The integration of untargeted fingerprinting and targeted multi-response kinetics for accelerated shelf life testing of shelf-stable foods. KU Leuven
Shelf-stable processed foods can be preserved at room temperature for a very long time (usually more than two years). Conducting a complete shelf-life test over the whole estimated validity of a shelf-stable product is extremely time- and resource-consuming. To overcome this issue, food scientists often conduct accelerated shelf-life tests, typically exposing the product to elevated storage temperatures. For this purpose, an ‘a priori’ ...