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Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
non-traditional ingredient durum semolina texture pasta cooking quality
2016/5/11
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta sample...
Detection of Durum Wheat Pasta Adulteration in the Jordanian Market by Polymerase Chain Reaction Technology
Pasta Adulteration Jordanian Market
2016/5/31
Taking into account the impact of monitoring food adulteration on the quality of food products, the aim of this study was to use polymerase chain reaction technology to detect possible adulteration of...
Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
pasta colour profile granulation spectral method PCA
2014/2/25
For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common whea...
Metallic Contamination Problem in a Pasta Production Plant
Lead Cadmium Arsenic Mercury Pasta
2009/10/12
In this study, we aimed to determine the levels of lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) in pasta samples. These metals were determined from samples of wheat, semolina and pasta taken...
Assessment of Chemical/phytotoxin and Microbial Contamination of Pasta Foods Marketed in Nigeria
Pasta foods Nigeria chemical/phytotoxin microbial contamination
2008/10/26
The possible chemical/phytotoxin and microbial contamination of nine brands of pasta foods (macaroni, spaghetti and noodles) commonly consumed in Nigeria were investigated following identification of ...
Colour evaluation of different pasta samples
reflectance colorimetry colour evaluation pasta non-traditional cereals
2014/3/3
The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic whea...
Assessment of Chemical/phytotoxin and Microbial Contamination of Pasta Foods Marketed in Nigeria
Chemical/phytotoxin Microbial Contamination
2016/5/27
The possible chemical/phytotoxin and microbial contamination of nine brands of pasta foods (macaroni, spaghetti and noodles) commonly consumed in Nigeria were investigated following identification of ...
Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus
pasta flour egg powder moulds mycotoxins
2014/3/19
The degree of contamination of pasta (132 samples), flour (86 samples), and egg powder (44 samples) with moulds, with emphasis on the species of genus Aspergillus was investigated . The most frequentl...
Determination of egg content in pasta
egg estimation of egg content egg pasta adulteration
2014/3/19
The recent Czech Food Law (Decree No. 264/2003 Col., 93/2000 Col. and 57/2003 Col. of the law No 110/1997 Col. as amended) specifies the requirements for the presence or minimum concentration of egg o...