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Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta sample...
Taking into account the impact of monitoring food adulteration on the quality of food products, the aim of this study was to use polymerase chain reaction technology to detect possible adulteration of...
For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common whea...
In this study, we aimed to determine the levels of lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) in pasta samples. These metals were determined from samples of wheat, semolina and pasta taken...
The possible chemical/phytotoxin and microbial contamination of nine brands of pasta foods (macaroni, spaghetti and noodles) commonly consumed in Nigeria were investigated following identification of ...
The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic whea...
The possible chemical/phytotoxin and microbial contamination of nine brands of pasta foods (macaroni, spaghetti and noodles) commonly consumed in Nigeria were investigated following identification of ...
The degree of contamination of pasta (132 samples), flour (86 samples), and egg powder (44 samples) with moulds, with emphasis on the species of genus Aspergillus was investigated . The most frequentl...
The recent Czech Food Law (Decree No. 264/2003 Col., 93/2000 Col. and 57/2003 Col. of the law No 110/1997 Col. as amended) specifies the requirements for the presence or minimum concentration of egg o...

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