Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

The aims of the present study were, first, to identify the quality changes occurring in sterilized vanilla and strawberry pudding during storage at 20 °C; second, to understand the effect of storage temperature on aging; and, third, to determine if temperature could be used as an accelerating factor...

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Veröffentlicht in:	Food and bioprocess technology 2018-02, Vol.11 (2), p.380-398
Hauptverfasser:	Moufle, Anne-Laure, Jamet, Julie, Karoui, Romdhane
Format:	Artikel
Sprache:	eng
Schlagworte:	Accelerated aging tests Accelerated tests Aging Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color Desserts Emission spectra Emissions Environmental Sciences Fluorescence Food Science Life Sciences Original Paper pH effects Riboflavin Shelf life Storage temperature Strawberries Tryptophan Viscosity Vitamin A
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