A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks-Reference-Cited by-同舟云学术

A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

Published:2021-12-08 Issue: Volume: Page:1-24
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Ghnimi Hayet¹²³,Ennouri Monia⁴,Chèné Christine⁵,Karoui Romdhane¹

Affiliation:

1. INRAE, Junia, Université d’Artois, University of Lille, Université du Littoral Côte d’Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France

2. Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia

3. National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia

4. Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia

5. Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.2012124

Reference144 articles.

1. Analytical methods used for the authentication of food of animal origin

2. Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach

3. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method

4. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

5. The fate of furfurals and other volatile markers during the baking process of a model cookie

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