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Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach
(2021-01-01)
Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial ...
Stability assessment and process capability analysis in a food pasta company
(Universidad Nacional de Misiones. Facultad de Ciencias Económicas. Programa de Posgrado en Administración, 2021-05-13)
Statistical quality control is a set of tools and techniques that allows to verify, monitor and control the variability of processes to improve producto quality and business competitiveness. The objective of this study was ...
Kinetic modeling of quality changes of chilled ready to serve lasagna
(Elsevier, 2012-06)
Pre-cooked pasta, in particular lasagna, plays an important role in the market of chilled ready to serve meals. In this work we analyzed the evolution of the most important physical and sensory quality attributes of lasagna ...
Optimización del proceso de secado en pastas alimenticias
(2017)
The present study, developed at PASTIFICIO NILO, comes from the company’s need to evaluate its present situation in the pasta drying process to establish a more adequate and effective control of this parameters. In order ...
Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process
(Elsevier Sci LtdOxfordInglaterra, 2005)
Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi
(Elsevier, 2019-07)
Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, ...
Sorghum pasta and noodles: Technological and nutritional aspects
(Springer, 2020-09)
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the ...