Search Results

There are 37683 results for: content related to: Strategies for Extending Bakery Product Shelf-Life

  1. Water and its Roles in Baked Products

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 1–23, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch1

  2. Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten-Free Sliced Bread

    Packaging Technology and Science

    Volume 24, Issue 8, December 2011, Pages: 485–494, Laura Gutiérrez, Ramón Batlle, Sonia Andújar, Cristina Sánchez and Cristina Nerín

    Article first published online : 25 MAY 2011, DOI: 10.1002/pts.956

  3. Packaging and Shelf-Life Prediction of Bakery Products

    Bakery Products Science and Technology, Second Edition

    Virginia Giannou, Dimitra Lebesi, Constantina Tzia, Pages: 355–371, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch20

  4. Strategies for Extending Bakery Product Shelf-Life

    Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

    Stanley P. Cauvain, Linda S. Young, Pages: 263–284, 2009

    Published Online : 18 FEB 2009, DOI: 10.1002/9781444301083.ch9

  5. Water Activity

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 115–134, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch6

  6. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 82–88, Francesco Caponio, Mariagrazia Giarnetti, Vito M. Paradiso, Carmine Summo and Tommaso Gomes

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03161.x

  7. Effect of Harvest Moisture Content and Ambient Air Drying on Maize Fiber Oil Yield and its Phytosterol Composition

    Starch - Stärke

    Volume 53, Issue 12, December 2001, Pages: 635–638, Vijay Singh, Ping Yang, Robert A. Moreau, Kevin B. Hicks and Steven R. Eckhoff

    Article first published online : 28 NOV 2001, DOI: 10.1002/1521-379X(200112)53:12<635::AID-STAR635>3.0.CO;2-I

  8. Mold-free Shelf-life Extension of Bakery Products by Active Packaging

    Journal of Food Science

    Volume 68, Issue 8, October 2003, Pages: 2547–2552, M. E. Guynot, V. Sanchis, A. J. Ramos and S. Marín

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb07059.x

  9. Functional Bakery Products

    Bakery Products Science and Technology, Second Edition

    Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, Miguel Ângelo Cerqueira, Pages: 431–452, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch25

  10. Bakery Products of Unconventional Flours

    Bakery Products Science and Technology, Second Edition

    Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, Luis A. Bello-Perez, Pages: 619–638, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch36

  11. You have free access to this content
    Front Matter

    Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

    Stanley P. Cauvain, Linda S. Young, Pages: i–xii, 2009

    Published Online : 18 FEB 2009, DOI: 10.1002/9781444301083.fmatter

  12. Browning in Bakery Products

    Bakery Products Science and Technology, Second Edition

    Weibiao Zhou, Y. H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai, Pages: 417–430, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch24

  13. You have free access to this content
    Frontmatter

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: i–xii, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.fmatter

  14. Methods of Determining Moisture Content and Water Availability

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 157–187, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch8

  15. Food Preservation and Shelf Life

    Food and Package Engineering

    Scott A. Morris, Pages: 253–297, 2011

    Published Online : 17 AUG 2011, DOI: 10.1002/9781119949794.ch7

  16. Moisture Migration and its Control in Composite Products

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 135–156, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch7

  17. Development of active chitosan films incorporating potassium sorbate or vanillin to extend the shelf life of butter cake

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 323–330, Jurmkwan Sangsuwan, Nithiya Rattanapanone and Israpong Pongsirikul

    Article first published online : 15 SEP 2014, DOI: 10.1111/ijfs.12631

  18. Performance and fatty acid profiling of interesterified trans free bakery shortening in short dough biscuits

    International Journal of Food Science & Technology

    Volume 45, Issue 5, May 2010, Pages: 1002–1008, Chanu Handa, Sangeeta Goomer and Anupa Siddhu

    Article first published online : 12 APR 2010, DOI: 10.1111/j.1365-2621.2010.02222.x

  19. Bakery Products: Science and Technology

    Bakery Products: Science and Technology

    H.-M. Lai, T.-C. Lin, Pages: 3–68, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch1

  20. Bakery flour dust exposure causes non-allergic inflammation and enhances allergic airway inflammation in mice

    Clinical & Experimental Allergy

    Volume 38, Issue 9, September 2008, Pages: 1526–1535, P. Marraccini, D. M. Brass, J. W. Hollingsworth, S. Maruoka, S. Garantziotis and D. A. Schwartz

    Article first published online : 28 JUN 2008, DOI: 10.1111/j.1365-2222.2008.03038.x