Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography.

Yu, Yonghui; Jia, Chanchan; Wang, Jiahua; Pi, Fuwei; Dai, Huang; Liu, Xiaodan

Yu, Yonghui; Jia, Chanchan; Wang, Jiahua; Pi, Fuwei; Dai, Huang; Liu, Xiaodan.

Afiliación

Yu Y; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Jia C; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Wang J; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Pi F; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China.
Dai H; School of Food Science and Technology, Jiangnan University, Wuxi 214000, China.
Liu X; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Sensors (Basel) ; 23(21)2023 Oct 29.

Article en En | MEDLINE | ID: mdl-37960503

Asunto(s)

Pan; Almacenamiento de Alimentos; Pan/análisis; Vapor; Tomografía; Rayos X

Palabras clave

Chinese steamed bread; X-ray computer tomography; internal structure; quality evaluation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Almacenamiento de Alimentos Idioma: En Revista: Sensors (Basel) Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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