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Sommario Volume 57 SOMMARIO VOLUME 57 GENNAIO - DICEMBRE 2006 GLI AUTORI (n. 144) ......................................................................................................pag. II GLI ARGOMENTI 1 - Cereali e Prodotti .............................................................................................pag. VI 2 - Sili e Pulitura ....................................................................................................pag. X 3 - Macinazione ....................................................................................................pag. XII 4 - Mangimifici ......................................................................................................pag. XIV 5 - Pastificazione ...................................................................................................pag. XV 6 - Imballaggio ......................................................................................................pag. XVI 7 - Trasporto e Trasmissioni ....................................................................................pag. XVII 8 - Chimica e Analisi..............................................................................................pag. XVIII 9 - Varie ................................................................................................................pag. XX 10 - Notizie .............................................................................................................pag. XXI LE DITTE FORNITRICI .....................................................................................................pag. XXV N.B. Il primo numero si riferisce al fascicolo (1...12), seguito dai numeri delle pagine. Se il primo numero è affiancato da “/A”, si fa riferimento all’edizione in lingua inglese Tecnica Molitoria International. I titoli contraddistinti da due numeri di pagina si riferiscono agli articoli, mentre quelli con uno solo si riferiscono alle rubriche. I GLI AUTORI (n. 144) AURELI G.: CONSIDERAZIONI SULL’IMPIEGO DEL METODO ELISA PER LO SCREENING DI MICOTOSSINE NEI CEREALI ...........................10: 1047-1058 BAIANO A.: EFFETTO DEI PARAMETRI TECNOLOGICI DI ESSICCAZIONE SUL NETWORK GLUTINICO DELLA PASTA MEDIANTE ANALISI CROMATOGRAFICHE ........................................................................................................................................................ 7: 774-778 CARATTERIZZAZIONE CHIMICA, FISICA, REOLOGICA E OGANOLETTICA DI PASTA OTTENUTA A PARTIRE DA FARINA DI GRANO ARSO ....9: 962-966 BANU I.: EFFETTO DELL’INSILAMENTO DEI CEREALI A BASSA TEMPERATURA SULLA GRANULOSITÀ DEI PRODOTTI DI MACINAZIONE ...10: 1052-1058 BAR-L’HELGOUACH C.: INFLUENZA DEL TIPO DI MACINAZIONE (CILINDRI E MACINE) SUI TENORI DI MINERALI DEI PRODOTTI DAI GRANI IN COLTIVAZIONI TRADIZIONALI E BIOLOGICHE ............................................................................................................3: 290-311 BARNA O.: EFFETTO DELL’INSILAMENTO DEI CEREALI A BASSA TEMPERATURA SULLA GRANULOSITÀ DEI PRODOTTI DI MACINAZIONE .......... 10: 1052-1058 EFFETTO DELLA TEMPERATURA DI CONSERVAZIONE DEL GRANO SULLE PROPRIETÀ REOLOGICHE DELL’IMPASTO ............................11: 1175-1180 BELLINI F.: VALUTAZIONE DELLE CONDIZIONI DI INTERFACCIA CON ATMOSFERE POTENZIALMENTE ESPLOSIVE - CSP TÜV NORD CERT .............3: 349 CONDIZIONI DI INTERFACCIA CON ATMOSFERE POTENZIALMENTE ESPLOSIVE IN UNA COCLEA .....................................................................4: 467 BELOCCHI A.: MONITORAGGIO QUALITATIVO DELLA PRODUZIONE NAZIONALE DI FRUMENTO DURO .......................................................5: 515-528 BERARDO N.: DEVELOPMENT OF INNOVATIVE MAIZE BASED PRODUCTS AS FUNCTIONAL FOODS ........................................................ 5/A: 103-108 BERTOLINI M.: ANALISI E RIPROGETTAZIONE DI UN IMPIANTO PER LA PRODUZIONE DI PASTA ALIMENTARE SECCA ................................3: 275-289 BOGGINI G.: VISCOAMYLOGRAPH PROPERTIES OF EINKORN (TRITICUM MONOCOCCUM SSP. MONOCOCCUM L.) FLOURS ........................5/A: 87-92 BONACINA S.: LA MODERNA PULITURA DEL GRANO CON SELETTORI OTTICI ............................................................................................2: 142-149 BORRELLI G.M.: TOCOLI NEI FRUMENTI TETRAPLOIDI. LOCALIZZAZIONE NELLA CARIOSSIDE ED EVOLUZIONE NELLA MACINAZIONE E PASTIFICAZIONE ...................................................................................................................................................................11: 1170-1174 BOTTEGA G.: CARATTERISTICHE CHIMICHE E FISICHE E COMPORTAMENTO IN COTTURA DEL RISO PARBOILED ............................................ 1: 13-16 EVALUATION OF SOME CHEMICAL AND PHYSICAL PROPERTIES AND COOKING BEHAVIOUR OF PARBOILED RICE WITH DIFFERENT APPROACHES .......................................................................................................................................................5/A: 84-92 BOURBON X.: PROGETTAZIONE DEGLI EDIFICI PER SILI E MOLINI .......................................................................................................12: 1279-1289 BRANDINI R.: MONITORAGGIO QUALITATIVO DELLA PRODUZIONE NAZIONALE DI FRUMENTO DURO .......................................................5: 515-528 BRANDOLINI A.: VISCOAMYLOGRAPH PROPERTIES OF EINKORN (TRITICUM MONOCOCCUM SSP. MONOCOCCUM L.) FLOURS .................5/A: 87-92 BRAVIN B.: EFFETTO DELLE CONDIZIONI DI ESSICCAZIONE SULLE PROPRIETÀ FUNZIONALI E MOLECOLARI DI FILM EDIBILI A BASE DI GLUTINE ....................................................................................................................................................................... 9: 957-961 BRUSCHI L.: PHENOLIC ACIDS AND OTHER QUALITY PARAMETERS OF ITALIAN EMMER (TRITICUM DICOCCON SHRANK) LANDRACES AND THEIR PRODUCTS ........................................................................................................................................... 5/A: 116-122 BUIATTI S.: IL CONTROLLO QUALITÀ DELL’ORZO E DEL MALTO ..................................................................................................................7: 749-764 BURLUC R.: EFFETTO DELLA TEMPERATURA DI CONSERVAZIONE DEL GRANO SULLE PROPRIETÀ REOLOGICHE DELL’IMPASTO .............11: 1175-1180 CAFAGNA G.: DATA DI SCADENZA E UTILIZZO OTTIMALE DELLE FARINE DA PANIFICAZIONE (P. WIRSTA - M.-C. LEROUX - F. SOUPLY) ............. 11: 1163-1169 PROGETTAZIONE DEGLI EDIFICI PER SILI E MOLINI (X. BOURBON - H. MARTINO) .............................................................................12: 1279-1289 CAMAGGIO G.: LA VALORIZZAZIONE DEI SOTTOPRODOTTI AGRICOLI: GLI USI ENERGETICI DELLA PAGLIA E DELLA LOLLA DI RISO ......12: 1299-1308 CAMMERATA A.: QUALITY ASSURANCE OF WHEAT PRODUCTION IN ITALY IN RESPONSE TO MARKET NEEDS .............................................5/A: 77-83 CAMMERTONI D.: MODIFICA DI DIAGRAMMA O ACQUISTO DI MACCHINARI? .................................................................................................4: 462 CANNELLA C.: THE NUTRITIONAL VALUE OF PASTA ...................................................................................................................................5/A: 93-94 CANTONE M.T.: CARATTERISTICHE QUALITATIVE DEL FRUMENTO DURO BIOLOGICO. RISULTATI DI UN BIENNIO DI PROVE ........................8: 843-859 CAPONIO F.: VARIABILITÀ DELLE CARATTERISTICHE TECNOLOGICHE DI SEMOLE RIMACINATE PER PANIFICAZIONE ..................................8: 865-869 CARCEA M.: PHENOLIC ACIDS AND OTHER QUALITY PARAMETERS OF ITALIAN EMMER (TRITICUM DICOCCON SHRANK) LANDRACES AND THEIR PRODUCTS ............................................................................................................................................................... 5/A: 116-122 CASALONE C.: ADEGUAMENTO DEGLI AMBIENTI CON PERICOLO DI ESPLOSIONE ....................................................................................5: 541-552 ATEX E POLVERI: OBBLIGHI DEL DATORE DI LAVORO - SGM-LEKTRA ..............................................................................................................8: 904 CASIRAGHI E.: PERFORMANCE TECNOLOGICA DI SACCHAROMYCES CEREVISIAE IN IMPASTI LIEVITATI ..............................................10: 1068-1080 CASIRAGHI M.C.: TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF BACKERY-PRODUCTS ENRICHED WITH IMMATURE WHEAT GRAIN ................................................................................................................................................ 5/A: 123-131 CECCHINI C.: TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF BACKERY-PRODUCTS ENRICHED WITH IMMATURE WHEAT GRAIN .. 5/A: 123-131 PROPRIETÀ REOLOGICHE DELLA GRANELLA IMMATURA DI FRUMENTO DURO: IPOTESI SULLE BASI BIOCHIMICHE .................................6: 643-649 CARATTERISTICHE QUALITATIVE DEL FRUMENTO DURO BIOLOGICO. RISULTATI DI UN BIENNIO DI PROVE ..............................................8: 843-859 CHAURAND M.: INFLUENZA DEL TIPO DI MACINAZIONE (CILINDRI E MACINE) SUI TENORI DI MINERALI DEI PRODOTTI DAI GRANI IN COLTIVAZIONI TRADIZIONALI E BIOLOGICHE ............................................................................................................3: 290-311 CIVICA V.: EFFETTO DEI PARAMETRI TECNOLOGICI DI ESSICCAZIONE SUL NETWORK GLUTINICO DELLA PASTA MEDIANTE ANALISI CROMATOGRAFICHE ..................................................................................................................7: 774-778 CLEMENTI F.: IMPIEGO DI IMPASTI ACIDI SELEZIONATI PER LA PANIFICAZIONE CON FARINA
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