Ltd. All rights reserved.
Subject: Survival analysis
Probiotic yogurt
Bifidobacteirum animalis
Country: Holanda
Editor: Elsevier Science Bv
Citation: Food Research International. Elsevier Science Bv, v. 43, n. 5, n. 1444, n. 1448, 2010.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2010.04.028
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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