Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes

European Food Research and Technology

Volumn 240, Issue 6, 2015, Pages 1081-1089

  Cevoli, Chiara ^a   Gianotti, Andrea ^a   Troncoso, Rodrigo ^a   Fabbri, Angelo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Flat bread; NIR spectroscopy; Shelf life; Sourdough; Textural properties

Indexed keywords

BACTERIA; DIGITAL STORAGE; ENZYMES; FOOD PRODUCTS; FOOD STORAGE; INFRARED DEVICES; LACTIC ACID; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; YEAST;

FLAT BREAD; NIR SPECTROSCOPY; SHELF LIFE; SOURDOUGH; TEXTURAL PROPERTIES;

QUALITY CONTROL;

EID: 84939970445     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2429-7     Document Type: Review

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