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Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
(Elsevier, 2013-01)
Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of ...
Aplicação da metodologia Lean Six sigma na unidade de massas de uma indústria alimentícia do Oeste do paraná
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de ProduçãoUTFPR, 2018-11-30)
The mass industries are constantly improving and developing products to meet customers’ needs, which makes them seek improvements in their production processes, investing in higher levels of quality and productivity, and ...
Elaboración de una pasta cárnica untable de cecina de cerdo con recubrimiento comestible
(Universidad Nacional del CallaoPE, 2015)
El presente trabajo de investigacién se desarrollo en las instalaciones de|
Laboratorio de Tecnologia de Alimentos - Chucuito de la Facultad de
lngenieria Pesquera y de Alimentos. E! objetivo fue analizar si, el proceso
de ...
Elaboración de una pasta cárnica untable de cecina de cerdo con recubrimiento comestible
(Universidad Nacional del CallaoPE, 2015)
El presente trabajo de investigacién se desarrollo en las instalaciones de|
Laboratorio de Tecnologia de Alimentos - Chucuito de la Facultad de
lngenieria Pesquera y de Alimentos. E! objetivo fue analizar si, el proceso
de ...
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli
(Sage Publications Ltd, 2019-10)
The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect ...
Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
(Elsevier Science, 2018-03)
Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is ...
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx
(Springer Verlag, 2019-06)
The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) four, potato starch, tara gum, and potato, pea and rice protein ...
Evaluación de la estabilidad y análisis de la capacidad del proceso de producción de una empresa de pastas alimenticiasStability 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)
El control estadístico de la calidad es un conjunto de herramientas y técnicas que permiten verificar, monitorear y controlar la variabilidad de los procesos, para mejorar la calidad de los productos y la competitividad ...