메뉴 건너뛰기




Volumn 46, Issue 8, 2001, Pages 355-359

Infrared drying technology applications

(1)  Macaluso, V a  

a NONE

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0035538397     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (7)

References (43)
  • 2
    • 0007384596 scopus 로고
    • Composition and quality of durum wheat mill streams
    • I. D. Morton, ed. Ellis Horwood Ltd., Chichester, England
    • Abecassis, J., Autran. J.-C., and Kobrehel, K. Composition and quality of durum wheat mill streams. Pages 300-312 in: Cereals in a European Context. I. D. Morton, ed. Ellis Horwood Ltd., Chichester, England, 1987.
    • (1987) Cereals in a European Context , pp. 300-312
    • Abecassis, J.1    Autran, J.-C.2    Kobrehel, K.3
  • 3
    • 0001948350 scopus 로고
    • Milling of durum wheat
    • G. Fabriani and C. Lintas, eds. The Association, St. Paul, MN
    • Bizzarri, O., and Morelli, A. Milling of durum wheat. Pages 161-189 in: Durum: Chemistry and Technology. G. Fabriani and C. Lintas, eds. The Association, St. Paul, MN. 1988.
    • (1988) Durum: Chemistry and Technology , pp. 161-189
    • Bizzarri, O.1    Morelli, A.2
  • 4
    • 0007390256 scopus 로고    scopus 로고
    • Genetic and agronomic effects on semolina milling value of durum wheat (Triticum durum Desf.)
    • Chaurand, M., Lempereur, I., Roulland, T.-M., Autran, J.-C., and Abecassis, J. Genetic and agronomic effects on semolina milling value of durum wheat (Triticum durum Desf.). Crop Sci. 2:277, 1999.
    • (1999) Crop Sci. , vol.2 , pp. 277
    • Chaurand, M.1    Lempereur, I.2    Roulland, T.-M.3    Autran, J.-C.4    Abecassis, J.5
  • 5
    • 21144483035 scopus 로고
    • Suitability of the gluten index test for assessing gluten strength in durum wheat and semolina
    • Cubadda, R., Carcea, M., and Pasqui, L. Suitability of the gluten index test for assessing gluten strength in durum wheat and semolina. Cereal Foods World 37:866, 1992.
    • (1992) Cereal Foods World , vol.37 , pp. 866
    • Cubadda, R.1    Carcea, M.2    Pasqui, L.3
  • 6
    • 0032936646 scopus 로고    scopus 로고
    • Nonstarch polysaccharides from preprocessed wheat bran: Carbohydrate analysis and novel theological properties
    • Cui, W., Wood, P. J., Weisz, J., and Beer, M. U. Nonstarch polysaccharides from preprocessed wheat bran: Carbohydrate analysis and novel Theological properties. Cereal Chem. 76:129, 1999.
    • (1999) Cereal Chem. , vol.76 , pp. 129
    • Cui, W.1    Wood, P.J.2    Weisz, J.3    Beer, M.U.4
  • 7
    • 0007434891 scopus 로고    scopus 로고
    • Caratteristiche della materia prima e tecnologie di essiccamento: Loro influenza sulla qualità della pasta
    • D'Egidio, M. G., Mariani, B. M., and Novaro. P. Caratteristiche della materia prima e tecnologie di essiccamento: Loro influenza sulla qualità della pasta. Tec. Molitoria 47:105, 1996.
    • (1996) Tec. Molitoria , vol.47 , pp. 105
    • D'Egidio, M.G.1    Mariani, B.M.2    Novaro, P.3
  • 8
    • 0002779094 scopus 로고    scopus 로고
    • Effect of the different stages of durum wheat chain on pasta colour
    • D'Egidio, M. G., and Pagani, M. A. Effect of the different stages of durum wheat chain on pasta colour. Ital. Food Beverage 10(9):17, 1997.
    • (1997) Ital. Food Beverage , vol.10 , Issue.9 , pp. 17
    • D'Egidio, M.G.1    Pagani, M.A.2
  • 10
    • 85012256439 scopus 로고
    • The structure and protein composition of vitreous, piebald and starchy kernels
    • Dexter, J. E., Marchylo, B. A., MacGregor, A. W., and Tkachuk, R. The structure and protein composition of vitreous, piebald and starchy kernels. J. Cereal Sci. 10:19, 1989.
    • (1989) J. Cereal Sci. , vol.10 , pp. 19
    • Dexter, J.E.1    Marchylo, B.A.2    MacGregor, A.W.3    Tkachuk, R.4
  • 12
    • 0000080454 scopus 로고
    • The relationship of durum wheat test weight to milling performance and spaghetti quality
    • Dexter, J. E., Matsuo, R. R., and Martin, D. G. The relationship of durum wheat test weight to milling performance and spaghetti quality. Cereal Foods World 32:772, 1987.
    • (1987) Cereal Foods World , vol.32 , pp. 772
    • Dexter, J.E.1    Matsuo, R.R.2    Martin, D.G.3
  • 13
    • 0002324669 scopus 로고
    • Enhancement of durum wheat milling quality by preprocessing and an evaluation of fluorescence imaging as a rapid technique for monitoring preprocessing efficiency
    • August
    • Dexter, J. E., Symons, S. J., and Martin, D. G. Enhancement of durum wheat milling quality by preprocessing and an evaluation of fluorescence imaging as a rapid technique for monitoring preprocessing efficiency. Assoc. Operative Millers Bull., p. 6415, August, 1994.
    • (1994) Assoc. Operative Millers Bull. , pp. 6415
    • Dexter, J.E.1    Symons, S.J.2    Martin, D.G.3
  • 14
    • 85014818569 scopus 로고
    • The relationships between durum wheat vitreousness, kernel hardness and processing quality
    • Dexter, J. E., Williams, P. C., Edwards, N. M., and Martin, D. G. The relationships between durum wheat vitreousness, kernel hardness and processing quality. J. Cereal Sci. 7:169, 1988.
    • (1988) J. Cereal Sci. , vol.7 , pp. 169
    • Dexter, J.E.1    Williams, P.C.2    Edwards, N.M.3    Martin, D.G.4
  • 15
    • 0001856218 scopus 로고    scopus 로고
    • Recent applications of debranning of wheat before milling
    • Dexter, J. E., and Wood, P. J. Recent applications of debranning of wheat before milling. Trends Food Sci. Technol. 7:35, 1996.
    • (1996) Trends Food Sci. Technol. , vol.7 , pp. 35
    • Dexter, J.E.1    Wood, P.J.2
  • 16
    • 0034070910 scopus 로고    scopus 로고
    • Differentiating vitreous and nonvitreous durum wheat kernels by using near-infrared spectroscopy
    • Dowell, F. E. Differentiating vitreous and nonvitreous durum wheat kernels by using near-infrared spectroscopy. Cereal Chem. 77:155, 2000.
    • (2000) Cereal Chem. , vol.77 , pp. 155
    • Dowell, F.E.1
  • 17
    • 0032803680 scopus 로고    scopus 로고
    • Predicting scab, vomitoxin, and ergosterol in single wheat kernels using NIR spectroscopy
    • Dowell, F. E., Ram, M. S., and Seitz, L. M. Predicting scab, vomitoxin, and ergosterol in single wheat kernels using NIR spectroscopy. Cereal Chem. 76:573, 1999.
    • (1999) Cereal Chem. , vol.76 , pp. 573
    • Dowell, F.E.1    Ram, M.S.2    Seitz, L.M.3
  • 20
    • 21844520824 scopus 로고
    • Flour power: Microscopic image analysis in the food industry
    • Harrigan, K. Flour power: Microscopic image analysis in the food industry. Cereal Foods World 40:11, 1995.
    • (1995) Cereal Foods World , vol.40 , pp. 11
    • Harrigan, K.1
  • 21
    • 0032351450 scopus 로고    scopus 로고
    • Digital speck counting of semolina using automated image analysis
    • Harrigan, K. A., and Bussmann, S. Digital speck counting of semolina using automated image analysis. Cereal Foods World 43:11, 1998.
    • (1998) Cereal Foods World , vol.43 , pp. 11
    • Harrigan, K.A.1    Bussmann, S.2
  • 22
    • 0001772257 scopus 로고
    • Distribution of polyphenol oxidase in flour mill-streams of Canadian common wheat classes milled to three extraction rates
    • Hatcher, D. W., and Kruger, J. E. Distribution of polyphenol oxidase in flour mill-streams of Canadian common wheat classes milled to three extraction rates. Cereal Chem. 70:51, 1993.
    • (1993) Cereal Chem. , vol.70 , pp. 51
    • Hatcher, D.W.1    Kruger, J.E.2
  • 23
    • 85013939724 scopus 로고
    • Reduction of alpha-amylase content of sprouted wheat by pearling and milling
    • Henry, R. J., Martin, D. J., and Blakeney, A. B. Reduction of alpha-amylase content of sprouted wheat by pearling and milling. J. Cereal Sci. 5:155, 1987.
    • (1987) J. Cereal Sci. , vol.5 , pp. 155
    • Henry, R.J.1    Martin, D.J.2    Blakeney, A.B.3
  • 24
    • 0000102868 scopus 로고
    • The botanical constituents of wheat and wheat milling fractions. I. Quantification by autofluorescence
    • Jensen, S. A., Munck, L., and Martin, H. The botanical constituents of wheat and wheat milling fractions. I. Quantification by autofluorescence. Cereal Chem. 59:477, 1982.
    • (1982) Cereal Chem. , vol.59 , pp. 477
    • Jensen, S.A.1    Munck, L.2    Martin, H.3
  • 25
    • 0001713318 scopus 로고
    • Effects of the D genome on milling and baking properties of wheat
    • Kerber, E. R., and Tipples, K. H. Effects of the D genome on milling and baking properties of wheat. Can. J. Plant Sci. 49:255, 1969.
    • (1969) Can. J. Plant Sci. , vol.49 , pp. 255
    • Kerber, E.R.1    Tipples, K.H.2
  • 26
    • 0000934933 scopus 로고
    • Relation entre les activités peroxydasiques et polyphénoloxydasiques des blés et le brunissement des pâtes alimentaires
    • Kobrehel, K., Laignelef, B., and Feillet, P. Relation entre les activités peroxydasiques et polyphénoloxydasiques des blés et le brunissement des pâtes alimentaires. C.R. Acad. Agric. 58:1009, 1972.
    • (1972) C.R. Acad. Agric. , vol.58 , pp. 1009
    • Kobrehel, K.1    Laignelef, B.2    Feillet, P.3
  • 27
    • 0003130349 scopus 로고    scopus 로고
    • Identification of damaged kernels in wheat using a colour machine vision system
    • Luo, X., Jayas, D. S., and Symons, S. J. Identification of damaged kernels in wheat using a colour machine vision system. J. Cereal Sci. 30:49, 1999.
    • (1999) J. Cereal Sci. , vol.30 , pp. 49
    • Luo, X.1    Jayas, D.S.2    Symons, S.J.3
  • 28
    • 0000583904 scopus 로고
    • Development of a single-kernel wheat characterization system
    • Martin, C R., Pousser, R., and Brabec, D. L. Development of a single-kernel wheat characterization system. Trans. ASAE 22: 881, 1993.
    • (1993) Trans. ASAE , vol.22 , pp. 881
    • Martin, C.R.1    Pousser, R.2    Brabec, D.L.3
  • 29
    • 0001352754 scopus 로고
    • Comparison of experimentally milled durum wheat semolina to semolina produced by some Canadian commercial mills
    • Mutsuo, R. R., and Dexter, J. E. Comparison of experimentally milled durum wheat semolina to semolina produced by some Canadian commercial mills. Cereal Chem. 57:117, 1980.
    • (1980) Cereal Chem. , vol.57 , pp. 117
    • Mutsuo, R.R.1    Dexter, J.E.2
  • 30
    • 0007385814 scopus 로고
    • The peritec process and its application to durum wheat milling
    • March
    • McGee, B. C. The Peritec process and its application to durum wheat milling. Assoc. Operative Millers Bull., p. 6521. March, 1995.
    • (1995) Assoc. Operative Millers Bull. , pp. 6521
    • McGee, B.C.1
  • 31
    • 0007432494 scopus 로고    scopus 로고
    • La puntatura della semola valutata con l'analisi d'immagine
    • Novaro, P., Colucci, F., and D'Egidio, M. G. La puntatura della semola valutata con l'analisi d'immagine. Tec. Molitoria 51: 405, 2000.
    • (2000) Tec. Molitoria , vol.51 , pp. 405
    • Novaro, P.1    Colucci, F.2    D'Egidio, M.G.3
  • 32
    • 0007389597 scopus 로고    scopus 로고
    • Decorticazione del grano: Riduzione dell'attività α-amilasica della semola e del danno termico della pasta secca
    • Pagani, M. A., De Noni, I., Pellegrino, L., D'Egidio, M. G., and Cecchini, C. Decorticazione del grano: Riduzione dell'attività α-amilasica della semola e del danno termico della pasta secca. Tec. Molitoria 51: 1170, 2000.
    • (2000) Tec. Molitoria , vol.51 , pp. 1170
    • Pagani, M.A.1    De Noni, I.2    Pellegrino, L.3    D'Egidio, M.G.4    Cecchini, C.5
  • 33
    • 0007456894 scopus 로고    scopus 로고
    • Filiera produttiva e danno termico della pasta alimentare secca
    • Chiriotti, Pinerolo, Italy
    • Pagani, M. A., De Noni, I., Resmini, P., and Pellegrino, L. Filiera produttiva e danno termico della pasta alimentare secca. Pages 169-185 in: Un Mondo di Pasta. Chiriotti, Pinerolo, Italy, 1996.
    • (1996) Un Mondo di Pasta , pp. 169-185
    • Pagani, M.A.1    De Noni, I.2    Resmini, P.3    Pellegrino, L.4
  • 34
    • 0000715303 scopus 로고
    • Parametri tecnologici che influenzano la reazione di maillard durante il processo di pastificazione
    • Pagani, M. A., Resmini, P., and Pellegrino, L. Parametri tecnologici che influenzano la reazione di Maillard durante il processo di pastificazione. Tec. Molitoria 43: 577, 1992.
    • (1992) Tec. Molitoria , vol.43 , pp. 577
    • Pagani, M.A.1    Resmini, P.2    Pellegrino, L.3
  • 35
    • 0001219485 scopus 로고
    • Evidence for a direct causal effect of low molecular weight subunits of glutenins on gluten viscoelasticity in durum wheats
    • Pogna, N. E., Lafiandra, D., Feillet, P., and Autran, J. C. Evidence for a direct causal effect of low molecular weight subunits of glutenins on gluten viscoelasticity in durum wheats. J. Cereal Sci. 7:211, 1988.
    • (1988) J. Cereal Sci. , vol.7 , pp. 211
    • Pogna, N.E.1    Lafiandra, D.2    Feillet, P.3    Autran, J.C.4
  • 36
    • 0030490294 scopus 로고    scopus 로고
    • Effect of semolina quality and processing conditions on nonenzymatic browning in dried pasta
    • Resmini, P., Pagani, M. A., and Pellegrino, L. Effect of semolina quality and processing conditions on nonenzymatic browning in dried pasta. Food Aust. 48:362, 1996.
    • (1996) Food Aust. , vol.48 , pp. 362
    • Resmini, P.1    Pagani, M.A.2    Pellegrino, L.3
  • 37
    • 0007385815 scopus 로고    scopus 로고
    • Prédiction du rendement en semoule par spectroscopie proche infrarouge sur grain entiers
    • C. Royo, M. M. Nachit, N. DiFonzo, and J. L. Araus, eds. INO Reprod., Zaragoza, Spain
    • Ripetti-Ballester, V., Chaurand, M., and Roumet, P. Prédiction du rendement en semoule par spectroscopie proche infrarouge sur grain entiers. Pages 489-491 in: Proc. Durum Wheat Improvement Mediterr. Region: New Challenges, C. Royo, M. M. Nachit, N. DiFonzo, and J. L. Araus, eds. INO Reprod., Zaragoza, Spain, 2000.
    • (2000) Proc. Durum Wheat Improvement Mediterr. Region: New Challenges , pp. 489-491
    • Ripetti-Ballester, V.1    Chaurand, M.2    Roumet, P.3
  • 38
    • 0141636833 scopus 로고    scopus 로고
    • Detecting hard vitreous kernels in durum wheat using image histogram
    • Paper No. 986028 ASAE, St. Joseph, MI
    • Shatadal, P., Symons, S. J., and Dexter, J. E. Detecting hard vitreous kernels in durum wheat using image histogram. Paper No. 986028 in: Proc. 1998 Int. Meet. Am. Soc. Agric. Eng. ASAE, St. Joseph, MI, 1998.
    • (1998) Proc. 1998 Int. Meet. Am. Soc. Agric. Eng.
    • Shatadal, P.1    Symons, S.J.2    Dexter, J.E.3
  • 39
    • 0033984001 scopus 로고    scopus 로고
    • Application of the single-kernel characterization system to durum wheat testing and quality prediction
    • Sissons, M. J., Osborne, B. G., Hare, R. A., Sissons, S. A., and Jackson, R. Application of the single-kernel characterization system to durum wheat testing and quality prediction. Cereal Chem. 77:4, 2000.
    • (2000) Cereal Chem. , vol.77 , pp. 4
    • Sissons, M.J.1    Osborne, B.G.2    Hare, R.A.3    Sissons, S.A.4    Jackson, R.5
  • 40
    • 0002893733 scopus 로고    scopus 로고
    • Aleurone and pericarp fluorescence as estimators of mill stream refinement for various Canadian wheat classes
    • Symons, S. J., and Dexter, J. E. Aleurone and pericarp fluorescence as estimators of mill stream refinement for various Canadian wheat classes. J. Cereal Sci. 23:73, 1996.
    • (1996) J. Cereal Sci. , vol.23 , pp. 73
    • Symons, S.J.1    Dexter, J.E.2
  • 41
  • 43
    • 0032935351 scopus 로고    scopus 로고
    • Relationship between kernel size features and test weight in Triticum durum
    • Trocolli, A., and di Fonzo, N. Relationship between kernel size features and test weight in Triticum durum. Cereal Chem. 76:45, 1999.
    • (1999) Cereal Chem. , vol.76 , pp. 45
    • Trocolli, A.1    Di Fonzo, N.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.