Effect of Different Industrial Pasteurization Conditions on Physicochemical Properties of Egg-Filled Pasta-Reference-Cited by-同舟云学术

Effect of Different Industrial Pasteurization Conditions on Physicochemical Properties of Egg-Filled Pasta

Published:2014-11-12 Issue:4 Volume:38 Page:374-384
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Zardetto Stefano¹^ORCID,Dalla Rosa Marco²

Affiliation:

1. Department of Quality Assurance and Research & Development; VOLTAN SPA; Olmo di Martellago Venice Italy

2. Centro Interdipartimentale per la Ricerca Industriale Agro-alimentare - Alma Mater Studiorum; University of Bologna; P.za Goidanich Cesena Forli-Cesena 60-47521 Italy

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12168/fullpdf

Reference25 articles.

1. Functional and rheological characteristics of fresh egg pasta;Alamprese;Ital. J. Food Sci.,2005a

2. Role of pasteurization heat treatments on rheological and protein structural characteristics of fresh egg pasta;Alamprese;Eur. Food Res. Technol.,2005b

3. Structural and cooking properties of fresh egg pasta as function of pasteurization treatment intensity;Alamprese;J. Food Eng.,2008

4. Use of microwaves for pasteurizing fresh pasta products;Castelvetri;Industria delle Conserve,1983

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