Influence of Raw Materials and Processing Conditions on Spaghetti Hydration Kinetic During Cooking and Overcooking-Reference-Cited by-同舟云学术

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Influence of Raw Materials and Processing Conditions on Spaghetti Hydration Kinetic During Cooking and Overcooking

Published:2003-09 Issue:5 Volume:80 Page:601-607
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Del Nobile M. A.¹²,Fares C.³,Conte A.¹,Martinez-Navarrete N.⁴,Mocci G.⁵,La Notte E.¹

Affiliation:

1. Istituto di Produzioni e Preparazioni Alimentari, University of Foggia, Via Napoli, 25 - 71100 Foggia, Italy.

2. Corresponding author. E-mail: ma.delnobile@unifg.it. Phone: (+39) 881 589 233. Fax: (+39) 881 740 211.

3. Istituto Sperimentale per la Cerealicoltura, Sezione Operativa di Foggia, S.S. 16 km 675 - C.P. aperta - 71100 Foggia, Italy.

4. Universitad Politecnica de Valencia, Dpto. Tecnologìa de Alimentos, Camino de Vera, s/n, Valencia-Spain.

5. Department of Materials and Production Engineering, University of Naples “Federico II”, P.le Tecchio, 80 - 80125 Naples, Italy.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference25 articles.

1. Equations for fitting water sorption isotherms of foods

2. Modeling of Water Sorption Kinetics in Spaghetti During Overcooking

3. A method to evaluate the extent of residual deformations in dry spaghetti

4. Anomalous diffusion in poly-ether-ether-ketone

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2. Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging;Food Research International;2014-12

3. Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging;Food Research International;2014-08

4. Influence of Extrusion-Cooking Parameters on Some Quality Aspects of Precooked Pasta-Like Products;Journal of Food Science;2009-06

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