Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Angela Sorrentino"'
Autor:
Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Alessandra Aiello, Raffaele Romano, Paolo Masi
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100206- (2023)
The possibility to reduce the acrylamide (AA) formation during cooking by treating pizza dough with l-Asparaginase enzyme was explored. Wheat flour was added with commercial enzyme Preventase® in three formulations: W, M and XR-BG during mixing to p
Externí odkaz:
https://doaj.org/article/86ba7f8b614c4a5f93364bbf68e5509d
Publikováno v:
Chemical Engineering Transactions, Vol 93 (2022)
Analytical methods to quantitatively detect acrylamide (AA) in food are expensive, laborious, time consuming and require costly scientific instruments, as LC-MS/MS and GC-MS. Near-Infrared (NIR) spectroscopy is a reliable technique, easy to use and a
Externí odkaz:
https://doaj.org/article/ff6fcc90d490450e9b5c530d9f8e80a6
Publikováno v:
Foods, Vol 12, Iss 7, p 1407 (2023)
The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on the formation of acr
Externí odkaz:
https://doaj.org/article/0ace3adc9a9644b6903c391f1e7b95e0
Autor:
Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo, Beatriz Martín-García, Maria Oliviero, Marco Baselice, Prospero Di Pierro, Angela Sorrentino, Sharon Viscardi, Luis Marileo, Raffaele Sacchi, Paolo Masi
Publikováno v:
Marine Drugs, Vol 21, Iss 3, p 190 (2023)
This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for the cultivation of the diatom Phaeodactylum tricornutum, a promising source of
Externí odkaz:
https://doaj.org/article/ef8ac464bbab485b82702b59b6106ad1
Publikováno v:
Foods, Vol 11, Iss 10, p 1458 (2022)
Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan sty
Externí odkaz:
https://doaj.org/article/fe0f91221ecd4acdadb3a22a7b4c2aae
Autor:
Giovanni L. Russo, Antonio L. Langellotti, Vito Verardo, Beatriz Martín-García, Prospero Di Pierro, Angela Sorrentino, Marco Baselice, Maria Oliviero, Raffaele Sacchi, Paolo Masi
Publikováno v:
Marine Drugs, Vol 20, Iss 1, p 39 (2021)
Mozzarella stretching water (MSW) is a dairy effluent generated from mozzarella cheese production that does not have a real use and is destined to disposal, causing environmental problems and representing a high disposal cost for dairy producers. Spe
Externí odkaz:
https://doaj.org/article/cad31dee7d284f968ecc56c9c910bfe9
Autor:
Fabio Di Giuseppe, Stefania Volpe, Prospero Di Pierro, Angela Sorrentino, Silvana Cavella, Elena Torrieri
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C. Enzymatic browning is one
Externí odkaz:
https://doaj.org/article/f39e91658e6546a4aee214bbd5a8982d
Autor:
Mahtab Shoukat, Angela Sorrentino
Publikováno v:
International Journal of Food Science & Technology. 56:2088-2097
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70ee28d6c3142ff3e835324a874b2155
https://doi.org/10.1111/ijfs.14971
https://doi.org/10.1111/ijfs.14971
Autor:
Prospero Di Pierro, Clelia Covino, Paolo Masi, Angela Sorrentino, Anna Pia Vece, Graziana Roscigno
Lignocellulosic raw materials are being utilised in many industrial sectors as a natural source of interesting biopolymers. In the present research, tomato plant agri-waste, were subjected to an enzymatic treatment (pectinase, hemicellulase, xylanase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea29030aae4e29d9bdd4b9e09b4d37e8
http://hdl.handle.net/11588/888678
http://hdl.handle.net/11588/888678
