Bread as a Chemical Reactor: Triggering the Aroma Production through Chemical Kinetics

Bread as a Chemical Reactor: Triggering the Aroma Production through Chemical Kinetics

Recent studies address the structural modifications occurring in the thermal processing of food to interact with the development of aroma and taste compounds. Food sensory science is often related to statistical analysis of panel tests and subjective human responses. From a chemical engineering pers...

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Bibliographic Details
Main Authors:	D. Papasidero, A. Giorgi, E. Rocchi, L. Piazza, S. Pierucci, G. Bozzano, F. Manenti
Format:	Article
Language:	English
Published:	AIDIC Servizi S.r.l. 2016-08-01
Series:	Chemical Engineering Transactions
Online Access:	https://www.cetjournal.it/index.php/cet/article/view/3811

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