Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality (vol 132, pg 514, 2020)

被引：0

作者：

Lucas-Gonzalez, Raquel ^{[1
]}

Viuda-Martos, Manuel ^{[1
]}

Perez-Alvarez, Jose Angel ^{[1
]}

Chaves-Lopez, Clemencia ^{[2
]}

Shkembi, Blerina ^{[2
]}

Moscaritolo, Salvatore ^{[3
]}

Fernandez-Lopez, Juana ^{[1
]}

Sacchetti, Giampiero ^{[2
]}

机构：

[1] Miguel Hernandez Univ, IPOA Res Grp UMH 1 & REVIV Generalitat Valenciana, Agrofood Technol Dept, Escuela Politecn Super Orihuela, Alicante, Spain

[2] Univ Teramo, Fac Biosci & Technol Food Agr & Environm, Via R Balzarini 1, I-64100 Teramo, TE, Italy

[3] Council Agr Res & Econ, Res Ctr Engn & Agrofood Proc CREA IT, Via Manziana 4, I-00189 Rome, Italy

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2020年 / 14卷 / 03期

关键词：

D O I：

10.1007/s11694-020-00453-w

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The original version of the article unfortunately contained an error in the first name and the surname of the sixth author in the author group. The author name was published as 'Moscaritolo Salvatore', the corrected first name and the surname of the author is 'Salvatore Moscaritolo'.

引用

页码：1645 / 1645

页数：1

共 50 条

[21] Physico-chemical properties and fuel characteristics of oxymethylene dialkyl ethers (vol 173, pg 129, 2016)
Lautenschuetz, Ludger
Oestreich, Dorian
Seidenspinner, Philipp
Arnold, Ulrich
Dinjus, Eckhard
Sauer, Juerg
FUEL, 2017, 209 : 812 - 812
[22] Physico-chemical properties and antioxidant activities of methoxy phenols. (vol 24, pg 933, 1998)
Priyadarsini, KI
Guha, SN
Rao, MNA
FREE RADICAL BIOLOGY AND MEDICINE, 1998, 25 (4-5) : 630 - 630
[23] High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance
M. E. Martín-Esparza
M. D. Raigón
A. Raga
A. Albors
Food Science and Biotechnology, 2018, 27 : 1075 - 1084
[24] High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance
Martin-Esparza, M. E.
Raigon, M. D.
Raga, A.
Albors, A.
FOOD SCIENCE AND BIOTECHNOLOGY, 2018, 27 (04) : 1075 - 1084
[25] Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread
Carmen Miranda-Ramos, Karla
Monika Haros, Claudia
FOODS, 2020, 9 (12)
[26] Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours
Mang, D. Yannick
Abdou, A. Bouba
Njintang, N. Yanou
Djiogue, E. J. Manejo
Bernard, C.
Scher, Joel
Mbofung, Moses C.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2015, 9 (03) : 435 - 447
[27] Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon
Sanchis, Elena
Mateos, Milagros
Perez-Gago, Marfa B.
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2015, 105 : 34 - 44
[28] Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours
D. Yannick Mang
A. Bouba Abdou
N. Yanou Njintang
E. J. Manejo Djiogue
C. Bernard
Joel Scher
Moses C. Mbofung
Journal of Food Measurement and Characterization, 2015, 9 : 435 - 447
[29] Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours
Rodrigues, N. da R.
Barbosa Junior, J. L.
Barbosa, M. I. M. J.
INTERNATIONAL FOOD RESEARCH JOURNAL, 2016, 23 (05): : 2071 - 2078
[30] Treatment of olive mill wastewater using physico-chemical and Fenton processes (vol 53, pg 2031, 2015)
Madani, Mohammad
Aliabadi, Majid
Nasernejad, Bahram
Abdulrahman, Ribwar Kermanj
Kilic, Melike Yalili
Kestioglu, Kadir
DESALINATION AND WATER TREATMENT, 2015, 54 (01) : IV - IV

← 1 2 3 4 5 →