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- Ragg, Enzio Maria, et al. Show all 3 Authors
- Food chemistry 2018 v.266 pp. 17-23
- cooking quality; energy; extrusion; firmness; gluten-free foods; grinding; magnetic resonance imaging; monitoring; pasta; rice; seeds
- ... A new approach for producing gluten-free pasta from hydrated (50 °C, 20 min) rice kernels, skipping the grinding step, was explored. Magnetic Resonance Imaging (MRI) was used to study the hydration kinetics of rice, by monitoring the time evolution of both proton density and water transverse-relaxation rate during water diffusion. Results showed that the optimal water diffusion was reached after 1 ...
- Ragg, Enzio Maria, et al. Show all 7 Authors
- Food chemistry 2012 v.135 no.2 pp. 348-355
- cooking; fluorescence; magnetic resonance imaging; pasta; pasting properties; proteins; semolina; solubility; spectroscopy; starch; thiols
- ... Presence and stability of a protein network was evaluated by fluorescence spectroscopy, by protein solubility studies, and by assessing the accessibility of protein thiols in samples of commercial Italian semolina pasta made in industrial plants using different processes. The pasting properties of starch in each sample were evaluated by means of a viscoamylograph. Magnetic resonance imaging (MRI) ...