Výsledky vyhledávání - "Andrea Balivo"

Akademický článek

Antioxidant and Protective Effects of Oleaster Oil Against Silica Nanoparticle-Induced Oxidative Stress and Organ Toxicity in Rats

Autor: Malika Hamdiken, Amina Bouzitouna, Manel Hami, Yousra Seridi, Nedjoud Grara, Hayette Ayed, Abdelghani Boudjahem, Rabah Zebsa, Prospero Di Pierro, Andrea Balivo, Alessandro Genovese

Publikováno v: Applied Sciences, Vol 14, Iss 21, p 10046 (2024)

Nanoparticles have found widespread application in a variety of fields, despite growing worry about their possible hazardous effects on both the environment and human health. In recent years, research efforts have focused on plants and vegetable oils

Externí odkaz: https://doaj.org/article/7bea95b96c4847cab6a9a3aa7a3c8b60

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Akademický článek

Odour Fingerprints of Black (Tuber mesentericum) and Bianchetto (Tuber borchii) Truffles from Different Areas of the Campania Region

Autor: Andrea Balivo, Enrica De Falco, Luca Branca, Michele Caputo, Raffaele Sacchi, Alessandro Genovese

Publikováno v: Horticulturae, Vol 10, Iss 6, p 557 (2024)

In this study, E-nose and SPME-GC/MS were applied to compare the odour patterns and volatile compounds of two truffle species harvested in different areas of Campania (Southern Italy). In total, 107 Tuber mesentericum (black truffle) and 60 Tuber bor

Externí odkaz: https://doaj.org/article/5fb0d21b776b48bda9eb5ec6352412c9

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Akademický článek

A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil

Autor: Silvia Tagliamonte, Lucia De Luca, Antonietta Donato, Antonello Paduano, Andrea Balivo, Alessandro Genovese, Raffaele Romano, Paola Vitaglione, Raffaele Sacchi

Publikováno v: Journal of Functional Foods, Vol 102, Iss , Pp 105470- (2023)

In this study, we explored the sensory and nutritional properties of innovative ice-creams designed totally replacing cow’s milk cream with extra virgin olive oil (EVOO).Milk and chocolate flavored ice-creams containing 14.1% and 10.2% milk cream o

Externí odkaz: https://doaj.org/article/e6d6679837434c52bc0f7689264fcb0b

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Akademický článek

Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee

Autor: Angela De Vivo, Andrea Balivo, Fabrizio Sarghini

Publikováno v: Applied Sciences, Vol 13, Iss 9, p 5615 (2023)

The traceability of the geographical origin of coffee is a challenging issue to protect producers and consumers from the risk of fraud. A total of 162 Arabica from Peru, Colombia and Brazil, and Robusta from India, Vietnam and Uganda, espresso coffee

Externí odkaz: https://doaj.org/article/62a0ae804f02432ebe7ee3c061de32f7

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Akademický článek

Electronic Nose Analysis to Detect Milk Obtained from Pasture-Raised Goats

Autor: Andrea Balivo, Simone Cipolletta, Raffaella Tudisco, Piera Iommelli, Raffaele Sacchi, Alessandro Genovese

Publikováno v: Applied Sciences, Vol 13, Iss 2, p 861 (2023)

The nutritional peculiarities of dairy products made with milk from pasture-fed ruminants would require a rapid control to be authenticated and limit the risk of fraud. In the current study, ninety milk samples from two groups of goats were analysed

Externí odkaz: https://doaj.org/article/fbae57a06aa74271962862dc78322b4b

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The Noble Method in the dairy sector as a sustainable production system to improve the nutritional composition of dairy products: A review

Autor: Andrea Balivo, Raffaele Sacchi, Alessandro Genovese

Sustainable production systems in line with consumer expectations are attractive for the dairy sector. The objective of this review is to examine the benefits of an Italian method, named the Noble Method (‘Metodo Nobile ’), in order to improve th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14e1cffe2d1d425fe8ea669d6a204996
https://hdl.handle.net/11588/917557

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Functional ice cream health benefits and sensory implications

Autor: Alessandro Genovese, Andrea Balivo, Antonio Salvati, Raffaele Sacchi

Publikováno v: Food research international (Ottawa, Ont.). 161

The increased interest in foods which improve human health and nutrition has led to the need for academia and food industry to invest in the development of innovative and functional ice cream. Since ice cream is the most popular frozen dairy product,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed5c357d42e9a6eacf91e6d194365515
https://pubmed.ncbi.nlm.nih.gov/36192980

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