FRESH PASTA - TECHNOLOGICAL INNOVATION AND QUALITY

被引：0
|
作者：
QUAGLIA, G
机构：
来源：
INDUSTRIE ALIMENTARI | 1993年
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：20 / 22
页数：3
相关论文
共 50 条
  • [1] Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
    Wang, Jinghong
    Brennan, Margaret Anne
    Brennan, Charles Stephen
    Serventi, Luca
    [J]. FOODS, 2021, 10 (08)
  • [2] Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?
    de Oliveira Filho, Josemar Goncalves
    Lemes, Ailton Cesar
    Cruz Filho, Ricardo Pereira
    Guimaraes, Rafaiane Macedo
    Oliveira, Kamylla Lina
    Santana, Gabriela Silva
    Godoy Danesi, Eliane Dalva
    Egea, Mariana Buranelo
    [J]. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2021, 13 (02) : 46 - 55
  • [3] Biochemical and technological indicators of pasta quality
    Carcea, M
    Guerrieri, N
    Marconi, E
    Salvatorelli, S
    Franchi, E
    Messia, MC
    [J]. GLUTEN PROTEINS, 2004, (295): : 121 - 124
  • [4] Nutritional and Technological Quality of High Protein Pasta
    Messia, Maria Cristina
    Cuomo, Francesca
    Falasca, Luisa
    Trivisonno, Maria Carmela
    De Arcangelis, Elisa
    Marconi, Emanuele
    [J]. FOODS, 2021, 10 (03)
  • [5] Biotechnological Approach To Preserve Fresh Pasta Quality
    Angiolillo, L.
    Conte, A.
    Del Nobile, M. A.
    [J]. JOURNAL OF FOOD PROTECTION, 2017, 80 (12) : 2006 - 2013
  • [6] Quality evaluation of chestnut flour addition on fresh pasta
    Littardi, Paola
    Paciulli, Maria
    Carini, Eleonora
    Rinaldi, Massimiliano
    Rodolfi, Margherita
    Chiavaro, Emma
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 126
  • [7] Fresh pasta quality as affected by enrichment of nonstarch polysaccharides
    Brennan, C. S.
    Tudorica, C. M.
    [J]. JOURNAL OF FOOD SCIENCE, 2007, 72 (09) : S659 - S665
  • [8] Industrial and artisanal fresh filled pasta: Quality evaluation
    Marotta, Stefania Maria
    Giarratana, Filippo
    Raffaele, Giovanni
    Muscolino, Daniele
    Giuffrida, Alessandro
    Panebianco, Antonio
    Ziino, Graziella
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (01)
  • [9] Technological and sensorial quality of berry-enriched pasta
    Bustos, Mariela C.
    Paesani, Candela
    Quiroga, Fernanda
    Edel Leon, Alberto
    [J]. CEREAL CHEMISTRY, 2019, 96 (05) : 967 - 976
  • [10] Effect of adding unconventional raw materials on the technological properties of rice fresh pasta
    Fernandes, Meg da Silva
    Raquel Sehn, Georgia Ane
    Vernaza Leoro, Maria Gabriela
    Chang, Yoon Kil
    Steel, Caroline Joy
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2013, 33 (02): : 257 - 264
12345