Breakage of packaged cookies due to fatigue failure from repetitive shock-Reference-Cited by-同舟云学术

Breakage of packaged cookies due to fatigue failure from repetitive shock

Published:2024-08-01 Issue:9 Volume:18 Page:7994-8001
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Sugimoto Wakana,Yamada Asako,Li Ling^ORCID,Chaiwong Saowapa^ORCID,Kyutoku Yasushi^ORCID,Kitazawa Hiroaki^ORCID

Funder

Japan Society for the Promotion of Science

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02781-7.pdf

Reference28 articles.

1. ANKA (All Nippon Kashi Association), Reiwa 4-nendo Kashi Seisan Suryo, Seisan Kingaku oyobi Kouri Kingaku Suitei (Estimated production quantity, production value and retail price of confectionery, FY2022) (2023) https://anka-kashi.com/images/statistics/r04.pdf (Accessed March 1st, 2024)

2. L. Manzocco, G. Romano, S. Calligaris, M.C. Nicoli, Foods, Modeling the effect of the oxidation status of the ingredient oil on stability and shelf life of low-moisture bakery products: the case study of crackers. 9, 749 (2020) https://doi.org/10.3390/foods9060749

3. O. Marconi, R. Martini, A. Mangione, C. Falconi, C. Pepe, G. Perretti, J. Food Sci., palatability and stability of shortbread made with low saturated fat content. 79, C469–C475 (2014) https://doi.org/10.1111/1750-3841.12383

4. J.L. Koontz, Chap. 13, packaging technologies to control lipid oxidation, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, AOCS, 2016, 479–517. https://doi.org/10.1016/B978-1-63067-056-6.00013-6

5. L.-X. Lu, F. Xu, Eur. Food Res. Technol., Effects of initial oxygen concentration and oxygen-barrier property of film on fat oxidation rate of packed cookies. 231, 347–351 (2010) https://doi.org/10.1007/s00217-010-1282-y