Simple modelling of time-temperature profiles in food during baking-Reference-Cited by-同舟云学术

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Simple modelling of time-temperature profiles in food during baking

Published:2023-06 Issue:1 Volume:3 Page:100271
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Purlis Emmanuel^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread;Besbes;LWT,2014

2. Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling;Bou Orm;Journal of Cereal Science,2021

3. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour;Bredariol;LWT,2019

4. Modeling and validation of local acrylamide formation in a model food during frying;Carrieri;Journal of Food Engineering,2009

5. Cross-European initial survey on the use of mathematical models in food industry;Djekic;Journal of Food Engineering,2019

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Experimental and numerical investigations of cake baking in mold;Journal of Food Engineering;2024-12

2. An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads;Foods;2024-01-10

3. A review on the frying process: Methods, models and their mechanism and application in the food industry;Food Research International;2023-10

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