Výsledky vyhledávání - "Davide Rabiti"

Akademický článek

Oil Phase Solubility Rather Than Diffusivity Determines the Release of Entrapped Amino Acids and Di-Peptides from Water-in-Oil-in-Water Emulsions

Autor: Esra Kocaman, Davide Rabiti, Juan Sebastian Murillo Moreno, Asli Can Karaca, Paul Van der Meeren

Publikováno v: Molecules, Vol 27, Iss 2, p 394 (2022)

The permeation of amino acids and di-peptides with different hydrophobicities across the oil phase in W/O/W double emulsions was investigated at different concentrations, considering the pH of the aqueous phase. Moreover, the particle size, yield of

Externí odkaz: https://doaj.org/article/2cb44e2a0a5442d9a64dd584fdaa23da

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Akademický článek

Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments

Autor: Carlo Mengucci, Davide Rabiti, Eleonora Urbinati, Gianfranco Picone, Raffaele Romano, Alessandra Aiello, Pasquale Ferranti, Francesco Capozzi

Publikováno v: Applied Sciences, Vol 11, Iss 4, p 1466 (2021)

The addition of frozen curd (FC) during the production process of “Mozzarella di Bufala Campana”, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the final

Externí odkaz: https://doaj.org/article/751c7824fb5944c0831df18cef9a7a75

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Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments

Autor: Davide Rabiti, Gianfranco Picone, Pasquale Ferranti, Alessandra Aiello, Francesco Capozzi, Raffaele Romano, Carlo Mengucci, Eleonora Urbinati

Publikováno v: Applied Sciences, Vol 11, Iss 1466, p 1466 (2021)
Applied Sciences
Volume 11
Issue 4

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::916efa481fea1e788b83449c9d6832c2
http://hdl.handle.net/11585/795958

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In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes

Autor: Anwesha Sarkar, Caroline Orfila, Alessandra Bordoni, Melvin Holmes, Davide Rabiti

Publikováno v: Journal of Texture Studies. 49:351-358

During consumption of fruits, the breakdown of the fruit tissue due to oral processing (chewing, mixing with saliva) may activate or increase the rate of endogenous enzyme activities via the disruption of the cell wall, cellular decompartmentalizatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5918fdec0cf3414fc5a1453d3042a6d8
https://doi.org/10.1111/jtxs.12338

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