Effects of modified processing conditions on oxidative properties of semolina dough and pasta

Cereal Chemistry

Volumn 80, Issue 2, 2003, Pages 225-231

  Borrelli, G M ^a   De Leonardis, A M ^a   Fares, C ^a   Platani, C ^a   Di Fonzo, N ^a  

^a Ospedale di Foggia   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CLEANING;

EXPERIMENTAL CONDITIONS; HYDROPEROXIDATION; LIPOXYGENASES; OXIDATIVE ACTIVITY; OXIDATIVE PROPERTIES; PASTA MAKING; PROCESSING CONDITION; RELATIVE EFFECTS; SEMOLINA DOUGH; SH GROUPS;

BLEACHING;

LIPOXYGENASE; PEROXIDASE; THIOL GROUP;

ARTICLE; BLEACHING; COLOR; CULTIVAR; DOUGH; ENZYME ACTIVITY; FOOD PROCESSING; OXIDATION; PASTA; PEROXIDATION; PH; TEMPERATURE;

TRITICUM AESTIVUM;

EID: 0037343872     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.2.225     Document Type: Article

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