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The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
(Wiley Blackwell Publishing, Inc, 2018-01)
Nannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution ...
Types of Italian PastaTipos de pastas Italianas
(Universidad Autónoma del Estado de Hidalgo, 2019)
Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process
(Elsevier Sci LtdOxfordInglaterra, 2005)
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 ...
Technological and sensorial quality of berry-enriched pasta
(Amer Assoc Cereal Chemists, 2019-09)
The objective of this research was to study the effect on technological quality and acceptability of adding dry berries to pasta. Raspberry (RB), boysenberry (BB), blackcurrant (BC), and redcurrant (RC) were dehydrated by ...
Storage and preservation of dry pasta into biodegradable packaging made from triticale flour
(Association of Food Scientists and Technologists of India, 2019-09)
We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from triticale flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of ...
Study of the incorporation of native and microencapsulated chia seed oil on pasta properties
(Wiley Blackwell Publishing, Inc, 2021-01)
The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variations were ...
Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures
(Wiley-blackwellMaldenEUA, 2012)
Structure and quality of pasta enriched with functional ingredients
(Royal Society of Chemistry, 2015-03)
Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. The low cost and the long shelf life of pasta, as well ...