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Pregled bibliografske jedinice broj: 491828

Časopis

Autori: Novotni, Dubravka; Ćurić, Duška; Galić, Kata; Škevin, Dubravka; Neđeral, Sandra; Kraljić, Klara; Gabrić, Domagoj; Ježek, Damir
Naslov: Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes
Izvornik: LWT - Food Science & Technology (0023-6438) 44 (2011), 3; 643-649
Vrsta rada: članak
Ključne riječi: part-baked bread ; frozen storage ; packaging ; phenolics ; oxidative stability ; texture
Sažetak:
The influence of packaging barrier properties and frozen storage on phenolic and phytosterol content, oxidative stability and crumb texture of frozen dough, part-baked and fully baked frozen bread was investigated in comparison to conventionally produced bread. Samples were stored either in blue coloured high density polyethylene (PE-HD) or transparent polyester-polyethylene-ethylene-vinyl alcohol copolymer (PET-PE/EVAL/PE) pouches for 22 days at –18°C. Packaging materials were different in oxygen permeability: 3.67 cm3m-2day-1bar-1 for PET-PE/EVAL/PE and 2080 cm3m-2day-1bar-1 for PE-HD material, which did not significantly change during storage. Total phenolic content and oxidative stability of bread samples decreased during storage depending on the process. Frozen dough bread had the lowest phenolics decrease and the highest oxidative stability. Total phenolic content and oxidative stability of frozen breads during 8 days were similar to conventional bread. The phenolics reduction was higher for samples stored in PET-PE/EVAL/PE laminate than in PE-HD packaging. Total sterol content did not significantly change during bread storage in investigated packaging and did not contribute to the oxidation. Bread firmness was affected only by the process and not by the storage time and packaging material.
Projekt / tema: 058-0580696-0702
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
URL Internet adrese: http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WMV-51HD741-4-3&_cdi=6944&_user=3875467&_pii=S002364381000397X&_origin=browse&_coverDate=04%2F30%2F2011&_sk=999559996&view=c&wchp=dGLbVlz-zSkWW&md5=60980cb6d64ed0572277563e7e61e782&ie=/sdarticle.pdf
http://www.sciencedirect.com/science/article/pii/S002364381000397X
Broj citata:
Altmetric:
DOI: 10.1016/j.lwt.2010.11.020
URL cjelovitog teksta:
Google Scholar: Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes
Upisao u CROSBI: dnovotni2@pbf.hr (dnovotni2@pbf.hr), 18. Stu. 2010. u 16:31 sati



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