The Experts below are selected from a list of 23022 Experts worldwide ranked by ideXlab platform
S Iametti - One of the best experts on this subject based on the ideXlab platform.
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molecular rearrangements in extrusion processes for the production of amaranth enriched gluten free rice Pasta
Lwt - Food Science and Technology, 2012Co-Authors: Francisco Cabrerachavez, Maria Ambrogina Pagani, Francesco Bonomi, Mauro Marengo, Alessandra Marti, Ana Maria Calderon De La Barca, Alma Rosa Islasrubio, S IamettiAbstract:Abstract Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process.
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice Pasta
LWT - Food Science and Technology, 2012Co-Authors: Francisco Cabrera-chávez, Maria Ambrogina Pagani, Francesco Bonomi, Ana M. Calderón De La Barca, Mauro Marengo, Alessandra Marti, Alma Rosa Islas-rubio, S IamettiAbstract:Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process. © 2012 Elsevier Ltd.
Francesco Bonomi - One of the best experts on this subject based on the ideXlab platform.
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molecular rearrangements in extrusion processes for the production of amaranth enriched gluten free rice Pasta
Lwt - Food Science and Technology, 2012Co-Authors: Francisco Cabrerachavez, Maria Ambrogina Pagani, Francesco Bonomi, Mauro Marengo, Alessandra Marti, Ana Maria Calderon De La Barca, Alma Rosa Islasrubio, S IamettiAbstract:Abstract Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process.
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice Pasta
LWT - Food Science and Technology, 2012Co-Authors: Francisco Cabrera-chávez, Maria Ambrogina Pagani, Francesco Bonomi, Ana M. Calderón De La Barca, Mauro Marengo, Alessandra Marti, Alma Rosa Islas-rubio, S IamettiAbstract:Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process. © 2012 Elsevier Ltd.
Mauro Marengo - One of the best experts on this subject based on the ideXlab platform.
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molecular rearrangements in extrusion processes for the production of amaranth enriched gluten free rice Pasta
Lwt - Food Science and Technology, 2012Co-Authors: Francisco Cabrerachavez, Maria Ambrogina Pagani, Francesco Bonomi, Mauro Marengo, Alessandra Marti, Ana Maria Calderon De La Barca, Alma Rosa Islasrubio, S IamettiAbstract:Abstract Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process.
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice Pasta
LWT - Food Science and Technology, 2012Co-Authors: Francisco Cabrera-chávez, Maria Ambrogina Pagani, Francesco Bonomi, Ana M. Calderón De La Barca, Mauro Marengo, Alessandra Marti, Alma Rosa Islas-rubio, S IamettiAbstract:Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process. © 2012 Elsevier Ltd.
Alessandra Marti - One of the best experts on this subject based on the ideXlab platform.
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Pasta: Quality Testing Methods
Encyclopedia of Food Grains, 2016Co-Authors: Alessandra Marti, M.g. D’egidio, Maria Ambrogina PaganiAbstract:The various aspects concerning Pasta quality along the value chain will be presented, focusing on dry Pasta. The measurement of Pasta quality starts before cooking: color, surface properties, elasticity, and resistance to breakage are the main parameters evaluated on dried state. The evaluation of cooking performances is more complicated due to several modes of cooking and diverse eating habits around the world. Chemical, instrumental, and sensory tests currently used for evaluating Pasta quality will be presented, highlighting their strengths and weaknesses.
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molecular rearrangements in extrusion processes for the production of amaranth enriched gluten free rice Pasta
Lwt - Food Science and Technology, 2012Co-Authors: Francisco Cabrerachavez, Maria Ambrogina Pagani, Francesco Bonomi, Mauro Marengo, Alessandra Marti, Ana Maria Calderon De La Barca, Alma Rosa Islasrubio, S IamettiAbstract:Abstract Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process.
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice Pasta
LWT - Food Science and Technology, 2012Co-Authors: Francisco Cabrera-chávez, Maria Ambrogina Pagani, Francesco Bonomi, Ana M. Calderón De La Barca, Mauro Marengo, Alessandra Marti, Alma Rosa Islas-rubio, S IamettiAbstract:Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process. © 2012 Elsevier Ltd.
Maria Ambrogina Pagani - One of the best experts on this subject based on the ideXlab platform.
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Pasta: Quality Testing Methods
Encyclopedia of Food Grains, 2016Co-Authors: Alessandra Marti, M.g. D’egidio, Maria Ambrogina PaganiAbstract:The various aspects concerning Pasta quality along the value chain will be presented, focusing on dry Pasta. The measurement of Pasta quality starts before cooking: color, surface properties, elasticity, and resistance to breakage are the main parameters evaluated on dried state. The evaluation of cooking performances is more complicated due to several modes of cooking and diverse eating habits around the world. Chemical, instrumental, and sensory tests currently used for evaluating Pasta quality will be presented, highlighting their strengths and weaknesses.
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molecular rearrangements in extrusion processes for the production of amaranth enriched gluten free rice Pasta
Lwt - Food Science and Technology, 2012Co-Authors: Francisco Cabrerachavez, Maria Ambrogina Pagani, Francesco Bonomi, Mauro Marengo, Alessandra Marti, Ana Maria Calderon De La Barca, Alma Rosa Islasrubio, S IamettiAbstract:Abstract Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process.
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice Pasta
LWT - Food Science and Technology, 2012Co-Authors: Francisco Cabrera-chávez, Maria Ambrogina Pagani, Francesco Bonomi, Ana M. Calderón De La Barca, Mauro Marengo, Alessandra Marti, Alma Rosa Islas-rubio, S IamettiAbstract:Gluten-free Pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based Pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to Pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked Pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched Pasta. The content in accessible thiols also decreased in amaranth-enriched Pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the Pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process. © 2012 Elsevier Ltd.
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Influence of die material on Pasta characteristics
Food Research International, 2008Co-Authors: Mara Lucisano, Maria Ambrogina Pagani, Manuela Mariotti, D.p. LocatelliAbstract:Abstract Pasta dough, that is formed in the kneading machine and then driven by the extrusion screw towards the head of the press, is forced through a die whose characteristics strongly affect the appearance of the Pasta surface. Traditional dies made entirely of bronze make the Pasta surface rough, which helps to capture the sauce, whereas the Teflon insert gives the product an even surface and a smoother texture. To find out if other quality characteristics could be affected by die materials, Pasta (spaghetti) was prepared with semolina having two different size distributions and extruded through Teflon and bronze dies. Samples were dried at both high (92 °C) and medium (70 °C) temperatures. The dried spaghetti was evaluated for mechanical strength, porosity, susceptibility to infestation with Sitophilus oryzae (L.) (Coleoptera Dryophthoridae) and SEM ultrastructure before and during insect infestation. Results showed that Pasta extruded through the bronze die had a higher porosity. This characteristic caused a 20–30% reduction in the spaghetti breaking strength and a higher development of insects as the rough surface of Pasta made the deposition of eggs easier. The size distribution of the semolina and the drying cycle influenced the spaghetti breaking strength and insect development to a lesser extent.
