From raw material to dish: pasta quality step by step-Reference-Cited by-同舟云学术

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From raw material to dish: pasta quality step by step

Published:2015-05-05 Issue:13 Volume:95 Page:2579-2587
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sicignano Angelo¹,Di Monaco Rossella¹,Masi Paolo¹,Cavella Silvana¹

Affiliation:

1. Food Science and Agricultural Department; University of Naples - Federico II; Via Università 100 I-80055 Portici NA Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference97 articles.

1. Nutritional and physicochemical characteristics of dietary fiber enriched pasta;Tudorica;J Agric Food Chem,2002

2. Physical, sensory and chemical evaluation of cooked spaghetti;Martinez;J Texture Stud,2007

3. Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta;Cubadda;Cereal Chem,2007

4. Evaluation of pasta thermal treatment by determination of carbohydrates, furosine, and color indices;Cavazza;Food Bioprocess Technol,2013

5. Health based pasta: redefining the concept of the next generation convenience food;Krishnan;Crit Rev Food Sci Nutr,2012

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2. Impact of Sesame (<i>Sesamum indicum</i> L.) Oil Cake on Pasta Physicochemical Properties;Polish Journal of Food and Nutrition Sciences;2024-08-08

3. 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

4. Characterization among and within Sicilian Tetraploid Wheat Landraces by Gluten Protein Analysis for Traceability Purposes;Plants;2024-03-06

5. Peasant vs. Industrial durum wheat pasta: Impact of each processing step on protein solubility and digestibility;Food Research International;2024-02

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