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Effects of Additives on the Rheological and Mechanical Properties of non Conventional Fresh Handmade Tagliatelle
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Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle
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Influence of the addition of buckwheat flour and durum wheat bran on the spaghetti quality
Full text linkThe quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the addition of buckwheat and durum wheat bran, was investigated. The quality of the produced spaghetti was compared with that of spaghetti made only of durum semolina (CTRL). Tests were run on the samples to determine breakage susceptibility and colour of dry spaghetti, the cooking resistance, instrumental stickiness at optimal cooking time (OCT) and overcooking, the cooking loss and sensorial attributes at the optimal cooking time. Results suggest that the breakage susceptibility decreases with the addition of 15% and 20% bran, the spaghetti dry colour changes with the addition of buckwheat flour and bran compared to the spaghetti made only of durum semolina, while the cooking resistance, instrumental stickiness and the cooking loss, in general, were equal to that of the CTRL. However, the addition of buckwheat flour and bran affected the sensorial attributes differently
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Use of a Natural Antimicrobial Substance to Prolong the Shelf-Life of the Mozzarella Cheese
No full textA multistep optimization approach for the production of healthful pasta based on nonconventional flours
No full textA mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking
No full textAmaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability.
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