Abstract

In this study, five different types of Italian bread samples chosen for their visible differences in physical structure were analysed by X-ray microtomographical analysis. The average and individual object microstructural parameters of the bread samples were obtained from data analysis. Following data analysis, the application of advanced statistic analysis to the obtained microtomographical data was used to quantitatively classify the different bread types in this study. The results of this work show that X-ray microtomography combined with an integrated statistical approach does not only provide important microstructural information of the product under investigation but is also able to classify these products into specific group types based on the average or individual microstructural properties of the objects present in the sample.

Autore Pugliese

• Spada Alessia

Tutti gli autori

• Cafarelli B. , Spada A. , Laverse J. , Lampignano V. , Del Nobile M. A.

Titolo volume/Rivista

JOURNAL OF FOOD ENGINEERING

Anno di pubblicazione

2014

ISSN

0260-8774

ISBN

Non Disponibile

Numero di citazioni Wos

10

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

12

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile