Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals
The combined effect of natural antioxidants and packaging materials on the quality decay of breakfast cereals during storage was evaluated. Corn flakes were produced on industrial scale, using different packages and adding natural tocopherols to the ingredients, and stored for 1 year. The samples we...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 3 vom: 21. Apr., Seite 161-70 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2014
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Breakfast cereals food quality natural antioxidants packaging/antioxidants interaction Antioxidants Polypropylenes Polyethylene 9002-88-4 Tocopherols |
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