Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Carlo SPANU"'
Autor:
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety (2024)
This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory charact
Externí odkaz:
https://doaj.org/article/f42a61a47f8148aca8afe2e65308c074
Autor:
Giulia Zardinoni, Saptarathi Deb, Samathmika Ravi, Lucia Giagnoni, Piergiorgio Fumelli, Alessandra Tondello, Mauro Dacasto, Andrea Squartini, Carlo Spanu, Angela Trocino, Piergiorgio Stevanato
Publikováno v:
Annals of Microbiology, Vol 74, Iss 1, Pp 1-15 (2024)
Abstract Background Lagoons are important natural systems, with attractive favorable conditions for aquaculture production, such as shellfish cultivation. Despite their socio-economic relevance for human activity, information on the microbial diversi
Externí odkaz:
https://doaj.org/article/a8729340c145471b976b6b2629c0494c
Autor:
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Daniele Casti, Carlo Spanu, Carlo Pala, Anna Maria Mocci, Carlo Piga, Riccardo Di Salvo, Enrico De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 12, Iss 2 (2023)
Salsiccia sarda or Sardinian fermented sausage is a traditional dry-fermented sausage included in the list of traditional food products of Sardinia (Italy). At the request of some producing plants, the possibility of extending the shelf life of the v
Externí odkaz:
https://doaj.org/article/45865df0684f4c4d9136d0ea1cde3a2c
Autor:
Simona Cau, Cinzia Daga, Carlo Spanu, Barbara Soro, Tiziana Tedde, Sara Salza, Rita Melillo, Gabriella Piras, Sebastiano Virgilio, Bruna Vodret, Alessandro Graziano Mudadu
Publikováno v:
Foods, Vol 11, Iss 22, p 3686 (2022)
Fish is one of the major food allergens which, in sensitised individuals, can cause life-threatening allergic reactions, even when present in small amounts. To protect consumers’ health, the correct labeling of foods is important. The objective of
Externí odkaz:
https://doaj.org/article/15df5d2b199048189d30f738c5fdfcd0
Autor:
Christian Scarano, Carlo Spanu, Anna Maria Mocci, Francesca Piras, Mariella Demontis, Gavino Murittu, Giuliano Pinna, Angela Santoru, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 2 (2019)
In the last years changes occurred in the production process of ricotta mustia, a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were introduced
Externí odkaz:
https://doaj.org/article/6318ac9b3591481d94de9f831bcfa261
Autor:
Francesca Piras, Carlo Spanu, Anna Maria Mocci, Mariella Demontis, Enrico Petro Luigi De Santis, Christian Scarano
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 1 (2019)
The aims of the present study were to evaluate the presence of Salmonella in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were co
Externí odkaz:
https://doaj.org/article/6975c861338d459cb1c809b1c4b4c709
Autor:
Luisa Pulinas, Carlo Spanu, Ilenia Idda, Ignazio Ibba, Gavino Nieddu, Salvatore Virdis, Christian Scarano, Francesca Piras, Nadia Spano, Gavino Sanna, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 6, Iss 1 (2017)
The present work was aimed to define and validate farmstead production of lactose- free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia). The enzymatic activity of the commercial preparation contai
Externí odkaz:
https://doaj.org/article/1062e82dc92043299edbd939dfb3a0a8
Autor:
Daniele Casti, Christian Scarano, Maria Cristina Piras, Paolo Merella, Sonia Muglia, Francesca Piras, Giovanni Garippa, Carlo Spanu, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 6, Iss 1 (2017)
Anisakiasis is a gastrointestinal fishborne zoonosis caused by the ingestion of third stage larvae of the genus Anisakis. Between January and December 2013, 1112 specimens of four commercial fish species (Engraulis encrasicolus, Merluccius merluccius
Externí odkaz:
https://doaj.org/article/5e6f1bdd7b004b00a3d5545c8ff1fcab
Autor:
Carlo Pala, Christian Scarano, Massimiliano Venusti, Daniela Sardo, Daniele Casti, Francesca Cossu, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Michela Marras, Antonio Paba, Carlo Spanu, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 3 (2016)
Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an e
Externí odkaz:
https://doaj.org/article/e41828fec4bb47589c7f73a84d32c5fa
Autor:
Daniele Casti, Christian Scarano, Carlo Pala, Francesca Cossu, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Anna Maria Mocci, Francesco Tedde, Gavino Nieddu, Carlo Spanu, Enrico Pietro Luigi De Santis
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 2 (2016)
Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very cri
Externí odkaz:
https://doaj.org/article/36223bdea4bc46468d8fac5f4d801639