Sensory and instrumental study of Taralli, a typical Italian bakery product

Author:

Barbieri S.,Bendini A.,Balestra F.,Palagano R.,Rocculi P.,Gallina Toschi T.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference38 articles.

1. Ministerial Decree, G.U. n 350, 08/09/1999 Regulation for the identification of Traditional Agri-food Products

2. Pagani MA, Lucidano M, Mariotti M (2007) Traditional Italian products from wheat and other starchy flours. In: Hui YH (ed) Handbook of food products manufacturing. Principles, bakery, beverages, cereals, cheese, confectionery, fats, fruits, and functional foods. Wiley-Interscience, Hoboken

3. Caponio F, Gomes T, Summo C, Pasqualone A, Paradiso VM (2009) Influence of processing and storage time on the lipidic fraction of Taralli. J Food Sci 74:701–706

4. Giarnetti M, Caponio F, Paradiso VM, Summo C, Gomes T (2012) Effect of the type of oil on the evolution of volatile compounds of taralli during storage. J Food Sci 77:326–331

5. Caponio F, Cosmai L, Giarnetti M, Gomes T, Summo C, Paradiso VM (2013) A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products. Food Res Int 54:1995–2000

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