Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Barbara La Gatta"'
Autor:
Anna Rita Rivelli, Donato Castronuovo, Barbara La Gatta, Maria Teresa Liberatore, Angela Libutti
Publikováno v:
Foods, Vol 13, Iss 10, p 1450 (2024)
Tomato grafting is an effective practice in increasing the profitability of fresh-market tomato cultivation, especially in greenhouses, and is also considered a strategy for enhancing fruit quality. In this study, selected quanti-qualitative traits,
Externí odkaz:
https://doaj.org/article/68d5b690940a45c29ccef1622ae9a04e
Autor:
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi, Francesco Grieco
Publikováno v:
Beverages, Vol 10, Iss 1, p 8 (2024)
Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-
Externí odkaz:
https://doaj.org/article/3344291ef95c4f548332b0b42c1d6363
Autor:
Barbara la Gatta, Mariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, Maurizio Palmitessa, Aldo Di Luccia, Carmela Lamacchia
Publikováno v:
Foods, Vol 12, Iss 14, p 2699 (2023)
The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP
Externí odkaz:
https://doaj.org/article/7e6b9600532f45018ebe43e50017696b
Publikováno v:
Foods, Vol 12, Iss 4, p 834 (2023)
Brewers’ spent grain (BSG) is the main by-product of the brewing industry, corresponding to ~85% of its solid residues. The attention of food technologists towards BSG is due to its content in nutraceutical compounds and its suitability to be dried
Externí odkaz:
https://doaj.org/article/d04c3dd90c01406b9d75a4167adc4c46
Autor:
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino, Francesco Grieco
Publikováno v:
Beverages, Vol 9, Iss 1, p 9 (2023)
White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinatio
Externí odkaz:
https://doaj.org/article/d038d84847514408a9ab6e24202ba8a5
Autor:
Flavia Dilucia, Mariacinzia Rutigliano, Angela Libutti, Maurizio Quinto, Giuseppina Spadaccino, Maria Teresa Liberatore, Michele Lauriola, Aldo di Luccia, Barbara la Gatta
Publikováno v:
Food and Bioprocess Technology.
Autor:
Nicola De Simone, Maria Teresa Rocchetti, Barbara la Gatta, Giuseppe Spano, Djamel Drider, Vittorio Capozzi, Pasquale Russo, Daniela Fiocco
Publikováno v:
Probiotics and Antimicrobial Proteins.
Honey is a valuable reservoir of lactic acid bacteria (LAB) and, particularly, of fructophilic LAB (FLAB), a relatively novel subgroup of LAB whose functional potential for human and food application has yet to be explored. In this study, FLAB and LA
Autor:
Barbara la Gatta, Mariacinzia Rutigliano, Giuseppina Spadaccino, Aldo Di Luccia, Michele Faccia, Amedeo De Franceschi, Milena Sinigaglia, Agostino Sevi, Marzia Albenzio
Publikováno v:
International Dairy Journal. 141:105623
Autor:
Mariacinzia Rutigliano, Pasqua Loizzo, Giuseppina Spadaccino, Antonio Trani, Patrizio Tremonte, Raffaele Coppola, Flavia Dilucia, Aldo Di Luccia, Barbara la Gatta
Publikováno v:
Food Research International. 166:112613