About: Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity

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About: Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity Goto Sponge NotDistinct Permalink

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Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) article scientifique publié en 2015 (fr) наукова стаття, опублікована в січні 2015 (uk) im Januar 2015 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q58868658-9C759A3F-B973-4F25-B994-AFF3639DB2E3
publication date	2015-01-13 00:00:00Z (xsd:dateTime)
exact match	wds:Q58868658-9CA22685-0947-4684-8827-0B0825F69AE8
exact match	https://scigraph.springernature.com/pub.10.1007/s11947-014-1467-7
cites work	wds:Q58868658-12A79539-1D17-44C7-A7DC-CE7FE2E74AF9 wds:Q58868658-2BD91E8E-BA44-4124-B926-F38F73BE810B wds:Q58868658-72491CA1-DB51-46BB-AEBD-A294F3D0CE18 wds:Q58868658-74C5FDC9-4A2E-42AE-9135-775C1BF70F19 wds:Q58868658-B6E6D3E6-5D01-4B4F-933D-E2EAC40101D1 wds:Q58868658-BB7F486C-4642-4031-96B8-0F1F2AE80830 wds:Q58868658-CB55BBAB-FECC-4465-8891-1AACFFDC4F3E wds:Q58868658-DB8A875B-454F-4BC0-974A-EE7235B46001
cites work	Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety Bread Staling: Molecular Basis and Control NMR signal analysis to characterize solid, aqueous, and lipid phases in baked cakes. Use of front face fluorescence for monitoring lipid oxidation during ageing of cakes. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming. Monitoring changes in sponge cakes during aging by front face fluorescence spectroscopy and instrumental techniques. Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters
author name string	wds:Q58868658-4F328F25-A7A1-4525-96F1-0A4ADBAE8ACE wds:Q58868658-8C5CE1A7-7E9F-4E78-8E32-A8EF0C7C8076 wds:Q58868658-8F7669E7-1F22-4A17-9533-4F636767845C wds:Q58868658-A04A795D-B9FB-4A3F-8374-8BA7211CE473
author name string	Romdhane Karoui Christophe Blecker Christine Chèné Eliot Patrick Botosoa
rdfs:label	Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity (en) Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity (nl)
skos:prefLabel	Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity (en) Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity (nl)
name	Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity (en) Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity (nl)
title	wds:Q58868658-FD1AF646-C8D6-4DAC-BF92-CEDDB243434F
title	Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity (en)
page(s)	wds:Q58868658-E4A91A53-3E00-4C63-B6F1-8A9A432BE928
page(s)	1020-1031
instance of	wds:Q58868658-52AA2C17-9D5D-4A85-8515-98C5A3C70EBB
instance of	scholarly article
published in	wds:Q58868658-4E98CF6F-5F1C-43FB-8FF0-C78DEBEB0AAF
published in	Food and Bioprocess Technology
issue	wds:Q58868658-29A49D7D-0175-409A-9450-2841E3E405A5
volume	wds:Q58868658-A4DEA7BE-CF65-409A-A537-74260BEB34F6
issue	5
volume	8
DOI	wds:Q58868658-92D3C301-DA13-4FC5-8F0E-0B7012C393BA
DOI	http://dx.doi.org/10.1007/S11947-014-1467-7
DOI	10.1007/S11947-014-1467-7
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58868658

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