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Effects of lipids on the quality of commercial frozen ready pasta meals.

Author(s) : KINDT M., LERCKER G., MAZZARACCHIO P., et al.

Type of article: Article

Summary

This study investigated the properties determining the overall quality of pre-cooked frozen pasta dishes. The presence of vegetable oil on the surface of the pasta was shown to influence moisture levels, percentage moisture, pulping and the ability to retain sauce. The results can be used to enhance product quality and define and measure overall quality, thus leading to standards. [Reprinted with permission from Elsevier. Copyright, 2005].

Details

  • Original title: Effects of lipids on the quality of commercial frozen ready pasta meals.
  • Record ID : 2006-2539
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 11
  • Publication date: 2006/11

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