A new method to assess the quality degradation of food products during storage

Longitudinal data assessment of global stability index in kale leaves

“…When many characteristics are taken into account in a post-harvest study, it becomes difficult to make a decision. Achour (2006) proposed a method called the Global Stability Index (GSI) that allows for quantifying the stability of vegetable quality throughout a period, and aggregating information about a number of traits into a unique variable.…”

“…For the best result in terms of viewing and interpretation, the Global Stability Index (GSI) was used as recommended by Achour (2006). For this index, the variation terms (V ij ' s) were initially calculated as follows:…”

“…cient in the evaluation of beverages (Achour, 2006) and lettuce conservation (Ansorena et al, 2009;Ansorena et al, 2012) as a function of storage time.…”

A preliminary study of soft cheese degradation in different packaging conditions by 1H‐NMR

“…However, when several variables are considered to describe the quality of a foodstuff, a multivariate statistical approach or the use of empirical indices may help to cope with such a complexity. [1,2] In addition, the conditions in which the performance tests are made need to be specified. In particular, storage conditions have to be defined and in the case of accelerated shelf-life tests, the monitored properties need to be extrapolated to real packaging operating conditions by a suitable mathematical model.…”

“…In particular, storage conditions have to be defined and in the case of accelerated shelf-life tests, the monitored properties need to be extrapolated to real packaging operating conditions by a suitable mathematical model. [1,2] In this work, we focus on the study of variations in the chemical composition of an Italian soft cheese during the degradation time in different packaging conditions. Since the chemical profile of a foodstuff is usually very complex, powerful analytical techniques need to be used.…”