Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2721-2731

  Cavazza, A ^a   Corradini, C ^a   Rinaldi, M ^a   Salvadeo, P ^a   Borromei, C ^a   Massini, R ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Color indices; Furosine; Maillard reaction; Maltulose; Pasta; Thermal treatment

Indexed keywords

COLOR INDEX; FUROSINE; MAILLARD REACTION; MALTULOSE; PASTA;

CARBOHYDRATES; CHEMICAL ANALYSIS; CHEMICAL REACTIONS; GLYCOSYLATION; HEAT TREATMENT; LINEAR REGRESSION; PRINCIPAL COMPONENT ANALYSIS;

DRYING;

SEMOLINA;

EID: 84883655791     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0906-6     Document Type: Article

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