Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process

Pasta hydration and cooking requirements make in‐package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave‐treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of texture studies 2017-10, Vol.48 (5), p.450-462
Hauptverfasser:	Joyner, Helen S., Jones, Kari E., Rasco, Barbara A.
Format:	Artikel
Sprache:	eng
Schlagworte:	microwave processing pasta ready‐to‐eat foods rheology sensory analysis
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!