Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Cristiana Chiavari"'
Autor:
Lorenzo Siroli, Francesca Patrignani, Diana I. Serrazanetti, Cristiana Chiavari, Marzia Benevelli, Luigi Grazia, Rosalba Lanciotti
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
The aim of this work was to study the interaction of corrugated and plastic materials with pathogenic and spoiling microorganisms frequently associated to fresh produce. The effect of the two packaging materials on the survival during the storage of
Externí odkaz:
https://doaj.org/article/83d894ea458b497488303b7ee4bc21a2
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 4, Pp 347-351 (2002)
Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to the medium. Consequently, the role of lactic acid ba
Externí odkaz:
https://doaj.org/article/e1c4618c9c3c4e8b974b793c35864c52
Autor:
Patrizio Tremonte, Cristiana Chiavari, Antonio Poeta, Luigi Grazia, Fabio Coloretti, Mariantonietta Succi
Publikováno v:
LWT. 106:22-28
The aim of this work is to fine tune a technology to produce horse meat sausages guaranteeing a rapid lowering of pH levels and optimising the sugar content to prevent structural and sensorial defects in the finished product. Three batches (A, B, C)
Publikováno v:
Journal of Food Safety. 38
Physicochemical parameters, microbiota, and sensory profile of 13 samples of ‘Nduja, a typical sausage from Calabria, Southern Italy, were determined. The chemical composition is characterized by a wide variability, confirming the differences betwe
Autor:
Fabio Coloretti, Paolo Reverberi, Elena Bortolazzo, Marco Nocetti, Luigi Grazia, Cristiana Chiavari, Valeria Musi
Publikováno v:
Dairy Science & Technology. 96:185-197
Cheese milk “maturation” during natural creaming in large flat vat is a critical step in the production of Parmigiano–Reggiano cheese. Thanks to an improved management, during the last years, a generalized reduction of mesophilic microbial coun
Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making
Autor:
Luigi Grazia, Rosanna Tofalo, Fabio Coloretti, Giuseppe Fasoli, Cristiana Chiavari, Giovanna Suzzi, Diana Luise
The yeast populations of natural whey starter (NWS) samples from dairies of PDO Parmigiano Reggiano cheese production area were enumerated and characterised. Yeasts were detected with an average value higher than 3 log cfu mL −1 and in a case study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::859ca607953520f42e987612e23f7190
http://hdl.handle.net/11585/587607
http://hdl.handle.net/11585/587607
Autor:
Giulia Tabanelli, Fausto Gardini, Luigi Grazia, Fabio Coloretti, Cristiana Chiavari, Rosalba Lanciotti, Chiara Montanari
Publikováno v:
Journal of the Science of Food and Agriculture. 95:1047-1054
BACKGROUND Salama da sugo is a fermented sausage from the Ferrara tradition (Italy, Emilia-Romagna region), subjected to a long ripening period (4–6 months) and characterised by a high content of wine and spices in the mixture. It can be consumed a
Autor:
Lucia Rizzotti, Fabio Coloretti, Luigi Grazia, Cristiana Chiavari, Giulia Tabanelli, Fausto Gardini, Sandra Torriani, Franca Rossi
Publikováno v:
International Dairy Journal. 27:71-76
The contribution of Streptococcus thermophilus to histamine formation during cheese ripening was evaluated. Cheeses were produced using, as starter cultures, histamine-producing or non-producing S. thermophilus strains (PRI60 and PRI40, respectively)
Autor:
Rosalba Lanciotti, Fabio Coloretti, Giulia Tabanelli, Luigi Grazia, Cristiana Chiavari, Chiara Montanari, Fausto Gardini
The aim was to evaluate the effect of wine addition during manufacturing of dry fermented sausages, in terms of safety aspects (biogenic amine accumulation), aroma profile and sensory characteristics. Three batches of salami were produced: without wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e0cca7bd6b9ceb52a99fda3390e4164
http://hdl.handle.net/11585/304944
http://hdl.handle.net/11585/304944
Autor:
Giulia Tabanelli, Luigi Grazia, Fabio Coloretti, Rosalba Lanciotti, Fausto Gardini, Cristiana Chiavari
Publikováno v:
Food Control. 26:416-426
In this work, two types of traditional Italian dry fermented sausages (Felino-type and Milano-type), were analyzed as a case study. The aim was to evaluate the effect of different environmental conditions in the drying chambers and different starter