Effect of triticale-based edible coating on muffin quality maintenance during storage-Reference-Cited by-同舟云学术

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Effect of triticale-based edible coating on muffin quality maintenance during storage

Published:2015-10-12 Issue:1 Volume:10 Page:88-95
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Bartolozzo Julieta,Borneo Rafael,Aguirre Alicia

Funder

Universidad Nacional de Córdoba (Arg)

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-015-9280-1.pdf

Reference35 articles.

1. Z.M. Abdullah, A.S. Aziz, A.M. Dos-Mohamed, Quality inspection of bakery products using a color-based machine vision system. J. Food Qual. 23, 39–50 (2000)

2. A. Angioloni, C. Collar, Bread crumb quality assessment: a plural physical approach. Eur. Food Res. Tech. 229, 21–30 (2009)

3. O. Grillo, V. Rizzo, R. Saccone, B. Fallico, A. Mazzaglia, G. Venora, G. Muratore, Use of image analysis to evaluate the shelf life of bakery products. Food Res. Int. 62, 514–522 (2014)

4. S. Saucedo-Pompa, R. Rojas-Molina, A.F. Aguilera-Carbó, A. Saenz-Galindo, H. de La Garza, D. Jasso-Cantú, C. Aguilar, Edible film based on candelilla wax to improve the shelf life and quality of avocado. Food Res. Int. 42, 511–515 (2009)

5. T. Bourtoom, Edible films and coatings: characteristics and properties. Int. Food Res. J. 15, 237–248 (2008)

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