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Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

Oxidative browning of plant foods such as vegetables and wheat is a major problem for the food industry as it can lead to significant quality and economic losses. Food color in whole-wheat based products such as pasta ravioli is a major factor in consumer acceptability, where undesirable color changes, such as oxidative browning, result in product rejection by consumers and cause significant profit losses for the food processors. It is of economic importance to develop a method to measure the quality of fresh pasta color and the effectiveness of anti-browning agents, such as cultured dextrose and ascorbic acid, in slowing oxidative browning. This study will clearly help pasta food manufacturers and product managers identify gaps within their quality control system, adopt a new method of measuring color changes within each of their products prior to mass production, select the most effective antioxidant or anti-browning agents for various pasta products, and ultimately, reduce the overall cost associated with product failure and rejection by consumers.

Product Specifications
SKU :COC97610
AuthorVilma Andari
Number of Pages96
Publishing Year2011-01-17T00:00:00.000
Edition1 st
Book TypeBiology, life sciences
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00