Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Elena Galassi"'
Autor:
Laura Gazza, Valeria Menga, Federica Taddei, Francesca Nocente, Elena Galassi, Chiara Natale, Chiara Lanzanova, Silvana Paone, Clara Fares
Publikováno v:
Foods, Vol 13, Iss 7, p 990 (2024)
The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, follo
Externí odkaz:
https://doaj.org/article/c8f5ca79e22141dcb905365ee7c6f1e9
Publikováno v:
Beverages, Vol 10, Iss 1, p 2 (2023)
Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the produc
Externí odkaz:
https://doaj.org/article/39758d7427f64908b65d3670339a5261
Autor:
Elena Galassi, Laura Gazza, Francesca Nocente, Phabiola Kouagang Tchakoutio, Chiara Natale, Federica Taddei
Publikováno v:
Plants, Vol 12, Iss 15, p 2867 (2023)
Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of
Externí odkaz:
https://doaj.org/article/c4f5e21ab05e47a6bf94e444e7b61a7e
Autor:
Paolo Benincasa, Franco Dominici, Francesca Luzi, Catia Governatori, Laura Gazza, Elena Galassi, Giacomo Tosti, Debora Puglia
Publikováno v:
Agronomy, Vol 13, Iss 3, p 697 (2023)
Recent research has investigated the plasticization of wheat flour as a non-food alternative application. In this work, we analyzed the performances of thermoplastic films obtained using flours of two bread wheat cultivars (Bologna and Bora) grown in
Externí odkaz:
https://doaj.org/article/281030529b444d7abcedbac7edf0b2c1
Publikováno v:
Foods, Vol 11, Iss 18, p 2905 (2022)
The increased demand for healthier foods, the recognition of dry pasta as an ideal carrier of functional ingredients, and the current interest for ancient wheats such as einkorn motivated the present research. Two varieties of Triticum monococcum, na
Externí odkaz:
https://doaj.org/article/014934713a514a51bce04b5c6214930b
Publikováno v:
Foods, Vol 11, Iss 9, p 1209 (2022)
Through the centuries, the domestication and modern breeding of wheat led to a significant loss of genetic variation in the cultivated gene pool with a consequent decrease in food diversity. Current trends towards low-input and sustainable agricultur
Externí odkaz:
https://doaj.org/article/315fa5ebf5814517a7755722a9a3c61b
Publikováno v:
Foods, Vol 10, Iss 6, p 1316 (2021)
The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture
Externí odkaz:
https://doaj.org/article/9bbdb1e33c0a469d93f6e5c64ac66155
Publikováno v:
Foods, Vol 10, Iss 3, p 502 (2021)
Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing proces
Externí odkaz:
https://doaj.org/article/844a477895b34e608db63381de956279
Autor:
Pierino Cacciatori, Francesco Primo Vaccari, Lorenzo Genesio, Elena Galassi, Franco Miglietta, Francesca Ugolini, Laura Gazza, Silvia Baronti
Publikováno v:
Genetic Resources and Crop Evolution. 69:619-633
Perennial crops are emerging as an effective strategy for adapting to climate change, but also for mitigating net greenhouse gas emissions from agriculture. This study aims to investigate the agronomic and physiological performance of selected perenn
Publikováno v:
Cereal Chemistry. 97:65-73