Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Food Research International

Volumn 62, Issue , 2014, Pages 644-652

  Steglich, Thomas ^a,b   Bernin, Diana ^b,c   Röding, Magnus ^b   Nydén, Magnus ^d   Moldin, Annelie ^e   Topgaard, Daniel ^f   Langton, Maud ^g  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^c UNIVERSITY OF GOTHENBURG   (Sweden)

^d UNIVERSITY OF SOUTH AUSTRALIA   (Australia)

^e Lantmännen Cerealia   (Sweden)

^f LUND UNIVERSITY   (Sweden)

^g SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Dietary fiber; Light microscopy; Microstructure; MRI; Spaghetti

Indexed keywords

FIBERS; GELATION; INDICATORS (CHEMICAL); MAGNETIC FIELD EFFECTS; MAGNETIC RESONANCE IMAGING; MICROSTRUCTURE; OPTICAL MICROSCOPY; SCALES (WEIGHING INSTRUMENTS); STARCH; SWELLING; WATER SUPPLY SYSTEMS;

DIETARY FIBERS; MICROSCOPIC SCALE; SPAGHETTI; SPATIAL RESOLUTION; STARCH GELATINIZATION; WATER CONCENTRATIONS; WATER DISTRIBUTIONS; WATER MACROMOLECULES;

WATER ABSORPTION;

EID: 84899930995     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.004     Document Type: Article

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