Evaluation of Rheological Properties of Four Italian Rice Samples and Starch Thereof by RVA and FTIR Spectroscopy Supported by Double Two-Dimensional Correlation Analysis: Evidence of Lipid–Carbohydrate Interactions-Reference-Cited by-同舟云学术

Evaluation of Rheological Properties of Four Italian Rice Samples and Starch Thereof by RVA and FTIR Spectroscopy Supported by Double Two-Dimensional Correlation Analysis: Evidence of Lipid–Carbohydrate Interactions

Published:2016-08 Issue:5 Volume:93 Page:456-464
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Acquistucci Rita¹,Melini Valentina¹,Cecconi Sabrina¹,Mecozzi Mauro²

Affiliation:

1. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Rome, Italy.

2. Istituto Superiore per la Protezione e la Ricerca Ambientale–Laboratorio di Chemiometria ed Applicazioni Ambientali, Via di Castel Romano 100, 00128 Rome, Italy.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference56 articles.

1. Nutritional and Physicochemical Characterisation of Italian Rice Flours and Starches

2. Non-starch lipids and starch lipids in milled rice

3. Effects on Pasting Viscosity of Starch and Flour from Different Operating Conditions for the Rapid Visco Analyser

4. Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality

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