Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Anna Maria Sanguinetti"'
Autor:
Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda
Publikováno v:
Foods, Vol 10, Iss 5, p 920 (2021)
Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their techn
Externí odkaz:
https://doaj.org/article/1dc5bf420daa435b83395c44cad8d11a
Autor:
Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 456-462 (2016)
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory charact
Externí odkaz:
https://doaj.org/article/ff4ba40bfe7c4e8d97e1d5fe52b8ea0d
Autor:
Costantino Fadda, Paolo Antonio Maria Fenu, Giampaolo Usai, Alessandra Del Caro, Yolanda Matia Diez, Anna Maria Sanguinetti, Antonio Piga
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 6, Pp 531-536 (2015)
The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at
Externí odkaz:
https://doaj.org/article/5bc8ffb99ff54699aa1e95520c03898b
Autor:
Annalisa Cossu, Anna Maria Posadino, Roberta Giordo, Costanza Emanueli, Anna Maria Sanguinetti, Amalia Piscopo, Marco Poiana, Giampiero Capobianco, Antonio Piga, Gianfranco Pintus
Publikováno v:
PLoS ONE, Vol 7, Iss 11, p e48817 (2012)
The cardiovascular benefits associated with diets rich in fruit and vegetables are thought to be due to phytochemicals contained in fresh plant material. However, whether processed plant foods provide the same benefits as unprocessed ones is an open
Externí odkaz:
https://doaj.org/article/6346bc950ff44867a7ac491fe817df6a
Autor:
Ilaria Mascia, G. Usai, A. Del Caro, Costantino Fadda, Antonio Piga, D. Satta, Anna Maria Sanguinetti
Publikováno v:
Acta Alimentaria. 46:275-282
The influence of storage time on different quality parameters and in vitro antioxidant activity of peaches cv. Elegant Lady harvested at two ripening stages (immature and commercial mature) and stored under cold and marketing conditions were assessed
Autor:
Angela Scanu, Costantino Fadda, Antonio Piga, Giangiacomo Milella, Pasquale Catzeddu, Anna Maria Sanguinetti, Alessandra Del Caro
Publikováno v:
LWT - Food Science and Technology. 71:96-101
This study refers about the shelf life extension of gluten-free (GF) fresh filled pasta packaged in modified atmosphere (MAP), with respect to air packaging. Pasteurized GF fresh filled pasta was packaged with 70/30 of N2/CO2 or with air. The evoluti
Autor:
Nicola Secchi, Antonio Piga, Pasquale Catzeddu, Alessandra Del Caro, Paolo Antonio Maria Fenu, Anna Maria Sanguinetti, Costantino Fadda
Publikováno v:
LWT - Food Science and Technology. 64:678-684
The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 and 2.5%), upon changes in microbiological growth, chemical–physical and colour parameters of gluten-free (GF) fresh pasta filled with cheese following pasteuris
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 13:473-492
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurem
Publikováno v:
International Journal of Food Science & Technology. 49:1231-1237
Summary A methodology of sensory and instrumental texture analysis was developed on a Protected Designation of Origin artichoke. Descriptive sensory analysis was applied on artichokes collected in two different geographical areas during the harvest t
Autor:
Pietro Paolo Urgeghe, Antonio Piga, Vincenzo Vacca, Costantino Fadda, A. Del Caro, P.P. Arca, Anna Maria Sanguinetti
Publikováno v:
Food Chemistry. 134:1542-1548
Extraction technology has a great effect on quality of olive oils. This paper studied 18 months of storage of two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Oil samples were subjec