After having explored and analysed several quality factors able to clssify and standardize the various types of pasta ready meals present in the market,the degree of pulping,the capacity to hold the sause,the weight constancy the wholeness and defects of the pasta have been selected and measured.then,three quality grades have been proposed and discussed.Particular emphasis has to be given to the sauce,because it highly influences on the global quality of these complex,but till now not sufficiently explored,foodstuffs

Quality factors and grades for the classification and standardisation of complex ready pasta meals

KINDT, MADDALENA;MAZZARACCHIO, PALMIRA;BARBIROLI, GIANCARLO
2008

Abstract

After having explored and analysed several quality factors able to clssify and standardize the various types of pasta ready meals present in the market,the degree of pulping,the capacity to hold the sause,the weight constancy the wholeness and defects of the pasta have been selected and measured.then,three quality grades have been proposed and discussed.Particular emphasis has to be given to the sauce,because it highly influences on the global quality of these complex,but till now not sufficiently explored,foodstuffs
INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY
M.Kindt;P.Mazzaracchio;G.Barbiroli
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/62710
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 7
  • ???jsp.display-item.citation.isi??? 7
social impact