To prolong the shelf-life of almond cookies the AA have proceeded to the packaging of the product (with and without sugar in surface) in polistyrene/poliethylene settled with flexible film in air and modified atmosphere. During the conservation period (50 days) physical-chemical, micro-biological, and sensorial controls have been carried out. The analysis of the Principal Components has underlined the difference between samples with and on the basis of the first 2 PC positively correlated with the sensorial parameters and negatively with the rheological softness. According to discriminant analysis the 62% of samples were correctly classified.
Effects of a new packaging on the shelf-life of almond cookies / Lanza, C. M.; Tomaselli, F.; Pulvirenti, A.. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 41:418(2002), pp. 1089-1093.
Effects of a new packaging on the shelf-life of almond cookies
Pulvirenti A.
2002
Abstract
To prolong the shelf-life of almond cookies the AA have proceeded to the packaging of the product (with and without sugar in surface) in polistyrene/poliethylene settled with flexible film in air and modified atmosphere. During the conservation period (50 days) physical-chemical, micro-biological, and sensorial controls have been carried out. The analysis of the Principal Components has underlined the difference between samples with and on the basis of the first 2 PC positively correlated with the sensorial parameters and negatively with the rheological softness. According to discriminant analysis the 62% of samples were correctly classified.Pubblicazioni consigliate
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