Measuring Quality: Methods, Indicators, Control

From Wheat Genetics to Finished Product Assesment

Development and Quality Evaluation of Functional Spaghetti Enriched with Jujube (Ziziphus jujuba) Powder

Aniello Falciano (University “Federico II” of Naples)

Molecular traceability: DNA as a Tool to Guarantee Pasta Authenticity

Caterina Morcia (CREA Fiorenzuola)

Resistant Starch in Dry Pasta: Technological Properties and Quality Attributes

(Catholic University of the Sacred Heart, Piacenza)

Distinguishing Whole-Grain Products from Reconstituted Products: The Role of Wheat Germ as a Marker

Luigia Di Stasio (Institute of Food Sciences, CNR)

How to Make Recycled Cardboard Suitable for Pasta. (A Contribution to the Discussion)

Luciano Piergiovanni (University of Milan)

Moderator: Emanuele Marconi (Bio-Medical Campus of the University of Rome, CREA Rome)

Academic conference.

The session will open with a brief presentation by the conference sponsor (Omron Electronics).