Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream-Reference-Cited by-同舟云学术

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Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream

Published:2016-07-11 Issue:4 Volume:41 Page:e13013
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Boscaino Floriana¹,Cammarota Giancarlo¹,Ottombrino Antonio¹,Nazzaro Melissa¹,Siano Francesco¹,Volpe Maria G.¹,Sorrentino Alida¹

Affiliation:

1. Institute of Food Sciences, National Research Council; Avellino Italy

Funder

Campus project “Progetto esecutivo della Regione Campania

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13013/fullpdf

Reference42 articles.

1. Functional foods: Hopefulness to good health;Abdel-Salam;Am. J. Food Technol.,2010

2. Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs;Aponte;Food Chem.,2013

3. Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs;Aponte;LWT Food Sci. Technol.,2014

4. Association of Official Analytical Chemists (AOAC) 1993 Official Methods of Analysis, References: 925.10 932.03 15th ed

5. Association of Official Analytical Chemists (AOAC) 2005 Official Methods of Analysis of AOAC

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