Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Emilia Carnovale"'
Autor:
Lorenza Mistura, Aida Turrini, Iris Scala, Orazio Genovese, Roberta Ricci, Generoso Andria, Emilia Carnovale, Angelo Minucci, Stefania Ruggeri, George Pounis, Silvia Persichilli, Pierpaolo Mastroiacovo, Bruno Zappacosta, Bruno Giardina, Licia Iacoviello
Publikováno v:
Nutrients, Vol 5, Iss 5, Pp 1531-1543 (2013)
To compare the efficacy of a diet rich in natural folate and of two different folic acid supplementation protocols in subjects with “moderate” hyperhomocysteinemia, also taking into account C677T polymorphism of 5,10-methylenetetrahydrofolate red
Externí odkaz:
https://doaj.org/article/2b80d5b605cb456ea35aaefcd6b0869f
Publikováno v:
International Journal of Food Science & Technology. 28:25-33
Summary Water uptake in seeds of ten wild and cultivated Vigna spp. accessions was investigated by NMR Spectroscopy. Water absorbed by the intact seeds was measured at intervals by changes in unabsorbed water using analysis of transverse magnetizatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e407c0131493e1b5f0f5bd08beb39bd
https://doi.org/10.1111/j.1365-2621.1993.tb01248.x
https://doi.org/10.1111/j.1365-2621.1993.tb01248.x
Autor:
Margaretha Jägerstad, Caroline Walker, Heinz Nau, Marie Holasova, Gaspar Ros, Vieno Piironen, Emilia Carnovale
Publikováno v:
Trends in Food Science & Technology. 16:298-306
The present study summarises results on processing effects for folates obtained from an EU-funded folate project (QLK1-1999-00576). Yeast fermentation, malting, germination and Lactobacillus bacteria can be combined and further optimised to potential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c27835abc464551f741162cda191a00c
https://doi.org/10.1016/j.tifs.2005.03.005
https://doi.org/10.1016/j.tifs.2005.03.005
Publikováno v:
Journal of Chromatography A. 855:237-245
A trienzyme treatment (conjugase, α-amylase, protease) followed by affinity chromatography and reversed-phase HPLC with UV and fluorescence detection was performed for the quantification of folate vitamers in legumes (chickpea and beans), processed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::446205d9689e249a991c152ee6a4dd26
https://doi.org/10.1016/s0021-9673(99)00674-3
https://doi.org/10.1016/s0021-9673(99)00674-3
Publikováno v:
LWT - Food Science and Technology. 31:522-529
Whey proteins were isolated from raw, pasteurized, UHT and sterilized milk after isoelectric precipitation. Protein macroaggregates were removed from total whey extracts by filtration through a 0.45 μm membrane. The protein content of raw extracts a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd701ddb0655f6b5d6fb1baee85595e4
https://doi.org/10.1006/fstl.1998.0408
https://doi.org/10.1006/fstl.1998.0408
Autor:
G Di Lullo, Annamaria Ferrari, Emilia Carnovale, Massimo Lucarini, G. Lombardi-Boccia, E. Del Puppo
Publikováno v:
Food Chemistry. 61:167-171
Calcium potential availability from mottled and white bean was studied by using an in vitro model which simulates the conditions existing in the small intestine and the fermentation process in the colon. Beans contained high amounts of calcium which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e54e73552f39ea4423d09310d8dee1d3
https://doi.org/10.1016/s0308-8146(97)00040-x
https://doi.org/10.1016/s0308-8146(97)00040-x
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:3387-3394
Protein solubility of raw and cooked faba bean, lentil, chickpea, and dry bean was tested in water and in NaCl in the pH range 1.0-13.0. The solubility of all legume proteins in water typically increased on both sides of pH 4.0. In NaCl, only solubil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::675c649dad9ce97e61927345a37c1fb8
https://doi.org/10.1021/jf970070y
https://doi.org/10.1021/jf970070y
Publikováno v:
Food Chemistry. 59:203-212
Eight wild Vigna spp. ( Vigna vexillata, Vigna vexillata macrosperma, Vigna luteola, Vigna oblongifolia, Vigna unguiculata dekindtiana, Vigna racemosa, Vigna reticulata, Vigna ambacensis ) were analysed for chemical characteristics (protein, amino ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fc65c987731eee0da93a0cdbed68b2a
https://doi.org/10.1016/s0308-8146(96)00172-0
https://doi.org/10.1016/s0308-8146(96)00172-0
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:95-100
The susceptibility of disulfides to reduction and the in vitro protein digestibility were analyzed in raw, pasteurized, ultrahigh-temperature (UHT)-treated, and sterilized milk samples and whey proteins. Both parameters increased from raw or pasteuri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c501ecf2a2f1d91b3911f8872e7dcf9
https://doi.org/10.1021/jf950828i
https://doi.org/10.1021/jf950828i
Publikováno v:
LWT - Food Science and Technology. 29:743-750
The nutritional consequence of the absence of tannins in faba bean and lentil seeds was evaluated by comparing tannin-containing and tannin-free varieties for in vitro protein digestibility, cystine chemical reactivity and extent of proteolysis. In v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53ff5486d28c68fbdcfed0ec9ee84739
https://doi.org/10.1006/fstl.1996.0116
https://doi.org/10.1006/fstl.1996.0116