High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta-Reference-Cited by-同舟云学术

High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta

Published:2022-09-06 Issue:10 Volume:57 Page:6785-6794
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

De Arcangelis Elisa¹²^ORCID,Angelicola Martina²,Trivisonno Maria Carmela²,Iacovino Silvio²^ORCID,Falasca Luisa²,Lafiandra Domenico³,Sestili Francesco³,Messia Maria Cristina²,Marconi Emanuele¹²⁴

Affiliation:

1. Department of Science and Technology for Humans and the Environment Università Campus Bio‐Medico di Roma Rome Italy

2. Dipartimento Agricoltura, Ambiente e Alimenti Università degli Studi del Molise Campobasso Italy

3. Department of Agriculture and Forest Sciences University of Tuscia Viterbo Italy

4. Centro Interateneo di Eccellenza per la Ricerca e l'Innovazione su Pasta e Cereali trasformati (CERERE) Campobasso Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16028

Reference48 articles.

1. Starches, Sugars and Obesity

2. Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults

3. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

4. High-Amylose Wheat Lowers the Postprandial Glycemic Response to Bread in Healthy Adults: A Randomized Controlled Crossover Trial

5. High amylose wheat: A platform for delivering human health benefits

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Calcium caseinate enhancement of bread and its role in manipulating the glycaemic response and antioxidant potential of the product;International Journal of Food Science & Technology;2024-09-06

2. Effect of baking conditions on resistant starch: Model systems and cake formulations;Food Chemistry;2024-08

3. Genome-wide association analysis and transgenic characterization for amylose content regulating gene in tuber of Dioscorea zingiberensis;BMC Plant Biology;2024-06-10

4. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics;International Journal of Biological Macromolecules;2024-06

5. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten;Foods;2024-05-13