Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics

José Manuel Amigo; Arantxa del Olmo; Merete Møller Engelsen; Henrik Lundkvist; Søren Balling Engelsen

doi:10.1016/j.foodchem.2019.06.013

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics

José Manuel Amigo, Arantxa del Olmo, Merete Møller Engelsen, Henrik Lundkvist, Søren Balling Engelsen

Food Analytics and Biotechnology

3 Citationer (Scopus)

Originalsprog	Engelsk
Artikelnummer	124946
Tidsskrift	Food Chemistry
Vol/bind	297
Antal sider	9
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2019.06.013
Status	Udgivet - 1 nov. 2019

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10.1016/j.foodchem.2019.06.013

Citationsformater

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics. / Amigo, José Manuel; del Olmo, Arantxa; Engelsen, Merete Møller et al.
I: Food Chemistry, Bind 297, 124946, 01.11.2019.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics",

keywords = "Spatial resolved bread staling, Amylases, Enzymes, Hardness, Near infrared spectroscopy, PCA, PLS, ASCA",

author = "Amigo, {Jos{\'e} Manuel} and {del Olmo}, Arantxa and Engelsen, {Merete M{\o}ller} and Henrik Lundkvist and Engelsen, {S{\o}ren Balling}",

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T2 - monitoring the staling process by using near infrared spectroscopy and chemometrics

AU - Amigo, José Manuel

AU - del Olmo, Arantxa

AU - Engelsen, Merete Møller

AU - Lundkvist, Henrik

AU - Engelsen, Søren Balling

PY - 2019/11/1

Y1 - 2019/11/1

KW - Spatial resolved bread staling

KW - Amylases

KW - Enzymes

KW - Hardness

KW - Near infrared spectroscopy

KW - PCA

KW - PLS

KW - ASCA

U2 - 10.1016/j.foodchem.2019.06.013

DO - 10.1016/j.foodchem.2019.06.013

M3 - Journal article

C2 - 31253319

SN - 0308-8146

VL - 297

JO - Food Chemistry

JF - Food Chemistry

M1 - 124946

ER -

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics

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