Title of article
Application of Weibull Hazard Analysis to the Determination of the Shelf Life of Roasted and Ground Coffee
Author/Authors
Labuza، T. P. نويسنده , , Cardelli، C. نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2001
Pages
-272
From page
273
To page
0
Abstract
The foaming properties of undenaturated potato raw proteins and of isolated patatin and 16 -25 kDa fraction are investigated over a pH range of 4-8 with and without added NaCl. The patatin fraction was shown to be a very promising foaming agent with a foamability and foam stability equivalent or even superior to that of egg-white powder.
Keywords
Weibull Hazard , shelf-life , coffee , staggered design
Journal title
LEBENSMITTELWISSENSCHAFT & TECHNOLOGYE / FOOD SCIENCE
Serial Year
2001
Journal title
LEBENSMITTELWISSENSCHAFT & TECHNOLOGYE / FOOD SCIENCE
Record number
46055
Link To Document