Optimization of modified atmosphere gases composition used for storage of high-fiber muffins-Reference-Cited by-同舟云学术

Optimization of modified atmosphere gases composition used for storage of high-fiber muffins

Published:2016-09-29 Issue:3 Volume:40 Page:e12494
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Wyrwisz Jarosław¹,Kurek Marcin¹,Karp Sabina¹,Moczkowska Małgorzata¹,Stelmasiak Adrian¹,Wierzbicka Agnieszka¹

Affiliation:

1. Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12494/fullpdf

Reference31 articles.

1. Sensory and physical properties of muffins made with waxy whole wheat flour;Acosta;Journal of Food Quality,2011

2. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch;Baixauli;European Food Research and Technology,2007

3. Simultaneous determination of ten preservatives in ten kinds of foods by micellar electrokinetic chromatography;Ding;Food Chemistry,2015

4. Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere;Fik;Journal of Cereal Science,2012

5. A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread;Giannone;LWT Food Science and Technology,2016

Cited by 6 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. The Use of Modeling Tools to Better Evaluate the Packaging Benefice on Our Environment;Frontiers in Sustainable Food Systems;2021-04-21

2. MAP Applications for Non‐Respiring Foods;Modified Atmosphere Packaging of Foods;2021-02-02

3. Cocoa: Beyond chocolate, a promising material for potential value-added products;Valorization of Agri-Food Wastes and By-Products;2021

4. Effect of modified atmosphere packaging on quality of bread with amaranth flour addition;Food Science and Technology International;2019-08-12

5. Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre;Journal of Food Measurement and Characterization;2019-03-21