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Bayesian survival analysis modeling applied to sensory shelf life of foods

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dc.contributor Universitat de Vic. Escola Politècnica Superior
dc.contributor.author Calle, M. Luz
dc.contributor.author Hough, Guillermo
dc.contributor.author Curia, Ana
dc.contributor.author Gómez, Guadalupe
dc.date.accessioned 2014-12-03T13:57:00Z
dc.date.available 2014-12-03T13:57:00Z
dc.date.created 2006
dc.date.issued 2006
dc.identifier.citation CALLE ROSINGANA, M. Luz i altres. Bayesian survival analysis modeling applied to sensory shelf life of foods. Davis, CA. OXFORD; THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND: ELSEVIER SCI LTD, 2006. ca_ES
dc.identifier.issn 0950-3293
dc.identifier.uri http://hdl.handle.net/10854/3695
dc.description.abstract Data from sensory shelf-life studies can be analyzed using survival statistical methods. The objective of this research was to introduce Bayesian methodology to sensory shelf-life studies and discuss its advantages in relation to classical (frequentist) methods. A specific algorithm which incorporates the interval censored data from shelf-life studies is presented. Calculations were applied to whole-fat and fat-free yogurt, each tasted by 80 consumers who answered ‘‘yes’’ or ‘‘no’’ to whether they would consume samples with different storage times. The Bayesian approach was used to obtain the failure functions and the estimated shelf lives of the yogurts. Two approaches were considered: first non-informative priors were used, and then results from the fat-free yogurt were used to construct a more informative prior for the whole-fat product. For both approaches a Weibull distribution was assumed. For the non-informative priors the results were analogous to those obtained by the classical methods. When an informative prior was used to estimate the whole-fat shelf-life parameters, there was a tendency to closer credible limits in the percentile distributions. Advantages of the Bayesian approach are discussed: no need for asymptotical assumptions and the possibility of improving the precision of the results by introducing external information. ca_ES
dc.format application/pdf
dc.format.extent 6 p ca_ES
dc.language.iso eng ca_ES
dc.publisher Elsevier ca_ES
dc.rights (c) 2006 Elsevier. Published article is available at: http://dx-doi.org/10.1016/j.foodqual.2005.03.012
dc.rights Tots els drets reservats ca_ES
dc.subject.other Estadística bayesiana ca_ES
dc.title Bayesian survival analysis modeling applied to sensory shelf life of foods ca_ES
dc.type info:eu-repo/semantics/article ca_ES
dc.identifier.doi https://doi.org/10.1016/j.foodqual.2005.03.012
dc.rights.accesRights info:eu-repo/semantics/closedAccess ca_ES
dc.type.version info:eu-repo/publishedVersion ca_ES
dc.indexacio Indexat a SCOPUS
dc.indexacio Indexat a WOS/JCR ca_ES

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