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UCLV_EDU_CU - 2018 - Thèse en ligne : Propuesta de aplicación del sistema HACCP en el proceso de producción de pasta de tomate en la fábrica productora de frutas y vegetales en conservas ¨Reinado¨ European Food Research and Technology 03/12/18 Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio. Food Sci. Technol, ahead of print Epub Dec 13, 2019 Quality of pasta made of cassava, peach palm and golden linseed flours. References.

Food Sci. Technol, ahead of print Epub Dec 13, 2019 Quality of pasta made of cassava, peach palm and golden linseed flours

JOURNAL OF CHEMISTRY - 2018 - Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams. This study was performed to investigate the quality of fresh wet noodles made from flour milling streams.

JOURNAL OF CHEMISTRY - 2018 - Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased.

The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. 1. Free water, intermediate water, and bound water are three forms of water in food [1]. A model of water distribution is useful to enable real-time monitoring and control of food quality during production and storage [11, 12]. 2. 2.1. 2.2. 2.3. 2.4.

ACIA 10/01/14 Modèle générique HACCP pour les pâtes alimentaires fraîches non farcies. SCIENDO 29/12/17 The Impact of Salt on the Quality of Fresh Wheat Noodle. FRONT. PLANT SCI. 16/10/18 Pasta-Making Quality QTLome From Mediterranean Durum Wheat Landraces. Introduction Durum wheat (Triticum turgidum L. var. durum) is a staple food for 40% of the world's population (Peng J. et al., 2011), and the Mediterranean Basin is the largest production area in the world (Nazco et al., 2012).

FRONT. PLANT SCI. 16/10/18 Pasta-Making Quality QTLome From Mediterranean Durum Wheat Landraces

Flour and semolina are used to make many traditional Mediterranean foods, such as pasta, couscous, bulgur and flat bread, and pasta is the most common durum end product consumed in Europe, America and West Asia. For pasta making, durum wheat grains must possess specific traits related to flour quality. The most challenging objective of durum wheat breeding programmes should not be restricted to yield increases, as generally occurred during the twentieth century (Duveiller et al., 2007), but grain quality traits appropriate for pasta making should also be considered to meet social demands (Groos et al., 2007).

Durum wheat originated in the Fertile Crescent approximately 10000 BP and spread across the Mediterranean Basin (Feldman, 2001). BC CENTRE FOR DISEASE CONTROL 16/09/13 Shelf-life for refrigerated partially dried pasta. WORLDS TOP EXPORTS 29/05/19 Top Pasta Exporters by Country. Spaghetti dinner (Pixabay) Worldwide pasta exports by country totaled US$9.6 billion in 2018, a 2.2% increase for all pasta shippers over the five-year period starting in 2014.

WORLDS TOP EXPORTS 29/05/19 Top Pasta Exporters by Country

Year over year, the value of exported pasta gained 1.4% from 2017 to 2018.From a continental perspective, European countries sold the highest dollar worth of exported pasta during 2018 with shipments valued at $5.1 billion or 52.7% of the global total. In second place were Asian exporters at 37.8% while 5.4% of international pasta shipments originated from North America. Smaller percentages came from Africa (2.3%), Latin America (1.2%) excluding Mexico but including the Caribbean, then Oceania (0.6%) led by Australia and New Zealand.For research purposes, the 4-digit Harmonized Tariff System code prefix for pasta is 1902.World Pasta Day is celebrated each October 25.

Top 15AdvantagesOpportunitiesCompanies Top 15 Below are the 15 countries that exported the highest dollar value worth of pasta during 2018. Advantages. Centre for Climate Change Economics and Policy Working Paper No. 30 - AOUT 2010 - Noodles at any cost: food self-sufficiency and natural hazards in China. China's role on the global grain market is expected to increase as the demand for food and feed grows, both within and outside the country.

Centre for Climate Change Economics and Policy Working Paper No. 30 - AOUT 2010 - Noodles at any cost: food self-sufficiency and natural hazards in China

This role could also be affected by unexpected crop failures caused by natural hazards. This paper uses agricultural production (rice, wheat, maize, tubers, soybeans and other grains) and natural hazards data (floods and droughts) for 31 provinces in China, for the period 1995-2008, to examine the self-sufficiency of China's domestic cereal harvest. Nigerian Food Journal Available online 23 May 2015 Assessment of the microbial qualities of noodles and the accompanying seasonings. Abstract The microbial quality of five different brands of noodles (designated as D, G, H, I and M) with their accompanying seasonings commonly marketed and consumed in Nigeria were investigated.

Nigerian Food Journal Available online 23 May 2015 Assessment of the microbial qualities of noodles and the accompanying seasonings

The samples were serially diluted and using the pour plate technique least microbial load was obtained by heating samples at 100 °C for 10 min. Sample G had the highest bacterial count of 43.8×105 cfu/ml for cold noodles, while sample M had the highest count of 32.0×104 cfu/ml for hot noodles. For the seasonings, the total bacterial count varied with sample M having the highest bacterial count of 31.2×105 cfu/ml and 40.0×105 cfu/ml for hot and cold seasonings respectively while for the chilli, sample D had the highest bacterial count of 36.0×105 cfu/ml for cold chilli and sample I had the lowest bacterial count of 28.8×105 cfu/ml. The total fungal count of all samples was less than that of the bacterial counts.

American Journal of Analytical Chemistry, 2014, 5, 1174-1177 Quality Assessment of Common Instant Noodles Sold in Nigeria Markets. CTV 19/08/14 Ramen risks: Why instant noodles are bad for your health. Instant noodles have long been a popular meal option, loved for their convenience and low cost.

CTV 19/08/14 Ramen risks: Why instant noodles are bad for your health

But a new study suggests they may increase the risk for heart disease and stroke. And the study has sparked renewed interest in an eye-opening video that shows how our stomachs handle processed foods. The study, published last week in The Journal of Nutrition, was based off of data from the Korean National Health and Nutrition Examination Survey from 2007-2009. Using the survey data, researchers examined the diets of a total of 10,711 adults between the ages of 19-64. They found that consumption of instant noodles two or more times a week was associated with a higher prevalence of metabolic syndrome in women but not in men. FOOD PACKAGING FORUM 23/01/15 Contaminants in pasta packed in recycled paperboard.

A scientific study published online on January 9, 2015 in the peer-reviewed journal Food Additives & Contaminants: Part A assessed migration of hydrocarbon contaminants into dry semolina and egg pasta packed in recycled paperboard.

FOOD PACKAGING FORUM 23/01/15 Contaminants in pasta packed in recycled paperboard

The team of Italian researchers focused on migration of mineral oil saturated hydrocarbons (MOSH), mineral oil aromatic hydrocarbons (MOAH), polyalphaolefins (PAO, co-eluting with MOSH) and diisopropyl naphthalenes (DIPN). The authors monitored migration of the target chemicals under (i) storage conditions in supermarkets, where packs are standing on shelves, (ii) storage conditions preventing external influences (packs wrapped in aluminum foil), and (iii) storage conditions in warehouses, where packs are stored in cardboard boxes. The results show that the nature of the food influenced the contaminant levels. After two years of storage, semolina pasta stored on shelves reached 3.2 and 0.6 mg/kg of MOSH and MOAH, respectively. MONTANA MANUFACTURING EXTENSINO CENTER - 2012 - Pasta Montana’s Global Food Safety Initiative Done To Perfection. CZECH J. FOOD SCI. - 2012 - Contamination of Pasta and the Raw Materials for its Production with Moulds of the Genera Aspergillus.

UNIVERSITE DE LIEGE - SEPT 2014 - Poster : Modélisation du développement de bactéries potentiellement altérantes ou biopréservatrices sur des pâtes pré-cuites conservées à différentes conditions de températures et analysées par microbiologie classique et. MAAF - JANV 2012 - Guide de bonnes pratiques : Industrie de la semoulerie de blé dur. ACIA 09/01/14 Guide de pratiques hygiéniques à l'intention des fabricants de pâtes alimentaires fraîches non farcies. BLOG D ALBERT AMGAR 06/05/11 Salmonella et nouilles instantanées aux Philippines. Tous les sachets de nouilles instantanées Maggi sont rappelés par Nestlé Philippines, après que deux lots de Maggi Rich Mami Noodles, saveur viande de bœuf et de poulet, ont été retrouvés avec des traces de Salmonella, suite un contrôle de qualité de routine.

BLOG D ALBERT AMGAR 06/05/11 Salmonella et nouilles instantanées aux Philippines

La société a déclaré qu’elle rappelait tous ses lots de nouilles instantanées Maggi, comprenant les nouilles instantanées saveur poulet de tous les lots de production, par mesure de mesure précaution. Les premiers résultats suggèrent que les ingrédients aromatisants qui sont dans les sachets de nouilles instantanées peuvent avoir entraîné la contamination par Salmonella, a dit Nestlé. Nestlé a expliqué que le produit est sans danger à consommer si les instructions de cuisson sont suivies. Mais comme le dit Doug Powell du barfblog, cela ne tient pas compte de la contamination croisée pendant la préparation. Articles similaires. Food Additives & Contaminants: Part A Volume 32, Issue 2, 2015 Migration of selected hydrocarbon contaminants into dry pasta packaged in direct contact with recycled paperboard.