Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Andrea Bassani"'
Publikováno v:
Chemical Engineering Transactions, Vol 110 (2024)
Oilseed cakes are by-products of the oil extraction process that are commonly used as animal feed due to their high protein content. However, they can be valorized also in other ways producing for instance protein isolates or bioenergy. In this work,
Externí odkaz:
https://doaj.org/article/351d7de5237e456fa9cd11e0ef24e63c
Publikováno v:
Chemical Engineering Transactions, Vol 109 (2024)
One of the main research challenges in recent years has been to valorize waste and by-products coming from the agro-food industry. To this purpose, the CYCLEVIT project aims to valorize lignocellulosic residues to produce vitrimers. In particular, th
Externí odkaz:
https://doaj.org/article/d8bacae9b0854ca0842cc501470b1ad8
Autor:
Laura Principato, Daniele Carullo, Alice Gruppi, Guillermo Duserm Garrido, Gianluca Giuberti, Milena Lambri, Giorgia Spigno, Andrea Bassani
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional
Externí odkaz:
https://doaj.org/article/e663f8f05a434c7f924df9a4f431893c
Autor:
Cecilia Fiorentini, Giulia Leni, Elena Díaz de Apodaca, Laura Fernández-de-Castro, Gabriele Rocchetti, Claudia Cortimiglia, Giorgia Spigno, Andrea Bassani
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 519 (2024)
A commercial olive leaf extract (OL), effective against Salmonella enterica, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, was added to three different coating formulations (methylcellulose, MC; chitosan, CT; and alginate, ALG)
Externí odkaz:
https://doaj.org/article/6a5430052c234f79b97249df1d4d9d4a
Autor:
Cecilia Fiorentini, Andrea Bassani, Marta Zaccone, Maria Luana Montalbano, Elena Diaz De Apodaca, Giorgia Spigno
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
Since fresh meat is often subject to several degradation reactions that decrease its safety and quality until it is considered unacceptable, the release of bioactive compounds into meat products may be a good option to slow down oxidation and extend
Externí odkaz:
https://doaj.org/article/485589db1d7f47dc89947c4e67f8eb15
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
Plant proteins are attracting much interest as an ingredient in the food sector due to their functional properties. These products are, in fact, widely studied to improve the quality of food products and to develop new types of bio packaging. This pa
Externí odkaz:
https://doaj.org/article/899e6c2305224f3c82b480a35347d282
Autor:
Jaroslava Švarc-Gajić, Francisca Rodrigues, Manuela M. Moreira, Cristina Delerue-Matos, Simone Morais, Olena Dorosh, Ana Margarida Silva, Andrea Bassani, Valentin Dzedik, Giorgia Spigno
Publikováno v:
Bioresources and Bioprocessing, Vol 9, Iss 1, Pp 1-14 (2022)
Abstract Recovery of bioactive compounds from biowaste is gaining more and more interest in circular economy models. The oilseed cakes are usually insufficiently exploited by most technologies since they represent valuable matrices abundant in protei
Externí odkaz:
https://doaj.org/article/80785680bad14c7795b61525f68f6b56
Autor:
Andrea Bassani, Daniele Previtali, Carlo Pirola, Giula Bozzano, Simone Colombo, Flavio Manenti
Publikováno v:
Journal of Sustainable Development of Energy, Water and Environment Systems, Vol 8, Iss 1, Pp 71-87 (2020)
The aim of this work is to evaluate the potential application of a new sustainable technology, called Acid Gas to Syngas, on steam reforming process in order to reduce the carbon dioxide emissions. Indeed, steam reforming has high emissions of carbon
Externí odkaz:
https://doaj.org/article/efd8525b46f14d2798895505e3b1c342
Autor:
Andrea Bassani, Cecilia Fiorentini, Guillermo Duserm Garrido, Daniele Carullo, Giorgia Spigno
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Thermochemical and fractionation processes are promising ways for energy valorization and recovery of biomass and waste. An example is given by the application of a lignocellulosic fractionation process to recover both antioxidant phenolic compounds
Externí odkaz:
https://doaj.org/article/39bec578ccb24aecb43ccb98306819ce
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Frozen food sees a continuous increase in consumption thanks to the capability to preserve the organoleptic properties and, at the same time, to increase the shelf-life of the food itself. Therefore, a proper design of the freezing process is crucial
Externí odkaz:
https://doaj.org/article/5d211b702a9d4e97938e4ec9d38a356e