Shelf life prediction of bread sticks using oxidation indices: A validation study

Journal of Food Science

Volumn 73, Issue 2, 2008, Pages

  Calligaris, S ^a   Pieve, S D ^a   Kravina, G ^a   Manzocco, L ^a   Nicoli, C M ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Acceptance; Bread sticks; Lipid physical state; Oxidation; Shelf life modeling

Indexed keywords

PEROXIDE;

ARTICLE; BREAD; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MATHEMATICS; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PREDICTION AND FORECASTING; QUALITY CONTROL; STANDARD; TASTE; THEORETICAL MODEL; TIME; VALIDATION STUDY;

BREAD; CHEMISTRY, PHYSICAL; FOOD PRESERVATION; HUMANS; LIPID PEROXIDATION; MATHEMATICS; MODELS, THEORETICAL; OXIDATION-REDUCTION; PEROXIDES; PREDICTIVE VALUE OF TESTS; QUALITY CONTROL; TASTE; TIME FACTORS;

EID: 39749200801     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00624.x     Document Type: Article

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