Sfoglia per Autore
Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates
1987 E. Casiraghi, C. Peri, L. Piazza
Rennet Coagulation of Milk Retentates. 1. Effect of Thermal and Mechanical Stresses Associated with Ultrafiltration
1989 E. Casiraghi, M. Lucisano, L. Piazza
Characterization of bread staling process by means of an Instron Universal Testing Machine operating in dynamic mode
1990 D.M.B. Leite, L. Piazza, P. Masi
STARCH GELATINIZATION IN PASTA COOKING - DIFFERENTIAL FLUX CALORIMETRY INVESTIGATIONS
1991 M. Riva, L. Piazza, A. Schiraldi
The influence of moisture content on the failure mode of biscuits
1994 L. Piazza, R. Bringiotti, P. Masi
Modelling pasta cooking processes
1994 L. Piazza, M. Riva, P. Masi
CHARACTERIZATION OF RICE COOKING - ISOTHERMAL DIFFERENTIAL SCANNING CALORIMETRY INVESTIGATIONS
1994 M. RIVA, A. SCHIRALDI, L. PIAZZA
Bread staling: A calorimetric approach
1996 A. SCHIRALDI, L. PIAZZA, M. RIVA
Structure and properties of bread dough and crumb : calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins
1996 A. SCHIRALDI, L. PIAZZA, O. BRENNA, E. VITTADINI
Structurization of bakery products
1996 L. PIAZZA, M. RIVA, A. SCHIRALDI
TTT Diagrams for bread doughs with added hydrocolloids
1997 L. Piazza, A. Schiraldi, D. Fessas
Correlation between fracture of semisweet hard biscuits and dough viscoelastic properties
1997 L. PIAZZA, A. SCHIRALDI
Thermal Analyses In Foods And Food Processes
1999 A. Schiraldi, L. Piazza, D. Fessas, M. Riva
A rheological study of scleroglucan aqueous solutions utilized for the production of edible films
2003 L. Piazza, L. Raimondi, P. D'Antona
Phenomenological modeling of pasta cooking kinetics by iage analysis tecniques, mechanical tests and NIR
2004 M. Riva, L. Piazza, N. Sinelli
Rheological characterization of soy protein - pectin mixtures to be used in the production of edible coating
2004 L. Piazza, P. Marascio
Tecnica combinata acustico-meccanica per la caratterizzazione di prodotti da forno a bassa umidità
2005 L. Piazza, J. Gigli, S. Benedetti, M. Scampicchio
Acoustic-mechanical combined technique and electronic nose for the charcterization of crispy bakery products
2005 L. Piazza, S. Benedetti, J. Gigli
Hydrocolloids as filmogenic material for edible coating use
2005 L. Piazza, J. Gigli
Food processing by application of heat: principles of kinetic of food deterioration
2005 L. Piazza
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