Landucci presents the Scrub Recovery System – SRS-1, a machine designed for the recovery of fresh pasta production scraps. Thanks to the wheels, the machine can be easily moved wherever…
Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. Researchers from the University of Lisboa (Portugal) have evaluate the technological performance of addition of two…
Researchers from the University of Verona (Italy) have studied the effect of grape pomace addition on the technological, sensory, and nutritional properties of durum wheat pasta and the results were…
One of the most critical points in the production of long pasta is undoubtedly the drying process: the release agent can significantly influence food safety, production and maintenance. In the…
Cracks are formed during the drying process of spaghetti production, which reduces its commercial value and quality; hence, it is very important to detect the cracks during the manufacturing process…
Indian Researchers have developed low immunogenic pasta by altering the pH of Triticum durum flour and immunological validation of pasta using patients' sera. The study was published on LWT -…
The next World Pasta Day 2015 (October, 25th) will be a special edition because it will be held in Milan in Expo2015 area, but also for the UNESCO’s patronage (United…