메뉴 건너뛰기




Volumn 18, Issue 4, 2005, Pages 171-178

Use of mathematical models for estimating the shelf-life of cornflakes in flexible packaging

Author keywords

Cornflakes; Moisture isotherm; Package; Shelf life prediction

Indexed keywords

ADSORPTION ISOTHERMS; CONSUMER PRODUCTS; FOOD PRESERVATION; FOOD PRODUCTS; MOISTURE CONTROL; PACKAGING;

EID: 24144496845     PISSN: 08943214     EISSN: None     Source Type: Journal    
DOI: 10.1002/pts.686     Document Type: Article
Times cited : (28)

References (21)
  • 1
    • 2442472432 scopus 로고
    • Scientific evaluation of shelf-life
    • Food and Nutrition Press: Westport, CT
    • Labuza TP. Scientific evaluation of shelf-life. In Shelf-life Dating of Foods, Food and Nutrition Press: Westport, CT, 1982; 99-103.
    • (1982) Shelf-life Dating of Foods , pp. 99-103
    • Labuza, T.P.1
  • 2
    • 0142121938 scopus 로고    scopus 로고
    • The methodology of shelf-life determination
    • Blake Academic & Professional: London
    • Ellis MJ. The methodology of shelf-life determination. In Shelf-life Evaluation of Foods. Blake Academic & Professional: London, 1996; 27-39.
    • (1996) Shelf-life Evaluation of Foods , pp. 27-39
    • Ellis, M.J.1
  • 3
    • 84985206455 scopus 로고
    • Effect of water activity on the sensory crispness and mechanical deformation of snack food products
    • Katz E, Labuza TP. Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J. Food Sci. 1981; 46: 403.
    • (1981) J. Food Sci. , vol.46 , pp. 403
    • Katz, E.1    Labuza, T.P.2
  • 4
    • 0002102580 scopus 로고    scopus 로고
    • Moisture transfer simulation in packaged cereal - Fruit systems
    • Sapru V, Labuza TP. Moisture transfer simulation in packaged cereal - fruit systems. J. Food Sci. 1996; 27: 45-61.
    • (1996) J. Food Sci. , vol.27 , pp. 45-61
    • Sapru, V.1    Labuza, T.P.2
  • 5
    • 84985238726 scopus 로고
    • The properties of water in relationship to water binding in foods: A review
    • Labuza TP. The properties of water in relationship to water binding in foods: a review. J. Food Process Preserv. 1977; 1: 167-190.
    • (1977) J. Food Process Preserv , vol.1 , pp. 167-190
    • Labuza, T.P.1
  • 6
    • 0002468605 scopus 로고
    • Effects of water activity on textural properties of food
    • Marcel Dekker, Inc.: New York
    • Bourne MC. Effects of water activity on textural properties of food. In Water Activity: Theory and Applications to Food. Marcel Dekker, Inc.: New York, 1987; 75-99.
    • (1987) Water Activity: Theory and Applications to Food , pp. 75-99
    • Bourne, M.C.1
  • 10
    • 33645592401 scopus 로고
    • Moisture and volatile matter: Vacuum-oven method - Method 44-32
    • American Association of Cereal Chemists (AACC). Moisture and volatile matter: vacuum-oven method - method 44-32. Approved Methods Am. Assoc. Cereal Chem. 1983; 2: 1.
    • (1983) Approved Methods Am. Assoc. Cereal Chem. , vol.2 , pp. 1
  • 13
    • 33645598678 scopus 로고    scopus 로고
    • Bordin MR. Estimativa da vida útil de café solúvel por modelo matemático
    • Alves RMV, Bordin MR. Estimativa da vida útil de café solúvel por modelo matemático. Ciência e Tecnologia de Alimentos 1998; 18(1): 19-24.
    • (1998) Ciência e Tecnologia de Alimentos , vol.18 , Issue.1 , pp. 19-24
    • Alves, R.M.V.1
  • 14
    • 0032906976 scopus 로고    scopus 로고
    • Moisture sorption characteristics of composite foods filled with chocolate
    • Kim SS, Kim SY, Shin SG, Chang KS. Moisture sorption characteristics of composite foods filled with chocolate. J. Food Sci. 1999; 64: 300-302.
    • (1999) J. Food Sci. , vol.64 , pp. 300-302
    • Kim, S.S.1    Kim, S.Y.2    Shin, S.G.3    Chang, K.S.4
  • 15
    • 0001830457 scopus 로고
    • 'G.A.B.' model to construct sorption isotherms
    • Jowitt R, Escher F, Hallstrom B, Meffert WEL (eds). Applied Science Publishers: London
    • Bizot H. Using the 'G.A.B.' model to construct sorption isotherms. In Physical Properties of Foods, Jowitt R, Escher F, Hallstrom B, Meffert WEL (eds). Applied Science Publishers: London, 1991; 43-47.
    • (1991) Physical Properties of Foods , pp. 43-47
    • Bizot, H.1
  • 18
    • 84991139009 scopus 로고
    • Evaluation of some factors useful for the mathematical prediction of moisture gain by packaging dried beef
    • Iglesias HA, Chirife J, Viollaz P. Evaluation of some factors useful for the mathematical prediction of moisture gain by packaging dried beef. J. Food Technol. 1977; 12: 505-513.
    • (1977) J. Food Technol. , vol.12 , pp. 505-513
    • Iglesias, H.A.1    Chirife, J.2    Viollaz, P.3
  • 20
    • 0004479027 scopus 로고
    • Manufacturing technology of ready-to-eat cereals
    • Fast RB, Caldwell EF (eds). American Association of Cereal Chemists Inc: St. Paul
    • Fast RB. Manufacturing technology of ready-to-eat cereals. In Breakfast Cereals and How They Are Made, Fast RB, Caldwell EF (eds). American Association of Cereal Chemists Inc: St. Paul, 1991; 15-42.
    • (1991) Breakfast Cereals and How They Are Made , pp. 15-42
    • Fast, R.B.1
  • 21
    • 0012656069 scopus 로고    scopus 로고
    • Texture comparison of traditional and extruded cornflakes
    • Puppala V. Texture comparison of traditional and extruded cornflakes. Cereal Foods World 1998; 43: 650-652.
    • (1998) Cereal Foods World , vol.43 , pp. 650-652
    • Puppala, V.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.