Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Angelo, Stroppa"'
Publikováno v:
Foods, Vol 13, Iss 3, p 358 (2024)
Protected Designation of Origin cheeses are products with high-quality standards that can claim higher prices on the market. For this reason, non-PDO cheeses with lower quality can be mislabeled as PDO or mixed with it for economic gain especially wh
Externí odkaz:
https://doaj.org/article/5c2efb8ba848445bba6db61d8ca27faa
Autor:
Penasa, Mauro, Niero, Giovanni, Chiarin, Elena, Trestini, Samuele, Giampietri, Elisa, Caterina, Marino, Annamaria, Boldini, Linda, Balli, Angelo, Stroppa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3657::a82ed589fed624c6c0007aa7af230c95
https://hdl.handle.net/11577/3471922
https://hdl.handle.net/11577/3471922
Autor:
Sara Arnaboldi, Barbara Bertasi, Roberto Benevenia, Pier Sandro Cocconcelli, Giorgio Varisco, M. Tilola, Angelo Stroppa, Elisa Galuppini, Lucia Mangeri, Daniela Bassi
In the dairy industry, the late blowing defect in medium and long ripened cheeses causes important economic losses. This cheese defect, caused mainly by the anaerobic spore former Clostridium tyrobutyricum, is characterized by gas production resultin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39c5060b75e5419e1cff3ac9d7b11d31
http://hdl.handle.net/10807/186783
http://hdl.handle.net/10807/186783
Publikováno v:
Food Chemistry. 220:18-24
A chromatographic method by HPAEC-PAD was developed and in-house validated for the quantification of low sugar levels in hard cheese, specifically Grana Padano PDO cheese. Particular attention was paid to the extraction procedure, due to residual mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::319838993a9eb611d6d39e71ca1c9c79
https://doi.org/10.1016/j.foodchem.2016.09.185
https://doi.org/10.1016/j.foodchem.2016.09.185
Autor:
Giulia Maria Pedrolini, Nicolò Pricca, Giovanni Cabassi, Katia Cremonesi, Aurora Meucci, Stefania Barzaghi, Laura Marinoni, A. Galli, Angelo Stroppa
Author Summary: The GRANIR project founded by the Grana Padano Protection Consortium and developed by CREA-ZA research centre is devoted to the development of a rapid and economic method for the chemical characterisation of Grana Padano PDO cheese ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb389e45a25ce55256e3bd8e2a57fc3
https://doi.org/10.1255/nir2017.085
https://doi.org/10.1255/nir2017.085
Publikováno v:
International Dairy Journal. 47:128-135
The behaviour of soluble nitrogen compounds during Grana Padano cheese-making was studied at eight dairies. Raw milk, skimmed milk, sweet whey and the derived natural whey culture, collected from 24 processes, were analysed for soluble whey proteins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a0cb72002658b9fcfe0b1246b89f305
https://doi.org/10.1016/j.idairyj.2015.03.002
https://doi.org/10.1016/j.idairyj.2015.03.002
Autor:
Daniela Bertoldi, Matteo Perini, Alessandro Santato, Roberto Larcher, Angelo Stroppa, Federica Camin, Luana Bontempo, Luca Ziller
Publikováno v:
Rapid Communications in Mass Spectrometry. 29:415-423
Rationale PDO cheeses, such as Parmigiano Reggiano and Grana Padano, which cost more than double generic similar cheeses, must be protected against mislabelling. The aim of this study was to validate the methods for the isotopic and elemental analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::824ff541ce3a8cf49740be1f4849f780
https://doi.org/10.1002/rcm.7117
https://doi.org/10.1002/rcm.7117
Autor:
Federica, Camin, Daniela, Bertoldi, Alessandro, Santato, Luana, Bontempo, Matteo, Perini, Luca, Ziller, Angelo, Stroppa, Roberto, Larcher
Publikováno v:
Rapid communications in mass spectrometry : RCM. 29(5)
PDO cheeses, such as Parmigiano Reggiano and Grana Padano, which cost more than double generic similar cheeses, must be protected against mislabelling. The aim of this study was to validate the methods for the isotopic and elemental analysis of chees
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e0dbf75f724c1d97a8a7a495ee83fe98
https://pubmed.ncbi.nlm.nih.gov/26349463
https://pubmed.ncbi.nlm.nih.gov/26349463
Autor:
CREMASCOLI, GIUSEPPE
Ricostruita la storia dell'istituzione bancaria, sorta per venire incontro all'attività economica artigiano e rurale della Lombardia tra fine dell'Ottocento e inizi del Novecento
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::3dbbf025fdc0e06f775c6eecb571d378
http://hdl.handle.net/11585/125723
http://hdl.handle.net/11585/125723