INVESTIGATION ON THE EFFECT OF EDIBLE COATINGS BASED ON XANTHAN, CARBOXY METHYL CELLULOSE AND SODIUM ALGINATE, ON EXTENDING OF BAGUETTE BREAD SHELF LIFE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHADERI A.A.; SAREMNEZHAD S.; AZIZI M.H.

Educational Videos and Scientific Workshops

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:13 | Issue:59 Page(s): 133-141

Download Full-Text

Persian Verion

View:

1,230

Download:

Cites:

Information Journal Paper

Title

INVESTIGATION ON THE EFFECT OF EDIBLE COATINGS BASED ON XANTHAN, CARBOXY METHYL CELLULOSE AND SODIUM ALGINATE, ON EXTENDING OF BAGUETTE BREAD SHELF LIFE

Author(s)

GHADERI A.A. | SAREMNEZHAD S. | AZIZI M.H. | Issue Writer Certificate

Keywords

STALINGQ2

EDIBLE COATINGQ2

XANTHANQ2

SODIUM ALGINATEQ1

CARBOXYMETHYL CELLULOSEQ2

Abstract

To investigate the effect of EDIBLE COATINGs in retarding of bagutte bread STALING, three types of coating formulations containing SODIUM ALGINATE, CARBOXYMETHYL CELLULOSE and XANTHAN as hydrocolloids and sunflower oil, glycerol, water, starch and potassium sorbate were used for coating of baguette bread and The effect of these coatings on retarding of STALING after 1, 2 and 3 days of storage was investigated. The obtained results revealed that after 1 day of storage the mentioned coatings presented bread with similar freshness to that of control [fresh sample]. After 2 days of storage, SODIUM ALGINATE and XANTHAN coated samples acted similar in retarding of STALING and after 3 days of storage, all the coatings did not have any significant difference with each other and also with control sample from STALING point of view.

Cites

No record.

References

No record.

Cite

APA: Copy

GHADERI, A.A., SAREMNEZHAD, S., & AZIZI, M.H.. (2017). INVESTIGATION ON THE EFFECT OF EDIBLE COATINGS BASED ON XANTHAN, CARBOXY METHYL CELLULOSE AND SODIUM ALGINATE, ON EXTENDING OF BAGUETTE BREAD SHELF LIFE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(59), 133-141. SID. https://sid.ir/paper/72354/en

Vancouver: Copy

GHADERI A.A., SAREMNEZHAD S., AZIZI M.H.. INVESTIGATION ON THE EFFECT OF EDIBLE COATINGS BASED ON XANTHAN, CARBOXY METHYL CELLULOSE AND SODIUM ALGINATE, ON EXTENDING OF BAGUETTE BREAD SHELF LIFE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;13(59):133-141. Available from: https://sid.ir/paper/72354/en

IEEE: Copy

A.A. GHADERI, S. SAREMNEZHAD, and M.H. AZIZI, “INVESTIGATION ON THE EFFECT OF EDIBLE COATINGS BASED ON XANTHAN, CARBOXY METHYL CELLULOSE AND SODIUM ALGINATE, ON EXTENDING OF BAGUETTE BREAD SHELF LIFE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 59, pp. 133–141, 2017, [Online]. Available: https://sid.ir/paper/72354/en

Related Journal Papers

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops

Download

Move to top

وبگردی