I am looking for literature on stock cubes/bouillons' industrial methods of production especially in regards to stability and overall quality.
I can suggest you some papers of Prof. Caponio and others which deal with the lipid fraction of bouillons. You can easily find those papers on web.
Dear friends,
I think that this recent paper by Gonzalez de Mejia is the ultimate piece of work which covers the industrial production of condiments and bouillons! I would also consider the articles you suggested regarding bouillon quality like Caponio's "lipid fraction characterisation" and the Al-Subhi's comparison between Maggi's classical cube and those mushroom broth cubes !
What do you think?
Thank you so much for your answers!
IG
I can suggest you some papers:
1 - https://www.measuringbehavior.org/files/2014/Proceedings/Iborra-Bernad,%20C.%20-%20MB2014.pdf
2- Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue
3- Analysis of commercial bouillons for trace levels of mutagens
1- Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations
2- Formation of mutagens in beef and beef extract during cooking.
3- Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal
Good afternoon. I would also like some links to research papers or books that talks about the production of stock cubes from the raw material stage to the final product as cubes. I would really appreciate as this is very urgent. Thank you
- Badges
- Science topic