This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta wit...This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cowpea. The results showed that the incorporation of local products considerably improved the nutrient content of penne without being rejected by consumers. Sensory analysis showed that the best results were obtained with mixtures of sweet potato, cowpea, and wheat, as well as with rice, manioc, cowpea, and sample wheat. These results are of great importance to manufacturers in a world where developing nutritious and attractive food products is a crucial challenge.展开更多
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensor...Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.展开更多
In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the ...In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality;in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples.展开更多
This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quin...This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to their ideal essential amino acids and mineral profiles. Dough formulations contained 95% whole grain flour and 5% guar gum. Taste panels of 62 in-house volunteers judged amaranth pasta significantly (p ≤ 0.05) higher in color/appearance than other pastas tested. Odor/aroma of buckwheat pasta and texture/mouth-feel of teff pasta were significantly better than quinoa and amaranth pasta. Acceptance and taste/flavor of teff and buckwheat pasta were similar and significantly higher than quinoa and amaranth pasta (teff = buckwheat > quinoa > amaranth). The USDA food guide recommends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber per serving. Novel health promoting whole grain, good source of protein, gluten-free, egg-free (no chemicals added) pasta had acceptance of teff 87%, buckwheat 82%, quinoa 61% and amaranth 15%. Amaranth pasta needs improvement in several sensory attributes by fortification, processing and/or use of other cultivars for the desired results. Ancient whole grain, gluten-free, egg-free pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals.展开更多
Despite being a healthy low glycaemic index food, the production and consumption of sweet potatoes are decreasing globally. The global production trends indicated a decline from 130.47 million tonnes (MT) in 2004 to 1...Despite being a healthy low glycaemic index food, the production and consumption of sweet potatoes are decreasing globally. The global production trends indicated a decline from 130.47 million tonnes (MT) in 2004 to 107.64 MT in 2009, while the production in China, having the largest share towards world production of sweet potatoes, witnessed a decrease from 105.84 MT in 2004 to 81.21 MT in 2009. There is an interest in increasing consumption of healthy low glycaeimic index foods, especially in the context of a projected alarming rise in the diabetic population in the developing world by 2025. The objective of this study was to enhance the utilization of sweet potato as a low glycaemic food, mainly through its use in the development of high protein pasta. Among three protein sources, whey protein concentrate (WPC), defatted soy flour (DSF), and fish powder (FP), WPC gave high quality pasta with strong starch-protein network formation, as evidenced from scanning electron microscopic studies and low in vitro starch digestibility. Protein nutritional quality was also high for WPC-fortified sweet potato pasta, with very high scores for lysine and leucine as well as high essential amino acid index and calculated protein efficiency ratio. Fractionation of starch showed that the WPC-fortified sweet potato pasta had the lowest rapidly digested starch (RDS) and the highest resistant starch (RS) content, indicating its potential as a low glycaemic food.展开更多
The partial replacement of durum wheat semolina with local flours such as soybeans and yam reduces the dependence of durum wheat semolina for the production of pasta</span><span style="font-family:Verdan...The partial replacement of durum wheat semolina with local flours such as soybeans and yam reduces the dependence of durum wheat semolina for the production of pasta</span><span style="font-family:Verdana;">.</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">The</span><span style="font-family:""><span style="font-family:Verdana;"> main objective of this study is to develop yam flour (A) from Dioscorea alata in the manufacture of pasta made with durum wheat semolina (B) and soy flour (C) (raw materials). The methodology adopted consists first of all in the characterization of yam, soybean </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> durum wheat semolina. An experimental design was developed to bring out the balanced mixing plan in well-defined proportions with ten (10) tests. Chemical and functional analyzes were carried out on the pastes obtained from these formulations. The functional properties allowed us to determine the optimal mixing plan using a mathematical model. The sensory properties of the optimal compound dough were estimated in comparison with the control doughs. The results on the chemical properties of raw materials A, B </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> C obtained on the water content vary from 10.29% to 12.29%;those of ashes vary from 0.91% to 5.74% and those of proteins vary from 3.24% to 20.17%. The results of the chemical and functional parameters of compound pasta gave very diverse values. We find that the water content, the ash content, the protein content </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> the acidity rate of the series of 10 tests are respectively from 6.60% to 14.97%, from 0.97% to 1.67%, from 7.15% to 12.10% </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> from 1.35% to 3.60%. Regarding the optimal cooking time for this series of 10 tests, it varies from 15 min to 20 m展开更多
Kernel texture(grain hardness) is a fundamental and determining factor related to wheat(Triticum spp.) milling, baking and flour utilization.There are three kernel texture classes in wheat: soft and hard hexaploid(T.a...Kernel texture(grain hardness) is a fundamental and determining factor related to wheat(Triticum spp.) milling, baking and flour utilization.There are three kernel texture classes in wheat: soft and hard hexaploid(T.aestivum), and very hard durum(T.turgidum subsp.durum).The genetic basis for these three classes lies with the Puroindoline genes.Phenotypically, the easiest means of quantifying kernel texture is with the Single Kernel Characterization System(SKCS), although other means are valid and can provide fundamental material properties.Typical SKCS values for soft wheat would be around 25 and for durum wheat≥80.Soft kernel durum wheat was created via homeologous recombination using the ph1b mutation, which facilitated the transfer of ca.28 Mbp of5 DS that replaced ca.21 Mbp of 5 BS.The 5 DS translocation contained a complete and intact Hardness locus and both Puroindoline genes.Expression of the Puroindoline genes in durum grain resulted in kernel texture and flour milling characteristics nearly identical to that of soft wheat, with high yields of break and straightgrade flours, which had small particle size and low starch damage.Dough water absorption was markedly reduced compared to durum flour and semolina.Dough strength was essentially unchanged and reflected the inherent gluten properties of the durum background.Pasta quality was essentially equal-to-or-better than pasta made from semolina.Agronomically, soft durum germplasm showed good potential with moderate grain yield and resistance to a number of fungal pathogens and insects.Future breeding efforts will no doubt further improve the quality and competitiveness of soft durum cultivars.展开更多
In the framework of the Thomas-Fermi approximation,we systematically study the EOSs and microscopic structures of neutron star matter in a vast density range with n_(b)≈10^(-10)-2 fm^(-3),where various covariant dens...In the framework of the Thomas-Fermi approximation,we systematically study the EOSs and microscopic structures of neutron star matter in a vast density range with n_(b)≈10^(-10)-2 fm^(-3),where various covariant density functionals are adopted,i.e.,those with nonlinear self couplings(NL3,PK1,TM1,GM1,MTVTC)and density-dependent couplings(DD-LZ1,DDME-X,PKDD,DDME2,DD2,TW99).It is found that the EOSs generally coincide with each other at nb■10^(-4)fm^(-3)and 0.1 fm^(-3)■n_(b)■0.3 fm^(-3),while in other density regions they are sensitive to the effective interactions between nucleons.By adopting functionals with a larger slope of symmetry energy L,the curvature parameter K_(sym)and neutron drip density generally increases,while the droplet size,proton number of nucleus,core-crust transition density,and onset density of non-spherical nuclei,decrease.All functionals predict neutron stars with maximum masses exceeding the two-solar-mass limit,while those of DD2,DD-LZ1,DD-ME2,and DDME-X predict optimum neutron star radii according to the observational constraints.Nevertheless,the corresponding skewness coefficients J are much larger than expected,while only the functionals MTVTC and TW99 meet the start-of-art constraints on J.More accurate measurements on the radius of PSR J0740+6620 and the maximum mass of neutron stars are thus essential to identify the functional that satisfies all constraints from nuclear physics and astrophysical observations.Approximate linear correlations between neutron stars’radii at M=1.4M⊙and 2M⊙,the slope L and curvature parameter K_(sym)of symmetry energy are observed as well,which are mainly attributed to the curvature-slope correlations in the functionals adopted here.The results presented here are applicable for investigations of the structures and evolutions of compact stars in a unified manner.展开更多
In this review we study the nuclear pastas as they are expected to be formed in neutron star crusts.We start with a study of the pastas formed in nuclear matter(composed of protons and neutrons),we follow with the rol...In this review we study the nuclear pastas as they are expected to be formed in neutron star crusts.We start with a study of the pastas formed in nuclear matter(composed of protons and neutrons),we follow with the role of the electron gas on the formation of pastas,and we then investigate the pastas in neutron star matter(nuclear matter embedded in an electron gas).Nuclear matter(NM)at intermediate temperatures(1 MeV≤T≤15.MeV),at saturation and and sub-saturation densities,and with proton content ranging from 30%to 50%was found to have liquid,gaseous and liquid-gas mixed phases.The isospin-dependent phase diagram was obtained along with the critical points,and the symmetry energy was calculated and compared to experimental data and other theories.At low temperatures(T≤1 MeV)NM produces crystal-like structures around satura-tion densities,and pasta-like structures at sub-saturation densities.Properties of the pasta structures were studied with cluster-recognition algorithms,caloric curve,the radial distribution function,the Lindemann coefficient,Kolmogorov statistics,Minkowski functionals;the symmetry energy of the pasta showed a connection with its morphology.Neutron star matter(NSM)is nuclear matter embedded in an electron gas.The electron gas is included in the calculation by the inclusion of an screened Coulomb potential.To connect the NM pastas with those in neutron star matter(NSM),the role the strength and screening length of the Coulomb interaction have on the formation of the pastas in NM was investigated.Pasta was found to exist even without the presence of the electron gas,but the effect of the Coulomb interaction is to form more defined pasta structures,among other effects.Likewise,it was determined that there is a minimal screening length for the developed structures to be independent of the cell size.Neutron star matter was found to have similar phases as NM,phase transitions,symmetry energy,structure function and thermal conductivity.Like in NM,pasta forms at around T≈1.5 MeV,and liquid-to-s展开更多
文摘This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cowpea. The results showed that the incorporation of local products considerably improved the nutrient content of penne without being rejected by consumers. Sensory analysis showed that the best results were obtained with mixtures of sweet potato, cowpea, and wheat, as well as with rice, manioc, cowpea, and sample wheat. These results are of great importance to manufacturers in a world where developing nutritious and attractive food products is a crucial challenge.
文摘Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.
文摘In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality;in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples.
文摘This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to their ideal essential amino acids and mineral profiles. Dough formulations contained 95% whole grain flour and 5% guar gum. Taste panels of 62 in-house volunteers judged amaranth pasta significantly (p ≤ 0.05) higher in color/appearance than other pastas tested. Odor/aroma of buckwheat pasta and texture/mouth-feel of teff pasta were significantly better than quinoa and amaranth pasta. Acceptance and taste/flavor of teff and buckwheat pasta were similar and significantly higher than quinoa and amaranth pasta (teff = buckwheat > quinoa > amaranth). The USDA food guide recommends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber per serving. Novel health promoting whole grain, good source of protein, gluten-free, egg-free (no chemicals added) pasta had acceptance of teff 87%, buckwheat 82%, quinoa 61% and amaranth 15%. Amaranth pasta needs improvement in several sensory attributes by fortification, processing and/or use of other cultivars for the desired results. Ancient whole grain, gluten-free, egg-free pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals.
文摘Despite being a healthy low glycaemic index food, the production and consumption of sweet potatoes are decreasing globally. The global production trends indicated a decline from 130.47 million tonnes (MT) in 2004 to 107.64 MT in 2009, while the production in China, having the largest share towards world production of sweet potatoes, witnessed a decrease from 105.84 MT in 2004 to 81.21 MT in 2009. There is an interest in increasing consumption of healthy low glycaeimic index foods, especially in the context of a projected alarming rise in the diabetic population in the developing world by 2025. The objective of this study was to enhance the utilization of sweet potato as a low glycaemic food, mainly through its use in the development of high protein pasta. Among three protein sources, whey protein concentrate (WPC), defatted soy flour (DSF), and fish powder (FP), WPC gave high quality pasta with strong starch-protein network formation, as evidenced from scanning electron microscopic studies and low in vitro starch digestibility. Protein nutritional quality was also high for WPC-fortified sweet potato pasta, with very high scores for lysine and leucine as well as high essential amino acid index and calculated protein efficiency ratio. Fractionation of starch showed that the WPC-fortified sweet potato pasta had the lowest rapidly digested starch (RDS) and the highest resistant starch (RS) content, indicating its potential as a low glycaemic food.
文摘The partial replacement of durum wheat semolina with local flours such as soybeans and yam reduces the dependence of durum wheat semolina for the production of pasta</span><span style="font-family:Verdana;">.</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">The</span><span style="font-family:""><span style="font-family:Verdana;"> main objective of this study is to develop yam flour (A) from Dioscorea alata in the manufacture of pasta made with durum wheat semolina (B) and soy flour (C) (raw materials). The methodology adopted consists first of all in the characterization of yam, soybean </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> durum wheat semolina. An experimental design was developed to bring out the balanced mixing plan in well-defined proportions with ten (10) tests. Chemical and functional analyzes were carried out on the pastes obtained from these formulations. The functional properties allowed us to determine the optimal mixing plan using a mathematical model. The sensory properties of the optimal compound dough were estimated in comparison with the control doughs. The results on the chemical properties of raw materials A, B </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> C obtained on the water content vary from 10.29% to 12.29%;those of ashes vary from 0.91% to 5.74% and those of proteins vary from 3.24% to 20.17%. The results of the chemical and functional parameters of compound pasta gave very diverse values. We find that the water content, the ash content, the protein content </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> the acidity rate of the series of 10 tests are respectively from 6.60% to 14.97%, from 0.97% to 1.67%, from 7.15% to 12.10% </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> from 1.35% to 3.60%. Regarding the optimal cooking time for this series of 10 tests, it varies from 15 min to 20 m
文摘Kernel texture(grain hardness) is a fundamental and determining factor related to wheat(Triticum spp.) milling, baking and flour utilization.There are three kernel texture classes in wheat: soft and hard hexaploid(T.aestivum), and very hard durum(T.turgidum subsp.durum).The genetic basis for these three classes lies with the Puroindoline genes.Phenotypically, the easiest means of quantifying kernel texture is with the Single Kernel Characterization System(SKCS), although other means are valid and can provide fundamental material properties.Typical SKCS values for soft wheat would be around 25 and for durum wheat≥80.Soft kernel durum wheat was created via homeologous recombination using the ph1b mutation, which facilitated the transfer of ca.28 Mbp of5 DS that replaced ca.21 Mbp of 5 BS.The 5 DS translocation contained a complete and intact Hardness locus and both Puroindoline genes.Expression of the Puroindoline genes in durum grain resulted in kernel texture and flour milling characteristics nearly identical to that of soft wheat, with high yields of break and straightgrade flours, which had small particle size and low starch damage.Dough water absorption was markedly reduced compared to durum flour and semolina.Dough strength was essentially unchanged and reflected the inherent gluten properties of the durum background.Pasta quality was essentially equal-to-or-better than pasta made from semolina.Agronomically, soft durum germplasm showed good potential with moderate grain yield and resistance to a number of fungal pathogens and insects.Future breeding efforts will no doubt further improve the quality and competitiveness of soft durum cultivars.
基金supported by National SKA Program of China No.2020SKA0120300National Natural Science Foundation of China(Grant No.11875052,No.11873040,No.11705163,and No.11525524)+3 种基金the science research grants from the China Manned Space Project(No.CMS-CSST-2021-B11)the Youth Innovation Fund of Xiamen(No.3502Z20206061)the Fundamental Research Funds for the Central Universities(Grant No.lzujbky-2021-sp36)the National Key R&D Program of China No.2018YFA0404402
文摘In the framework of the Thomas-Fermi approximation,we systematically study the EOSs and microscopic structures of neutron star matter in a vast density range with n_(b)≈10^(-10)-2 fm^(-3),where various covariant density functionals are adopted,i.e.,those with nonlinear self couplings(NL3,PK1,TM1,GM1,MTVTC)and density-dependent couplings(DD-LZ1,DDME-X,PKDD,DDME2,DD2,TW99).It is found that the EOSs generally coincide with each other at nb■10^(-4)fm^(-3)and 0.1 fm^(-3)■n_(b)■0.3 fm^(-3),while in other density regions they are sensitive to the effective interactions between nucleons.By adopting functionals with a larger slope of symmetry energy L,the curvature parameter K_(sym)and neutron drip density generally increases,while the droplet size,proton number of nucleus,core-crust transition density,and onset density of non-spherical nuclei,decrease.All functionals predict neutron stars with maximum masses exceeding the two-solar-mass limit,while those of DD2,DD-LZ1,DD-ME2,and DDME-X predict optimum neutron star radii according to the observational constraints.Nevertheless,the corresponding skewness coefficients J are much larger than expected,while only the functionals MTVTC and TW99 meet the start-of-art constraints on J.More accurate measurements on the radius of PSR J0740+6620 and the maximum mass of neutron stars are thus essential to identify the functional that satisfies all constraints from nuclear physics and astrophysical observations.Approximate linear correlations between neutron stars’radii at M=1.4M⊙and 2M⊙,the slope L and curvature parameter K_(sym)of symmetry energy are observed as well,which are mainly attributed to the curvature-slope correlations in the functionals adopted here.The results presented here are applicable for investigations of the structures and evolutions of compact stars in a unified manner.
基金The participation of J.A.L.was partly financed by the National Science Foundation grant NSF-PHY 1066031USA DOE's Visiting Faculty Program,and by the China-US Theory Institute for Physics with Exotic Nuclei(CUSTIPEN).C.O.D.received support from the Carrera de Investigador CON-ICET,by CONICET grants PIP0871,PIP 2015-2017 GI,founding D4247(12-22-2016)Inter-American Development Bank(IDB),Grant Number PICT 1692.
文摘In this review we study the nuclear pastas as they are expected to be formed in neutron star crusts.We start with a study of the pastas formed in nuclear matter(composed of protons and neutrons),we follow with the role of the electron gas on the formation of pastas,and we then investigate the pastas in neutron star matter(nuclear matter embedded in an electron gas).Nuclear matter(NM)at intermediate temperatures(1 MeV≤T≤15.MeV),at saturation and and sub-saturation densities,and with proton content ranging from 30%to 50%was found to have liquid,gaseous and liquid-gas mixed phases.The isospin-dependent phase diagram was obtained along with the critical points,and the symmetry energy was calculated and compared to experimental data and other theories.At low temperatures(T≤1 MeV)NM produces crystal-like structures around satura-tion densities,and pasta-like structures at sub-saturation densities.Properties of the pasta structures were studied with cluster-recognition algorithms,caloric curve,the radial distribution function,the Lindemann coefficient,Kolmogorov statistics,Minkowski functionals;the symmetry energy of the pasta showed a connection with its morphology.Neutron star matter(NSM)is nuclear matter embedded in an electron gas.The electron gas is included in the calculation by the inclusion of an screened Coulomb potential.To connect the NM pastas with those in neutron star matter(NSM),the role the strength and screening length of the Coulomb interaction have on the formation of the pastas in NM was investigated.Pasta was found to exist even without the presence of the electron gas,but the effect of the Coulomb interaction is to form more defined pasta structures,among other effects.Likewise,it was determined that there is a minimal screening length for the developed structures to be independent of the cell size.Neutron star matter was found to have similar phases as NM,phase transitions,symmetry energy,structure function and thermal conductivity.Like in NM,pasta forms at around T≈1.5 MeV,and liquid-to-s
