Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti-Reference-Cited by-同舟云学术

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Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti

Published:2019-08-16 Issue:4 Volume:74 Page:481-488
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Gasparre N.,Betoret E.,Rosell C. M.^ORCID

Funder

Spanish Ministry of Science, Innovation and Universities

Ministry of Science, Innovation and Universities

Generalitat Valenciana

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-019-00765-3.pdf

Reference23 articles.

1. Marti A, Pagani MA (2013) What can play the role of gluten in gluten free pasta? Trends Food Sci Technol 31(1):63–71. https://doi.org/10.1016/j.tifs.2013.03.001

2. Cubadda RE, Carcea M, Marconi E, Trivisonno MC (2007) Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta. Cereal Chem 84(1):48–55. https://doi.org/10.1094/CCHEM-84-1-0048

3. Missbach B, Schwingshackl L, Billmann A, Mystek A, Hickelsberger M, Bauer G, König J (2015) Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods. PeerJ 3:e1337. https://doi.org/10.7717/peerj.1337

4. Segura MEM, Rosell CM (2011) Chemical composition and starch digestibility of different gluten-free breads. Plant Foods Hum Nutr 66(3):224–230. https://doi.org/10.1007/s11130-011-0244-2

5. De Noni I, Pagani MA (2010) Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions. Crit Rev Food Sci Nutr 50(5):465–472. https://doi.org/10.1080/10408390802437154

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3. Advanced glycation end product signaling and metabolic complications: Dietary approach;World Journal of Diabetes;2023-07-15

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