Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products

Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products

(1) Background: The water content and the way of bonding in the food matrices, including bread, can be easily and simply evaluated by Karl Fischer titration (KFT). The goal was to identify the main KFT parameters that influence the similarity/dissimilarity of commercial bread products, using multiva...

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Bibliographic Details
Main Authors: Gabriela Popescu, Isidora Radulov, Olimpia A. Iordănescu, Manuela D. Orboi, Laura Rădulescu, Mărioara Drugă, Gabriel S. Bujancă, Ioan David, Daniel I. Hădărugă, Christine A. Lucan (Banciu), Nicoleta G. Hădărugă, Mircea Riviş
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Applied Sciences
Subjects:
bread
water content
Karl Fischer titration
KFT kinetics
principal component analysis
Online Access:https://www.mdpi.com/2076-3417/10/18/6518

Internet

https://www.mdpi.com/2076-3417/10/18/6518

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