Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Chiara Zurlini"'
Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
PurposeNowadays, the promotion of a circular economy is fundamental to reduce food losses and waste. In this context, the possibility of using food supply chains non-compliant residues emerges. Much interest has been directed toward legume residues,
Externí odkaz:
https://doaj.org/article/c5d6e78f492e488fbfc64c323a5fe2ae
Autor:
Ramona Iseppi, Stefania Camellini, Chiara Zurlini, Ilaria Maria Cigognini, Mariarosaria Cannavacciuolo, Patrizia Messi
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2562 (2023)
The anti-Listeria monocytogenes activity of four essential oils (EOs) (Salvia officinalis, Citrus limon, Mentha piperita and Thymus vulgaris) and bacteriocin bacLP17, added alone or in mixture in active edible coatings, was determined in artificially
Externí odkaz:
https://doaj.org/article/bff5940d384149b7abcf766ad4540529
Autor:
Ramona Iseppi, Chiara Zurlini, Ilaria Maria Cigognini, Mariarosaria Cannavacciuolo, Carla Sabia, Patrizia Messi
Publikováno v:
Foods, Vol 11, Iss 17, p 2632 (2022)
To meet consumer requirements for high quality food free of chemical additives, according to the principles of sustainability and respect for the environment, new “green” packaging solutions have been explored. The antibacterial activity of edibl
Externí odkaz:
https://doaj.org/article/70074a503ed0488b9caa4c006da8fa14
Autor:
Barbara Prandi, Chiara Zurlini, Cigognini Ilaria Maria, Sara Cutroneo, Martina Di Massimo, Marika Bondi, Andrea Brutti, Stefano Sforza, Tullia Tedeschi
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, w
Externí odkaz:
https://doaj.org/article/f917618796d84b09aab464039fc1f0de
Autor:
Barbara Prandi, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, Martha Walter, Luciano Navarini, Annalisa Tassoni, Stefano Sforza, Tullia Tedeschi
Publikováno v:
Biomolecules, Vol 11, Iss 11, p 1571 (2021)
Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee bean
Externí odkaz:
https://doaj.org/article/46789a18b4944a6897e76e6d6ec693ea
Autor:
Annalisa Tassoni, Tullia Tedeschi, Chiara Zurlini, Ilaria Maria Cigognini, Janos-Istvan Petrusan, Óscar Rodríguez, Simona Neri, Annamaria Celli, Laura Sisti, Patrizia Cinelli, Francesca Signori, Georgios Tsatsos, Marika Bondi, Stefanie Verstringe, Geert Bruggerman, Philippe F. X. Corvini
Publikováno v:
Molecules, Vol 25, Iss 6, p 1383 (2020)
The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food proc
Externí odkaz:
https://doaj.org/article/661220eea9e14c90b076c1191814fbc4
Autor:
Barbara Prandi, Ilaria Maria Cigognini, Andrea Faccini, Chiara Zurlini, Óscar Rodríguez, Tullia Tedeschi
Publikováno v:
Food and Bioprocess Technology.
Mushroom production is a growing sector as the demand for this product is increasing. The quantity of waste and by-products generated along the supply chain is however considerable (about 20% of the fresh weight is disposed). Although the recovery of
Autor:
Micaela Vannini, Laura Sisti, Paola Marchese, Annamaria Celli, Francesca Signori, Vito Gigante, Patrizia Cinelli, Giuseppe Amato, Luciano Navarini, Job Tchoumtchoua, Chiara Zurlini, Maria Ilaria Cigognini
Introduction and study objectives The increasingly pressing demand of civil society to move towards the circular economy models drives the scientific community to explore new routes to fully valorise wastes in order to achieve the zero-waste objectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::7849440928686ecee5f986ef029e961b
http://hdl.handle.net/11585/870184
http://hdl.handle.net/11585/870184
Autor:
Chiara Zurlini, Tullia Tedeschi, Cigognini Ilaria Maria, Stefano Sforza, Martina Di Massimo, Sara Cutroneo, Barbara Prandi, Marika Bondi, Andrea Brutti
Publikováno v:
Frontiers in Nutrition
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition, Vol 8 (2021)
Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, w
Autor:
Chiara Zurlini, Marika Bondi, Patrizia Cinelli, Tullia Tedeschi, Geert Bruggerman, Laura Sisti, Janos-Istvan Petrusan, Philippe F X Corvini, Francesca Signori, Stefanie Verstringe, Simona Neri, Ilaria Maria Cigognini, Georgios Tsatsos, Annamaria Celli, Annalisa Tassoni, Oscar Rodríguez
Publikováno v:
Molecules
Molecules, Vol 25, Iss 6, p 1383 (2020)
Molecules, Vol 25, Iss 6, p 1383 (2020)
The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food proc