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Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
gluten bread gluten-free bread headspace artificial mouth representativeness
2014/3/10
This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditio...
Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
drying kinetics convection drying apple pre-treatment rehydration colour
2014/3/10
The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard an...
Quality Evaluation of Edible Oils by Proton Nuclear Magnetic Resonance Measurement
1H-NMR external proton standard
2010/11/22
1H-nuclear magnetic resonance (NMR) method using dioxane as the external proton standard was established to evaluate the quality of edible oils. The number of olefinic protons (OP) in oil was determin...