Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Antonio ALFONZO"'
Autor:
María Eugenia Chulibert, Pasquale Roppolo, Carla Buzzanca, Antonio Alfonzo, Enrico Viola, Lino Sciurba, Ilenia Tinebra, Angela D’Amico, Vittorio Farina, Daniela Piazzese, Vita Di Stefano, Marcella Barbera, Raimondo Gaglio, Luca Settanni
Publikováno v:
Antioxidants, Vol 13, Iss 11, p 1278 (2024)
Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable components, suc
Externí odkaz:
https://doaj.org/article/28b2dd858e15490e848e8c6de0658e3c
Autor:
Enrico Viola, Giuliana Garofalo, Gabriele Busetta, Maria Supper, Antonio Alfonzo, Marco Tolone, Nicola Francesca, Giancarlo Moschetti, Francesco Sottile, Raimondo Gaglio, Luca Settanni
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100951- (2024)
The aim of this research was to identify lactic acid bacteria (LAB) that could be used as starter strains in sourdough made with almond peel powder to create novel fermented functional bakery products. Physicochemical characteristics and LAB were ana
Externí odkaz:
https://doaj.org/article/6be5be7ccd7549898f3e6482744bd338
Autor:
Valentina Craparo, Enrico Viola, Azzurra Vella, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Filippo Amato, Daniele Oliva, Giuseppe Notarbartolo, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca, Antonio Alfonzo
Publikováno v:
Beverages, Vol 10, Iss 3, p 48 (2024)
Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeas
Externí odkaz:
https://doaj.org/article/6e63bea2cded44ac8abf55da0c527d60
Autor:
Antonio Alfonzo, Valentina Craparo, Rosario Prestianni, Vincenzo Naselli, Venera Seminerio, Antonino Pirrone, Francesco La Croce, Luca Settanni, Giancarlo Moschetti, Nicola Francesca
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100349- (2023)
Improving the fermentation performance of starter strains used in the fermentation of table olives is a biotechnological solution of current interest to improve the quality characteristics of the final product. The aim of this study was to evaluate t
Externí odkaz:
https://doaj.org/article/ec76f97b77d5415f80d02df7eacc8b6b
Autor:
Fortunato Cirlincione, Antonino Pirrone, Ignazio Maria Gugino, Aldo Todaro, Vincenzo Naselli, Nicola Francesca, Antonio Alfonzo, Giulia Mirabile, Valeria Ferraro, Gaetano Balenzano, Maria Letizia Gargano
Publikováno v:
Journal of Fungi, Vol 9, Iss 10, p 1000 (2023)
Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a physiological impact on the consumer and current research aims to improve its technological
Externí odkaz:
https://doaj.org/article/d966487b008642b385070ecf5cf2b973
Autor:
Antonio Alfonzo, Nicola Francesca, Vincenzo Naselli, Raimondo Gaglio, Onofrio Corona, Venera Seminerio, Luca Settanni, Francesco La Croce, Giancarlo Moschetti
Publikováno v:
Fermentation, Vol 9, Iss 7, p 634 (2023)
The use of selected strains of lactic acid bacteria is necessary to produce fermented table olives with high hygiene and quality standards at the industrial level. A current tendency is the use of fermentation adjuvants (nutrients and activators) tha
Externí odkaz:
https://doaj.org/article/2c9625566ffe4d52a7a29d2e17e4f91f
Autor:
Giuliana Garofalo, Marialetizia Ponte, Carlo Greco, Marcella Barbera, Michele Massimo Mammano, Giancarlo Fascella, Giuseppe Greco, Giulia Salsi, Santo Orlando, Antonio Alfonzo, Antonino Di Grigoli, Daniela Piazzese, Adriana Bonanno, Luca Settanni, Raimondo Gaglio
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1293 (2023)
In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine cheese “Tuma” obtained by pressed cheese technology. Cheese making trials were performed under industrial conditions using ewe’s pasteurized milk and two
Externí odkaz:
https://doaj.org/article/f0349ba6a8be475380834b1865ed4bb0
Autor:
Antonio Alfonzo, Vincenzo Naselli, Raimondo Gaglio, Luca Settanni, Onofrio Corona, Francesco La Croce, Paola Vagnoli, Sibylle Krieger-Weber, Nicola Francesca, Giancarlo Moschetti
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 825 (2023)
The aim of this study was to evaluate the fermentation performance of the commercial starter Lactiplantibacillus pentosus OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated
Externí odkaz:
https://doaj.org/article/8329d6d5a3c146a496155a313bd0b20b
Autor:
Vincenzo Naselli, Rosario Prestianni, Natale Badalamenti, Michele Matraxia, Antonella Maggio, Antonio Alfonzo, Raimondo Gaglio, Paola Vagnoli, Luca Settanni, Maurizio Bruno, Giancarlo Moschetti, Nicola Francesca
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 439 (2023)
Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratt
Externí odkaz:
https://doaj.org/article/f815d5ebc6434b7d85d84d3ffe20373d
Autor:
Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo, Antonino Ioppolo, Giuseppe Maniaci, Rosa Guarcello, Nicola Francesca, Eristanna Palazzolo, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 2004 (2022)
The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, orange
Externí odkaz:
https://doaj.org/article/d5b663da9f4943cabbf741cceabb3146