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...
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 |
Similar Items
-
Heat and Mass Transfer in Roast Beef Cooking. Temperature and Weight Loss Prediction
by: D. Papasidero, et al.
Published: (2015-05-01) -
Relating Bread Baking Process Operating Conditions to the Product Quality: a Modelling Approach
by: D. Papasidero, et al.
Published: (2014-08-01) -
Revised Kinetic Scheme for Thermal Furnace of Sulfur Recovery Units
by: F. Manenti, et al.
Published: (2013-06-01) -
Chemical constituents in leaves and aroma products of Nicotiana rustica L. tobacco
by: Venelina T. Popova, et al.
Published: (2020-04-01) -
Chemical characterisation of the aroma of honeybush (Cyclopia) species
by: Cronje, Joan Christel
Published: (2010)