Zobrazeno 1 - 10
of 169
pro vyhledávání: '"Cristina Nicoli"'
Autor:
Sofia Melchior, Eleonora Carini, Marcello Gigliotti, Francesco Ciuffarin, Marilena Marino, Nadia Innocente, Maria Cristina Nicoli, Sonia Calligaris
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100724- (2024)
The capacity of monoglyceride (MG) gelled emulsions (MEs) in protecting probiotic cells of Lacticaseibacillus rhamnosus against stresses suffered during food processing, storage, and human digestion has been recently demonstrated. These findings open
Externí odkaz:
https://doaj.org/article/0d3a36dd2e294f0ca3d0920181c2d60e
Autor:
Federico Basso, Francesco Ciuffarin, Miriam Chiodetti, Marcello Alinovi, Eleonora Carini, Luisa Barba, Lara Manzocco, Maria Cristina Nicoli, Sonia Calligaris
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100700- (2024)
Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1–24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w). Hyperbarically-crystallized samples exhibited significa
Externí odkaz:
https://doaj.org/article/5777300dce4a4d7297b09f7cef2f7556
Autor:
Melchior, Sofia, Moretton, Martina, Alongi, Marilisa, Calligaris, Sonia, Cristina Nicoli, Maria, Anese, Monica
Publikováno v:
In Food Research International January 2023 163
Autor:
Marilisa Alongi, Lara Manzocco, Clara Comuzzi, Andrea Gorassini, Giancarlo Verardo, Anna Rossi, Monica Anese, Maria Cristina Nicoli
Publikováno v:
International Journal of Food Science & Technology. 58:3189-3200
The effect of hyperbaric storage (HS) on polyphenoloxidase activity (PPO) was studied in model solutions and apple juice. Model solutions containing increasing amounts of mushroom (Agaricus bisporus) PPO (up to 26 U) were stored at room temperature a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55626f52fa849387782c1ccb63674130
https://hdl.handle.net/11390/1244864
https://hdl.handle.net/11390/1244864
Publikováno v:
Food Engineering Reviews. 14:20-30
Publikováno v:
Foods, Vol 9, Iss 6, p 749 (2020)
In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredi
Externí odkaz:
https://doaj.org/article/5341f29b484b4b6ba4fa7eb78b384502
Autor:
Lanfranco Conte, Andrea Milani, Sonia Calligaris, Pierangela Rovellini, Paolo Lucci, Maria Cristina Nicoli
Publikováno v:
Foods, Vol 9, Iss 3, p 295 (2020)
Producers have to guarantee the extra virgin olive oil (EVOO) quality characteristics reported in the Regulation (CEE) 2568/91 throughout the product shelf-life (SL). Unfortunately, due to the development of oxidative reactions, some quality indices
Externí odkaz:
https://doaj.org/article/201137b88ee649b68239a8c0a1fb4c20
Autor:
Sara Mandelli, Alessia A. Galbussera, Emma Riva, Patrizia Riso, Ugo Lucca, Carlotta Franchi, Cristina Nicoli, Mauro Tettamanti, Cristina Bosetti, Pierluigi Quadri, Silvano Gallus, Gabriella Marcon
Publikováno v:
Clinical Nutrition. 40:4783-4791
Summary Background & aims Longevity also carries its dark side of age-related chronic diseases, dementia being one of the worst and the most prevalent. Since dementia lacks effective treatments, preventing or delaying it is highly desirable. Dietary