Growth ofStaphylococcus aureusand enterotoxin production in fresh egg pasta

Journal of Food Processing and Preservation ◽

10.1111/jfpp.13753 ◽

2018 ◽

Vol 42 (9) ◽

pp. e13753

Author(s):

Stefano Zardetto ◽

Marina Basaglia

Keyword(s):

Enterotoxin Production ◽

Fresh Egg Pasta ◽

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Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing

Food Research International ◽

10.1016/j.foodres.2014.02.028 ◽

2014 ◽

Vol 62 ◽

pp. 177-182 ◽

Author(s):

Stefano Zardetto ◽

Davide Barbanti ◽

Marco Dalla Rosa

Keyword(s):

Thermal Treatment ◽

Oxidation Products ◽

Cholesterol Oxidation ◽

Cholesterol Oxidation Products ◽

Fresh Egg Pasta ◽

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Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta

Food and Bioprocess Technology ◽

10.1007/s11947-013-1213-6 ◽

2013 ◽

Vol 7 (7) ◽

pp. 1973-1980 ◽

Author(s):

Lara Manzocco ◽

Michela Maifreni ◽

Monica Anese ◽

Marina Munari ◽

Ingrid Bartolomeoli ◽

...

Keyword(s):

Pulsed Light ◽

Fresh Egg Pasta ◽

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Effect of extrusion process on properties of cooked, fresh egg pasta

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2008.10.027 ◽

2009 ◽

Vol 92 (1) ◽

pp. 70-77 ◽

Author(s):

Stefano Zardetto ◽

Marco Dalla Rosa

Keyword(s):

Extrusion Process ◽

Fresh Egg Pasta ◽

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Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta

Journal of Cereal Science ◽

10.1016/j.jcs.2007.04.014 ◽

2008 ◽

Vol 47 (2) ◽

pp. 283-291 ◽

Author(s):

A. Nouviaire ◽

R. Lancien ◽

Z. Maache-Rezzoug

Keyword(s):

Hydrothermal Treatment ◽

Fresh Egg Pasta ◽

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Development of gluten-free fresh egg pasta based on oat and teff flour

European Food Research and Technology ◽

10.1007/s00217-012-1813-9 ◽

2012 ◽

Vol 235 (5) ◽

pp. 861-871 ◽

Author(s):

Anna-Sophie Hager ◽

Fabian Lauck ◽

Emanuele Zannini ◽

Elke K. Arendt

Keyword(s):

Gluten Free ◽

Fresh Egg Pasta ◽

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Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta

European Food Research and Technology ◽

10.1007/s00217-005-0024-z ◽

2005 ◽

Vol 221 (6) ◽

pp. 759-767 ◽

Author(s):

Cristina Alamprese ◽

Stefania Iametti ◽

Margherita Rossi ◽

Daniele Bergonzi

Keyword(s):

Structural Characteristics ◽

Heat Treatments ◽

Fresh Egg Pasta ◽

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Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2009.01.025 ◽

2009 ◽

Vol 93 (3) ◽

pp. 302-307 ◽

Author(s):

Cristina Alamprese ◽

Ernestina Casiraghi ◽

Margherita Rossi

Keyword(s):

Fresh Egg Pasta ◽

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Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta

Food Chemistry ◽

10.1016/j.foodchem.2003.12.030 ◽

2004 ◽

Vol 87 (2) ◽

pp. 313-319 ◽

Author(s):

C Alamprese

Keyword(s):

Quality Evaluation ◽

Hygienic Quality ◽

Fresh Egg Pasta ◽

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Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study

LWT ◽

10.1016/j.lwt.2017.04.068 ◽

2017 ◽

Vol 82 ◽

pp. 464-470 ◽

Author(s):

Carola Cappa ◽

Cristina Alamprese

Keyword(s):

Brewer’S Spent Grain ◽

Optimization Study ◽

Spent Grain ◽

Modelling And Optimization ◽

Production Modelling ◽

Fresh Egg Pasta ◽

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Development of gluten-free fresh egg pasta analogues containing buckwheat

European Food Research and Technology ◽

10.1007/s00217-006-0405-y ◽

2006 ◽

Vol 225 (2) ◽

pp. 205-213 ◽

Author(s):

Cristina Alamprese ◽

Ernestina Casiraghi ◽

M. Ambrogina Pagani

Keyword(s):

Gluten Free ◽

Fresh Egg Pasta ◽

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