Results 271 to 280 of about 409,908 (333)
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Food Chemistry, 2022
The effect of adding native or germinated quinoa flour to wheat flour on gluten structure, starch digestibility and quality properties in pasta was evaluated.
Bao-Dong Xing +9 more
semanticscholar +1 more source
The effect of adding native or germinated quinoa flour to wheat flour on gluten structure, starch digestibility and quality properties in pasta was evaluated.
Bao-Dong Xing +9 more
semanticscholar +1 more source
Proceedings of the 2018 ACM SIGSAC Conference on Computer and Communications Security, 2018
Token-based authentication is commonly used to enable a single-sign-on experience on the web, in mobile applications and on enterprise networks using a wide range of open standards and network authentication protocols: clients sign on to an identity provider using their username/password to obtain a cryptographic token generated with a master secret ...
Shashank Agrawal +3 more
openaire +1 more source
Token-based authentication is commonly used to enable a single-sign-on experience on the web, in mobile applications and on enterprise networks using a wide range of open standards and network authentication protocols: clients sign on to an identity provider using their username/password to obtain a cryptographic token generated with a master secret ...
Shashank Agrawal +3 more
openaire +1 more source
Food Chemistry, 2022
Headspace solid-phase microextraction (HS-SPME) coupled with mass spectrometry-based electronic nose (MS-eNose), in combination with multivariate statistical analysis was used as untargeted method for the rapid authentication of 100% Italian durum wheat ...
Salvatore Cervellieri +5 more
semanticscholar +1 more source
Headspace solid-phase microextraction (HS-SPME) coupled with mass spectrometry-based electronic nose (MS-eNose), in combination with multivariate statistical analysis was used as untargeted method for the rapid authentication of 100% Italian durum wheat ...
Salvatore Cervellieri +5 more
semanticscholar +1 more source
Silkworm pupae derivatives as source of high value protein intended for pasta fortification.
Journal of Food Science, 2022Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%db ) as a valuable product in
L. Piazza +3 more
semanticscholar +1 more source
Pasta Filata Cheeses: Traditional Pasta Filata Cheese
2022Nessun abstract per questo prodotto.
Minervini, Fabio +2 more
openaire +2 more sources
2017
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flavour.
Giuseppe Licitra +8 more
openaire +3 more sources
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flavour.
Giuseppe Licitra +8 more
openaire +3 more sources
Adopting the circular economy approach on food loss and waste: The case of Italian pasta production
Resources, Conservation and Recycling, 2019Food loss and waste (FLW) is one of the most serious social, economic and environmental issues undermining our planet’s sustainability, and by reducing it some UN Sustainable Development Goals may be achieved. The European Commission Circular Economy (CE)
L. Principato +3 more
semanticscholar +1 more source
Journal of food science and technology, 2023
K. L. F. Pessanha +4 more
semanticscholar +1 more source
K. L. F. Pessanha +4 more
semanticscholar +1 more source
Practical Pre-School, 2017
Pasta is a familiar resource for pre-schools and its potential for creative activities is endless. Try these fun ideas that encourage sensory exploration and child-led artworks they will want to take home.
openaire +1 more source
Pasta is a familiar resource for pre-schools and its potential for creative activities is endless. Try these fun ideas that encourage sensory exploration and child-led artworks they will want to take home.
openaire +1 more source