<scp>FTIR</scp> spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns-Reference-Cited by-同舟云学术

FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns

Published:2022-12-11 Issue:2 Volume:58 Page:795-801
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Cincotta Fabrizio¹^ORCID,Tripodi Gianluca²^ORCID,Merlino Maria¹^ORCID,Nalbone Luca¹^ORCID,Condurso Concetta¹^ORCID,Verzera Antonella¹^ORCID

Affiliation:

1. Department of Veterinary Sciences University of Messina, Polo Universitario dell'Annunziata Viale G. Palatucci 98168 Messina Italy

2. Department of Human Sciences and Promoting of the Quality of Life San Raffaele Telematic University Rome 00166 Rome Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16234

Reference24 articles.

1. Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling

2. Effects of modified atmosphere packaging conditions on quality preservation of powdered infant formula

3. ASTM International. (2020).ASTM E2454‐20 standard guide for sensory evaluation methods to determine sensory shelf life of consumer products 1.ASTM Standards 1 (April 2020) 1–12.https://standards.globalspec.com/std/14182192/astm‐e2454‐20

4. Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes

5. Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy

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