Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.06.004
Abstract: Abstract Gnocchi is a potato-based pasta containing, besides potato or potato derivatives, soft wheat flour, making them unsuitable for people suffering from celiac disease or gluten intolerance. The purpose of this work was to investigate… read more here.
Keywords: gluten free; gnocchi; potato; technology ... See more keywords
New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111233
Abstract: Abstract The study aimed to determine the effect of the addition of fresh leek or onion pulp on selected properties of potato-based pellets and puffed snacks. In recipe, potato starch was replaced by vegetable pulp… read more here.
Keywords: selected properties; water; allium genus; pulp ... See more keywords
Determination of acrylamide in potato-based foods using headspace solid-phase microextraction based on nanostructured polypyrrole fiber coupled with ion mobility spectrometry: a heat treatment study
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DOI: 10.1039/c7ay01506b
Abstract: In this work, headspace solid-phase microextraction (HS-SPME) coupled with ion mobility spectrometry (IMS) has been used as a simple and convenient method for acrylamide detection and quantification in heat treated food samples. IMS coupled with… read more here.
Keywords: potato; method; based foods; heat ... See more keywords
Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta
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DOI: 10.3390/foods10010091
Abstract: This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in… read more here.
Keywords: effects red; pasta; addition; based pasta ... See more keywords