| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9408876 | Food Quality and Preference | 2005 | 12 Pages |
Abstract
The intensity of oat odor, paint odor and crispiness were found to describe the main differences among the samples. By increasing the temperature from 23 to 38 °C for samples stored in darkness, packaging evaluation tests for extruded oat might be performed in approximately one third of the time. Changes in headspace oxygen concentration in the packages due to oxygen consumption were in agreement with the sensory changes in the oat.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
Hanne Larsen, Per Lea, Marit Rødbotten,