Rapid and Simultaneous Analysis of Xanthines and Polyphenols as Bitter Taste Markers in Bakery Products by FT-NIR Spectroscopy

Food Analytical Methods

Volumn 6, Issue 1, 2013, Pages 17-27

  Bedini, Alessandro ^b   Zanolli, Valentina ^c   Zanardi, Sandro ^a   Bersellini, Ugo ^a   Dalcanale, Enrico ^b   Suman, Michele ^a  

^a Barilla GR Flli SpA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c Büchi Italia Srl   (Italy)

Author keywords

Bakery food products; Biscuits; Bitter taste; FT NIRS; Polyphenols; Rapid methods; Xanthines

Indexed keywords

BAKERY PRODUCTS; DRUG PRODUCTS; INFRARED DEVICES; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NEAR INFRARED SPECTROSCOPY; QUALITY CONTROL; VOLTAGE MEASUREMENT;

BISCUITS; BITTER TASTE; FT-NIRS; POLYPHENOLS; RAPID METHOD; XANTHINES;

BAKERIES;

THEOBROMA CACAO;

EID: 84872269600     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-012-9405-7     Document Type: Article

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