Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques-Reference-Cited by-同舟云学术

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Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

Published:2018-06-21 Issue:14 Volume:98 Page:5386-5395
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

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

Affiliation:

1. University Artois, EA 7394, Institut Charles Viollette; Lens France

2. MOM Group; Paris France

3. ISA Lille, EA 7394, Institut Charles Viollette; Lille France

4. Ulco, EA 7394, Institut Charles Viollette; Boulogne sur Mer France

5. University Lille, EA 7394, Institut Charles Viollette; Lille France

6. ADRIANOR, Tilloy Les Mofflaines; France

Funder

European Union, the French State and the French Region of Hauts-de-France

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9080/fullpdf

Reference41 articles.

1. Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis;González-Tomás;J Dairy Sci,2006

2. Assessment of the long-term stability of retort pouch foods to support extended duration spaceflight;Catauro;J Food Sci,2012

3. UHT milk processing and effect of plasmin activity on shelf life: a review;Chavan;Compr Rev Food Sci Food Saf,2011

4. Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator;Ye;Int J Dairy Technol,2005

5. Diagnosing the cause of proteolysis in UHT milk;Datta;LWT - Food Sci Technol,2003

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