A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Comprehensive Reviews in Food Science and Food Safety

Volumn 15, Issue 4, 2016, Pages 685-704

  Mercier, Samuel ^a   Moresoli, Christine ^b   Mondor, Martin ^c   Villeneuve, Sébastien ^c   Marcos, Bernard ^a  

^a UNIVERSITÉ DE SHERBROOKE   (Canada)

^b UNIVERSITY OF WATERLOO   (Canada)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

enrichment; functional food; meta analysis; pasta; sensory attributes

Indexed keywords

BLAST ENRICHMENT; COOKING; CORRELATION METHODS; DRYING; FUNCTIONAL FOOD; GELATION; MECHANICAL PROPERTIES; SENSORY ANALYSIS; SPECIFICATIONS;

CONSUMER ACCEPTANCE; GELATINIZATION TEMPERATURE; META ANALYSIS; PASTA; PEARSON CORRELATION COEFFICIENTS; PROCESS SPECIFICATION; PROXIMATE COMPOSITIONS; SENSORY ATTRIBUTES;

QUALITY CONTROL;

EID: 84974831633     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12207     Document Type: Article

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