Monitoring Changes in Sponge Cakes during Aging by Front Face Fluorescence Spectroscopy and Instrumental Techniques-Reference-Cited by-同舟云学术

Monitoring Changes in Sponge Cakes during Aging by Front Face Fluorescence Spectroscopy and Instrumental Techniques

Published:2013-03-05 Issue:11 Volume:61 Page:2687-2695
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Botosoa Eliot Patrick¹²,Chénè Christine²,Karoui Romdhane¹²

Affiliation:

1. Faculté des Sciences Jean-Perrin, Equipe Ingénierie de Formulation des Aliments et Altérations (IFAA), Université d’Artois, Rue Jean Souvraz, 62307 Lens, France

2. ADRIANOR, Rue Jacquart ZI Est, 62217 Tilloy les Mofflaines, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3048115

Reference33 articles.

1. Delacharlerie, S.; De Biourge, S.; Chèné, C.; Sindic, M.; Deroanne, C.HACCP Organolepique – Guide Pratique;Les presses agronomiques de Gembloux:Gembloux, Belgique, 2008; p176.

2. Effect of batter freezing conditions and resting time on cake quality

3. Shelf Life of Packaged Bakery Goods—A Review

4. Bread Staling: Molecular Basis and Control

5. Staling of cake prepared from rice flour and sticky rice flour

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