Search Results - "Ambrogina Pagani, M."

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking by Marti, Alessandra, Seetharaman, Koushik, Pagani, M. Ambrogina

“…Good quality gluten-free products continue to be in demand among the celiac community and the production of pasta from non-conventional raw materials is a…”
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The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs by Mariotti, Manuela, Lucisano, Mara, Ambrogina Pagani, M., Ng, Perry K.W.

“…The removal of gluten from bakery products, in order to produce foods (mainly based on gluten-free cereal flours and starch) for people with celiac disease,…”
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The debranning of common wheat ( Triticum aestivum L.) with innovative abrasive rolls by Bottega, Gabriella, Caramanico, Rosita, Lucisano, Mara, Mariotti, Manuela, Franzetti, Laura, Ambrogina Pagani, M.

“…The physical and chemical modifications associated with the debranning of common wheat ( Triticum aestivum L.) and the improvement of the hygienic…”
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Classification of bread wheat flours in different quality categories by a wavelet-based feature selection/classification algorithm on NIR spectra by Cocchi, Marina, Corbellini, Maria, Foca, Giorgia, Lucisano, Mara, Pagani, M. Ambrogina, Tassi, Lorenzo, Ulrici, Alessandro

“…In the Italian context, bread wheat flour is commercially classified in different quality categories on the basis of a Synthetic Index of Quality (Indice…”
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Development of a baking procedure for the production of oat-supplemented wheat bread by Mariotti, Manuela, Lucisano, Mara, Ambrogina Pagani, M

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The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures by Mariotti, Manuela, Pagani, M. Ambrogina, Lucisano, Mara

“…Although the food industry has risen to the formulation challenges associated with removing gluten from dough, and a number of gluten-free (GF) products are…”
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Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions by Marti, Alessandra, Caramanico, Rosita, Bottega, Gabriella, Pagani, M. Ambrogina

“…The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for…”
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Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches by Zanoletti, Miriam, Marti, Alessandra, Marengo, Mauro, Iametti, Stefania, Pagani, M. Ambrogina, Renzetti, Stefano

“…A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural…”
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Influence of packaging material on bread characteristics during ageing by Pagani, M. Ambrogina, Lucisano, Mara, Mariotti, Manuela, Limbo, Sara

“…One of the priorities of today's bread‐making industry is to find suitable packaging solutions to satisfy the peculiar requirements of bread, mostly…”
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Development of gluten-free fresh egg pasta analogues containing buckwheat by Alamprese, Cristina, Casiraghi, Ernestina, Pagani, M. Ambrogina

“…To improve the use of common buckwheat (Fagopyrum esculentum), characterized by interesting nutritional properties, it could be used in pasta formulations. In…”
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Classification of Cereal Flours by Chemometric Analysis of MIR Spectra by Cocchi, Marina, Foca, Giorgia, Lucisano, Mara, Marchetti, Andrea, Pagani, M. Ambrogina, Tassi, Lorenzo, Ulrici, Alessandro

“…Different kinds of cereal flours submitted to various technological treatments were classified on the basis of their mid-infrared spectra by pattern…”
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Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production by Zanoletti, Miriam, Abbasi Parizad, Parisa, Lavelli, Vera, Cecchini, Cristina, Menesatti, Paolo, Marti, Alessandra, Pagani, M. Ambrogina

“…Debranning is a pre-milling treatment that partially removes the external coats and the aleurone layer of the kernel, allowing the selective recovery of…”
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Integrating the information from proteomic approaches: A “thiolomics” approach to assess the role of thiols in protein-based networks by Iametti, Stefania, Marengo, Mauro, Miriani, Matteo, Pagani, M. Ambrogina, Marti, Alessandra, Bonomi, Francesco

“…Thiol–disulfide exchange reactions, are major contributors to the formation of a covalently-linked protein network in many foods, where disulfides represent…”
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Integrating the information from proteomic approaches: A thiolomics approach to assess the role of thiols in protein-based networks : Food-omics by IAMETTI, Stefania, MARENGO, Mauro, MIRIANI, Matteo, AMBROGINA PAGANI, M, MARTI, Alessandra, BONOMI, Francesco

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