Sfoglia per Autore
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength
1998-01-01 Peressini, Donatella; Sensidoni, Alessandro; Frasson, S; Pollini, Cm; de Cindio, B.
Rheological characterization of traditional and light mayonnaises
1998-01-01 Peressini, Donatella; Sensidoni, Alessandro; DE CINDIO, B.
Rheological behaviour of durum wheat doughs and their relation to baking and pasta quality
1999-01-01 Peressini, Donatella; Edwards, Nm; Dexter, Je; Mulvaney, Sj; Sensidoni, Alessandro; Pollini, Cm
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties
1999-01-01 Peressini, Donatella; Sensidoni, Alessandro; Pollini, Cm; DE CINDIO, B.
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment
1999-01-01 Sensidoni, Alessandro; Peressini, Donatella; Pollini, Cm
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content
2000-01-01 Peressini, Donatella; Sensidoni, Alessandro; Pollini, C. M.; DE CINDIO, B.
Methylcellulose-starch based edible films: evaluation of functional and physical properties
2001-01-01 Peressini, Donatella; Bravin, Barbara; Lapasin, R; Sensidoni, Alessandro
Characterization of durum wheat doughs based on fundamental rheological measurements
2001-01-01 Peressini, Donatella; D'Egidio, Mg; Galterio, G; Pollini, Cm; Sensidoni, Alessandro
Proprietà reologiche di formulazioni per film edibili
2001-01-01 Bravin, B; Peressini, Donatella; Lapasin, R; Sensidoni, Alessandro
Contributo della reologia nella modellazione del processo di coestrusione di snack ripieni
2001-01-01 Migliori, M; Gabriele, D; Peressini, Donatella; Pollini, Cm; DE CINDIO, B.
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastiche e le strutture macromolecolari del glutine
2001-01-01 Peressini, Donatella; Sensidoni, Alessandro; Pollini, C.
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine
2001-01-01 Peressini, Donatella; Sensidoni, Alessandro; Pollini, C.
Viscoelastic properties of durum wheat and common wheat dough of different strengths
2001-01-01 Edwards, N. M.; Peressini, Donatella; Dexter, J. E.; Mulvaney, S. J.
Stress-relaxation properties of mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance
2001-01-01 Rao, Vk; Mulvaney, Sj; Dexter, Je; Edwards, Nm; Peressini, Donatella
Metodi di valutazione delle proprietà reologiche degli impasti
2001-01-01 Peressini, Donatella
The rheological approach to investigate the polymer structure: the case of gluten
2002-01-01 Peressini, Donatella; Sensidoni, Alessandro
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti
2002-01-01 Bravin, B; Peressini, Donatella; Sensidoni, Alessandro
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures
2002-01-01 DE CINDIO, B.; Gabriele, D.; Pollini, C. M.; Peressini, Donatella; Sensidoni, Alessandro
Filled-snacks production by co-extrusion-cooking: 1. Rheological modelling of the process
2002-01-01 DE CINDIO, B.; Pollini, C. M.; Gabriele, D.; Peressini, Donatella; Sensidoni, Alessandro
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties
2002-01-01 Peressini, Donatella; Sensidoni, Alessandro; Pollini, Cm; Gabriele, D; Migliori, M; DE CINDIO, B.
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