Spaghetti cooking by microwave oven: Cooking kinetics and product quality

Journal of Food Engineering

Volumn 85, Issue 4, 2008, Pages 537-546

  Cocci, E ^a   Sacchetti, G ^b   Vallicelli, M ^a   Angioloni, A ^a   Dalla Rosa, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

Cooking kinetics; Gelatinization; Microwave cooking; SEM; Spaghetti; Texture

Indexed keywords

FOOD PRODUCTS; SCANNING ELECTRON MICROSCOPY; TEXTURES; THERMAL EFFECTS;

AMYLOSES; COOKING KINETICS; GELATINIZATION EXTENTS; SPAGHETTI;

MICROWAVE OVENS;

EID: 35748969905     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.08.013     Document Type: Article

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