SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1785-1789

Change in moisture distribution in lasagna pasta post cooking

(3) McCarthy, Kathryn L a Gonzalez, J J a McCarthy, M J a

a UNIVERSITY OF CALIFORNIA (United States)

Author keywords

Diffusion coefficient; Lasagna pasta; Modeling; Moisture distribution; NMR imaging

Indexed keywords

EID: 0036320195 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2002.tb08723.x Document Type: Article

Times cited : (35)

References (18)

1
- 0009847510
- The manufacture and applications of pasta as a food and as a food ingredient: A review
- (1980) Food Technology , vol.15 , pp. 9-29
- Antognelli, C.¹

2
- 0003583688
- Oxford UK: Oxford University Press
- (1986) nd edition , pp. 99-102
- Carslaw, H.S.¹ Jaeger, J.C.²

3
- 0004020231
- Oxford UK: Oxford University Press
- (1979) nd edition , pp. 62-63
- Crank, J.¹

4
- 58149211080
- Visualization of the hydration of food by nuclear magnetic resonance imaging
- (1995) J Food Eng , vol.26 , pp. 252-257
- Duce, S.L.¹ Hall, L.D.²

5
- 0000837075
- Textural characteristics of whole-wheat pasta and pasta containing non-starch polysaccharides
- (1995) J Food Sci , vol.60 , pp. 1321-1324
- Edwards, N.M.¹ Biliaderis, C.G.² Dexter, J.E.³

6
- 0034492125
- MRI observation and mathematical model simulation of water migration in wheat flour dough during boiling
- (2000) J Food Sci , vol.65 , Issue.8 , pp. 1343-1348
- Fukuoka, M.¹ Mihori, T.² Watanabe, H.³

7
- 0034381452
- Textural and structural changes in lasagna after cooking
- (2000) J Texture Studies , vol.31 , pp. 93-108
- Gonzalez, J.J.¹ McCarthy, K.L.² McCarthy, M.J.³

8
- 0002174353
- Radial NMR microimaging studies of the rehydration of extruded pasta
- (1996) J Food Eng , vol.27 , pp. 71-86
- Hills, B.P.¹ Babonneau, F.² Quantin, V.M.³ Gaudet, F.⁴ Belton, P.S.⁵

9
- 0031199693
- Fast radial NMR microimaging studies of pasta drying
- (1997) J Food Eng , vol.33 , pp. 321-335
- Hills, B.P.¹ Godward, J.² Wright, K.M.³

10
- 0000891946
- Pasta viscoelasticity: Its usefulness in the Canadian durum wheat breeding program
- (1995) J Cereal Sci , vol.2 , pp. 115-121
- Kovacs, M.I.P.¹ Noll, J.S.² Dahlke, G.³ Leisle, D.⁴

11
- 0003649443
- New York, N.Y.: John Wiley and Sons, Inc.
- (1999) Biological process engineering: An analogical approach to fluid flow, heat transfer, and mass transfer applied to biological systems
- Johnson, A.T.¹

12
- 0026260441
- Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging
- (1991) Biotechnol Progress , vol.7 , Issue.6 , pp. 540-543
- McCarthy, M.J.¹ Perez, E.² Ozilgen, M.³

13
- 0003911577
- New York, N.Y.: Chapman & Hall
- (1994) Magnetic resonance imaging in foods
- McCarthy, M.J.¹

14
- 0028572956
- NMR imaging in the study of diffusion of water in foods
- (1994) J Food Eng , vol.22 , Issue.1-4 , pp. 211-224
- McCarthy, M.J.¹ Lasseux, D.² Maneval, J.E.³

15
- 0003745595
- New York, N.Y.: VCH Publishers
- (1987) Modern cereal science and technology , pp. 121-122
- Pomeranz, Y.¹

16
- 0009869813
- The moisture content/equilibrium relative humidity relationship of macaroni
- (1973) J Stored Prod Res , vol.9 , pp. 247-251
- Pixton, S.W.¹ Warburton, S.²

17
- 0026376652
- Nondestructive measurement of transient moisture profiles and the moisture diffusion coefficient in a potato during drying and absorption by NMR imaging
- (1991) J Food Proc Eng , vol.14 , pp. 297-313
- Ruan, R.¹ Schmidt, S.J.² Schmidt, A.R.³ Litchfield, J.B.⁴

18
- 0031200343
- The change of moisture distribution in a rice grain during boiling as observed by NMR imaging
- (1997) J Food Eng , vol.33 , Issue.3-4 , pp. 281-297
- Takeuchi, S.¹ Maeda, M.² Gomi, Y.-I.³ Fukuoka, M.⁴ Watanabe, H.⁵

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.