Processing pasta for ingredient use

被引:0
|
作者
Mermelstein, NH
机构
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:72 / +
页数:2
相关论文
共 50 条
  • [41] Ingredient composition and pasta: water cooking ratio affect cooking properties of nontraditional spaghetti
    de la Pena, Elena
    Manthey, Frank A.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49 (10): : 2323 - 2330
  • [42] Antigen processing - Another ingredient to the mix
    Ahmad, Sharon
    NATURE REVIEWS IMMUNOLOGY, 2006, 6 (12) : 881 - 881
  • [43] USE OF LUPIN FLOUR IN THE PRODUCTION OF PASTA
    POMPEI, C
    LUCISANO, M
    BALLINI, N
    SCIENCES DES ALIMENTS, 1985, 5 (04) : 665 - 687
  • [44] NUTRITIONAL-VALUE OF PASTA - EFFECTS OF PROCESSING CONDITIONS
    CUBADDA, R
    INDUSTRIE ALIMENTARI, 1994, : 27 - 33
  • [45] Dissipation of organophosphorus pesticides in wheat during pasta processing
    Uygun, Umran
    Senoz, Berrin
    Koksel, Hamit
    FOOD CHEMISTRY, 2008, 109 (02) : 355 - 360
  • [46] Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta
    Bokic, Jelena
    Skrobot, Dubravka
    Tomic, Jelena
    Seregelj, Vanja
    Abellan-Victorio, Angel
    Moreno, Diego A.
    Ilic, Nebojsa
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 172
  • [47] Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
    Gerardi, Carmela
    D'Amico, Leone
    Durante, Miriana
    Tufariello, Maria
    Giovinazzo, Giovanna
    FOODS, 2023, 12 (13)
  • [48] By-product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta
    De Santis, Diana
    Ferri, Serena
    Rossi, Alice
    Frisoni, Riccardo
    Turchetti, Giovanni
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (12): : 7720 - 7730
  • [49] Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology
    C. S. Raina
    Sukhcharn Singh
    A. S. Bawa
    D. C. Saxena
    European Food Research and Technology, 2005, 220 : 565 - 574
  • [50] Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation
    Prabhasankar, P.
    Ganesan, P.
    Bhaskar, N.
    Hirose, A.
    Stephen, Nimishmol
    Gowda, Lalitha R.
    Hosokawa, M.
    Miyashita, K.
    FOOD CHEMISTRY, 2009, 115 (02) : 501 - 508