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Mostrando ítems 1-10 de 14
Use of mathematical models for estimating the shelf-life of cornflakes in flexible packaging
(John Wiley & Sons LtdChichesterInglaterra, 2005)
Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
(Elsevier, 2012-12)
The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour ...
Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
(Elsevier, 2012-12)
The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour ...
Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
(ISEKI Food Association, 2016-04)
Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds ...
Cornflake production process: state diagram and water mobility characteristics
(Springer, 2014-10)
The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid ...
Carotenoid and color changes in traditionally flaked and extruded products
(Elsevier, 2017-08)
The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process ...
Carotenoid and color changes in traditionally flaked and extruded products
(Elsevier, 2017-08)
The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process ...
Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
(ISEKI Food Association, 2016-04)
Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds ...
Cornflake Production Process: State Diagram and Water Mobility Characteristics
(Springer, 2014-02)
The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid ...
Toasting time and cooking formulation affect browning reaction products development in corn flakes
(Amer Assoc Cereal Chemists, 2017-05)
During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by the high temperature and low water content. The cooking formulation ingredients influence color and flavor of the final ...