2016
DOI: 10.1016/j.lwt.2016.03.010
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Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging

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Cited by 29 publications
(18 citation statements)
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“…They found that the hardness and crystallisation of amylopectin increased when the macroscopic water status indicators, such as the moisture content and water activity, and the mobility of the protein translation, remained constant during storage. Changes that occur during short-time storage after cooking also affect the quality of pasta (Sanguinetti et al, 2016). However, the number of studies concerning this aspect is limited.…”
Section: Introductionmentioning
confidence: 99%
“…They found that the hardness and crystallisation of amylopectin increased when the macroscopic water status indicators, such as the moisture content and water activity, and the mobility of the protein translation, remained constant during storage. Changes that occur during short-time storage after cooking also affect the quality of pasta (Sanguinetti et al, 2016). However, the number of studies concerning this aspect is limited.…”
Section: Introductionmentioning
confidence: 99%
“…The only possibility to prevent mould growth was to maintain the level of O 2 to be below 0.4%. Results of the dependency of O 2 content on fungi growth on other types of products under MAP were confirmed [ 5 , 6 , 7 , 8 ]. However, the high concentration of CO 2 may lead to increased perceived acidity in the taste [ 5 , 9 , 10 ].…”
Section: Introductionmentioning
confidence: 78%
“…The water activity of the samples decreased significantly ( p < .05) from 0 to 24 hr, which might be due to diffusion of water to the outer atmosphere. There was a slight increase in water activity at the end of storage (48 hr), this might be as a result of the microbial activity, which could liberate some water during proliferation and metabolism (Sanguinetti et al, ). Besides, the conversion of strongly bounded water to free water is one of the reasons for the increase in water activity.…”
Section: Resultsmentioning
confidence: 99%