Mathematical modeling of odor deterioration of millet (Pennisetum glaucum) dough (fura) as affected by time-temperature and product packaging parameters

Cereal Chemistry

Volumn 79, Issue 5, 2002, Pages 710-714

  Jideani, V A ^a   Nkama, I ^a   Agbo, E B ^a   Jideani, I A ^a  

^a Department of General Studies Federal Polytechnic   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

DETERIORATION; DIGITAL STORAGE; FOOD STORAGE; FREE ENERGY; MODIFIED ATMOSPHERE PACKAGING; ODORS; PACKAGING MATERIALS; TEMPERATURE DISTRIBUTION;

FREE ENERGY OF ACTIVATIONS; MOULD GROWTH; NEGATIVE VALUES; PENNISETUM GLAUCUM; PRODUCT PACKAGING; QUALITY ATTRIBUTES; SENSORY QUALITIES; SHELF LIFE; STORAGE TIME; TIME-TEMPERATURE;

ACTIVATION ENERGY;

ALUMINUM FOIL; ARTICLE; CALCULATION; DEGRADATION; DOUGH; ENTROPY; FOOD STORAGE; MATHEMATICAL MODEL; MILLET; ODOR; PACKAGING MATERIAL; QUALITY CONTROL; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY; THERMOSTABILITY;

PENNISETUM; PENNISETUM GLAUCUM;

EID: 0036733023     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.5.710     Document Type: Article

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