Search

Your search keyword '"Cubadda, R."' showing total 82 results
Start Over Author "Cubadda, R."
82 results on '"Cubadda, R."'

4. Modification of dietary fibre content in different kinds of bread

Author

Cubadda, R. and Galli, V.

Subjects
Fiber in human nutrition -- Research, Baking -- Health aspects, Bread -- Health aspects
Abstract

A study of changes in the dietary fibre in different breads after baking revealed that total dietary fibre (DF) in all baked breads increased with baking. Increase in the soluble fraction of DF was highest in white breads whereas for wheat breads the increase in DF was minimum. Breads made with the addition of fat had higher amounts of DF. No difference in the crust and crumb was observed for the breads with and without fats.

Published
1995

5. Physiochemical and rheological characterization of sorghum starch

Author

Carcea, M., Cubadda, R., and Acquistucci, R.

Subjects
Sorghum -- Research, Starch -- Research, Wheat -- Research, Business, Food/cooking/nutrition
Abstract

The physiochemical and rheological parameters of sorghum starch was compared with commercial wheat starch. The three sorghum cultivars yielded 22.0 to 27.8% amylose which was comparable with wheat amylose. Sorghum starches had lower total lipid content than wheat. Milo and '100' sorghum starches had lower water-binding capacities than wheat starch. Visco-amylographic analysis showed that sorghum has single-step pasting curvesand higher peaks with maximum value at 95 degress centigrade while wheat starch has a typical two-step curve.

Published
1992

6. Analisi e identificazione degli esteri degli steroli in frumenti tertaploidi e esaploidi

Author

Lafelice G., Marconi E., Cubadda R., PELILLO, MARCO, CABONI, MARIA, R. CUBADDA E E. MARCONI, Lafelice G., Pelillo M., Marconi E., Caboni M.F., and Cubadda R

Subjects
STERIL ESTERI, FRUMENTO DURO, FRUMENTO TENERO, CROMATOGRAFIA
Abstract

Il lavoro riporta la messa a punto di metodi cromatografici (HPLC e GC) per la caratterizzazione degli esteri degli steroli nei frumenti tetraploidi ed esaploid. I risultati ottenuti hanno permesso di apprezzare differenze quali/quantitative fra specie tetraploidi (T. dicoccon, T. durum) ed esaploidi (T. spleta, T. aestivum) e di confermare l’affinità genetica fra frumento duro e dicocco e fra frumento tenero e spelta.

Published
2004

29. Spelt Wheat

Author

Cubadda, R. and Marconi, Emanuele

Published
2002

48. ELECTROCHEMICAL BIOSENSORS FOR FOOD ANALYSIS AND THE FOOD INDUSTRY.

Author

Palleschi, G. and Cubadda, R.

Subjects
*ELECTROCHEMICAL analysis, *BIOSENSORS, *FOOD industry
Abstract

Reports the development and application of electrochemical biosensors to solve analytical problems for the Italian food industry. Fundamentals of amperometric devices; Applications to food analysis, process control and quality evaluation; Discussion on bienzymic sensor for aspartame.

Published
2001

49. Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization

Author

Panfili, G., Cinquanta, L., Fratianni, A., and Cubadda, R.

Abstract

Abstract: In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1-L-extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55C; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min−1. These conditions gave yields of about 92% of total oil after 3 h of processing. The obtained oils and the partially defatted cake were investigated with regard to their FA, tocol (tocopherol and tocotrienol), carotenoid, and sterol compositions and to their quality characteristics (FFA, PV, para-anisidine value, and color of the by product). Moreover, the oil quality was evaluated in relation to the progress of the supercritical extraction.

Published
2003
Full Text
View/download PDF

50. Spelt (Triticum speltaL.) Pasta Quality: Combined Effect of Flour Properties and Drying Conditions

Author

Marconi, E., Carcea, M., Schiavone, M., and Cubadda, R.

Abstract

Three spelt genotypes (Rouquin, Redoute, and HGQ Rouquin= Rouquin improved for gluten quality), each characterized by either high or low protein content, were processed to manufacture spaghetti, which was dried at both low (60°C) and high temperature (90°C) to assess the effects of flour properties and drying conditions on spelt pasta quality. Protein content in the spelt flour was considered low at ˜11.4% db and high at ˜13.5% db. Gluten properties, assessed by SDS sedimentation and gluten index values and by alveograph and farinograph parameters varied widely, ranging from poor for Redoute to very good for HGQ Rouquin. Pasta quality was assessed by determining color (L*, a*, and b* values), furosine, and cooking quality (stickiness, bulkiness, firmness, and total organic matter [TOM]). Furosine and color (a* and b* values) were significantly influenced by the intensity of the drying process. TOM and organoleptic judgement (OJ) showed that spelt pastas dried at low temperature, independent of their protein levels, were very poor (TOM = 2.7 g/100 g of dry pasta, OJ = 40), except for HGQ Rouquin which was characterized by good gluten strength. On the other hand, the cooking quality of spelt pastas dried at high temperature showed good values (TOM = 1.8 g/100 g of dry pasta, OJ = 53). The combination of high protein content (=13.5% db) and high-temperature drying resulted in the production of satisfactory cooking quality pastas from spelt wheats (TOM = 1.2 g/100 g of dry pasta, OJ = 67).

Published
2002
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results