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Pregled bibliografske jedinice broj: 977435

Poglavlje/Rad u knjizi

Autori: Čukelj, Nikolina; Novotni, Dubravka
Naslov: Freezing of Bread
Knjiga: Encyclopedia of Food Security and Sustainability
Urednik/ci: Ferranti, Pasquale ; Berry, Elliot M. ; Anderson, Jock R.
Izdavač: Elsevier
Grad: Nepoznato
Godina: 2019
Raspon stranica:: 498-502
ISBN: 978-0-12-812688-2
Ključne riječi: Bake-off technology ; Bread freezing ; Energy ; Exergy ; Frozen storage ; Glycemic index ; Improvers ; Nutrition ; Par-baked ; Quality ; Staling ; Shelf-life ; Sensory characteristics ; Waste
Sažetak:
Freezing of bread, especially partially baked, is today's common practice in the bakery industry. The introduction of freezing in the conventional bread making process resulted with the extreme prolongation of bread shelf-life, reduced bread waste and related economical losses, increased bread diversification, and gave consumers fresh bread at any time of the day. While benefits of bread freezing are many, the process also faces different drawbacks and challenges that need to be overcome. Both positive and negative sides, as well as the energy efficiency of this undoubtedly growing technology will be discussed in this chapter.
Rad je indeksiran u
bazama podataka:
Scopus
Izvorni jezik: ENG
Kategorija: Pregledni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: Nikolina Čukelj (ncukelj@pbf.hr), 6. Sij. 2019. u 11:14 sati



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