The various aspects concerning pasta quality along the value chain will be presented, focusing on dry pasta. The measurement of pasta quality starts before cooking: color, surface properties, elasticity, and resistance to breakage are the main parameters evaluated on dried state. The evaluation of cooking performances is more complicated due to several modes of cooking and diverse eating habits around the world. Chemical, instrumental, and sensory tests currently used for evaluating pasta quality will be presented, highlighting their strengths and weaknesses
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta p...
The consumption of whole-grain foodincluding pastahas been increasing steadily. In the case of whole...
The drying process of pasta plays a crucial role in assuring its final quality, since the operationa...
After having explored and analysed several quality factors able to clssify and standardize the vario...
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far...
The objectives of this research were to estimate the ability of chemical analysis, cooking propertie...
Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenienc...
An innovative pasta cooking process performed with a prototype microwave oven was characterised and ...
Quality of gluten-free pasta depends on raw materials composition and, to a greater extent, on the c...
Pasta products made from composite flours containing neither durum nor soft wheat are highly demande...
The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a ...
Pasta industry has introduced in the market new pasta formulations to respond to consumers' nutritio...
Pasta is an increasingly popular food worldwide and different formulations have been developed to im...
Not AvailableAn innovative approach is proposed to study the influence of die size and drying temper...
The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pa...
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta p...
The consumption of whole-grain foodincluding pastahas been increasing steadily. In the case of whole...
The drying process of pasta plays a crucial role in assuring its final quality, since the operationa...
After having explored and analysed several quality factors able to clssify and standardize the vario...
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far...
The objectives of this research were to estimate the ability of chemical analysis, cooking propertie...
Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenienc...
An innovative pasta cooking process performed with a prototype microwave oven was characterised and ...
Quality of gluten-free pasta depends on raw materials composition and, to a greater extent, on the c...
Pasta products made from composite flours containing neither durum nor soft wheat are highly demande...
The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a ...
Pasta industry has introduced in the market new pasta formulations to respond to consumers' nutritio...
Pasta is an increasingly popular food worldwide and different formulations have been developed to im...
Not AvailableAn innovative approach is proposed to study the influence of die size and drying temper...
The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pa...
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta p...
The consumption of whole-grain foodincluding pastahas been increasing steadily. In the case of whole...
The drying process of pasta plays a crucial role in assuring its final quality, since the operationa...