Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Annalisa Rebecchi"'
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100731- (2024)
Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiolog
Externí odkaz:
https://doaj.org/article/04215471573f4184b98377ca3e90e10a
Autor:
Gabriele Rocchetti, Annalisa Rebecchi, Leilei Zhang, Michele Dallolio, Daniele Del Buono, Giorgio Freschi, Lugi Lucini
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101013- (2023)
The impact of duckweed extracts (DEs) on the shelf-life of packaged beef burgers was evaluated through classical assays and untargeted metabolomics. Beef burgers were formulated with an antioxidants-free control (CON), 1 g/kg sodium ascorbate (ASC),
Externí odkaz:
https://doaj.org/article/e40c934924724fc88919237f668ac16d
Publikováno v:
Foods, Vol 13, Iss 5, p 752 (2024)
The primary goal of this scoping review is to collect, analyze, and critically describe information regarding the role of the main compounds (reuterin, phenyllactic acid, and exopolysaccharides) produced by LAB that possess antifungal properties and
Externí odkaz:
https://doaj.org/article/e8cc020ef80f4a06a67ea1a3f30cdd24
Publikováno v:
Microorganisms, Vol 9, Iss 10, p 2111 (2021)
The extensive use of antibiotics as growth promoters, or their continued abusive misuse to cure or prevent the onset of bacterial infections as occurs in the intensive farming, may have played a pivotal role in the spread of reservoirs of antibiotic
Externí odkaz:
https://doaj.org/article/5e46f6d03f934c4ca9740186c5c7d86c
Publikováno v:
Foods, Vol 10, Iss 11, p 2617 (2021)
The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a co
Externí odkaz:
https://doaj.org/article/c16f303682344466838b5f0b2c611c91
Autor:
Irene Falasconi, Alessandra Fontana, Vania Patrone, Annalisa Rebecchi, Guillermo Duserm Garrido, Laura Principato, Maria Luisa Callegari, Giorgia Spigno, Lorenzo Morelli
Publikováno v:
Microorganisms, Vol 8, Iss 9, p 1388 (2020)
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders su
Externí odkaz:
https://doaj.org/article/01170df55a8d4b3595461a74ccfada96
Publikováno v:
Microorganisms, Vol 8, Iss 5, p 629 (2020)
Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negat
Externí odkaz:
https://doaj.org/article/df02691c52774503be670681c7b39e44
Autor:
Gabriele Rocchetti, Annalisa Rebecchi, Constanza Maria Lopez, Michele Dallolio, Giuliano Dallolio, Marco Trevisan, Luigi Lucini
In this work, the synergistic/antagonistic impact of glucose and mixed starter cultures, namely Latilactobacillus sakei, Pediococcus pentosaceus, and Staphylococcus xylosus, was evaluated in Italian salami in terms of metabolomics and sensory profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df6b09e8e343c72c6ea2183e4d0c2aff
https://hdl.handle.net/10807/220336
https://hdl.handle.net/10807/220336
Publikováno v:
Current Opinion in Food Science. 31:17-23
The production chain of fermented sausages can be considered a major source of the dissemination of antibiotic resistance (AR), spreading from farm to the final product. The natural microbiota involved in the complete process may carry AR genes which
Autor:
Constanza M, Lopez, Gabriele, Rocchetti, Alessandra, Fontana, Luigi, Lucini, Annalisa, Rebecchi
Publikováno v:
Food Research International. 162:112023
Lactic Acid Bacteria (LAB) could provide a valid alternative to S. cerevisiae as a starter culture for bakery products, avoiding yeast-related health problems while contributing to the technological and functional properties of bread. In this work, w