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Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography.
Schott, Florian; Isaksson, Sven; Larsson, Emanuel; Marone, Federica; Öhgren, Camilla; Röding, Magnus; Hall, Stephen; Lorén, Niklas; Mokso, Rajmund; Raaholt, Birgitta Wäppling.
Afiliación
  • Schott F; Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden. Electronic address: florian.schott@solid.lth.se.
  • Isaksson S; Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden.
  • Larsson E; Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden; Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden.
  • Marone F; Swiss Light Source, Paul Scherrer Institute, 5232 Villigen, Aargau, Switzerland.
  • Öhgren C; Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden.
  • Röding M; Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden; Department of Mathematical Sciences, Chalmers University of Technology and University of Gothenburg, Göteborg, Sweden.
  • Hall S; Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden.
  • Lorén N; Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden; Department of Physics, Chalmers University of Technology, 41296 Göteborg, Sweden. Electronic address: niklas.loren@ri.se.
  • Mokso R; Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden; Department of Physics, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Raaholt BW; Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden.
Food Res Int ; 173(Pt 1): 113283, 2023 11.
Article en En | MEDLINE | ID: mdl-37803595
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Pan / Culinaria Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Pan / Culinaria Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article