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http://hdl.handle.net/2067/48244| Title: | Effect of cooking temperature on cooked pasta quality and sustainability | Authors: | Cimini, Alessio Cibelli, Matteo Taddei, Anna R Moresi, Mauro |
Journal: | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND AGRICULTURE | Issue Date: | 2020 | Abstract: | Everyday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (TC ) that were lower than the water boiling point (TBW ) on the main chemico-physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water-to-pasta ratios, as well as their optimum cooking time (OCT), cooking energy consumption, and carbon footprint, by using a novel eco-sustainable pasta cooker. |
URI: | http://hdl.handle.net/2067/48244 | ISSN: | 2578-3467 | DOI: | 10.1002/jsfa.11138 | Rights: | Attribution-NonCommercial-NoDerivatives 4.0 International |
| Appears in Collections: | A1. Articolo in rivista |
Files in This Item:
| File | Description | Size | Format | Existing users please |
|---|---|---|---|---|
| 06 - JSAF- Effect of cooking temperature on cooked.pdf | 3.53 MB | Adobe PDF | Request a copy |
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