Influence of Edible Films upon the Moisture Loss and Microstructure of Dietetic Sucrose-Free Sponge Cakes during Storage

REFERENCES

• Schiraldi , A. ; Piazza , L. ; Riva , M. Bread staling: A calometric approach . Cereal Chemistry 1996 , 73 ( 1 ), 32 – 39 .
   Google Scholar
• Baeva , M.R. ; Terzieva , V.V. Investigation the ageing of low-calorie biologically-enriched sugar-free sponge cakes . Announcements of Union of Scientists – Sliven 2001 , 3 , 140 – 143 .
   Google Scholar
• Coninck , V. ; Peremans , J. Replacement of fats and sugar in calorie reduced foods . Food Technology International 1993 , 133 , 135, 137 .
   Google Scholar
• Mathias , D. Aliments nouveaux, aliments allégés en pâtisserie . Industrie Alimentaire et Agricole 1991 , 108 ( 5 ), 373 – 380 .
   Google Scholar
• Shafiur Rahman , M. Toward prediction of porosity in foods during drying: A brief review . Drying Technology 2001 , 19 ( 1 ), 1 – 13 . [CROSSREF]
   Google Scholar
• Baldwin , E.A. ; Nisperos-Carriedo , M.O. ; Baker , R.A. Use of edible coatings to preserve quality of lightly (and slighlty) processed products . Critical Reviews in Food Science and Nutrition 1995 , 35 ( 6 ), 509 – 524 . [PUBMED] [INFOTRIEVE] [CSA]
   Google Scholar
• Petersen , K. ; Nielsen , Per V. ; Bertelsen , G. ; Lawther , M. ; Olsen , M.B. ; Nilsson , N.H. ; Mortensen , G. Potential of biobased materials for food packaging . Tends in Food Science & Technology 1999 , 10 , 52 – 68 . [CSA] [CROSSREF]
   Google Scholar
• Gnanasekharan , V.F. ; Floros , J.D. Migration and sorption phenomena in packaged foods . Critical Reviews in Food Science and Nutrition 1997 , 37 ( 6 ), 519 – 559 . [PUBMED] [INFOTRIEVE] [CSA]
   Google Scholar
• Zogzas , N.P. ; Maroussis , Z.B. ; Marinos Kouris , D. Moisture diffusivity data compilation in foodstuffs . Drying Technology 1996 , 14 ( 10 ), 2225 – 2253 .
   Google Scholar
• Vermeiren , L. ; Devlieghere , F. ; van Beest , M. ; de Kruijf , N. ; Debevere , J. Developments in the active packaging of foods . Trends in Food Science & Technology 1999 , 10 , 77 – 86 . [CROSSREF]
   Google Scholar
• Alquier , J.C. Les Polysaccharides de Charge des Fibres Alimentaires . In The Le Sucre, les Sucres, les Édulcorants & les Glucides de Charge dans les I.A.A. ; Multon , J.L. , Ed.; APRIA, Inc. : Paris , 1992 ; 430 – 454 .
   Google Scholar
• Gurr , M.I. ; Asp , N.G. Dietary fibre . In Bulletin ; ILSI Press : Brussells , 1994 .
   Google Scholar
• Boukharova , E.N. ; Ptitchkina , N.M. ; Arsentieva , L.Yu. ; Dozenko V.F. The Use of Polymyxan for Production of Edible Films. Dep. in VINITI, No. 1394-B2001, June 7 , Russia , 2001; 10.
   Google Scholar
• Kester , J.J. ; Fennema , O.R. Edible films and coatings: A review . Food Technology 1986 , 12 , 47 – 59 .
   Google Scholar
• Coillie , R.V. Les derives de la cellulose et leurs applications alimentaires . Industrie Alimentaire et Agricole 1989 , 106 ( 9 ), 733 – 734 .
   Google Scholar
• Coffin , D.R. ; Fishman , M.L. Physical and mechanical properties of highly plasticized pectin/starch films . Journal of Applied Polymer Science 1994 , 54 , 1311 – 1320 . [CSA] [CROSSREF]
   Google Scholar
• Fishman , M.L. ; Coffin , D.R. Mechanical, microstructural and solubility properties of pectin/poly(vinyl alcohol) blends . Carbohydrate Polymers 1998 , 35 , 195 – 203 . [CROSSREF]
   Google Scholar
• Lenart , A. ; Piotrowski , D. Drying characteristics of osmotically dehydrated fruits coated with semipermeable edible films . Drying Technology 2001 , 19 ( 5 ), 849 – 877 . [CROSSREF]
   Google Scholar
• Giese , J.H. Alternative sweeteners and bulking agents . Food Technology 1993 , 47 , 114 – 126 .
   Google Scholar
• McNutt , K. ; Sentko , A. Sugar replacers: A growing group of sweeteners in the United States . Nutrition Today 1996 , 31 , 255 – 261 .
   Google Scholar
• Zimmermann , M. Les polyols . Industrie Alimentaire et Agricole 1989 , 106 , 757 – 760 .
   Google Scholar
• Tjomb , P. L'aspartame à l'assaut de la pâtisserie . Jacquet Passe en Force. Revue Industrie et Agricole 1992 , 478 , 52 .
   Google Scholar
• Baeva , M.R. ; Terzieva , V.V. Dietetic batter . BG Patent 463 , July 2, 2001 .
   Google Scholar
• Porozhnyakova , I.V. ; Shipin , O.A. ; Matora , A.V. ; Zhemerichkin , D.A. ; Ignatova , E.N. ; Panasenko , V.I. Strain of Bacillus polymyxa—Producent of highly viscous polysaccharide ; Russia Patent: 1519843 , 1992 .
   Google Scholar
• Madhava , M. ; Srinivasa Rao , P. ; Goswami , T.K. Drying kinectics of paddy using thermogravimetric analysis . Drying Technology 2001 , 19 ( 6 ), 1201 – 1210 . [CROSSREF]
   Google Scholar
• Wendlant , U. Thermal Methods of Analysis ; Mir : Moscow , 1978 ; 145 – 212 .
   Google Scholar
• Puchkova , L.I. ; Suogrobova , L.L. Water state in bread crumb and its components . Bakery and Confectionary Industry 1980 , 10 , 31 – 32 .
   Google Scholar
• Sanina , T.V. ; Puchkova , L.I. ; Avdeeva , L.L. Change of bound water states in bread storage during the addition of pasty half-finished product . Bakery and Confectionary Industry 1987 , 2 , 33 – 35 .
   Google Scholar
• Yorchack , V.G. ; Berzina , N.I. ; Royter , I.M. The role of bound water in bread production and storage . In Survey Information ; Bakery and Macaroni Industry : Moscow , 1988 ; 1 – 22 .
   Google Scholar
• Cloke , J.D. ; Davis , E.A. ; Gordon , J. Relationship of heat transfer and water-loss rate to crumb-structure development as influenced by monoglycerides . Cereal Chemistry 1984 , 1 ( 4 ), 363 – 371 .
   Google Scholar
• Hoseney , R.C. ; Lineback , D.R. ; Seib , P.A. Role of starch in baked foods . The Bakers Digest 1978 , 8 , 11 – 16 , 18 , 40 .
   Google Scholar
• Lineback , D.R. ; Wongsrikasem , E. Gelatinization of starch in baked products . Journal of Food Science 1980 , 45 ( 1 ), 71 – 74 .
   Google Scholar