Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Elena, Vittadini"'
Autor:
Marianna Tagliasco, Fatma Boukid, Stefano Renzetti, Alessandra Marti, Elena Bancalari, Elena Vittadini, Nicoletta Pellegrini
Publikováno v:
Journal of Functional Foods, Vol 122, Iss , Pp 106464- (2024)
Reducing starch digestibility in bread while maintaining its quality has been a trending topic in recent decades. This study explores the effects of different fermentation methods—Direct Method (DM), Poolish (PO), and Sourdough (SD)—combined with
Externí odkaz:
https://doaj.org/article/3fe8275dc24a42ebb48626b73f0adc98
Autor:
Carla Henriques, Ana Matos, Madalena Malva, Elena Bartkienė, Ilija Djekić, Monica Tarcea, Marijana Matek Sarić, Maša Černelič-Bizjak, Veronika Dolar, Ayman EL-Kenawy, Vanessa Ferreira, Dace Klava, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Lucia Frez-Muñoz, Maria Papageorgiou, Viktória Szűcs, Paula M. R. Correia, Raquel P. F. Guiné
Publikováno v:
Insights into Regional Development, Vol 4, Iss 1, Pp 10-25 (2022)
Food behaviour is governed by different kinds of motivations, some of individual nature and others related with the external food environment. This study investigated the eating motivations in sixteen countries with respect to commercial and marketin
Externí odkaz:
https://doaj.org/article/e36bcb39f35245ca9ee7c094c5de6bc4
Autor:
Anna Baggio, Enrico Federici, Valentina Gentilucci, Silvia Folloni, Margherita Dall'Asta, Valentina Bernini, Nicoletta Pellegrini, Elena Vittadini
Publikováno v:
Journal of Functional Foods, Vol 100, Iss , Pp 105364- (2023)
Shelf-stable low glycemic index ready-to-eat (RTE) risotto meals (in pouches) containing brown rice and pulses (recipe A = chickpeas; recipe B = lentils, and beans) were developed, stored for 12-months at room temperature, and characterized over time
Externí odkaz:
https://doaj.org/article/71f7a0154d0147129620e0a24670c547
Publikováno v:
Foods, Vol 12, Iss 12, p 2284 (2023)
The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conve
Externí odkaz:
https://doaj.org/article/fedaa5d2d6184e4a9a86f54b98656859
Autor:
Marija Ljubičić, Marijana Matek Sarić, Ivo Klarin, Ivana Rumbak, Irena Colić Barić, Jasmina Ranilović, Ayman EL-Kenawy, Maria Papageorgiou, Elena Vittadini, Maša Černelič Bizjak, Raquel Guiné
Publikováno v:
Journal of Functional Foods, Vol 91, Iss , Pp 105018- (2022)
This cross-sectional study aimed to assess perceptions of healthy food and motivation for health behaviour (MHB) in different Mediterranean countries. Multiple linear regression was used to identify the association between perception of healthy food
Externí odkaz:
https://doaj.org/article/f4f9fe426eec48d7a2894c400f52649e
Autor:
Marija Ljubičić, Marijana Matek Sarić, Ivo Klarin, Ivana Rumbak, Irena Colić Barić, Jasmina Ranilović, Boris Dželalija, Ana Sarić, Dario Nakić, Ilija Djekic, Małgorzata Korzeniowska, Elena Bartkiene, Maria Papageorgiou, Monica Tarcea, Maša Černelič-Bizjak, Dace Klava, Viktória Szűcs, Elena Vittadini, Dieuwerke Bolhuis, Raquel P. F. Guiné
Publikováno v:
Foods, Vol 12, Iss 4, p 872 (2023)
Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations be
Externí odkaz:
https://doaj.org/article/53910d31f89147fb86adbd7c09ae22c2
Autor:
Fatma Boukid, Elena Vittadini, Federica Lusuardi, Tommaso Ganino, Eleonora Carini, Federico Morreale, Nicoletta Pellegrini
Publikováno v:
Journal of Functional Foods, Vol 59, Iss , Pp 110-118 (2019)
Cell integrity has recently been recognized being a key factor in modulating nutrients accessibility, but it has not been assessed in the application of legumes flours in complex matrices. In this study, cell wall intactness [fractured cells (FC) or
Externí odkaz:
https://doaj.org/article/de7abc05a10046e2b449e19256230de2
Autor:
Raquel Guiné, Paula Correia, Manuela Ferreira, Monica Tarcea, Elena Bartkiene, Elena Vittadini
Publikováno v:
Millenium, Vol 2, Iss 5e (2020)
Introduction: People’s food choices are of the utmost importance to regulate markets and the food chain towards the global goal of sustainability. Objectives: The objective of this work was to evaluate to what extent some aspects linked to sustaina
Externí odkaz:
https://doaj.org/article/ff01140ae57a4acab0ad1483e6b69d66
Autor:
Rungsaran Wongprawmas, Cristina Mora, Nicoletta Pellegrini, Raquel P. F. Guiné, Eleonora Carini, Giovanni Sogari, Elena Vittadini
Publikováno v:
Foods, Vol 10, Iss 2, p 318 (2021)
Healthy food choices are crucial for a healthy lifestyle. However, food choices are complex and affected by various factors. Understanding the determinant factors affecting food choices could aid policy-makers in designing better strategies to promot
Externí odkaz:
https://doaj.org/article/b4035ac6cab6436c9a07c8e96f313261
