Matches in SemOpenAlex for { <https://semopenalex.org/work/W2007568857> ?p ?o ?g. }
Showing items 1 to 91 of
91
with 100 items per page.
- W2007568857 endingPage "64" @default.
- W2007568857 startingPage "57" @default.
- W2007568857 abstract "Spaghetti was prepared by replacing semolina with different amounts of lupin protein, in order to increase the protein content. A detailed investigation of the rheological properties of the dough and the cooking quality of pasta was performed in comparison to standard semolina spaghetti. Moreover, the effect of the addition of lupin protein on non-enzymatic browning was evaluated by measuring ε-furoylmethyllysine (furosine) and 5-hydroxymethyl-2-furancarboxaldehyde (HMF), which are considered useful indices of semolina quality and pasta processing conditions. Dried spaghetti fortified with 5% of lupin protein isolate has a colour and rheological features comparable with the semolina sample and also the behaviour during cooking results to be satisfactory. As far as the thermal damage is concerned, the furosine values of fortified spaghetti differ only marginally from standard pasta and the percentage lysine loss is quite small (ranging from 12.1% to 15.7%)." @default.
- W2007568857 created "2016-06-24" @default.
- W2007568857 creator A5000541152 @default.
- W2007568857 creator A5004277172 @default.
- W2007568857 creator A5024033288 @default.
- W2007568857 creator A5030436225 @default.
- W2007568857 creator A5030699718 @default.
- W2007568857 creator A5036954909 @default.
- W2007568857 creator A5060944907 @default.
- W2007568857 creator A5066792700 @default.
- W2007568857 creator A5084406572 @default.
- W2007568857 date "2007-01-01" @default.
- W2007568857 modified "2023-09-30" @default.
- W2007568857 title "Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti" @default.
- W2007568857 cites W1982988341 @default.
- W2007568857 cites W1994839439 @default.
- W2007568857 cites W2004150800 @default.
- W2007568857 cites W2009177295 @default.
- W2007568857 cites W2009724890 @default.
- W2007568857 cites W2015450289 @default.
- W2007568857 cites W2033689226 @default.
- W2007568857 cites W2055094001 @default.
- W2007568857 cites W2055773307 @default.
- W2007568857 cites W2085471801 @default.
- W2007568857 cites W2093213840 @default.
- W2007568857 cites W2098251276 @default.
- W2007568857 cites W2110624642 @default.
- W2007568857 cites W2117086217 @default.
- W2007568857 cites W2143947226 @default.
- W2007568857 cites W2165740948 @default.
- W2007568857 cites W2333028705 @default.
- W2007568857 doi "https://doi.org/10.1016/j.foodchem.2005.12.054" @default.
- W2007568857 hasPublicationYear "2007" @default.
- W2007568857 type Work @default.
- W2007568857 sameAs 2007568857 @default.
- W2007568857 citedByCount "78" @default.
- W2007568857 countsByYear W20075688572012 @default.
- W2007568857 countsByYear W20075688572013 @default.
- W2007568857 countsByYear W20075688572014 @default.
- W2007568857 countsByYear W20075688572015 @default.
- W2007568857 countsByYear W20075688572016 @default.
- W2007568857 countsByYear W20075688572017 @default.
- W2007568857 countsByYear W20075688572018 @default.
- W2007568857 countsByYear W20075688572019 @default.
- W2007568857 countsByYear W20075688572020 @default.
- W2007568857 countsByYear W20075688572021 @default.
- W2007568857 countsByYear W20075688572022 @default.
- W2007568857 countsByYear W20075688572023 @default.
- W2007568857 crossrefType "journal-article" @default.
- W2007568857 hasAuthorship W2007568857A5000541152 @default.
- W2007568857 hasAuthorship W2007568857A5004277172 @default.
- W2007568857 hasAuthorship W2007568857A5024033288 @default.
- W2007568857 hasAuthorship W2007568857A5030436225 @default.
- W2007568857 hasAuthorship W2007568857A5030699718 @default.
- W2007568857 hasAuthorship W2007568857A5036954909 @default.
- W2007568857 hasAuthorship W2007568857A5060944907 @default.
- W2007568857 hasAuthorship W2007568857A5066792700 @default.
- W2007568857 hasAuthorship W2007568857A5084406572 @default.
- W2007568857 hasConcept C185592680 @default.
- W2007568857 hasConcept C2776016237 @default.
- W2007568857 hasConcept C31903555 @default.
- W2007568857 hasConcept C515207424 @default.
- W2007568857 hasConcept C53007507 @default.
- W2007568857 hasConcept C55493867 @default.
- W2007568857 hasConceptScore W2007568857C185592680 @default.
- W2007568857 hasConceptScore W2007568857C2776016237 @default.
- W2007568857 hasConceptScore W2007568857C31903555 @default.
- W2007568857 hasConceptScore W2007568857C515207424 @default.
- W2007568857 hasConceptScore W2007568857C53007507 @default.
- W2007568857 hasConceptScore W2007568857C55493867 @default.
- W2007568857 hasIssue "1" @default.
- W2007568857 hasLocation W20075688571 @default.
- W2007568857 hasOpenAccess W2007568857 @default.
- W2007568857 hasPrimaryLocation W20075688571 @default.
- W2007568857 hasRelatedWork W1924842048 @default.
- W2007568857 hasRelatedWork W2088858006 @default.
- W2007568857 hasRelatedWork W2167796902 @default.
- W2007568857 hasRelatedWork W2181738484 @default.
- W2007568857 hasRelatedWork W2315749919 @default.
- W2007568857 hasRelatedWork W2369644983 @default.
- W2007568857 hasRelatedWork W2372949406 @default.
- W2007568857 hasRelatedWork W2619683371 @default.
- W2007568857 hasRelatedWork W2181692787 @default.
- W2007568857 hasRelatedWork W2521634134 @default.
- W2007568857 hasVolume "101" @default.
- W2007568857 isParatext "false" @default.
- W2007568857 isRetracted "false" @default.
- W2007568857 magId "2007568857" @default.
- W2007568857 workType "article" @default.