Zobrazeno 1 - 10
of 1 841
pro vyhledávání: '"AGR/15 Scienze e tecnologie alimentari"'
Autor:
Paola Bambina, Alberto Spinella, Giuseppe Lo Papa, Delia Francesca Chillura Martino, Paolo Lo Meo, Onofrio Corona, Luciano Cinquanta, Pellegrino Conte
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:5823-5835
In this study, the soil effect on the micro-component composition of Nero d'Avola wines obtained from different locations was investigated through 1H NMR-based metabolomics. Two different approaches were applied: the targeted (TA) and the non-targete
Autor:
Andrea Bassani, Chiara Vianello, Paolo Mocellin, Anna Dell’Angelo, Giorgia Spigno, Bruno Fabiano, Giuseppe Maschio, Flavio Manenti
Publikováno v:
Industrial & Engineering Chemistry Research. 62:500-510
Publikováno v:
Journal of Food Science. 88:341-355
Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%
Autor:
Thiago Luiz Novaga Palacio, Juliana Silva Siqueira, Bruno Henrique de Paula, Rebeca Mayara Padilha Rego, Taynara Aparecida Vieira, Giovanna Baron, Alessandra Altomare, Artur Junio Togneri Ferron, Giancarlo Aldini, Hugo Tadashi Kano, Camila Renata Correa
Publikováno v:
International Journal of Food Sciences and Nutrition. 74:64-71
Publikováno v:
Food and Bioprocess Technology. 15:2344-2353
Turbo-technology (i.e., a heat/shear treatment) potential in modifying rice flour technological properties (i.e., damaged starch, pasting properties, apparent cold viscosities, and color) depending on cooking temperature (120–200 °C), added water
Autor:
Alberici, Noemi, Fiorentini, Cecilia, House, Alistair, Dordoni, Roberta, Bassani, Andrea, Spigno, Giorgia
Publikováno v:
Chemical Engineering Transactions, Vol 79 (2020)
Processing of grapes and other fruits in the wine and fruit juice industry generates huge amounts of solid residues (pomace) which, if not properly disposed of, can represent an environmental concern due to their high organic load. To avoid landfill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d5a9860a537d91c735dda46c813e4dd6
https://zenodo.org/record/8121024
https://zenodo.org/record/8121024
Autor:
Gonzalez Estañol, Karina
Combining foods, combining tools. To date, most of the published works that have attempted to relate aroma release and sensory perception are far from mimicking the real consumption context, as assessments often do not consider food oral processing d
Externí odkaz:
https://hdl.handle.net/11572/378087
Autor:
Ricci, Michele
In food manufacturing, the quality control procedure is a critical activity that consists in organizing, measuring, tracking, and filing the conditions of the production process and the final product, with the goal of guaranteeing the designed qualit
Externí odkaz:
https://hdl.handle.net/11572/380189