Výsledky vyhledávání - "Anella Giordano"

Influence of catechin concentration and oak chips (Quercus Alba) on acutissimin formation in model solutions and red wine

Autor: ROMANO, RAFFAELE, Laura Le Grottaglie, Anella Giordano, NAVIGLIO, DANIELE, Antonello Santini, Salvatore Spagna Musso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3730::b3e82d51f8a64e880b9f584550bd1ce7
http://hdl.handle.net/11588/459923

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Frying performance of a super palm olein in comparision with olive oil

Autor: ROMANO, RAFFAELE, Anella Giordano, Simona Vitiello, Laura Le Grottaglie, Salvatore Spagna Musso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3730::fef14a8cb7cd78d1ba4c4d9766bdad8b
http://hdl.handle.net/11588/459918

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Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment

Autor: Annalisa Romano, Raffaele Romano, Paolo Masi, Nadia Manzo, A. Giordano, Laura Le Grottaglie

Frying is a popular practice because of its unique sensory characteristics and low cost. The high temperature reached with this cooking method alters molecules present in the oil. The deterioration of the oil depends primarily on its chemical composi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::669f1a88dfb387267221cbdf68fedfae
http://hdl.handle.net/11588/546904

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