Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics

Research output: Contribution to journalJournal articlepeer-review

Standard

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2 : monitoring the staling process by using near infrared spectroscopy and chemometrics. / Amigo, José Manuel; del Olmo, Arantxa; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren Balling.

In: Food Chemistry, Vol. 297, 124946, 2019.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Amigo, JM, del Olmo, A, Engelsen, MM, Lundkvist, H & Engelsen, SB 2019, 'Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics', Food Chemistry, vol. 297, 124946. https://doi.org/10.1016/j.foodchem.2019.06.013

APA

Amigo, J. M., del Olmo, A., Engelsen, M. M., Lundkvist, H., & Engelsen, S. B. (2019). Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics. Food Chemistry, 297, [124946]. https://doi.org/10.1016/j.foodchem.2019.06.013

Vancouver

Amigo JM, del Olmo A, Engelsen MM, Lundkvist H, Engelsen SB. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics. Food Chemistry. 2019;297. 124946. https://doi.org/10.1016/j.foodchem.2019.06.013

Author

Amigo, José Manuel ; del Olmo, Arantxa ; Engelsen, Merete Møller ; Lundkvist, Henrik ; Engelsen, Søren Balling. / Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2 : monitoring the staling process by using near infrared spectroscopy and chemometrics. In: Food Chemistry. 2019 ; Vol. 297.

Bibtex

@article{79d84b23e3dc46b985e817ba84ab731c,
title = "Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics",
keywords = "Spatial resolved bread staling, Amylases, Enzymes, Hardness, Near infrared spectroscopy, PCA, PLS, ASCA",
author = "Amigo, {Jos{\'e} Manuel} and {del Olmo}, Arantxa and Engelsen, {Merete M{\o}ller} and Henrik Lundkvist and Engelsen, {S{\o}ren Balling}",
year = "2019",
doi = "10.1016/j.foodchem.2019.06.013",
language = "English",
volume = "297",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2

T2 - monitoring the staling process by using near infrared spectroscopy and chemometrics

AU - Amigo, José Manuel

AU - del Olmo, Arantxa

AU - Engelsen, Merete Møller

AU - Lundkvist, Henrik

AU - Engelsen, Søren Balling

PY - 2019

Y1 - 2019

KW - Spatial resolved bread staling

KW - Amylases

KW - Enzymes

KW - Hardness

KW - Near infrared spectroscopy

KW - PCA

KW - PLS

KW - ASCA

U2 - 10.1016/j.foodchem.2019.06.013

DO - 10.1016/j.foodchem.2019.06.013

M3 - Journal article

C2 - 31253319

VL - 297

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 124946

ER -

ID: 225992301