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- W849969172 abstract "In recent years, together with advanced technology, cake production has been increasing in our country as a result of the interest in ready to eat meals and different testes. Extending the shelf life of cakes is the most important problem and enhancement in the cake quality has been desired. For this purpose, extension of the shelf life and improvement of the quality characteristics of cakes have been endeavored by using preservatives, different packaging systems and natural ingredients. The problems of staling and mold growth have been focused for the shelf life. Recent studies, especially taking into consideration the increasing demand of consumers, have been focused on the improvement in the quality of cakes by using natural ingredients. In this way, both qualified and healthy products are obtained. In this review, the studies on the extension of shelf-life and the improvement of quality characteristics of cakes have been emphasized." @default.
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- W849969172 date "2012-01-01" @default.
- W849969172 modified "2023-10-01" @default.
- W849969172 title "Improvement of quality and shelf life of cake." @default.
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