Use of edible barriers in intermediate moisture food systems to inhibit moisture migration-Reference-Cited by-同舟云学术

Use of edible barriers in intermediate moisture food systems to inhibit moisture migration

Published:2017-10-26 Issue:2 Volume:42 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

O'Connor Lauren J.¹^ORCID,Favreau‐Farhadi Nicole¹,Barrett Ann H.¹

Affiliation:

1. U.S. Army Natick Soldier Research, Development and Engineering Center, 15 General Greene AvenueNatick MA 01760

Funder

U.S. Department of Defense

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13512

Reference25 articles.

1. Effect of Different Enzymes on the Textural Stability of Shelf-Stable Bread

2. Moisture migration in idealized bilayer systems: relationships among water-associated properties, structure, and texture

3. Effect of bread crumb structure and composition on rate of moisture sorption in sandwich composites;Barrett A.;Journal of Food Processing and Preservation,2010

4. Composite Edible Films Based on Hydroxypropyl Methylcellulose Reinforced with Microcrystalline Cellulose Nanoparticles

5. Edible Moisture Barriers: How to Assess of their Potential and Limits in Food Products Shelf-Life Extension?

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