Applications of response surface methodology in the food industry processes
Response surface methodology (RSM) is a technique widely used to optimize various
processes. This review presents the state-of-the-art applications of RSM in the optimization …
processes. This review presents the state-of-the-art applications of RSM in the optimization …
What can play the role of gluten in gluten free pasta?
A Marti, MA Pagani - Trends in Food Science & Technology, 2013 - Elsevier
Defining and optimizing the technological process to improve the sensory and nutritional
characteristics of gluten-free (GF) products still represent a challenge for researchers and …
characteristics of gluten-free (GF) products still represent a challenge for researchers and …
Improvement of the texture and quality of cooked gluten-free pasta
The effects of egg-proteins and water content on viscoelastic and quality properties of
cooked gluten-free pasta were analyzed. Cooking properties included the determination of …
cooked gluten-free pasta were analyzed. Cooking properties included the determination of …
Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
N Aravind, MJ Sissons, CM Fellows, J Blazek… - Food Chemistry, 2012 - Elsevier
Investigation of two inulins with differing degrees of polymerisation and crystallinity
demonstrated different levels of integration with the starch–gluten matrix during pasta …
demonstrated different levels of integration with the starch–gluten matrix during pasta …
Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products
M Mariotti, S Iametti, C Cappa, P Rasmussen… - Journal of Cereal …, 2011 - Elsevier
Formation of a gluten protein network is fundamental for the texture and the overall quality of
pasta. Replacement of the gluten network in gluten-free pasta is a major technological …
pasta. Replacement of the gluten network in gluten-free pasta is a major technological …
Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics
Foods with elevated levels of resistant starch (RS) may have beneficial effects on human
health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII …
health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII …
Use of remote sensing to characterize the phenological development and to predict sweet potato yield in two growing seasons
Sweet potato is a tuberous root with versatility in food products, but also with applications in
the energy industry, such as in ethanol production. Developing mechanisms to assess the …
the energy industry, such as in ethanol production. Developing mechanisms to assess the …
Optimisation of low calorie mixed fruit jelly by response surface methodology
O Acosta, F Víquez, E Cubero - Food Quality and Preference, 2008 - Elsevier
Response surface methodology (Box–Behnken design) was used to evaluate and model
effects of three factors (sweetener, low methoxyl (LM) pectin and calcium content) at three …
effects of three factors (sweetener, low methoxyl (LM) pectin and calcium content) at three …
Structuring and texturing gluten-free pasta: egg albumen or whey proteins?
The effects of adding egg albumen or whey proteins to pasta made from parboiled rice flour
(PR) were investigated. Pasta quality was evaluated in terms of color, furosine content, and …
(PR) were investigated. Pasta quality was evaluated in terms of color, furosine content, and …
Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas
D Sun-Waterhouse, D Jin, GIN Waterhouse - Food Research International, 2013 - Elsevier
Pastas enriched with plant-derived bioactives such as dietary fibre (DF) and polyphenols
(PPs) may confer health benefits to consumers. In this study, fettuccine pastas were …
(PPs) may confer health benefits to consumers. In this study, fettuccine pastas were …