Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Antonio Gattuso"'
Autor:
Antonio Gattuso, Rocco Mafrica, Serafino Cannavò, Davide Mafrica, Alessandra De Bruno, Marco Poiana
Publikováno v:
Foods, Vol 13, Iss 13, p 2080 (2024)
Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), known for its
Externí odkaz:
https://doaj.org/article/c9009bd91e8e49468ff00ad42c83b5ba
Publikováno v:
Agriculture, Vol 13, Iss 5, p 1095 (2023)
The purpose of this study was to select the best green extraction technique to recover the bioactive compounds in Calabrian Bergamot waste (Pomace). Different experimental variables such as solvent, time, and temperature were tested and the main phys
Externí odkaz:
https://doaj.org/article/3bf0d934e30244c89079f281e6f270dc
Publikováno v:
Foods, Vol 12, Iss 3, p 488 (2023)
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In particular,
Externí odkaz:
https://doaj.org/article/5813cf3a532f43359c2b2bd7853a4c8c
Publikováno v:
Applied Sciences, Vol 12, Iss 21, p 10965 (2022)
A natural antioxidant extract obtained from oil mill wastewater was used for the formulation of basil pesto sauce, with the aim to improve quality and stability during storage. The antioxidant extract was added to traditional ingredients (basil, chee
Externí odkaz:
https://doaj.org/article/fe62f0169bdb4a0a8e73ff6ca2955840
Autor:
Maria Merlino, Gianluca Tripodi, Fabrizio Cincotta, Ottavia Prestia, Anthea Miller, Antonio Gattuso, Antonella Verzera, Concetta Condurso
Publikováno v:
Foods, Vol 11, Iss 18, p 2783 (2022)
Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF a
Externí odkaz:
https://doaj.org/article/f18a280d44404be8b19faf0944c8e77e
Publikováno v:
Foods, Vol 10, Iss 11, p 2684 (2021)
This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and obtained by
Externí odkaz:
https://doaj.org/article/54afd866a76f41edbc92aa3b8b961578
Publikováno v:
Foods, Vol 10, Iss 10, p 2460 (2021)
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a
Externí odkaz:
https://doaj.org/article/1e761b31dec844d2ba4c20a8575ac635
Publikováno v:
Foods
Foods, Vol 10, Iss 2684, p 2684 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2684, p 2684 (2021)
Volume 10
Issue 11
This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and obtained by
In this article, a review of the existing special bonding techniques for medium voltage and high-voltage cables is presented. Special bonding techniques have the purpose of reducing sheath currents, thereby limiting copper losses and the reduction of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::098229c6d73d0e2ab0890b4689242526
http://hdl.handle.net/10447/471934
http://hdl.handle.net/10447/471934
In this paper, a review of the existing special bonding techniques for medium voltage (MV) and high-voltage (HV) cables is presented. Special bonding techniques have the purpose of reducing sheath currents, thereby limiting copper losses and the redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffb773ec69f70f1e17dd193d4299363a
http://hdl.handle.net/10447/436659
http://hdl.handle.net/10447/436659