Spectrophotometric Qualification of Italian Pasta Produced by Traditional or Industrial Production Parameters

Author： Menesatti P. Antonucci F. Pallottino F. Bucarelli F. Costa C.

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.7, Iss.5, 2014-05, pp. : 1364-1370

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Cholesterol oxidation in pasta produced with eggs of different origin

By Boselli Emanuele Caboni Maria Frega Natale Lercker Giovanni

European Food Research and Technology A, Vol. 218, Iss. 5, 2004-04 ,pp. : 410-414

Springer Publishing Company

Access to resources Recommend Favorite

Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production

By Bahçeci K. Acar Jale

European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 873-878

Springer Publishing Company

Access to resources Recommend Favorite

Effect of Different Industrial Pasteurization Conditions on Physicochemical Properties of Egg‐Filled Pasta

Journal Of Food Process Engineering (Electronic), Vol. 38, Iss. 4, 2015-08 ,pp. : 374-384

John Wiley & Sons Inc

Access to resources Recommend Favorite

Investigation of the Ability of Proteolytic Clostridium Botulinum to Multiply and Produce Toxin in Fresh Italian Pasta

By Torre Manuela Del Stecchini Mara L. Peck Michael W.

Journal of Food Protection, Vol. 61, Iss. 8, 1998-08 ,pp. : 988-993

International Association for Food Protection

Access to resources Recommend Favorite

Italian ethnic identity and its relative impact on the consumption of convenience and traditional foods

By Laroche Michel Kim Chankon Tomiuk Marc A

British Food Journal, Vol. 101, Iss. 3, 1999-03 ,pp. : 201-228

Emerald Group Publishing Ltd

Access to resources Recommend Favorite