Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1642-1652

  Carini, Eleonora ^a,b   Curti, Elena ^b   Spotti, Elisabetta ^c   Vittadini, Elena ^b  

^a SECTION OF MATHEMATICS   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

1H NMR mobility; Formulation; Fresh pasta; Functional ingredients; Physicochemical properties; Water status

Indexed keywords

FORMULATION; FRESH PASTA; FUNCTIONAL INGREDIENT; PHYSICOCHEMICAL PROPERTY; WATER STATUS;

FOOD PROCESSING; FOOD TECHNOLOGY; TECHNOLOGY;

PROTONS;

DAUCUS CAROTA; GLYCINE MAX;

EID: 84862150346     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0476-4     Document Type: Article

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