FoodExecutive

Published in Applied Research
Monday, 14 September 2020 06:12

Effect spirulina incorporation on the properties of gluten-free fresh pasta

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…

Published in Ingredients
Thursday, 20 August 2020 06:05

Effect of grape pomace addition on properties of durum wheat pasta

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…

Published in Pasta
Wednesday, 20 May 2020 06:30

Long-cut pasta: guide to the correct rods release

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…

Published in Applied Research
Tuesday, 02 May 2017 07:40

Detection of cracks in dried spaghetti

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…

Published in Applied Research
Saturday, 17 October 2015 08:19

Low immunogenic pasta production

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 -…

Published in News
Tuesday, 22 September 2015 08:08

World Pasta Day 2015 with Unesco patronage

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…