Effects of microwave drying on lipid oxidation of stuffed pasta

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 9, 2008, Pages 827-834

  De Pilli, Teresa ^a   Giuliani, Roma ^a   Derossi, Antonio ^a   Severini, Carla ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Drying; Lipid oxidation; Microwave; Stuffed pasta

Indexed keywords

CHEMICAL OXYGEN DEMAND; CURING; DEWATERING; EXTRACTION; MICROWAVE HEATING; MICROWAVES; OXIDATION;

CONVENTIONAL DRYING; HOT-AIR; INDUCTION TIMES; LIPID EXTRACTS; LIPID OXIDATION; MICROWAVE; MICROWAVE DRYING; MICROWAVE TREATMENTS; PEROXIDE VALUES; STUFFED PASTA;

DRYING;

EID: 49749134683     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1271-5     Document Type: Article

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