Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking.

Cimini, Alessio; Cibelli, Matteo; Moresi, Mauro

Cimini, Alessio; Cibelli, Matteo; Moresi, Mauro.

Cimini A; Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy.
Cibelli M; Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy.
Moresi M; Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy.

J Sci Food Agric ; 99(3): 1258-1266, 2019 Feb.

Article en En | MEDLINE | ID: mdl-30073660

Asunto(s)

Culinaria/métodos; Agua/química; Culinaria/instrumentación; Ambiente; Análisis de los Alimentos; Dureza; Humanos; Almidón/química; Gusto; Triticum/química

Palabras clave

carbon footprint and eutrophication potential; cooking loss and starch gelatinization degree; cooking water-to-dried pasta ratio; energy consumption; texture analysis

Texto completo

Imprimir

XML

PubMed Links

Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Agua / Culinaria Tipo de estudio: Evaluation_studies Límite: Humans Idioma: En Año: 2019 Tipo del documento: Article

Texto completo

Imprimir

XML

PubMed Links

Search on Google