Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience

Jose Manuel Amigo Rubio; Arantxa del Olmo Alvarez; Merete Møller Engelsen; Henrik Lundkvist; Søren Balling Engelsen

doi:10.1016/j.foodchem.2016.02.162

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience

Jose Manuel Amigo Rubio, Arantxa del Olmo Alvarez, Merete Møller Engelsen, Henrik Lundkvist, Søren Balling Engelsen

Food Analytics and Biotechnology

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

55 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	208
Sider (fra-til)	318-325
Antal sider	8
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2016.02.162
Status	Udgivet - 2016

Adgang til dokumentet

10.1016/j.foodchem.2016.02.162

Citationsformater

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1 : spatial distribution and kinetic modeling of hardness and resilience. / Amigo Rubio, Jose Manuel; Alvarez, Arantxa del Olmo; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren Balling.

I: Food Chemistry, Bind 208, 2016, s. 318-325.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience",

keywords = "White (wheat) bread, Spatial staling, Staling kinetics, Maltogenic alpha-amylase, Texture analysis, Hardness, Resilience",

author = "{Amigo Rubio}, {Jose Manuel} and Alvarez, {Arantxa del Olmo} and Engelsen, {Merete M{\o}ller} and Henrik Lundkvist and Engelsen, {S{\o}ren Balling}",

year = "2016",

doi = "10.1016/j.foodchem.2016.02.162",

language = "English",

volume = "208",

pages = "318--325",

journal = "Food Chemistry",

issn = "0308-8146",

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T2 - spatial distribution and kinetic modeling of hardness and resilience

AU - Amigo Rubio, Jose Manuel

AU - Alvarez, Arantxa del Olmo

AU - Engelsen, Merete Møller

AU - Lundkvist, Henrik

AU - Engelsen, Søren Balling

PY - 2016

Y1 - 2016

KW - White (wheat) bread

KW - Spatial staling

KW - Staling kinetics

KW - Maltogenic alpha-amylase

KW - Texture analysis

KW - Hardness

KW - Resilience

U2 - 10.1016/j.foodchem.2016.02.162

DO - 10.1016/j.foodchem.2016.02.162

M3 - Journal article

C2 - 27132856

VL - 208

SP - 318

EP - 325

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -