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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 - Livres de poche

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… Plus…

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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 - Livres de poche

ISBN: 9783838349473

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

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ISBN: 9783838349473

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

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 - Livres de poche

ISBN: 9783838349473

paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book., 2.5

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Détails sur le livre
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis

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.

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EAN (ISBN-13): 9783838349473
ISBN (ISBN-10): 3838349474
Version reliée
Livre de poche
Date de parution: 2011
Editeur: LAP LAMBERT Academic Publishing

Livre dans la base de données depuis 2008-01-26T15:01:04+01:00 (Paris)
Page de détail modifiée en dernier sur 2023-08-21T17:51:13+02:00 (Paris)
ISBN/EAN: 3838349474

ISBN - Autres types d'écriture:
3-8383-4947-4, 978-3-8383-4947-3
Autres types d'écriture et termes associés:
Titre du livre: ravioli, browning, fresh, pasta pasta pasta, dextrose, acid


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