Sponge cake microstructure, starch retrogradation and quality changes during frozen storage-Reference-Cited by-同舟云学术

Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Published:2016-07-04 Issue:8 Volume:51 Page:1744-1753
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Díaz-Ramírez Mayra¹,Calderón-Domínguez Georgina²,Salgado-Cruz Ma de la Paz³,Chanona-Pérez José J.²,Andraca-Adame José A.⁴,Ribotta Pablo D.⁵

Affiliation:

1. Departamento de Ciencias de la Alimentación; División de Ciencias Biológicas y de la Salud; Universidad Autónoma Metropolitana, Unidad Lerma; Av. Hidalgo Poniente 46 Col. La Estación Lerma de Villada Estado de México 52006 Mexico

2. Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Carpio y Plan de Ayala Casco de Sto. Tomás México, D.F 11340 Mexico

3. Consejo Nacional de Ciencia y Tecnología; Insurgentes Sur 1582 Col. Crédito Constructor Benito Juárez Ciudad de México Distrito Federal 03940 Mexico

4. Centro de Nanociencias y Micro-Nanotecnología del Instituto Politécnico Nacional; Calle Luis Enrique Erro Unidad Profesional Adolfo López Mateos Zacatenco México D.F 07738 Mexico

5. Facultad de Ciencias Exactas, Físicas y Naturales; Universidad Nacional de Córdoba; Av. Vélez Sarsfield 1611-1 ° Piso - Ciudad Universitaria 5000 Córdoba Argentina

Funder

Instituto Politécnico Nacional

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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2. Ice in prefermented frozen bread dough-An investigation based on calorimetry and microscopy;Baier-Schenk;Cereal Chemistry,2005

3. Effect of frozen storage time on the bread crumb and aging of par-baked bread;Bárcenas;Food Chemistry,2006

4. Wheat starch gelatinization in sugar solutions I. Sucrose: microscopy and viscosity effects;Bean;Cereal Chemistry,1978

5. Comparison of two sample preparation procedures for low-temperature scanning electron microscopy of frozen bread dough;Berglund;Cereal Chemistry,1990

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