Crunchiness Loss and Moisture Toughening in Puffed Cereals and Snacks

Journal of Food Science

Volumn 80, Issue 9, 2015, Pages 1988-1996

  Peleg, Micha ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Brittleness; Crispness; Failure propagation; Glass transition; Moisture sorption; Plasticization; Water activity

Indexed keywords

PLASTICIZER; STARCH; WATER;

ANIMAL; ARACHIS; CHEESE; CHEMISTRY; FAST FOOD; FOOD GRAIN; FOOD HANDLING; HARDNESS; HUMAN; MEAT; MECHANICAL STRESS; PIG; THEORETICAL MODEL;

ANIMALS; ARACHIS; CHEESE; EDIBLE GRAIN; FOOD HANDLING; HARDNESS; HUMANS; MEAT; MODELS, THEORETICAL; PLASTICIZERS; SNACKS; STARCH; STRESS, MECHANICAL; SWINE; WATER;

EID: 84941732196     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12971     Document Type: Article

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