Effect of different new packaging materials on biscuit quality during accelerated storage-Reference-Cited by-同舟云学术

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Effect of different new packaging materials on biscuit quality during accelerated storage

Published:2014-09-29 Issue:8 Volume:95 Page:1736-1746
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Romani Santina¹²,Tappi Silvia²,Balestra Federica¹,Rodriguez Estrada Maria Teresa¹²,Siracusa Valentina³,Rocculi Pietro¹²,Dalla Rosa Marco¹²

Affiliation:

1. Interdepartmental Centre for Agri-Food Industrial Research; University of Bologna; 47521 Cesena (FC) Italy

2. Department of Agri-Food Science and Technology, Alma Mater Studiorum; University of Bologna; 47521 Cesena (FC) Italy

3. Department of Industrial and Mechanical Engineering; University of Catania; 95125 Catania Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference32 articles.

1. Shelf-life and safety concerns of bakery products: a review;Smith;CRC Crit Rev Food Sci,2004

2. Food Packaging: Principles and Practice;Robertson;CRC Press,2006

3. Shelf life of packaged bakery goods: a review;Galić;CRC Crit Rev Food Sci,2009

4. Accelerated shelf life testing for oxidative stability in foods: a review;Ragnarsson;Food Chem,1977

5. Accelerated shelf life testing of foods;Labuza;Food Technol,1985

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