Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Emanuele Armaforte"'
Publikováno v:
LWT. 136:110341
The texture and sensory properties of egg-free mayonnaise made using protein isolate and concentrate of different leguminous species (Cicer arietinum, Vicia faba and Lens culinaris) as alternative emulsifiers were investigated and compared with a con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a4fcc522ed64aea05b0c434fe3a4288
https://doi.org/10.1016/j.lwt.2020.110341
https://doi.org/10.1016/j.lwt.2020.110341
Autor:
Gian Battista Castagnetti, Emanuele Armaforte, Fabio Coloretti, Cristiana Chiavari, Simone Carri
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:11238-11244
The combined effect of starter culture, nitrites, and nitrates has been studied in low-acidity salamis, typical products of northern Italy. Nine batches have been prepared, combining three different inoculations of starter cultures (control, Lactobac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95c7807ed42c608b0fae0012466deb0c
https://doi.org/10.1021/jf802002z
https://doi.org/10.1021/jf802002z
Publikováno v:
Journal of Chromatography A. 1131:281-284
Phenyllactic acid (PLA) is an organic acid produced by some strains of lactic acid bacteria (LAB) and concentrations higher than 7.5 mg/ml inhibit growth of moulds and yeasts. Since PLA can be used to select LAB, a rapid, simple and cheap method for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f600fc9461f54441c8cc32e152af1ef
https://doi.org/10.1016/j.chroma.2006.07.095
https://doi.org/10.1016/j.chroma.2006.07.095
Royal jelly (RJ) is a beehive product that has gained a significant scientific and commercial interest due to its healthy properties. In the present study, lipid content, fatty acid profile and phytosterol amount were determined in eight local and fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9b0594315b286b8e747fb016c1d8748
http://hdl.handle.net/11585/674429
http://hdl.handle.net/11585/674429
Publikováno v:
Journal of dairy science. 95(9)
The objective of this study was to investigate the influence of conventional and ultra-high-pressure homogenization on interactions between proteins within drained rennet curds. The effect of fat content of milk (0.0, 1.8, or 3.6%) and homogenization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::221ee429b9a4a18d6247e51d37afbc4c
https://pubmed.ncbi.nlm.nih.gov/22916883
https://pubmed.ncbi.nlm.nih.gov/22916883
Autor:
Emanuele Armaforte, C. Anthony Ryan, R. Paul Ross, Erika Curran, Maria Fiorenza Caboni, Thom Huppertz, Alan L. Kelly, François Chevalier, Nicolas Sommerer, Paula M. O'Connor, Christophe Hirtz
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2010, 20 (10), pp.715-723. ⟨10.1016/j.idairyj.2010.03.008⟩
International Dairy Journal, Elsevier, 2010, 20 (10), pp.715-723. ⟨10.1016/j.idairyj.2010.03.008⟩
UMR LPF; International audience; Understanding the differences between the protein system of human milk and bovine milk is critical in the development of infant formulae. In this study, the proteins of bovine milk and a bovine-based whey-dominant inf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b80325aa49123a46c65cc20963a00e3b
https://hal.archives-ouvertes.fr/hal-02502695
https://hal.archives-ouvertes.fr/hal-02502695
Publikováno v:
Journal of Dairy Research
Journal of Dairy Research, Cambridge University Press (CUP), 2009, 76 (3), pp.294-300. ⟨10.1017/S0022029909004117⟩
Journal of Dairy Research, Cambridge University Press (CUP), 2009, 76 (3), pp.294-300. ⟨10.1017/S0022029909004117⟩
The effects of high-pressure homogenisation (HPH) in the pressure range 100–300 MPa on the gel formation and rheological properties of rennet-induced skim milk (0·08%, fat, w/w) and standardised milk (3·60% fat, w/w) gels at pH 6·60 were studied
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b55f2ba465a199c91d437700c6030494
https://pubmed.ncbi.nlm.nih.gov/19445828
https://pubmed.ncbi.nlm.nih.gov/19445828
Autor:
Simone Carri, Luigi Grazia, Cristiana Chiavari, Fabio Coloretti, Carlo Zambonelli, Emanuele Armaforte
Publikováno v:
FEMS microbiology letters. 271(2)
Sixty-five strains of lactobacilli isolated from salami were tested for their antifungal activity in early and late phases of growth. Ten strains showed inhibitory activity in the early phase of growth towards moulds such as Aspergillus and Penicilli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c65ead5f05b51c5c285f88b515e6025d
https://pubmed.ncbi.nlm.nih.gov/17451447
https://pubmed.ncbi.nlm.nih.gov/17451447
Autor:
Emanuele Armaforte, Alessandra Bendini, Maria Desamparados Salvador, Giuseppe Fregapane, Vanessa Mancebo-Campos, Lorenzo Cerretani
The hydrophilic extract of virgin olive oil contains several phenolic compounds such as simple phenols, lignans, and secoiridoids that have been widely studied in recent years. Interest in the hydrophilic extract has also been extended to the fractio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82911b4bdd4a43f3bee79405a93828e5
http://hdl.handle.net/11585/47016
http://hdl.handle.net/11585/47016