changes of crust and crumb firmness of part-baked sangak bread packaged in modified atmosphere during storage time
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Quality of Modified Atmosphere Packaged “bartlett” Pears as Influenced by Time and Type of Storage
Commercially mature “Bartlett” pears for this study were obtained from local commercial packing facilities. In the first year, pears were packed in modified atmosphere bags and placed in boxes or packed normally (control) with an individual paper wrap around each pear plus a polyethylene liner in the box. Boxed pears from both types of packaging were stored in regular atmosphere (RA) storage at...
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15 صفحه اولBread Crumb Amylograph Studies . I . Effects of Storage Time , Shortening , Flour Lipids , and Surfactants '
Cereal Chem. 69(5):495-501 Sodium stearoyl lactylate, sucrose monopalmitate, diacetyl tartaric acid the height of the plateau before the viscosity onset. The plateau was esters of monoand diglycerides, monoglycerides, and petroleum etherformed by progressive lowering of the initial viscosity, presumably caused extracted flour lipids were added to a bread formula at the 0.5% level by amylopectin...
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Background and Objectives: Food packaging is one of the main applications of nanotechnology in the food section. Clay nanoparticles are among the nanoparticles used in food packaging. In this study, the effect of packaging film containing nano-clay particles on the characteristics of cucumber slices was investigated. Materials & Methods: The effect of nano-clay particles (0, 1 and 3%) and ...
متن کاملthe influence of modified atmosphere packaging on the shelf life of par-baked bread
this review focuses on the introduction of par-baked bread technology and effects of map on the microbial and sensorial shelf life of the mentioned bread, which are discussed here under four categories of the product contamination after probating, the composition of the gas, the characteristics of the packaging material, and the packaging technology. since traditional breads have a low quality ...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۲، شماره ۳، صفحات ۳۰۱-۳۱۰
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