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EnglishAfter 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
| Titolo: | Quality factors and grades for the classification and standardisation of complex ready pasta meals |
| Autore/i: | KINDT, MADDALENA; MAZZARACCHIO, PALMIRA; BARBIROLI, GIANCARLO |
| Autore/i Unibo: | |
| Anno: | 2008 |
| Rivista: | |
| Digital Object Identifier (DOI): | 10.1111/j.1365-2621.2007.01693.x |
| 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 |
| Data prodotto definitivo in UGOV: | 2008-10-16 11:25:39 |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
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http://hdl.handle.net/11585/62710
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