About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Formation of 2-acetyl-3-d-glucopy-ranosilfuran (glucosylisomatol) from nonenzymatic browning in pasta drying

1993

Resmini, P. | Pagani, M.A. | Noni, I.de (Milan Univ. (Italy). Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche) | Pellegrino, L. (Consiglio Nazionale delle Ricerche, Milan (Italy). Centro Studi Latte)

AGROVOC Keywords
browning brunissement deterioramento da conservazione dryers drying endurecimiento del pan furani furanos furans glucoside glucosides glucosidi glucosidos imbrunimento maillard reaction maltosa maltose maltosio oscurecimiento pasta pasta alimentare pastas alimenticias rassissement reazione di maillard secado secadoras staling
Bibliographic information
Italian Journal of Food Science (Italy)
Volume 5 Issue 4 ISSN 1120-1770
Pagination
pp. 341-353
Other Subjects
Reaccion de maillard; Furanne; Reaction de maillard; Essiccamento; Sechoir; Sechage; Pate alimentaire; Essiccatoio
Language
English
Note
Summaries (En, It)
3 tables; 9 graphs; 40 ref.
Type
Numerical Data; Summary
1994-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]