Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques-Reference-Cited by-同舟云学术

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Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques

Published:2018-07-10 Issue:6 Volume:41 Page:e12807
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Moufle Anne-Laure¹²,Jamet Julie²,Karoui Romdhane¹³⁴⁵⁶^ORCID

Affiliation:

1. Université d'Artois, EA 7394, Institut Charles VIOLLETTE; Lens F-62300 France

2. MOM group, 1 rue de la Pépinière; Paris F-75008 France

3. ISA Lille, EA 7394, Institut Charles VIOLLETTE; Lille F-59000 France

4. Ulco, EA 7394, Institut Charles VIOLLETTE; Boulogne sur Mer F-62200 France

5. Université de Lille, EA 7394, Institut Charles VIOLLETTE; Lille F-59000 France

6. ADRIANOR, Tilloy Les Mofflaines; F-62217 France

Funder

FEDER

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12807/fullpdf

Reference57 articles.

1. Effects of different milk substitutes on pasting, rheological and textural properties of puddings;Alamprese;LWT - Food Science and Technology,2011

2. Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content;Arancibia;LWT - Food Science and Technology,2015

3. Application of weibull hazard analysis to the determination of the shelf life of roasted and ground coffee;Cardelli;LWT - Food Science and Technology,2001

4. Chemical reactions and stability of riboflavin in foods;Choe;Journal of Food Science,2005

5. Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols;Chung;Food Chemistry,2016

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3. Application of inverse problems in diffusivity coefficient estimation of polymeric packaging materials and food shelf-life determination;Journal of Physics: Conference Series;2023-02-01

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