Download or read book Alimentary Pasta Produced from Durum Wheat Semolina Estimation of Cooking Quality by Sensory Analysis Routine Method written by British Standards Institute Staff and published by . This book was released on 2009-05-31 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pasta, Cereal food products, Food products, Wheat, Semolina, Sensory analysis (food), Food testing, Cooking, Quality

Download or read book Alimentary Pasta Produced from Durum Wheat Semolina Estimation of Cooking Quality by Sensory Analysis written by and published by . This book was released on 2008 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Alimentary Pasta Produced from Durum Wheat Semolina written by International Organization for Standardization and published by . This book was released on 2008 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Durum Wheat Semolina and Alimentary Pasta Estimation of Cooking Quality of Alimentary Pasta by Sensory Analysis Reference Method written by British Standards Institute Staff and published by . This book was released on 1916-03-31 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pasta, Cereal food products, Food products, Wheat, Semolina, Sensory analysis (food), Food testing, Cooking, Quality, Sodium chloride, Water

Download or read book Alimentary Pasta Produced from Durum Wheat Semolina Estimation of Cooking Quality by Sensory Analysis written by International Organization for Standardization Technical Committee Agricultural Food Products Subcommittee Cereals and Pulses and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Durum Wheat Semolinas and Alimentary Pasta Estimation of Cooking Quality of Spaghetti by Sensory Analysis written by International Organization for Standardization and published by . This book was released on 1985 with total page 10 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Durum Wheat Chemistry and Technology written by Michael Sissons and published by Academic Press. This book was released on 2016-04-27 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human healthStudents Scientific libraries and their patrons

Download or read book Catalogue written by International Organization for Standardization and published by . This book was released on 2008 with total page 988 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Durum Wheat Semolina and Pasta Quality written by Joël Abecassis and published by Editions Quae. This book was released on 2001 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Pasta and Semolina Technology written by Ron Kill and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.

Download or read book Durum Wheat written by Giuseppe Fabriani and published by . This book was released on 1988 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetics and Breeding of Durum Wheat in Europe and the United States. Protein and Enzyme Composition. Carbohydrates. Durum Lipids. Vitamins and Minerals. Milling. Manufacture of Pasta Products. Evaluation of Durum Wheat. Some Specific Aspects of Durum Wheat and Pasta Cooking Quality.

Download or read book Agrindex written by and published by . This book was released on 1986 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Improving the Sensory Nutritional and Technological Profile of Conventional and Gluten Free Pasta and Bakery Products written by Barbara Simonato and published by MDPI. This book was released on 2021-08-17 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

Download or read book ISO Catalogue written by International Organization for Standardization and published by . This book was released on 2007 with total page 946 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Use of Recovery Factors in Trace Analysis written by Michael Parkany and published by Royal Society of Chemistry. This book was released on 1996 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: The September 1996 proceedings are devoted to determining when recovery factors are justified, and developing coherent analysis descriptions for procedural standards and protocols. The eight lectures review the present less than ideal situation, offering practical solutions from the field regarding recovery factors in analytical chemistry, inorganic analysis, the use of radioisotopic tracers, the use of recovery data in veterinary drug residue analysis, and for the analysis of organochlorine pesticides in water samples. The volume also features the report of the 20th session of the Codex Committee on Methods of Analysis and Sampling. Includes a selective listing of international standards. Annotation copyrighted by Book News, Inc., Portland, OR

Download or read book Effects of Gluten Strength on the Rheological and Textural Properties of Spaghetti Made from Durum Wheat written by and published by . This book was released on 1905 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Durum wheat cultivars with extra strong gluten properties are claimed by pasta manufacturers to result in pasta superior cooking quality. However, very few studies have been published which have examined the effect of extra strong gluten cultivars on pasta cooking quality. A study was undertaken to determine the rheological, starch characteristics and pasta cooking quality of a set of seven durum wheat samples varying in gluten strength properties, but with comparable protein content. The effect of drying temperature on the cooking quality of pasta made from durum wheat samples varying in gluten strength was also investigated. Overall, differences in rheological properties of semolina were related to gluten strength. Although differences were observed in starch pasting properties these differences were not related to gluten strength properties. Cooked pasta texture assessed using the Lloyd, viscoelastograph and sensory evaluation revealed that pasta made from samples with weaker gluten strength did not necessarily result in pasta with poorer cooking quality than pasta made from samples with stronger gluten strength. (Abstract shortened by UMI.).

Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1978 with total page 1170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.