Aus den Briefen des Grafen Prokesch von Osten, K. u. K. österr. Botschafters und Feldzeugmeisters (1849-1855).

Edited by the author's son, Anton Graf Prokesch von Osten.

Zoku bunwa.

Mode of access: Internet.

Giuditta Pasta, Rollenbild, Brustbild

Signatur des Originals: S 36/G00115

Giuditta Pasta, Rollenbild, Brustbild

Signatur des Originals: S 36/G00116

Giuditta Pasta {[u.a.], Rollenbild, Gruppenbildnis

Signatur des Originals: S 36/G01853

Giuditta Pasta als Medea, Rollenbild, Hüftbild, Profil, in: Simone Mayr: Medea in Corinto

Signatur des Originals: S 36/G03484

Giuditta Pasta als Desdemona, Rollenbild, Brustbild, in: Desdemona, in: Gioacchino Rossini: Otello ossia il moro di Venezia

Signatur des Originals: S 36/G03485

Giuditta Pasta, Rollenbild, Hüftbild

Signatur des Originals: S 36/G03486

Giuditta Pasta als Anna Bolena, Rollenbild, Kniestück, in: Gaetano Donizetti: Anna Bolena

Signatur des Originals: S 36/G14295

Gioacchino Rossini, Giulia Grisi, Giuditta Pasta, Pauline Viardot-García, Giovanni Battista Rubini, Antonio Tamburini {[u.a.] Sänger, Brustbilder, Gruppenbildnis

Signatur des Originals: S 36/G04348

Giuditta Pasta, Rollenbild

Signatur des Originals: S 36/G14608

Giuditta Pasta, Denkmal, Büste

Signatur des Originals: S 36/G04609

Giuditta Pasta, Rollenbild

Signatur des Originals: S 36/G04610

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics.

With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic regression (P < 0.05), with the inclusion of 20% protein concentrate yielding the best scores. Including up to 30% of tilapia protein concentrate in pasta yields an increased nutritional value, but based on the sensory results, 20% of tilapia protein concentrate in pasta is the recommended maximum level.