Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta (English)
- New search for: Sosa, Meli
- New search for: Califano, Alicia
- New search for: Lorenzo, Gabriel
- New search for: Sosa, Meli
- New search for: Califano, Alicia
- New search for: Lorenzo, Gabriel
In:
European Food Research and Technology
;
245
, 2
; 343-353
;
2018
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ISSN:
- Article (Journal) / Print
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Title:Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
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Contributors:
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Published in:European Food Research and Technology ; 245, 2 ; 343-353
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Publisher:
- New search for: Springer Berlin Heidelberg
- New search for: Springer
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Place of publication:Berlin
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Publication date:2018
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34$jLebensmitteltechnologie / 58.34
- Further information on Basic classification
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Keywords:
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Classification:
BKL: 58.34$jLebensmitteltechnologie / 58.34 Lebensmitteltechnologie -
Source:
Table of contents – Volume 245, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 263
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Performance comparison between different hydrocolloids to improve quality of pasta made from common wheatPeressini, Donatella / Tat, Lara / Sensidoni, Alessandro et al. | 2018
- 273
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Ham processing: effects of tumbling, cooking and high pressure on proteinsRakotondramavo, Anja / Rabesona, Hanitra / Brou, Christian / Lamballerie, Marie / Pottier, Laurence et al. | 2018
- 285
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Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.)Torruco-Uco, Juan G. / Hernández-Santos, Betsabé / Herman-Lara, Erasmo / Martínez-Sánchez, Cecilia E. / Juárez-Barrientos, José M. / Rodríguez-Miranda, Jesús et al. | 2018
- 293
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Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wineNardi, Tiziana / Panero, Loretta / Petrozziello, Maurizio / Guaita, Massimo / Tsolakis, Christos / Cassino, Claudio / Vagnoli, Paola / Bosso, Antonella et al. | 2018
- 309
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Anthocyanins enhance yeast’s adsorption of Ochratoxin A during the alcoholic fermentationCecchini, Francesca / Morassut, Massimo / Saiz, Juan-Carlos / Garcia-Moruno, Emilia et al. | 2018
- 315
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Checking syrup adulteration of honey using bioluminescent bacteria and chemometricsMelucci, Dora / Zappi, Alessandro / Bolelli, Luca / Corvucci, Francesca / Serra, Giorgia / Boi, Michela / Grillenzoni, Francesca-Vittoria / Fedrizzi, Giorgio / Menotta, Simonetta / Girotti, Stefano et al. | 2018
- 325
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Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategySalazar-García, Domingo C. / Malheiro, Ricardo / Pereira, José Alberto / Lopéz-Cortés, Isabel et al. | 2018
- 335
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Development of a sensitive and specific qPCR method to detect duck and goose DNA in meat and feathersNatonek-Wiśniewska, Małgorzata / Krzyścin, Piotr / Bugno-Poniewierska, Monika et al. | 2018
- 343
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Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pastaSosa, Meli / Califano, Alicia / Lorenzo, Gabriel et al. | 2018
- 355
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Preparation of casein non-phosphopeptide–soybean polypeptide complex, its structure and emulsifying properties’ evaluationZhang, Na / Guo, Qing-qi / Shi, Yan-guo / Piekoszewski, Wojciech / Guan, Hua-nan / Kalenik, Tatiana K. / Madej, Katarzyna / Motkina, Elena V. et al. | 2018
- 365
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Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leavesZeb, Alam / Haq, Anisul / Murkovic, Michael et al. | 2018
- 375
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Evaluation of the antimicrobial activity of bacteriocin-like inhibitory substances of enological importance produced by Oenococcus oeni isolated from wineLasik-Kurdyś, Małgorzata / Sip, Anna et al. | 2018
- 383
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Relationship between conversion rate of glucosinolates to isothiocyanates/indoles and genotoxicity of individual parts of Brassica vegetablesKołodziejski, Dominik / Piekarska, Anna / Hanschen, Franziska S. / Pilipczuk, Tadeusz / Tietz, Fabian / Kusznierewicz, Barbara / Bartoszek, Agnieszka et al. | 2018
- 401
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Identification of target muscle-proteins using Western blotting and high-resolution mass spectrometry as early quality indicators of nutrient supply practices in rainbow trout (Oncorhynchus mykiss)Bongiorno, Tiziana / Cancian, Giulia / Buhler, Sofie / Tibaldi, Emilio / Sforza, Stefano / Lippe, Giovanna / Stecchini, Mara Lucia et al. | 2018
- 411
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Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilitiesBarnkob, Line Lundbaek / Petersen, Paul Michael / Nielsen, Jens Peter / Jakobsen, Jette et al. | 2018
- 419
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The effect of different substrates on the growth of six cultivated mushroom species and composition of macro and trace elements in their fruiting bodiesSiwulski, Marek / Rzymski, Piotr / Budka, Anna / Kalač, Pavel / Budzyńska, Sylwia / Dawidowicz, Luiza / Hajduk, Edmund / Kozak, Lidia / Budzulak, Joanna / Sobieralski, Krzysztof et al. | 2018
- 433
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Cross-reactions between proteins isolated from new narrow-leafed lupine breeding lines and antibodies present in the sera of patients sensitized to soybeans and peanutsTomczak, Aneta / Zielińska-Dawidziak, Magdalena / Piasecka-Kwiatkowska, Dorota / Springer, Ewa / Lampart-Szczapa, Eleonora et al. | 2018
- 443
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Physicochemical and textural quality attributes of gluten-free bread formulated with guar gumEncina-Zelada, Christian R. / Cadavez, Vasco / Monteiro, Fernando / Teixeira, José A. / Gonzales-Barron, Ursula et al. | 2018
- 459
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The effect of deep pectoral myopathy on the properties of broiler chicken muscles characterised by selected instrumental techniquesStangierski, J. / Tomaszewska-Gras, J. / Baranowska, H. M. / Krzywdzińska-Bartkowiak, M. / Konieczny, P. et al. | 2018
- 469
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Nutraceutical properties and phytochemical characterization of wild Serbian fruitsNatić, Maja / Pavlović, Aleksandra / Bosco, Fabrizia Lo / Stanisavljević, Nemanja / Zagorac, Dragana Dabić / Akšić, Milica Fotirić / Papetti, Adele et al. | 2018
- 479
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Antioxidant and angiotensin-I converting enzyme inhibitory peptides from Hippocampus abdominalisKim, Hyun-Soo / Je, Jun-Geon / Ryu, Bomi / Kang, Nalae / Shanura Fernando, I. P. / Jayawardena, Thilina U. / Asanka Sanjeewa, K. K. / Oh, Jae-Young / Lee, Tae-Gee / Jeon, You-Jin et al. | 2018
- 489
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The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbreadSadowska-Rociek, Anna et al. | 2018
- 499
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Quantification of the allergen soy (Glycine max) in food using digital droplet PCR (ddPCR)Mayer, W. / Schuller, M. / Viehauser, M. C. / Hochegger, R. et al. | 2018
- 511
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A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentationLee, Andrew H. / Neilson, Andrew P. / O’Keefe, Sean F. / Ogejo, Jactone Arogo / Huang, Haibo / Ponder, Monica / Chu, Hyun Sik S. / Jin, Qing / Pilot, Guillaume / Stewart, Amanda C. et al. | 2018