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AEM - SEPT 1982 - Microbiological quality of macaroni and noodle products obtained at retail markets. FOOD TECHNOLOGY AND NURITION - 1985 - Pasta and extrusion cooked foods - some technological and nutritional aspects. WIKIPEDIA – Pâtes alimentaires. Assortiment de pâtes italiennes.

WIKIPEDIA – Pâtes alimentaires.

Les pâtes ont différentes variétés, la plupart dérivant du classicisme européen de la tradition des pâtes italiennes sèches et fraîches (par exemple, les pâtes émiliennes, les pâtes de Campanie, les pâtes liguriennes, etc.), selon la variété des formes comme les nouilles, spaghetti, coquillettes, ou macaronis. En Asie, on fabrique également les pâtes avec de la farine de blé tendre, de riz, de riz glutineux, de haricot mungo (soja vert), de patate douce, etc. Au-delà des simples condiments, ajoutés à la préparation de base, mélange pâteux initial, des traditions culinaires anciennes européennes mélangent aussi des adjuvants variés : herbes fraîches, pomme de terre (gnocchi), etc.

Des recherches récentes ont validé l'adjonction de légumineuses en quantités proche du tiers[1]. Étymologie Le mot pâte vient du latin pasta, issu lui-même de la latinisation du terme grec παστά (« bouillie d'orge »). Description. FOODAUTHORITY_NSW_GOV_AU - Manufacturing fresh, Asian-style noodles - Food manufacturers are required by law to ensure that they sell safe food products that comply with all provisions of the Food Standards Code and the Food Act 2003 (NSW). Radiation Physics and Chemistry Volume 52, Issues 1–6, June 1998, Preservation of fresh noodles by irradiation. Volume 52, Issues 1–6, June 1998, Pages 35–38 Proceedings of the 10th International Meeting on Radiation Processing Food irradiation—General Cai Jianming Department of Radiation Medicine, Second Military Medical University, Shanghai 200433, China Available online 17 August 1998 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access Get rights and content Abstract At the present paper, it is studied to preserve fresh noodles by irradiation.

Radiation Physics and Chemistry Volume 52, Issues 1–6, June 1998, Preservation of fresh noodles by irradiation

Keywords. Journal of Food Hygiene and Safety 01/2009; 24(4). Extending Shelf-life with Addition of Ethanol of Wet Noodles (article en coréen) CFS_GOV_HK - Trade guidelines on safe production of rice and noodles. Food Microbiol. 2007 May;24(3):211-8. Epub 2006 Aug 14. Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures. HEALTH_ACT_GOV_AU - JANV 1997 - Microbial Quality and Preservatives in Fresh Pasta and Noodles. January March 1997 Report prepared by Simon Rockliff, Andrew Rigg and Geoffrey Millard 1.1 The objectives of the survey were to: determine the bacteriological status of pasta and noodles available in the ACT market;determine the compliance rate of fresh pasta and noodles for the preservatives sorbic acid and benzoic acid according to the Australia New Zealand Food Authority's (ANZFA) Food Standards Code (the Code); andcompare the preservative content of pasta and noodles in this survey to a previous survey conducted by the Service. 2.1 Microbiology 2.1.1 A small survey had been conducted in the ACT in 1991 on these product types. 2.2 Chemistry 2.2.1 A previous survey of 24 samples conducted in 1991 showed that 17% of the samples failed the requirements of the Code. 2.2.2 Sorbic acid is both a naturally occurring and synthetic substance. 2.2.3 Benzoic acid is a synthetic substance and is used as the free acid or as the sodium, potassium or calcium salt.

HEALTH_ACT_GOV_AU - JANV 1997 - Microbial Quality and Preservatives in Fresh Pasta and Noodles

J Clin Microbiol. 2005 Aug; 43(8): 4277–4279. Fatal Family Outbreak of Bacillus cereus-Associated Food Poisoning. LISTE HYGIENE - Archives des discussions : pâtes et raviolis. Loïc Meunier mardi 22 mai 2001 14:11 Les ateliers de transformation de pâtes aux oeufs sont ils soumis à des exigences spéciales lorsqu'ils disposent d'une casserie d'oeufs ; ces dispositions sont elles dépendantes du volume produit ou d'oeuf cassé ?

LISTE HYGIENE - Archives des discussions : pâtes et raviolis.

Merci pour vos éclaircissements. -------------------------Loïc MEUNIERlmeunier@nutrinov.comNUTRINOVtel +33(0)2.99.14.70.50 - fax +33(0)2.99.14.70.51 Gilles TIXIER jeudi 24 mai 2001 21:35 Sans répondre à la question de Loïc MEUNIER, j'en profite pour poser un problème que j'ai rencontré concernant des raviolis ,mais transposable peut-être aux pâtes fraiches. Pour empêcher que les raviolis ne se collent entre eux, on les saupoudre de farine de riz. et cette farine contenant des coliformes fécaux (inévitablement ?) Mes questions :• dans quelles catégories de produits devraient se classer les raviolis (contenant des produits d'origine animale (fromage ou viande)) ? Merci pour vos lumières Cordialement Philippe Sommer lundi 28 mai 2001 09:09 Merci.

EFSA - 2005 - EFSA journal - Opinion of the Scientific Panel on Biological Hazards on Bacillus cereus and other Bacillus spp in foodstuffs. SAPOREDICAMPANIA_IT – Guide de bonnes pratiques italien - DISCIPLINARE PER LA PRODUZIONE DI PASTA ALIMENTARE Prodotti di pregio e sviluppo dei sistemi locali. Turkish J. Eng. Env. Sci. 26 (2002) , 361 { 365 Metallic Contamination Problem in a Pasta Production Plant.