Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Antonello Senatore"'
Publikováno v:
AIMS Agriculture and Food, Vol 8, Iss 1, Pp 1-24 (2023)
Sulfur dioxide is generally used in wine and vinegar production. It is employed to decrease the bacteria' growth, improve the wines' aroma (since it supports the extraction of polyphenols during maceration), protect the wines from chemical oxidation
Externí odkaz:
https://doaj.org/article/0c654051dbf249f7b91d70bc64272c51
Publikováno v:
Horticulturae, Vol 8, Iss 10, p 900 (2022)
The cultivation of the artichoke (Cynara scolymus L.) is widespread all over the world, but the largest area of cultivation is in the Mediterranean basin. It is a plant of Mediterranean origin with countless uses, whose cultivation should be preserve
Externí odkaz:
https://doaj.org/article/52ba602da7c34f5d8302949ccc4cc2c1
Publikováno v:
Separations, Vol 8, Iss 10, p 191 (2021)
The determination of alcohol, SO2, and total acids in wine through conventional laboratory techniques have some limitations related to the amount of the samples, analytical preparation of laboratory staff, and time to carry out the analysis. In recen
Externí odkaz:
https://doaj.org/article/543855d37649401eb104d72928120f94
Publikováno v:
Italian Journal of Agronomy, Vol 14, Iss 4 (2019)
In most countries the historical-cultural heritage also refers to the foods traditionally consumed. Southern Italy maintains a strong tradition of dishes based on wild plants, considered an important dietary foundation. Despite this, the nutritional
Externí odkaz:
https://doaj.org/article/3ca5ca026f1541969ea107944ee45c52
Publikováno v:
Foods, Vol 9, Iss 6, p 761 (2020)
Vinegar is produced from the fermentation of agricultural materials and diluted acetic acid (diluted with water to 4–30% by volume) via sequential ethanol and acetic acid fermentation. The concentration of acetic acid must be measured during vinega
Externí odkaz:
https://doaj.org/article/473bc64cd35b464fb90ca4ffcb48d155
Autor:
Irene Dini, Ritamaria Di Lorenzo, Antonello Senatore, Daniele Coppola, Sonia Laneri, Andrea Mancusi
The EU food safety policy aims to ensure a high level of safety at all stages of the production and distribution of food products marketed in the ‘EU, whether produced within the Union or imported from third countries. Sodium chloride, nitric acid,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cdebc04b9a72ca4d0fa4f2132844cbe
https://hdl.handle.net/11588/917097
https://hdl.handle.net/11588/917097
Publikováno v:
Horticulturae; Volume 8; Issue 10; Pages: 900
The cultivation of the artichoke (Cynara scolymus L.) is widespread all over the world, but the largest area of cultivation is in the Mediterranean basin. It is a plant of Mediterranean origin with countless uses, whose cultivation should be preserve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::cfb31d6ea49cd0b40ae3055de7386ae0
Publikováno v:
Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 761, p 761 (2020)
Volume 9
Issue 6
Foods, Vol 9, Iss 761, p 761 (2020)
Vinegar is produced from the fermentation of agricultural materials and diluted acetic acid (diluted with water to 4&ndash
30% by volume) via sequential ethanol and acetic acid fermentation. The concentration of acetic acid must be measured duri
30% by volume) via sequential ethanol and acetic acid fermentation. The concentration of acetic acid must be measured duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95e42c5468b7177e4409f1fe58ceaa28
Phenolic compounds in olive oil are considered interesting, both for their effect on human wellness and for their role in the shelf life of olive oils. Many methods have been suggested for quantitative analysis of phenolic compounds in extra virgin o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e63ae480854d1e176a99d8a6d25d76e9
http://hdl.handle.net/11588/775273
http://hdl.handle.net/11588/775273
Publikováno v:
Italian Journal of Agronomy, Vol 14, Iss 4 (2019)
In most countries the historical-cultural heritage also refers to the foods traditionally consumed. Southern Italy maintains a strong tradition of dishes based on wild plants, considered an important dietary foundation. Despite this, the nutritional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d93c230bf454b4e741e71a1436cab197
http://hdl.handle.net/11386/4731619
http://hdl.handle.net/11386/4731619