Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Alessandra Del Caro"'
Autor:
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, Antonio Piga
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functiona
Externí odkaz:
https://doaj.org/article/2662c2ca6d02467aa8013b2eda33926f
Publikováno v:
Foods, Vol 13, Iss 16, p 2639 (2024)
The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating t
Externí odkaz:
https://doaj.org/article/2c619f20848f40d6939c6a295a707e84
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The reuse and valorization of agri-food by-products is a pivotal activity in the pursuit of a circular model that can improve sustainability and efficiency of agri-food production. During artichoke processing, 60–80% of the biomass produced by the
Externí odkaz:
https://doaj.org/article/509917064e614726b327093ff7c06b53
Autor:
Georges Mansour, Chantal Ghanem, Luca Mercenaro, Nadine Nassif, Georges Hassoun, Alessandra Del Caro
Publikováno v:
OENO One, Vol 56, Iss 1 (2022)
Of the geographical parameters in a winegrowing site, altitude is an important determinant of wine composition and quality. Grape polyphenols and volatiles comprise a large and varied group of compounds that contribute considerably to the sensory and
Externí odkaz:
https://doaj.org/article/fbb3664cf2494684b9df8c3abeda6338
Autor:
Alessandra Del Caro
Publikováno v:
Beverages, Vol 7, Iss 2, p 17 (2021)
In 2015, the journal Beverages (ISSN 2306-5710) was launched to provide insight into the beverage industry [...]
Externí odkaz:
https://doaj.org/article/d3e1f2667c594fe084e53eb4d8344f44
Autor:
Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda
Publikováno v:
Foods, Vol 10, Iss 5, p 920 (2021)
Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their techn
Externí odkaz:
https://doaj.org/article/1dc5bf420daa435b83395c44cad8d11a
Autor:
Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo, Antonio Piga
Publikováno v:
Foods, Vol 10, Iss 5, p 923 (2021)
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive
Externí odkaz:
https://doaj.org/article/98a1d1e43aad481c8147a2b024b1416d
Autor:
Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 456-462 (2016)
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory charact
Externí odkaz:
https://doaj.org/article/ff4ba40bfe7c4e8d97e1d5fe52b8ea0d
Autor:
Giacomo L. Petretto, Luca Mercenaro, Pietro Paolo Urgeghe, Costantino Fadda, Antonio Valentoni, Alessandra Del Caro
Publikováno v:
Foods, Vol 10, Iss 1, p 101 (2021)
GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly i
Externí odkaz:
https://doaj.org/article/6ab3958de6434777997ae45144bbf9e6
Autor:
Costantino Fadda, Paolo Antonio Maria Fenu, Giampaolo Usai, Alessandra Del Caro, Yolanda Matia Diez, Anna Maria Sanguinetti, Antonio Piga
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 6, Pp 531-536 (2015)
The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at
Externí odkaz:
https://doaj.org/article/5bc8ffb99ff54699aa1e95520c03898b