Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel

Title	Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel
Imprint	New York : Marcel Dekker, c1996
Descript	viii, 282 p. : ill. ; 24 cm

CONTENT

1. The Staling Mechanism -- 2. Surfactants -- 3. Amylolytic Enzymes -- 4. Nonamylolytic Enzymes -- 5. Instrumental Methods -- 6. Sensory Methods -- 7. Preservatives -- 8. Modified Atmosphere Packaging -- 9. A Baker's Perspective -- 10. The Consumer's Perception -- 11. Labeling and Regulatory Requirements

Baked products -- Analysis Food spoilage

LOCATION	CALL#	STATUS
Science Library	TX763 B167h 1996	CHECK SHELVES

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