MICROWAVE PROCESSING OF PASTA

被引:0
|
作者
MAURER, RL
TREMBLAY, MR
CHADWICK, EA
机构
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:32 / &
相关论文
共 50 条
  • [31] Microwave processing of thermosets
    Feger, C
    Lewis, DA
    THERMOSETS: THE TRUE ENGINEERING POLYMERS, 1996, : 115 - 127
  • [32] Influence of arabinoxylans and endoxylanases on pasta processing and quality.: Production of high-quality pasta with increased levels of soluble fiber
    Ingelbrecht, JA
    Moers, K
    Abécassis, J
    Rouau, X
    Delcour, JA
    CEREAL CHEMISTRY, 2001, 78 (06) : 721 - 729
  • [33] Aluminum electrocoagulation with peroxide applied to wastewater from pasta and cookie processing
    Roa-Morales, Gabriela
    Campos-Medina, Eduardo
    Aguilera-Cotero, Juan
    Bilyeu, Bryan
    Barrera-Diaz, Carlos
    SEPARATION AND PURIFICATION TECHNOLOGY, 2007, 54 (01) : 124 - 129
  • [34] Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
    Cui, Congli
    Wang, Yong
    Ying, Jian
    Zhou, Weibiao
    Li, Dong
    Wang, Li-jun
    FOOD CHEMISTRY, 2024, 431
  • [35] Effects of sprout damage on durum wheat milling and pasta processing quality
    Fu, B. X.
    Hatcher, D. W.
    Schlichting, L.
    CANADIAN JOURNAL OF PLANT SCIENCE, 2014, 94 (03) : 545 - 553
  • [36] Effect of Microwave-Vacuum Drying and Pea Protein Fortification on Pasta Characteristics
    Nguyen, Nam Phuong Michalina
    Marzec, Agata
    PROCESSES, 2024, 12 (11)
  • [37] Microwave Field Visualizing Sensors for Microwave Processing
    Nikawa, Yoshio
    Asia-Pacific Microwave Conference Proceedings, APMC, 2022, 2022-November : 172 - 174
  • [38] Microwave Field Visualizing Sensors for Microwave Processing
    Nikawa, Yoshio
    2022 ASIA-PACIFIC MICROWAVE CONFERENCE (APMC), 2022, : 172 - 174
  • [39] Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process
    Joyner , Helen S.
    Jones, Kari E.
    Rasco, Barbara A.
    JOURNAL OF TEXTURE STUDIES, 2017, 48 (05) : 450 - 462
  • [40] Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing
    Ogawa, Takenobu
    Adachi, Shuji
    FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (05) : 1465 - 1471