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Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

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Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

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Altamirano Fortoul, RDC.; Hernández Muñoz, PA.; Hernando Hernando, MI.; Molina Rosell, MC. (2015). Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives. Journal of Food Engineering. 163:25-31. doi:10.1016/j.jfoodeng.2015.04.019

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66369

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Title: Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The aim of this study was to understand the action of different additives on the crust properties using a layer crust as a model. Moisture content, water vapor barrier properties, water sorption isotherms and mechanical ...[+]
Subjects: Crust layer , Additives , Water vapor permeability , Moisture sorption isotherms , Mechanical properties , Microstructure
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2015.04.019
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2015.04.019
Thanks:
The authors acknowledge the financial support of Spanish Scientific Research Council (CSIC), the Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), and the Generalitat Valenciana (Project Prometeo ...[+]
Type: Artículo

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