Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Biagio Fallico"'
Publikováno v:
Foods, Vol 13, Iss 7, p 1096 (2024)
Ginger (Zingiber officinale Roscoe) is a perishable commodity that requires proper processing to maintain its bioactivity. This study evaluated the effect of different air-drying temperatures (50 °C, 60 °C, and 70 °C) on ginger’s drying kinetics
Externí odkaz:
https://doaj.org/article/e52094fa8c1f48bd8abc95ea5b065f5e
Publikováno v:
Antioxidants, Vol 12, Iss 11, p 2015 (2023)
Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Diff
Externí odkaz:
https://doaj.org/article/77afd37753dd4122b503067c95fbedd0
Autor:
Silvia Zingale, Alfio Spina, Carlo Ingrao, Biagio Fallico, Giuseppe Timpanaro, Umberto Anastasi, Paolo Guarnaccia
Publikováno v:
Plants, Vol 12, Iss 3, p 530 (2023)
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and hig
Externí odkaz:
https://doaj.org/article/1ccfaf979e944c358b84093ae8ae06c9
Publikováno v:
Foods, Vol 11, Iss 24, p 4066 (2022)
Baking goods are an essential part of the diet worldwide and are consumed daily, so they represent ideal foods for vehicle health- and unhealth-promoting substances. This work aimed to study the influence of sugars and baking conditions of cookies on
Externí odkaz:
https://doaj.org/article/d717924d6a274587b468f900ec41f724
Autor:
Rosa Palmeri, Laura Siracusa, Marco Carrubba, Lucia Parafati, Ilaria Proetto, Fabiola Pesce, Biagio Fallico
Publikováno v:
Agronomy, Vol 12, Iss 9, p 2007 (2022)
Olive (Olea europaea L.) leaves are an abundant byproduct in the olive oil industry characterized by high quantities of phenols. The content of these molecules in olive leaves may vary according to several factors, including cultivar, olive tree alte
Externí odkaz:
https://doaj.org/article/79a0409807284596bc918e634e1d2fe1
Autor:
Lucia Parafati, Fabiola Pesce, Laura Siracusa, Biagio Fallico, Cristina Restuccia, Rosa Palmeri
Publikováno v:
Foods, Vol 10, Iss 11, p 2669 (2021)
Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for impro
Externí odkaz:
https://doaj.org/article/fb94e9eff36d4d11a1e6393fd5b94a83
Autor:
Fabrizio Cincotta, Selina Brighina, Concetta Condurso, Elena Arena, Antonella Verzera, Biagio Fallico
Publikováno v:
Foods, Vol 10, Iss 9, p 2101 (2021)
In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For th
Externí odkaz:
https://doaj.org/article/0383316b6eb7431ea5ce10e9a38bf741
Publikováno v:
Foods, Vol 10, Iss 8, p 1881 (2021)
The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under di
Externí odkaz:
https://doaj.org/article/6694ec20ba374bc19768d059a313e851
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Regulation EU 601 (2014) are allowed in fresh
Externí odkaz:
https://doaj.org/article/58a1d992ffe34a99872133f71e0ac2e4
Autor:
Alfio Spina, Selina Brighina, Serena Muccilli, Agata Mazzaglia, Simona Fabroni, Biagio Fallico, Paolo Rapisarda, Elena Arena
Publikováno v:
Frontiers in Nutrition, Vol 6 (2019)
The aim of this work was to evaluate the effect of the addition of citrus fibers, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and stored at 25
Externí odkaz:
https://doaj.org/article/6f64c8efc7ee4599a7adbd928dcf7830