Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Emanuele Pizzigalli"'
Publikováno v:
European Food Research and Technology. 245:1337-1345
The objective of this study was to assess the contribution of transglutaminase (TG) and vital gluten (VG), alone or in conjunction, in preserving the quality of bread during storage (0, 3 and 9 days). The experimental design was set up to identify th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4cd055ef626843efd2b15068309d053
https://doi.org/10.1007/s00217-019-03256-6
https://doi.org/10.1007/s00217-019-03256-6
Autor:
Gloria Bardini, Elena Vittadini, Fatma Boukid, Elena Curti, Emanuele Pizzigalli, Eleonora Carini
Publikováno v:
LWT. 92:465-470
Transglutaminase (TG) and vital gluten (VG) were tested as improver agents in bread. The experimental design evaluated TG (0, 0.05, 0.1, 0.2 g/100 g flour), VG (0 and 1 g/100 g flour), and wheat flour strength (weak - WF, medium - MF, and strong - SF
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f942fe5873c0941ea730dd038565d1c6
https://doi.org/10.1016/j.lwt.2018.02.059
https://doi.org/10.1016/j.lwt.2018.02.059
Autor:
Fatma Boukid, Gloria Bardini, Elena Vittadini, Emanuele Pizzigalli, Eleonora Carini, Elena Curti
Publikováno v:
LWT. 91:467-476
The aim of this study was to optimize dough formulation using flours of different strength, through the supplementation of different levels of transglutaminase (TG) and vital gluten (VG). For this purpose, the experimental design took into considerat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d809acc289e41678b171460da9e71c7
https://doi.org/10.1016/j.lwt.2018.01.077
https://doi.org/10.1016/j.lwt.2018.01.077
Autor:
Emanuele Pizzigalli, Eleonora Carini, Agoura Diantom, Elena Vittadini, Veronica Wu Symon, Elena Curti, Nicoletta Pellegrini, Enrico Federici
Publikováno v:
Journal of the Science of Food and Agriculture. 98:3836-3842
Reformulation of foods products to reduce total and saturated fats while maintaining acceptable structure, texture and mouthfeel poses an important challenge to the food industry. In this work, the use of structured emulsions (fibre-induced oil-in-wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f7d7d165d457e795963da3a13fb4472
https://doi.org/10.1002/jsfa.8899
https://doi.org/10.1002/jsfa.8899
Autor:
Elena, Curti, Enrico, Federici, Agoura, Diantom, Eleonora, Carini, Emanuele, Pizzigalli, Veronica, Wu Symon, Nicoletta, Pellegrini, Elena, Vittadini
Publikováno v:
Journal of the science of food and agriculture. 98(10)
Reformulation of foods products to reduce total and saturated fats while maintaining acceptable structure, texture and mouthfeel poses an important challenge to the food industry. In this work, the use of structured emulsions (fibre-induced oil-in-wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a2a94327aa88f495ba7626d30f37b5c2
https://pubmed.ncbi.nlm.nih.gov/29363756
https://pubmed.ncbi.nlm.nih.gov/29363756