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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 - Paperback

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… More...

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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 - Paperback

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 - Paperback

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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 - new book

2011, ISBN: 3838349474

Kartoniert / Broschiert, mit Schutzumschlag 11, [PU:LAP LAMBERT Academic Publishing]

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

ISBN: 9783838349473

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Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis
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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.

Details of the book - Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis


EAN (ISBN-13): 9783838349473
ISBN (ISBN-10): 3838349474
Hardcover
Paperback
Publishing year: 2011
Publisher: LAP LAMBERT Academic Publishing

Book in our database since 2008-01-26T14:01:04+00:00 (London)
Detail page last modified on 2023-08-21T16:51:13+01:00 (London)
ISBN/EAN: 9783838349473

ISBN - alternate spelling:
3-8383-4947-4, 978-3-8383-4947-3
Alternate spelling and related search-keywords:
Book title: ravioli, browning, fresh, pasta pasta pasta, dextrose, acid

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