Thermal analysis and food quality: The possibility to qualify the pasta processing

Journal of Thermal Analysis and Calorimetry

Volumn 80, Issue 2, 2005, Pages 465-467

  Materazzi, S ^a   De Angelis Curtis, S ^a   Sagone, F ^a   Quaglia, G B ^b   Bucarelli, F M ^b   Aquili, S ^a   Paolesse, R ^c   Vecchio, S ^a   Curini, R ^a   D'Ascenzo, G ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b IRSAM   (Italy)

^c UNIVERSITY OF ROME TOR VERGATA   (Italy)

Author keywords

Coupled TG FTIREGA; Food quality; Pasta; Processing; Spaghetti; TG

Indexed keywords

DECOMPOSITION; DRYING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INDUSTRIAL APPLICATIONS; PROCESSING; THERMOANALYSIS; THERMOGRAVIMETRIC ANALYSIS; WATER;

COUPLED TG-FTIR; FOOD QUALITY; PASTA; SPAGHETTI;

FOOD PRODUCTS;

EID: 20944439203     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-005-0678-6     Document Type: Article

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