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Technological parameters affecting the Maillard reaction in pasta processing

1992

Pagani, M.A. | Resmini, P. (Milan Univ. (Italy). Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche)

AGROVOC Keywords
atelier pilote campionamento damage danno drying food technology heat treatment high pressure liquid chromatography humedad humidity impianti pilota industria della pasta alimentare industria pastas alimenticias maillard reaction muestreo pasta pasta alimentare pasta industry pastas alimenticias pilot plants reazione di maillard sampling secado technologie alimentaire tecnologia alimentare temperatura temperature traitement thermique trattamento termico
Bibliographic information
Volume 43 Issue 7 ISSN 0040-1862
Pagination
pp. 577-592
Other Subjects
Instalacion piloto; Laboratory experiments; Humidite; Reaccion de maillard; Danos; Chromatographie liquide haute press; Esperimenti in laboratorio; Reaction de maillard; Experimentation en laboratoire; Tecnologia de los alimentos; Echantillonnage; Tratamiento termico; Sechage; Essiccamento; Pate alimentaire; Umidita'; Cromatografia liquida alta press.; Degat; Industrie des pates alimentaires; Experimentos en laboratorio; Cromatografia liquida alta presion
Language
Italian, English
Note
Summaries (En, It)
2 tables; 10 graphs; 20 ref.
Type
Conference; Numerical Data; Summary
Conference
9. International cereal and bread congress, Paris (France), 1-5 Jun 1992
1994-08-15
AGRIS AP
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