Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Cecilia Loffi"'
Autor:
Ermioni Meleti, Maria Alexandraki, Antonia Samara, Cecilia Loffi, Tullia Tedeshi, Gianni Galaverna, Athanasios Manouras, Michalis Koureas, Eleni Malissiova
Publikováno v:
Dietetics, Vol 3, Iss 1, Pp 16-29 (2024)
In the Greek regions of Agrafa and Tzoumerka, Tsalafouti, a traditional spreadable cheese made from goat’s and sheep’s milk is produced. This product has emerged in recent years as a result of the campaign to acquire Geographical Indication. This
Externí odkaz:
https://doaj.org/article/3be1dadcf51c46e8a1797ab4f24e07ae
Autor:
Mattia Di Nunzio, Cecilia Loffi, Serena Montalbano, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Tullia Tedeschi, Annamaria Buschini, Francesco Capozzi, Gianni Galaverna, Alessandra Bordoni
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 20, p 12555 (2022)
Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamin
Externí odkaz:
https://doaj.org/article/e6dd0a4511bd462d8ad38240ea8cea9b
Autor:
Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna, Alessandra Bordoni
Publikováno v:
Molecules, Vol 27, Iss 3, p 664 (2022)
Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it do
Externí odkaz:
https://doaj.org/article/a1d3ac72bf0a4af1910a04a52d7001d2
Autor:
Cecilia Loffi, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, Tullia Tedeschi
Publikováno v:
Foods, Vol 10, Iss 4, p 770 (2021)
Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutrit
Externí odkaz:
https://doaj.org/article/89196d0ce15e417588bd3afa37647fe3
Autor:
Tullia Tedeschi, Barbara Prandi, Veronica Lolli, Alessandra Gasparini, Giulia Leni, Cecilia Loffi, Marco Nocetti, Valentina Pizzamiglio, Augusta Caligiani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c46b2ddc760acc0d57d231c0f75b787d
https://hdl.handle.net/10807/230860
https://hdl.handle.net/10807/230860
Autor:
Tullia Tedeschi, Maria Aspri, Cecilia Loffi, Luca Dellafiora, Gianni Galaverna, Photis Papademas
Publikováno v:
LWT. 173:114404
Non-thermal processing of milk has been considered over the past decade as an alternative or adjunct to thermal processes. UV-C radiation in combination with turbulent flow of opaque liquids seems to be a promising non-thermal method for the reductio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::298cdae1c4a1bf805d7f07a862894d8c
https://doi.org/10.1016/j.lwt.2022.114404
https://doi.org/10.1016/j.lwt.2022.114404
Autor:
Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna, Alessandra Bordoni
Publikováno v:
Molecules; Volume 27; Issue 3; Pages: 664
Molecules, Vol 27, Iss 664, p 664 (2022)
Molecules, Vol 27, Iss 664, p 664 (2022)
Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it do
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9efc9f2289265ab984a8536b21841edf
https://pubmed.ncbi.nlm.nih.gov/35163932
https://pubmed.ncbi.nlm.nih.gov/35163932
Autor:
Valeria Musi, Anna Garavaldi, Paolo Reverberi, Stefano Sforza, Elena Bortolazzo, Cecilia Loffi, Gianni Galaverna, Tullia Tedeschi
Publikováno v:
Foods
Foods, Vol 10, Iss 770, p 770 (2021)
Volume 10
Issue 4
Foods, Vol 10, Iss 770, p 770 (2021)
Volume 10
Issue 4
Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutrit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2678a99ce0bd35c2ac547524847e2ea6
https://pubmed.ncbi.nlm.nih.gov/33916822
https://pubmed.ncbi.nlm.nih.gov/33916822
Autor:
Giuseppe Sammarco, Chiara Dall'Asta, Cecilia Loffi, Michele Suman, Daniele Cavanna, Dante Catellani
Publikováno v:
Journal of dairy science. 104(12)
Milk freshness is an important parameter for both consumers' health and quality of milk-based products. Up to now there have been neither analytical methods nor specific parameters to uniquely define milk freshness from a complete and univocal chemic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c48e1858b8f4ddfb8be42d877bddc22f
https://pubmed.ncbi.nlm.nih.gov/34593223
https://pubmed.ncbi.nlm.nih.gov/34593223
Publikováno v:
TrAC Trends in Analytical Chemistry. 142:116305
Fraud in food commodities is very common around the world and today occurs at different places of the supply chain: the demand for rapid and confirmatory analytical methods has increased in recent years. This paper intends to present a comparison bet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8372fbdad4d46bcbed7cbce5dd8e7f89
https://doi.org/10.1016/j.trac.2021.116305
https://doi.org/10.1016/j.trac.2021.116305