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Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses

  • Published:2007-01 Issue:1 Volume:104 Page:429-438
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Brescia Maria Antonietta,Sacco Daniela,Sgaramella Angela,Pasqualone Antonella,Simeone Rosanna,Peri Giorgio,Sacco Antonio

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Approved methods of the AACC;American Association of Cereal Chemists.,2000

2. Wheat flour enzymatic amylolisis monitored by in situ 1H NMR spectroscopy;Amato;Journal of Agricultural and Food Chemistry,2004

3. Nitrogen isotope relationship between crops and fertilizer: implications for using nitrogen isotope analysis as an indicator of agricultural regime;Bateman;Journal of Agricultural and Food Chemistry,2005

4. High-field proton NMR studies of apple juices;Belton;Magnetic Resonance in Chemistry,1997

5. Proton and carbon NMR measurements of the effects of hydration on the wheat protein ω-gliadin;Belton;Spectrochimica Acta A,1998

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