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.
2002
41
418
1089
1093
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.
Lanza, C. M.; Tomaselli, F.; Pulvirenti, A.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1204591
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