Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Cristian Carboni"'
Publikováno v:
Foods, Vol 12, Iss 5, p 987 (2023)
The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new ‘green’ supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy
Externí odkaz:
https://doaj.org/article/83152966f43a4265ab0a69e533590a3a
Autor:
Claudia Grasso, Vanessa Eramo, Micaela Lembo, Roberto Forniti, Cristian Carboni, Rinaldo Botondi
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2124-2133
Ripened cheeses, such as pecorino, are susceptible to mites and molds contamination on the crust area that must be removed before the product can be marketed. This study investigates the effectiveness of gaseous ozone treatment in the control of micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d90044c7af8f38b73b7fc37bef29589
https://doi.org/10.1002/jsfa.12400
https://doi.org/10.1002/jsfa.12400
Assessing the Effect of Ozonated Water on Microbial Load and Quality of Nocellara Etnea Table Olives
Autor:
M. C. Strano, Maria Allegra, Nicolina Timpanaro, Cristian Carboni, Flora V. Romeo, Gina Granuzzo, Paola Foti
Publikováno v:
Ozone: Science & Engineering. 43:571-578
The effect of ozonated water on quality and peel microbial load reduction of Nocellara Etnea (NE) olives was evaluated. Different ozone concentrations in water and different time of contact were te...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c157f12c1fbecfb9334d856148b6ec30
https://doi.org/10.1080/01919512.2021.1889354
https://doi.org/10.1080/01919512.2021.1889354
Autor:
Francesco Cravero, Maria Alessandra Paissoni, Vincenzo Gerbi, Fabrizio Torchio, Cristian Carboni, Luca Giorgio Carlo Rolle, Pierre-Louis Teissedre, Vasileios Englezos, Kalliopi Rantsiou, Susana Río Segade, Simone Giacosa
Publikováno v:
Food Research International
Food Research International, Elsevier, 2017, 98, pp.68-78. ⟨10.1016/j.foodres.2016.11.013⟩
Food Research International, Elsevier, 2017, 98, pp.68-78. ⟨10.1016/j.foodres.2016.11.013⟩
Recently the use of ozone as sanitizing agent has been proposed on winegrapes in order to control mycobiota after harvest. The aim of this work was to investigate possible indirect physico-chemical effects of ozone treatment on berry skin phenolic co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46c1eecc2a1e4e44f708c7f956b1e05e
https://doi.org/10.1016/j.foodres.2016.11.013
https://doi.org/10.1016/j.foodres.2016.11.013
Publikováno v:
Journal of the Science of Food and Agriculture. 98:487-494
BACKGROUND This trial shows postharvest gaseous ozone treatment to evaluate the quality parameters and cell wall enzymes during the Cantaloupe melon cv Caldeo storage at 6 °C for 13 days. RESULTS The fruits were kept in cold storage and treated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40337183c44257d7dfb65c92aa18bf94
https://doi.org/10.1002/jsfa.8485
https://doi.org/10.1002/jsfa.8485
Autor:
Vasileios Englezos, Francesco Cravero, Cristian Carboni, Luca Giorgio Carlo Rolle, Vincenzo Gerbi, S. Río Segade, Fabrizio Torchio, Simone Giacosa, Luca Simone Cocolin, L. R. D. Faroni, Kalliopi Rantsiou, J. Laureano
Publikováno v:
Journal of Texture Studies. 47:40-48
The effects of continuous exposure to ozone gas (O3, 30 μL/L, 24 h) and immersion in electrolyzed water (EW, 400 mg/L free chlorine, 10 min) on skin hardness of Italia and Muscat Hamburg table grapes, and Merlot and Barbera wine grapes were investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::622add0400cb6491ca07c905cd49d3b2
https://doi.org/10.1111/jtxs.12158
https://doi.org/10.1111/jtxs.12158
Autor:
Giuseppe Comi, Marialuisa Biasutti, Nadia Innocente, Federico Baruzzi, Cristian Carboni, Annalisa Segat, Lucilla Iacumin
Publikováno v:
Lebensmittel-Wissenschaft + Technologie (2014). doi:10.1016/j.lwt.2013.10.029
info:cnr-pdr/source/autori:Segat A a. Biasutti M. a, Iacumin L. a, Comi G. a, Baruzzi F. b, Carboni C. c, Innocente N. a/titolo:Use of ozone in production chain of high moisture mozzarella cheese/doi:10.1016%2Fj.lwt.2013.10.029/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2014/pagina_da:/pagina_a:/intervallo_pagine:/volume
info:cnr-pdr/source/autori:Segat A a. Biasutti M. a, Iacumin L. a, Comi G. a, Baruzzi F. b, Carboni C. c, Innocente N. a/titolo:Use of ozone in production chain of high moisture mozzarella cheese/doi:10.1016%2Fj.lwt.2013.10.029/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2014/pagina_da:/pagina_a:/intervallo_pagine:/volume
This work aimed to evaluate ozone effectiveness in reducing viable spoilage bacteria load throughout high moisture (HM) Mozzarella cheese-making process. At first, Mozzarella cheese samples were packaged with ozonated water (2 mg/L), stored at low te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97b2f21175f48ad637e946d87daa148d
http://hdl.handle.net/11390/896546
http://hdl.handle.net/11390/896546
