Methods for food shelf life determination and prediction - Oxidation in Foods and Beverages and Antioxidant Applications - page 219

FRANKEL E N (2005), `Stability methods', in Frankel E N, Lipid oxidation, Dundee,
Scotland, The Oily Press, 165±186.
FU B and LABUZA T P (1993), `Shelf-life prediction: theory and application', Food Control,
4, 3, 125±133.
GACULA M C and KUBALA J J (1975), `Statistical models for shelf-life failure', J Food Sci,
40, 404±409.
GACULA M C and SINGH J J (1984), `Shelf life testing experiments', in Statistical Methods
in Food and Consumer Research, New York, Academic Press, 274±312.
GAMBARO A, FISZMAN S, GIM Â NEZ A, VARELA P and SALVADOR A (2004), `Consumer
acceptability compared with sensory and instrumental measures of white pan
bread: sensory shelf life estimation by survival analysis', J Food Sci, 69, 401±405.
GARITTA L, HOUGH G and S Â NCHEZ R (2004), `Sensory shelf-life of Dulce de Leche', J
Dairy Sci, 87, 1601±1607.
GIANNAKOUROU M C and TAOUKIS P S (2003), `Kinetic modelling of vitamin C loss in
frozen green vegetables under variable storage conditions', Food Chem, 83, 33±41.
GOMES-ALONSO S, SALVADOR M D and FREGAPANE (2004), `Evolution of the oxidation
process in olive oil triacylglycerol under accelerated storage conditions (40±
60ëC)', J Am Oil Chem Soc, 81, 177±184.
GROSSO N R and RESURRECCION A V A (2002), `Predicting consumer acceptance ratings of
cracker-coated and roasted peanuts from descriptive analysis and hexanal
measurements', J Food Sci, 67, 1530±1537.
GUERRA S, LAGAZIO C, MANZOCCO L, BARNAB Á M and CAPPUCCIO R (2008), `Risks and
pitfalls of sensory data analysis for shelf life prediction: data simulation applied to
the case of coffee', LWT ± Food Sci Technol, 41, 2070±2078.
GUTIERREZ F and FERNANDEZ J L (2002), `Determinant parameters and components in the
storage of virgin olive oil. Prediction of storage time beyond which the oil is no
longer of ``Extra'' quality', J Agric Food Chem, 50, 571±577.
HOUGH G, SANCHEZ R H, GARBARINI DE PABLO G, SANCHEZ R G, CALDERON-VILLAPLANA S,
GIMENEZ A M and GAMBARO A (2002), `Consumer acceptability versus trained
sensory panel scores of powdered milk shelf-life defects', J Dairy Sci, 85, 2075±
2080.
HOUGH G, LANGOHR K, GOMEZ G and CURIA A (2003) `Survival analysis applied to sensory
shelf life of foods', J Food Sci, 68, 359±362.
HOUGH G, GARITTA L and G Â MEZ G (2006), `Sensory shelf-life predictions by survival
analysis accelerated storage models', Food Qual Pref, 17, 468±473.
HOUHOULA D P and OREOPOLOU V (2004), `Predictive study for the extent of deterioration
of potato chips during storage', J Food Eng, 65, 427±432.
HUANG J and SATHIVEL S (2008), `Thermal and rheological properties and effects of
temperature on the viscosity and oxidation rate of unpurified salmon oil', J Food
Eng, 89, 105±111.
IMAI H, MAEDA T and SHIMA (2008), `Oxidation of methyl linoleate in oil-in-water micro-
and nanoemulsion systems', J Am Oil Chem Soc, 85, 809±815.
KANAVOURAS A, HERNANDEZ-MUNOZ P, COUTELIERIS F and SELKE S (2004), `Oxidation-
derivated flavor compounds as quality indicators for packaged olive oil', J Am Oil
Chem Soc, 81, 251±257.
KAYA, A, TEKIN A R and ONER D (1993), `Oxidative stability of sunflower and olive oils:
comparison between a modified active oxygen method and long term storage',
LWT ± Food Sci Technol, 26, 464±468.
KRISTENSEN D, HANSEN E, ARNDAL A, TINDERUP R A and SKIBSTED L H (2001), `Influence of