Structure-quality relationship in commercial pasta: A molecular glimpse

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 348-355

  Bonomi, Francesco ^a   D'Egidio, Maria Grazia ^b   Iametti, Stefania ^a   Marengo, Mauro ^a   Marti, Alessandra ^a   Pagani, Maria Ambrogina ^a   Ragg, Enzio Maria ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b Unità di Ricerca per la Valorizzazione Qualitativa Dei Cereali   (Italy)

Author keywords

MRI; Pasta; Proteins; Starch; Water mobility

Indexed keywords

COOKING TIME; MOLECULAR INFORMATION; PASTA; PASTING PROPERTY; PROCESS CONDITION; PROTEIN NETWORK; PROTEIN SOLUBILITY; PROTEIN THIOLS; SENSORY SCORES; VISCOAMYLOGRAPH; WATER DISTRIBUTIONS; WATER MOBILITY; WATER PENETRATION;

FLUORESCENCE SPECTROSCOPY; INDUSTRIAL PLANTS; MAGNETIC RESONANCE IMAGING; STARCH; WATER SUPPLY SYSTEMS;

PROTEINS;

PROTEIN; STARCH; WATER;

ARTICLE; CHEMICAL STRUCTURE; COOKING; NUCLEAR MAGNETIC RESONANCE IMAGING; PASTA;

COOKING; FLOUR; FOOD ANALYSIS; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS; STARCH; TASTE; WATER;

SEMOLINA;

EID: 84863935937     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.026     Document Type: Article

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