Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready‐to‐eat breakfast cereal-Reference-Cited by-同舟云学术

Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready‐to‐eat breakfast cereal

Published:1999-02 Issue:1 Volume:34 Page:47-57
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Machado M. Fátima¹,Oliveira Fernanda A. R.²,Cunha Luís M.¹

Affiliation:

1. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200 Porto, Portugal

2. Instituto Inter‐Universitário de Macau, Nape – Lote 18, Rua de Londres ♯P, Macau

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00238.x

Reference34 articles.

1. A Colloidal Approach of Milk Acidification by Glucono-Delta-Lactone

2. Flow properties of freeze-concentrated skim milk

3. STATISTICAL EVALUATION OF ARRHENIUS MODEL AND ITS APPLICABILITY IN PREDICTION OF FOOD QUALITY LOSSES

4. Proceedings of the 3rd Main Meeting of the Copernicus Programme Project ‘Process Optimisation and Minimal Processing of Foods’ CIPA‐Ct94–0195. Volume 3: Drying 1998 L. M. Cunha F. A. R. Oliveira L. Ilincanu M. C. Drumond Application of the probabilistic Weibull model to rehydration kinetics: relationship between the model parameters and the underlying physical mechanisms 9 13

Cited by 81 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth;British Food Journal;2024-05-28

2. Protein State of Dried Pork Meat (Longissimus Dorsi) During Rehydration Followed by Thermoanalytical Techniques;2024

3. Powdered Foods: Structure, Processing, and Challenges: A Review;Applied Sciences;2023-11-20

4. Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies;Food Chemistry;2023-11

5. UV-A Light Dehydration of Mango and Apple;Food and Bioprocess Technology;2023-08-04