Bilateral Free Trade Agreement (BTAs) have been proliferating. The outcome of this proliferation of often overlapping BTAs and PTAs is described as the spaghetti bowl effect or, in the Asian region, the noodle bowl effect. This is costly, and welfare reducing. How do we remedy the situation? In this paper, we consider the various options proposed in dealing with the spaghetti bowl, and assess t...

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

Neural implicit fields are quickly emerging as an attractive representation for learning based techniques. However, adopting them 3D shape modeling and editing is challenging. We introduce a method E diting I mplicit S hapes T hrough P art A ware G enera ion, permuted in short SPAGHETTI. Our architecture allows manipulation of shapes by means transforming, interpolating combining segments toget...

Longitudinal repeated measures data has often been visualized with spaghetti plots for continuous outcomes. For large datasets, this often leads to over-plotting and consequential obscuring of trends in the data. This is primarily due to overlapping of trajectories. Here, we suggest a framework called lasagna plotting that constrains the subject-specific trajectories to prevent overlapping and ...

Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared wit...

The effects of low (LT) or high (HT) temperature drying on ultrastructural, molecular and in vitro digestibility properties of cooked spaghetti were studied. Starch swelling and denaturation/aggregation of proteins occurring at diverse stages, LT or HT drying and cooking, resulted in different in vitro digestibility of spaghetti. For the first time, these differences were assessed in terms of t...

At the beginning of the 1990s, Danish hearing aid producer, Oticon became world famous for its radical empowerment and delegation experiment, called the ”spaghetti organization.” Almost a decade later, most of the more radical elements of the spaghetti organization have been changed. This paper tells the story of the spaghetti organization and its subsequent transformation, and speculates on th...

The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amou...

At the beginning of the 1990s, Danish hearing aid producer, Oticon became world famous for its radical empowerment and delegation experiment, popularly called the ”spaghetti organization.” Recent work has interpreted the spaghetti experiment as a radical attempt to foster dynamic capabilities by imposing structural ambiguity on the organization (Lovas and Ghoshal 2000; Verona and Ravasi 1999; R...

Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85 °C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71 ± 0.01 kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti.