The effect of continuous cooking on the properties of spaghetti and its cooking water-Reference-Cited by-同舟云学术

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The effect of continuous cooking on the properties of spaghetti and its cooking water

Published:2022-09-14 Issue:6 Volume:99 Page:1331-1338
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Diamante Giulia¹^ORCID,Deleu Lomme J.²^ORCID,Turrin Daniele³,Anese Monica⁴,Delcour Jan A.²^ORCID

Affiliation:

1. Loacker S.p.A. Auna di Sotto Italy

2. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe) KU Leuven Leuven Belgium

3. The Research Hub Electrolux Professional Pordenone Italy

4. Department of Agricultural Food, Environmental and Animal Sciences University of Udine Udine Italy

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10598

Reference38 articles.

1. AACC. (1999).Method 44‐15.02. Moisture‐air‐oven methods. InApproved Methods of Analysis(11th ed.). AACC International.

2. Effects of cooking water type and pH on the characteristics of pasta products;Alary R.;Tecnica‐Molitoria,1980

3. Redox agents and N -ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking

4. The impact of the protein network on the pasting and cooking properties of dry pasta products

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