Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA

Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA

Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, a...

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Bibliographic Details
Main Authors: Psodorov Dragan, Lazić Vera, Ačanski Marijana, Psodorov Đorđe, Popović Senka, Plavšić Dragana, Pastor Kristian, Šuput Danijela, Nježić Zvonko
Format: Article
Language:English
Published: Association of the Chemical Engineers of Serbia 2018-01-01
Series:Chemical Industry and Chemical Engineering Quarterly
Subjects:
fatty acid
GC-MS
packaging material
Ricotta-filled pastry
storage
Online Access:http://www.doiserbia.nb.rs/img/doi/1451-9372/2018/1451-93721700027P.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1451-9372/2018/1451-93721700027P.pdf

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