Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 84 for “"pasta"”.
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Pasta secca e identità nazionale. Note di storia dell'alimentazione
… analyse the ways in which industrially produced pasta has come to its status as one of the symbolic forms of twentieth-century Italian food, contributing to a sense of social identity that forms part of the process of nation-building developed during the XX century. The nature of the relationship …
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PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA
The production of gluten-free (GF) pasta characterized bygood cooking behaviour is a challenge, above all for celiac people with a tradition of wheat-based products. GF pasta cooking quality depends on creating a network that imparts firmness and consistency to the pasta as well askeeping starch …
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Systematic literature review on the short pasta noodles reinforced with seaweed
In the present research, through a systematic literature review, we seek to describe the application of seaweed in the production of noodles, as an alternative to traditional preparation and to improve the nutritional content of noodles. For this, in the first place, papers were extracted from …
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Impact of fungal fermentation on plant-based protein ingredients and pasta production waste
… of quinoa and fava bean flour. Moreover, pasta production side-stream from industry was upcycled using liquid-state fermentation (LSF) to transform it into food ingredients. Quinoa flour and fava bean flour were characterised regarding nutritional composition, techno-functional properties, …
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Propiedades antioxidantes y funcionales de cinco algas chilenas sobre la calidad de pasta de salmón
… (Luche rojo), y evaluar su efecto protector en pasta de salmón tratada térmicamente. Para el estudio se elaboraron extractos de algas metanólicos y se determinó el contenido de polifenoles, estableciéndose que el alga Ulva lactuca tuvo la mayor concentración de polifenoles (128 mg EAG/kg de alga …
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Alternative process to produce instant noodles with physical and mechanical characteristics of commercial pasta products
Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1979
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Avaliação do sinergismo entre os componentes da pasta ctz e o citronelol frente ao enterococcus faecalis
The objective of this study was to evaluate the drug interaction between components of CTZ paste (chloramphenicol, tetracycline, zinc oxide and eugenol) and citronellol phytochemical against Enterococcus faecalis (ATCC 29212). The checkerboard test was performed to verify the interaction between …
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Askorbik asidin sepiyolit kil modifiye karbon pasta elektrot yüzeyinde anodik adsorptif sıyırma voltametrisi yöntemi ile analizi
… kili ile modifiye edilmiş yeni bir karbon pasta elektrot hazırlanmıştır. Elektrodun yüzey alanı ve karakteristiği dönüşümlü voltametri (DV) ve elektrokimyasal empedans spektroskopisi (EIS) yöntemleri ile araştırılmıştır. AA'nın yeni elektrot yüzeyinde tayini için diferansiyel puls adsorptif …
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INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS
… lead to a wide range of products such as snacks, pasta, and meat analogues. Although some studies provided information on the suitability of pulse extrusion, it is still unclear which pulse performs better for each type of application and how to perform the process to obtain products with enhanced …
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Thermische und langreichweitige Effekte in nichtlinearer Gitterdynamik mit Anwendungen in der Bio- und Nanophysik
… in drei Bereiche, in denen die bekannte Fermi-Pasta-Ulam-Kette, die diskrete nichtlineare Schroedingergleichung und zweidimensionale Fermi-Pasta-Ulam-Ebenen mit Graphit-aehnlichen Wechselwirkungspotenzialen der Teilchen untersucht werden. Im ersten Teil werden fruehere Studien zur thermischen …
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Optimising durum wheat yield and quality
… quality is specific to its utilisation in the pasta industry. Quality parameters include protein content and falling number of grain and flour, and flour and pasta colour. In this study, colour of grain, flour and pasta was quantified using the CIELAB colour space. High quality durum grain and …
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Qualità e la sostenibilità ambientale nella filiera di frumento duro biologico
… del Life Cycle Assessment al settore della pasta di frumento duro, dal campo alla tavola, in combinazione con valutazioni della qualità tecnologica e nutrizionale del prodotto. Ciò ha permesso di fornire diverse indicazioni per l’avanzamento della metodologia LCA, nonché soluzioni per …
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Protein Indicators, Quality, and Yield of Winter Durum Wheat Grown in Virginia
… determine grain marketability, suitability for pasta, and potential consumer acceptance of the end product. Protein content and gluten strength of the Virginia grown durum were acceptable. Color, firmness, and cooking loss of pasta produced from Virginia grown durum were comparable to pasta …
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Closing the fibre gap in refined cereal product – quality and health
… fibres (DF) into widely consumed cereal products—pasta, cake, and bread—as a strategy to help close the fibre intake gap. Despite recommendations of 25–38 g/day, actual intake remains low, partly due to the dominance of refined cereals with reduced fibre content. Whole grain alternatives are more …
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Estudio preliminar de la utilizacion del aceite y resina de Neem (Azadirachta indica A. Juss) en el tratamiento de la sarna Psoroptica equina en la comarca Pilar del municipio de Santo Domingo, departamento de Chontales
… y resina de Neem al 40 % versus lvermectina pasta al 1% en el control de la sama Psoróptica equina. Se utilizó un Diseño Completamente al Azar (D.C.A.). Se seleccionaron 21 equinos con edades promedios de 1O a l 5 años, estos se dividieron en 3 grupos, cada grupo formado por 7 equinos por …
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Procedimento para dosagem de pastas para argamassa auto-nivelante
… trabalho propõe procedimentos de dosagem de pastas cimentícias auto-nivelante, que futuramente servirão de base para estudos com a argamassa auto-nivelante. A aplicação dessa argamassa é voltada ao contrapiso, que geralmente não apresenta uma qualidade esperada. Os ensaios realizados com a …
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Incorporation of mushroom powder into cereal food products
… three different kinds of cereal product (fresh pasta; bread and hot extruded product), which utilised the cooking processes of cold extrusion, fermented cooking and hot extrusion respectively. The physical, chemical, textural, nutritional and microstructural properties of these products were …
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Perfil antropométrico e hábitos alimentares dos estudantes de nutrição
… for the group of breads, cereals, rice and pasta (5.6 servings / day) is adequate, as the sugar / candy (14.34 g / day) and the milk and dairy products (1.74 servings / day) are inadequate. In the mean analysis, for the periods, as the consumption of vegetables, dairy products, breads, …
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Estudio de prefactibilidad para la instalación de una planta productora de barras energéticas a base de pasta de maní (Arachis hypogaea) con harina de maca (Lepidium meyenii) y granos de quinua (Chenopodium quinoa) y kiwicha (Amaranthus caudatus)
… de barras energéticas hechas a base de pasta de maní con harina de maca y granos de quinua y kiwicha. Se eligió este producto con el objetivo de ofrecer una opción con ingredientes de alto aporte nutricional y energía. Las barras energéticas tendrán como nombre “Enertri” y el público al …
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