✦ LIBER ✦

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

✍ Scribed by Manuel Gómez; Felicidad Ronda; Pedro A. Caballero; Carlos A. Blanco; Cristina M. Rosell

Book ID: 118446768
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 193 KB
Volume: 21
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2006.03.012

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of hydrocolloids and emulsifiers

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

✍ A. Ashwini; R. Jyotsna; D. Indrani 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 681 KB

Effect of sourdough at different concent

Effect of sourdough at different concentrations on quality and shelf life of bread

✍ Torrieri, E.; Pepe, O.; Ventorino, V.; Masi, P.; Cavella, S. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 418 KB

The effect of different high pressure co

The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

✍ Nuray Erkan; Gonca Üretener; Hami Alpas; Arif Selçuk; Özkan Özden; Sencer Buzrul 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 198 KB

Study of the functionality of selected h

Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

✍ Christos Soukoulis; Iason Chandrinos; Constantina Tzia 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 599 KB

Functionality of different emulsifiers o

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

✍ Manuel Gómez; Silvia del Real; Cristina M. Rosell; Felicidad Ronda; Carlos A. Bl 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 558 KB

The effects of ethanol treatment on the

The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures

✍ Yanuriati, Anny; Savage, Geoffrey P; Rowe, Richard N 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 113 KB 👁 2 views

Two maturity stages of commercially grown tomatoes (breaker and mature green) were exposed to ethanol vapour (2 ml ethanol kg À1 fruit) for 6 h at 20 °C prior to storage at 5 °C and 20 °C. During storage the colour, ®rmness and composition changes were examined every 3 and 7 days. The results showed