Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility-Reference-Cited by-同舟云学术

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Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

Published:2014-04 Issue: Volume:149 Page:40-46
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Stuknytė Milda,Cattaneo Stefano,Pagani Maria Ambrogina,Marti Alessandra,Micard Valérie,Hogenboom John,De Noni Ivano

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?;Aravind;Food Chemistry,2011

2. Structure–quality relationship in commercial pasta: A molecular glimpse;Bonomi;Food Chemistry,2012

3. The impact of the protein network on the pasting and cooking properties of dry pasta products;Bruneel;Food Chemistry,2010

4. Lack of effect of high temperature drying on digestibility of starch in spaghetti;Casiraghi;Journal of Cereal Science,1992

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

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1. Pasta Drying Defects as a Novel Ingredient for Hard Dough Biscuits: Effect of Drying Temperature and Granulation on Its Functionality;Foods;2024-05-11

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

3. Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions;LWT;2023-07

4. Furosine in cereal products – A review;Journal of Stored Products Research;2023-05

5. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review;Plants;2023-01-24

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