Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Clotilde Zappia"'
Publikováno v:
Foods, Vol 12, Iss 9, p 1798 (2023)
In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, che
Externí odkaz:
https://doaj.org/article/efea79ac756a496c9c4ed4d0d997e5db
Publikováno v:
Foods, Vol 11, Iss 3, p 299 (2022)
Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mai
Externí odkaz:
https://doaj.org/article/4af1ba4e883842acb4627789ea332e0d
Autor:
Rossana Sidari, Alessandra Martorana, Clotilde Zappia, Antonio Mincione, Angelo Maria Giuffrè
Publikováno v:
Foods, Vol 9, Iss 9, p 1258 (2020)
Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant
Externí odkaz:
https://doaj.org/article/44c3ed94206b49569ff81d768fff0cf4
Autor:
Angelo Maria Giuffrè, Leonardo Di Donna, Marco Capocasale, Lucia Bartella, Andrea Caridi, Marco Poiana, Maria Gullo, Luciana De Vero, Clotilde Zappia, Silvia D’Urso
Publikováno v:
European Food Research and Technology. 246:1981-1990
Processing citrus fruits results in significant amount of wastes; however, citrus by-products still contain high amounts of polyphenolic and other bioactive value-added compounds. In addition, bergamot (Citrus bergamia) wastes contain two compounds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32511534df7e88bf05e1e4cc2cfad419
https://doi.org/10.1007/s00217-020-03549-1
https://doi.org/10.1007/s00217-020-03549-1
Autor:
Leonardo Di Donna, Marco Poiana, Marco Capocasale, Lucia Bartella, Giovanni Sindona, Clotilde Zappia, Paolo Giudici, Andrea Caridi, Rossana Sidari, Giuseppe Corradini, Angelo Maria Giuffrè
Publikováno v:
European Food Research and Technology. 245:667-675
In the bergamot (Citrus bergamia) processing cycle, peel and juice are the main by-products. Considering their high content in bioactive and aromatic compounds, the aim of this study was to valorise them in the vinegar industry. The proposal constitu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a81ffa48c748996d8d5fc4be0a73e8da
https://doi.org/10.1007/s00217-018-3189-y
https://doi.org/10.1007/s00217-018-3189-y
Autor:
Clotilde Zappia, Marco Capocasale, Alessandra Martorana, Rossana Sidari, Angelo Maria Giuffrè
Publikováno v:
European Food Research and Technology. 244:1873-1885
In the present research, lactic acid bacteria (LAB) and yeasts which were isolated from sourdough samples were investigated for their technologically useful properties for the production of improved food products. LAB and yeast isolates were cultured
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c15941ea2853c273edae0064a2332639
https://doi.org/10.1007/s00217-018-3100-x
https://doi.org/10.1007/s00217-018-3100-x
Publikováno v:
Journal of the American Oil Chemists' Society. 94:819-830
Heating deteriorates the physicochemical properties of a vegetable oil for both edible and biofuel uses. The parameters for edible olive oil are established by European Union regulations and by the International Olive Council. The properties of a veg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::511818571ccd707c8bdac74f015c1f03
https://doi.org/10.1007/s11746-017-2988-9
https://doi.org/10.1007/s11746-017-2988-9
Autor:
Andrea Caridi, Teresa Maria Pellicanò, Angelo Maria Giuffrè, Vincenzo Sicari, Rossana Sidari, Marco Poiana, Clotilde Zappia
Publikováno v:
European Food Research and Technology. 243:1287-1294
The aim of this research was to study the behaviour of 70 different Saccharomyces cerevisiae strains on the antioxidant compounds level in wines by RP-HPLC/DAD. Micro-winemaking was carried out in Cabernet Sauvignon grape must testing eight Italian w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08ba1542b7728e628a03eecad3c4b157
https://doi.org/10.1007/s00217-016-2840-8
https://doi.org/10.1007/s00217-016-2840-8
Publikováno v:
Journal of Oleo Science. 66:1193-1205
Two important problems for the food industry are oil oxidation and oil waste after frying. Sunflower seed oil is one of the vegetable oils most commonly used in the food industry. Two variables were applied to the low oleic sunflower seed oil in this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba6cd6ac15863603e3b01e3fe72ef2e6
https://doi.org/10.5650/jos.ess17109
https://doi.org/10.5650/jos.ess17109
Autor:
Clotilde Zappia, Teresa Maria Pellicanò, Angelo Maria Giuffrè, Marco Capocasale, Vincenzo Sicari
Publikováno v:
Journal of Food Measurement and Characterization. 10:773-780
Juices from 15 citrus varieties (six oranges, one lemon, two grapefruit, three bergamot, one cedar, one mandarin and one chinotto) from Calabria (Italy) were investigated mainly on quality parameters, total flavonoids, total phenolic compounds, total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0396a078204373853c7d5dbb33f71811
https://doi.org/10.1007/s11694-016-9362-8
https://doi.org/10.1007/s11694-016-9362-8