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Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis: Effectiveness of cultured dextrose and ascorbic acid - Andari, Vilma
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Andari, Vilma:

Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis: Effectiveness of cultured dextrose and ascorbic acid - Pasta blanda

2011, ISBN: 9783838349473

LAP LAMBERT Academic Publishing, Taschenbuch, 96 Seiten, Publiziert: 2011-01-17T00:00:01Z, Produktgruppe: Buch, 0.15 kg, Allgemein, Biologie, Biowissenschaften, Naturwissenschaften & Tech… Más…

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Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis - Vilma Andari
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Vilma Andari:

Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis - Pasta blanda

ISBN: 9783838349473

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*Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis* - Effectiveness of cultured dextrose and ascorbic acid / Taschenbuch für 48.99 € / Aus dem Bereich: Bücher, Taschenbüch… Más…

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Vilma Andari:
Evaluation of Browning Effect in Fresh Whole Wheat Pasta Raviolis Effectiveness of Cultured Dextrose and Ascorbic Acid - Pasta blanda

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ISBN: 9783838349473

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Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis Effectiveness of cultured dextrose and ascorbic acid - Andari, Vilma
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Andari, Vilma:
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis Effectiveness of cultured dextrose and ascorbic acid - libro nuevo

2011, ISBN: 3838349474

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Andari, Vilma:
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis: Effectiveness of cultured dextrose and ascorbic acid - Pasta blanda

ISBN: 9783838349473

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Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis
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ISBN:

9783838349473


Oxidative browning of plant foods such as vegetables and wheat is a major problem for the food industry as it can lead to significant quality and economic losses. Food color in whole-wheat based products such as pasta ravioli is a major factor in consumer acceptability, where undesirable color changes, such as oxidative browning, result in product rejection by consumers and cause significant profit losses for the food processors. It is of economic importance to develop a method to measure the quality of fresh pasta color and the effectiveness of anti-browning agents, such as cultured dextrose and ascorbic acid, in slowing oxidative browning. This study will clearly help pasta food manufacturers and product managers identify gaps within their quality control system, adopt a new method of measuring color changes within each of their products prior to mass production, select the most effective antioxidant or anti-browning agents for various pasta products, and ultimately, reduce the overall cost associated with product failure and rejection by consumers.

Detalles del libro - Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis


EAN (ISBN-13): 9783838349473
ISBN (ISBN-10): 3838349474
Tapa dura
Tapa blanda
Año de publicación: 2011
Editorial: LAP LAMBERT Academic Publishing

Libro en la base de datos desde 2008-01-26T08:01:04-06:00 (Mexico City)
Página de detalles modificada por última vez el 2023-08-21T09:51:13-06:00 (Mexico City)
ISBN/EAN: 9783838349473

ISBN - escritura alterna:
3-8383-4947-4, 978-3-8383-4947-3
Mode alterno de escritura y términos de búsqueda relacionados:
Título del libro: ravioli, browning, fresh, pasta pasta pasta, dextrose, acid

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