Texture evolution of "amaretti" cookies during storage

European Food Research and Technology

Volumn 221, Issue 3-4, 2005, Pages 387-391

  Piga, Antonio ^a   Catzeddu, Pasquale ^b   Farris, Stefano ^a   Roggio, Tonina ^c   Sanguinetti, Annamaria ^d   Scano, Efisio ^d  

^a Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro Alimentari   (Italy)

^b Porto Conte Ricerche Srl   (Italy)

^c POLARIS   (Italy)

^d NONE   (Italy)

Author keywords

Cookies; Hardening; Structure; Sugar crystallisation; Texture analysis

Indexed keywords

EID: 23944506617     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1185-5     Document Type: Article

References (9)

1. Labuza TP, Panda F, Roos Y, Sury R, Roe K, Sherwin C, Puhek T, Patist A, Zoerb A, In: http://faculty.che.umn.edu/fscn/Ted_Labuza/PDF_files/Presentations/ XRDCookiesFull.pdf
2. Manley D (1998) In: Manley D (ed) Biscuit, cookie and cracker manufacturing manuals, Manual 1. Woodhead Publishing Limited, Cambridge, p 5
3. Roos Y, Karel M (1991) J Food Sci 56:38-43
4. Kulp et al (1993) Starch 43:53-57
5. Papantoniou E, Hammond EW, Tsiami AA, Scriven F, Gordon MH, Schofield JD (2003) J Agric Food Chem 51:1057-1063
6. Labuza TP, Acott K, Tatini SR, Lee RY, Flink J, McCall W (1976) J Food Sci 41:910
7. AOAC (1990) In: Helrich K (ed) Official Methods of Analysis, Vol VI. Analytical Chemists Inc, Arlington, p 795
8. Bourne MC (1979) In: Sherman P (ed) Food Texture and Rheology, Academic Press, New York/London, pp 95-142
9. Labuza TP, Hyman CR (1998) Trends Food Sci Techn 9:47-55