Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Anna Garavaldi"'
Autor:
Catia Pasta, Margherita Caccamo, Rosario Petriglieri, Antonio Difalco, Giovanni Farina, Giovanni Belvedere, Giovanni Marino, Vita Maria Marino, Anna Garavaldi, Valeria Musi, Samuel D. Alcaine
Publikováno v:
Fermentation, Vol 10, Iss 1, p 19 (2023)
Scotta is an underutilized whey by-product of ricotta making. In this study, we investigated the utilization of scotta in beer production. To understand the quality of regional scotta, samples from eight Sicilian ricotta makers were analyzed for pH,
Externí odkaz:
https://doaj.org/article/33cb916f788745c4bc09bb62e55b20eb
Autor:
Piero Franceschi, Massimo Malacarne, Elena Bortolazzo, Fabio Coloretti, Paolo Formaggioni, Anna Garavaldi, Valeria Musi, Andrea Summer
Publikováno v:
Agriculture, Vol 12, Iss 1, p 104 (2022)
The adoption of innovative processes, such as the automatic milking system (AMS), in the production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated and tested, to verify its influence on milk quality and the typicality of t
Externí odkaz:
https://doaj.org/article/2b39b65932cf4540b0632dde36bc1607
Autor:
Cecilia Loffi, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, Tullia Tedeschi
Publikováno v:
Foods, Vol 10, Iss 4, p 770 (2021)
Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutrit
Externí odkaz:
https://doaj.org/article/89196d0ce15e417588bd3afa37647fe3
Autor:
Luca Sardi, Alessandro Gastaldo, Marzia Borciani, Andrea Bertolini, Valeria Musi, Anna Garavaldi, Giovanna Martelli, Damiano Cavallini, Eleonora Nannoni
Publikováno v:
Animals, Vol 10, Iss 12, p 2386 (2020)
This study focused on loin quality in Italian heavy pigs intended for the production of PDOs (Protected Designation of Origin) products, and investigated the pre-slaughter factors which negatively affect the quality of fresh meat. Data were collected
Externí odkaz:
https://doaj.org/article/d3718dba9a6a4227b68fd7d65cf53e07
Autor:
D. Cavallini, Eleonora Nannoni, Luca Sardi, Alessandro Gastaldo, Andrea Bertolini, Giovanna Martelli, Valeria Musi, Anna Garavaldi, Marzia Borciani
Publikováno v:
Animals, Vol 10, Iss 2386, p 2386 (2020)
Animals
Volume 10
Issue 12
Animals : an Open Access Journal from MDPI
Animals
Volume 10
Issue 12
Animals : an Open Access Journal from MDPI
This study focused on loin quality in Italian heavy pigs intended for the production of PDOs (Protected Designation of Origin) products, and investigated the pre-slaughter factors which negatively affect the quality of fresh meat. Data were collected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1854ecea1a98105ae88f9784b6fe9228
http://hdl.handle.net/11585/784345
http://hdl.handle.net/11585/784345
Autor:
Valeria Musi, Anna Garavaldi, Paolo Reverberi, Stefano Sforza, Elena Bortolazzo, Cecilia Loffi, Gianni Galaverna, Tullia Tedeschi
Publikováno v:
Foods
Foods, Vol 10, Iss 770, p 770 (2021)
Volume 10
Issue 4
Foods, Vol 10, Iss 770, p 770 (2021)
Volume 10
Issue 4
Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutrit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2678a99ce0bd35c2ac547524847e2ea6
https://pubmed.ncbi.nlm.nih.gov/33916822
https://pubmed.ncbi.nlm.nih.gov/33916822