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Multi-scale charact...
Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging
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- Bernin, Diana, 1979 (författare)
- Gothenburg University,Göteborgs universitet,Svenskt NMR-centrum vid Göteborgs universitet,Swedish NMR Centre at Göteborg University,University of Gothenburg,University of Gothenburg, Sweden
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- Steglich, Thomas, 1983 (författare)
- RISE,Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,Swedish Institute for Food and Biotechnology - SIK,Chalmers University of Technology,SIK – Institutet för livsmedel och bioteknik
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- Röding, Magnus, 1984 (författare)
- Gothenburg University,Göteborgs universitet,Institutionen för matematiska vetenskaper, matematisk statistik,Department of Mathematical Sciences, Mathematical Statistics,Chalmers tekniska högskola,Chalmers University of Technology,University of Gothenburg,Chalmers University of Technology, Sweden
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- Moldin, A. (författare)
- Lantmännen Cerealia,Lantmännen, Sweden
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- Topgaard, Daniel (författare)
- Lund University,Lunds universitet,Fysikalisk kemi,Enheten för fysikalisk och teoretisk kemi,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Physical Chemistry,Physical and theoretical chemistry,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH,Lund University, Sweden
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- Langton, Maud (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden
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(creator_code:org_t)
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- Elsevier BV, 2014
- 2014
- Engelska.
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 66, s. 132-139
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http://dx.doi.org/10...
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https://doi.org/10.1...
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https://urn.kb.se/re...
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Abstract
Ämnesord
Stäng
- Macroscopic properties of pasta, such as the texture, are formed during cooking by a complex interplay of water and heat with the structuring agents starch and gluten. The impact of the starch-to-gluten ratio on microstructure and water distribution in pasta was analyzed by a multi-scale approach combining magnetic resonance imaging (MRI) and light microscopy. The cooking process and thus the water distribution was monitored non-invasively using 1H MRI in real-time with a temporal resolution of 45s. Our MRI set-up allowed following the water ingress by imaging the reduction of the uncooked core. The water ingress rate was neither dependent on pasta composition nor on the presence of salt in the cooking media (0.7% NaCl). Starch-rich samples showed a more homogeneous water distribution in the gelatinized zone, which was mirrored in a more homogeneous microstructure. In contrast, gluten-rich samples showed both a heterogeneous water distribution and microstructure. Thus, the gluten content affected local water content in the gelatinized zone but not the water ingress. © 2014 Elsevier Ltd.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Industriell bioteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Industrial Biotechnology (hsv//eng)
- NATURVETENSKAP -- Kemi -- Fysikalisk kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Physical Chemistry (hsv//eng)
Nyckelord
- Gluten
- MRI
- Real-time
- Salt
- Spaghetti
- Starch
- Gluten
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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