Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

Food Chemistry

Volumn 149, Issue , 2014, Pages 40-46

  Stuknyte, Milda ^a   Cattaneo, Stefano ^a   Pagani, Maria Ambrogina ^a   Marti, Alessandra ^a   Micard, Valérie ^b   Hogenboom, John ^a   De Noni, Ivano ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UMR IATE   (France)

Author keywords

Drying; Heat damage; In vitro digestibility; Pasta; Ultrastructure

Indexed keywords

COOKED SPAGHETTI; DRYING CONDITION; FREE AMINO ACIDS; HEAT DAMAGE; IN-VITRO; IN-VITRO DIGESTIONS; PASTA; ULTRASTRUCTURE;

AMINO ACIDS; PROTEINS;

DRYING;

AMINO ACID; CARBOHYDRATE; DESICCANT; GLUCOSE; MALTOSE; MALTOTRIOSE; STARCH;

ARTICLE; ARTIFACT; CONTROLLED STUDY; COOKING; COVALENT BOND; DENATURATION; DIGESTION; DISULFIDE BOND; FOOD PROCESSING; HEAT TREATMENT; HEATING; IN VITRO STUDY; LOW TEMPERATURE PROCEDURES; PASTA; PROTEIN AGGREGATION; PROTEIN DEGRADATION; PROTEIN DETERMINATION; PROTEIN HYDROLYSIS; PROTEIN SECRETION; SPAGHETTI; TRITICUM DURUM; ULTRASTRUCTURE; VISCOSITY; WATER ABSORPTION;

TRITICUM TURGIDUM SUBSP. DURUM;

DRYING; HEAT DAMAGE; IN VITRO DIGESTIBILITY; PASTA; ULTRASTRUCTURE;

COOKING; DIGESTION; FLOUR; FOOD HANDLING; HUMANS; TRITICUM;

EID: 84887338427     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.071     Document Type: Article

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