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 Citations (Scopus)

Original language	English
Article number	124946
Journal	Food Chemistry
Volume	297
Number of pages	9
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2019.06.013
Publication status	Published - 1 Nov 2019

Keywords

Spatial resolved bread staling
Amylases
Enzymes
Hardness
Near infrared spectroscopy
PCA
PLS
ASCA

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10.1016/j.foodchem.2019.06.013

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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.
In: Food Chemistry, Vol. 297, 124946, 01.11.2019.

Research output: Contribution to journal › Journal article › Research › peer-review

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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

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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

Keywords

Access to Document

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