Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Elena Venir"'
Autor:
Flavia Bianchi, Annika Kofler, Giulia Maria Marchetti, Annagrazia Arbore, Elisa Maria Vanzo, Elena Venir
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100496- (2024)
An additive-free horseradish sauce was produced by replacing citric acid and sulfites, commonly used as acidifying, and antimicrobial/anti-browning agents, respectively. Unripe grape juice was used as acidifier, while steam blanching was applied to i
Externí odkaz:
https://doaj.org/article/409bb09a63c34964939caab7c0c8e86c
Autor:
Flavia Bianchi, Demian Martini Lösch, Giulia Maria Marchetti, Federica Zoli, Annagrazia Arbore, Sebastian Soppelsa, Michael Gasser, Massimo Zago, Elisa Maria Vanzo, Elena Venir
Publikováno v:
Laimburg Journal, Vol 06 (2024)
The aim of this work was to qualitatively evaluate four different raspberry varieties in order to identify the most suitable for processing into fruit spread. The study, which consisted of two years of experimentation, included agronomic evaluations
Externí odkaz:
https://doaj.org/article/f362c7c068a845ac820b6e74bf6e6629
Autor:
Flavia Bianchi, Demian Martini Lösch, Giulia Maria Marchetti, Michael Gasser, Elisa Maria Vanzo, Massimo Zago, Elena Venir
Publikováno v:
Laimburg Journal, Vol 6 (2024)
Hardy kiwifruits represent an unexplored agricultural resource for South Tyrol which could be of particular interest to the region by contributing to agricultural biodiversity and the valorisation of minor crops in the area. The main limitation of th
Externí odkaz:
https://doaj.org/article/4ee514cf244347858a3889d3ea642a0f
Autor:
Abirami Ramu Ganesan, Philipp Hoellrigl, Hannah Mayr, Demian Martini Loesch, Noemi Tocci, Elena Venir, Lorenza Conterno
Publikováno v:
Foods, Vol 12, Iss 19, p 3524 (2023)
This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems u
Externí odkaz:
https://doaj.org/article/dacbfab8081842efa030dd0c45cd464b
Publikováno v:
Laimburg Journal, Vol 4 (2022)
Several fresh-cut apple snacks are available on the market, and their color is highly relevant for consumers. As apple slices brown very quickly after cutting, dipping them in an antioxidant solution for a few minutes is common to avoid this phenomen
Externí odkaz:
https://doaj.org/article/4b717b1d3023446a8548c60e25a24d0c
Autor:
Flavio D'Alessandro, Elena Venir
Publikováno v:
Laimburg Journal, Vol 4 (2022)
The OG INNOGeflügel project - financed by the European Agricultural Fund for Rural Development (EAFRD) 2014-2020 and managed by Südtiroler Bauernbund - has formed an operative group as a response to the growing interest of South Tyrolean producers
Externí odkaz:
https://doaj.org/article/adcbc51a23d34d9cb9a7825e0d650eaa
Publikováno v:
Laimburg Journal, Vol 3 (2021)
The fruit varieties used for the fresh market are often not suitable for processing. In order to exploit the potential of certain varieties to obtain quality derivatives, the characteristics of four varieties of strawberries suitable for cultivation
Externí odkaz:
https://doaj.org/article/78ee143be8034e1995d1ed88736d5f6a
Autor:
Sebastian Imperiale, Elke Kaneppele, Ksenia Morozova, Federico Fava, Demian Martini-Lösch, Peter Robatscher, Giovanni Peratoner, Elena Venir, Daniela Eisenstecken, Matteo Scampicchio
Publikováno v:
Foods, Vol 10, Iss 12, p 2926 (2021)
Hay milk is a traditional dairy product recently launched on the market. It is protected as “traditional specialty guaranteed” (TSG) and subjected to strict regulations. One of the most important restrictions is that the cow’s feed ration must
Externí odkaz:
https://doaj.org/article/be9be882ff4e4242ac07455090b0e451
Publikováno v:
Foods, Vol 10, Iss 5, p 1052 (2021)
In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioacti
Externí odkaz:
https://doaj.org/article/cb5aca07522647708a70fbd6450bfc5a
Publikováno v:
Laimburg Journal. 4
Several fresh-cut apple snacks are available on the market, and their color is highly relevant for consumers. As apple slices brown very quickly after cutting, dipping them in an antioxidant solution for a few minutes is common to avoid this phenomen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::878e0f6a4872f671c13e0ac0a31dcc53
https://doi.org/10.23796/lj/2022.007
https://doi.org/10.23796/lj/2022.007