Advances in Pasta Technology, Gebunden

Klappentext

Section A: Introduction.- History and Origin of Pasta.- Global market scenario: Socio-economic opportunities and challenges.- Technology of pasta making.- Equipment and machinery involved in pasta processing., Quality characteristics of pasta., Section B: Nutritional Valorization of Pasta.- Gluten free pasta.- Protein enriched pasta.- Fibre enriched pasta.- Micro-nutrient fortified pasta.- Antioxidant rich pasta.- Section C: Technological Interventions.- Hydrocolloids as potential additives.- Modified flours as additives.- Three Dimensional (3D) Printed Pasta.- Ready to eat / Instant Pasta.- Section D: Quality Control and Project Profile.- Quality management and shelf life of Pasta.- Project profile and cost analysis of Pasta.