Zobrazeno 1 - 10
of 100
pro vyhledávání: '"D.M. De Faveri"'
Publikováno v:
Chemical Engineering Transactions, Vol 57 (2017)
Aim of this work was to create an innovative walnut product able to increase the shelf life of the walnuts themselves and consequently facilitate their industrial use. Main purpose was to protect the walnuts against rancidity, making the fat fraction
Externí odkaz:
https://doaj.org/article/fe948728f6774e3cb20b03fb95957c6c
Publikováno v:
Chemical Engineering Transactions, Vol 57 (2017)
This work was aimed to the preliminary development of an enzymatic wheat conditioning process in order to partly hydrolyse the fibre fraction to increase both milling yield and antioxidant capacity of whole flour. Two different commercially available
Externí odkaz:
https://doaj.org/article/30418bf89ede4106aceb642e66d00aa4
Autor:
R. Dordoni, S. De Cesare, M. Dioni, T. Mastrofilippo, D. Quadrelli, R. Rizzi, S. Corrado, D.M. De Faveri
Publikováno v:
Chemical Engineering Transactions, Vol 43 (2015)
A new and sustainable cereal bar (named SOcrock) was created in the context of EcoTrophelia, an European competition originated from the EcoTroFood project (from the European Commission’s Competitiveness and Innovation Framework Programme) and dedi
Externí odkaz:
https://doaj.org/article/2dcdb8e640514e28b07befeac7873106
Publikováno v:
Chemical Engineering Transactions, Vol 43 (2015)
Many confectionery companies employ semi-finished lipid products, such as nut pastes, as an ingredient for the preparation of several foods. Nevertheless, during the storage, nut pastes have some drawbacks due both to the onset of rancidity, both to
Externí odkaz:
https://doaj.org/article/51aecfcfb25847ecb1204a61dc1b9df2
Publikováno v:
Chemical Engineering Transactions, Vol 38 (2014)
The objective of this study was to produce maltodextrins (MD) and glucose syrup (GS) throughout a small- scale process from the direct conversion of cassava roots collected in Burundi and previously detoxified. The detoxified cassava slices were blen
Externí odkaz:
https://doaj.org/article/4554c2a1bd074586bcff881c0cab7827
Publikováno v:
Chemical Engineering Transactions, Vol 38 (2014)
Proteases are protein digesting biocatalysts long time used in the food industry. Although many authors reported the crystallization of papain and chymopapain from papaya latex, the powder of crude papain had the largest application as food supplemen
Externí odkaz:
https://doaj.org/article/e9c543bb017643848e5f2b1ea1e45b3e
Publikováno v:
Chemical Engineering Transactions, Vol 37 (2014)
This study has been realized under a national project Valorvitis focused on the valorisation of wine making by-products for the production of high added-value compounds. The aim of this work was to investigate the possibility of recovering sugars as
Externí odkaz:
https://doaj.org/article/6cb13a794cd245bf9545d157b0e3ae4c
Publikováno v:
Chemical Engineering Transactions, Vol 37 (2014)
This study is located in the within of a research devoted at processing wastes both in developing and in developed Countries, so reducing both environmental pollution and seasonal fruit losses. In particular, the full work intended to completely proc
Externí odkaz:
https://doaj.org/article/d89e4116f6fe4109a2f3ae56b995812b
Publikováno v:
Chemical Engineering Transactions, Vol 32 (2013)
The objective of the current study was to investigate the application of colloidal gas aphrons (CGA) as a potential low-cost technology for the fractionation of phenolic extracts obtained from off-skins fermented red grape skins with high sugar conte
Externí odkaz:
https://doaj.org/article/8d444c06071c46d9b4aa541a3682a851
Publikováno v:
Chemical Engineering Transactions, Vol 32 (2013)
The mechanisms and occurrence of aroma depletion during wine fining is still not clear. Previous results of our group led to hypothesized that some odor-active compounds were removed through direct adsorption mechanism on the clays without the involv
Externí odkaz:
https://doaj.org/article/f6bbaef44d3d407ca8f24de6e1da763d