A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?-Reference-Cited by-同舟云学术

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

Published:2016-04-22 Issue:4 Volume:15 Page:685-704
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Mercier Samuel¹,Moresoli Christine²,Mondor Martin³,Villeneuve Sébastien³,Marcos Bernard¹

Affiliation:

1. Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd Sherbrooke Quebec Canada J1K 2R1

2. Dept. of Chemical Engineering; Univ. of Waterloo, 200 University Avenue West; Waterloo Ontario Canada N2L 3G1

3. Agriculture and Agri-Food Canada; Saint-Hyacinthe Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec Canada J2S 8E3

Funder

Vanier Canada Graduate Scholarships program

Natural Sciences and Engineering Research Council of Canada (NSERC) of Canada

Publisher

Wiley

Subject

Food Science

Reference103 articles.

1. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality;AbuHammad;Intl J Food Sci Technol,2012

2. Pasta with unripe banana flour: Physical, texture, and preference study;Agama-Acevedo;J Food Sci,2009

3. A thermal analysis investigation of partially hydrolyzed starch;Aggarwal;Thermochim Acta,1998

4. Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour;Alasino;Intl J Food Sci Nutr,2011

5. Quality characterization of pasta enriched with mustard protein isolate;Alireza Sadeghi;J Food Sci,2008

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