Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Emiliano Feller"'
Autor:
Valeria Scalcon, Federico Fiorese, Marica Albanesi, Alessandra Folda, Gianfranco Betti, Marco Bellamio, Emiliano Feller, Claudia Lodovichi, Giorgio Arrigoni, Oriano Marin, Maria Pia Rigobello
Publikováno v:
Antioxidants, Vol 13, Iss 10, p 1221 (2024)
The discarding of agri-food by-products is a stringent problem due to their high environmental impact. Recovery strategies can lead to a reduction of waste and result in new applications. Agri-food waste represents a source of bioactive molecules, wh
Externí odkaz:
https://doaj.org/article/197ff7d0f55e4d5494a608b0bbb18d0f
Autor:
Laura Moretto, Federica Tonolo, Alessandra Folda, Valeria Scalcon, Alberto Bindoli, Marco Bellamio, Emiliano Feller, Maria Pia Rigobello
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-10 (2021)
Abstract Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this work, a commercial formulation
Externí odkaz:
https://doaj.org/article/c7ac05880b434e76b98e884a6aaedd59
Autor:
Federica Tonolo, Laura Moretto, Alessandro Grinzato, Federico Fiorese, Alessandra Folda, Valeria Scalcon, Stefania Ferro, Giorgio Arrigoni, Marco Bellamio, Emiliano Feller, Alberto Bindoli, Oriano Marin, Maria Pia Rigobello
Publikováno v:
Antioxidants, Vol 9, Iss 12, p 1306 (2020)
Bioactive peptides are a group of molecules with health beneficial properties, deriving from food matrices. They are protein fragments consisting of 2–20 amino acids that can be released by microbial fermentation, food processing and gastrointestin
Externí odkaz:
https://doaj.org/article/0e02ab848a1942739071ccb2ccb848bd
Autor:
Federica Tonolo, Federico Fiorese, Laura Moretto, Alessandra Folda, Valeria Scalcon, Alessandro Grinzato, Stefania Ferro, Giorgio Arrigoni, Alberto Bindoli, Emiliano Feller, Marco Bellamio, Oriano Marin, Maria Pia Rigobello
Publikováno v:
Antioxidants, Vol 9, Iss 2, p 117 (2020)
Due to their beneficial properties, fermented foods are considered important constituents of the human diet. They also contain bioactive peptides, health-promoting compounds studied for a wide range of effects. In this work, several antioxidant pepti
Externí odkaz:
https://doaj.org/article/d2b07b9f1e97498eb8bf108ab5598302
Autor:
Paolo Tessari, Alessandro Toffolon, Monica Vettore, Elisabetta Iori, Anna Lante, Emiliano Feller, Elisabetta Alma Rocco, Monica Vedovato, Giovanna Verlato, Massimo Bellettato
Publikováno v:
Nutrients; Volume 14; Issue 8; Pages: 1624
Human milk contains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60c183191bb53f53c08a2a4f6f89ed92
Autor:
Maria Pia Rigobello, Alberto Bindoli, Emiliano Feller, Laura Moretto, Marco Bellamio, Federica Tonolo, Alessandra Folda, Valeria Scalcon
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-10 (2021)
Abstract Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this work, a commercial formulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81e0315c997c8edb7e8b094186f4c8ee
https://doi.org/10.1186/s43014-020-00046-6
https://doi.org/10.1186/s43014-020-00046-6
Autor:
Stefania Ferro, Laura Moretto, Maria Pia Rigobello, Giorgio Arrigoni, Oriano Marin, Alberto Bindoli, Emiliano Feller, Federica Tonolo, Alessandro Grinzato, Federico Fiorese, Marco Bellamio, Alessandra Folda, Valeria Scalcon
Publikováno v:
Antioxidants
Volume 9
Issue 12
Antioxidants, Vol 9, Iss 1306, p 1306 (2020)
Volume 9
Issue 12
Antioxidants, Vol 9, Iss 1306, p 1306 (2020)
Bioactive peptides are a group of molecules with health beneficial properties, deriving from food matrices. They are protein fragments consisting of 2&ndash
20 amino acids that can be released by microbial fermentation, food processing and gastr
20 amino acids that can be released by microbial fermentation, food processing and gastr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfeba906833bb81f8bb6f1ec66800b0e
http://hdl.handle.net/11577/3365350
http://hdl.handle.net/11577/3365350
Autor:
Giorgio Arrigoni, Alessandro Grinzato, Federico Fiorese, Oriano Marin, Maria Pia Rigobello, Marco Bellamio, Stefania Ferro, Alessandra Folda, Federica Tonolo, Alberto Bindoli, Emiliano Feller, Laura Moretto, Valeria Scalcon
Publikováno v:
Antioxidants
Antioxidants, Vol 9, Iss 2, p 117 (2020)
Volume 9
Issue 2
Antioxidants, Vol 9, Iss 2, p 117 (2020)
Volume 9
Issue 2
Due to their beneficial properties, fermented foods are considered important constituents of the human diet. They also contain bioactive peptides, health-promoting compounds studied for a wide range of effects. In this work, several antioxidant pepti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::103f086e9c854f3f2c9e7cf31c5533ed
https://pubmed.ncbi.nlm.nih.gov/32013158
https://pubmed.ncbi.nlm.nih.gov/32013158
Autor:
Maria Pia Rigobello, Federica Tonolo, Guido Scutari, Valeria Scalcon, Oriano Marin, Alessandra Folda, Michele Sandre, Stefania Ferro, Alberto Bindoli, Emiliano Feller
Publikováno v:
Food & Function. 9:1245-1253
Milk and milk-derived products are a relevant source of bioactive peptides, which are also potential components of functional foods. Bioactive peptides exert multiple actions including an antioxidant role. In the present paper, four synthetic peptide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cd89306940c7ed1920c0702d3417501
https://doi.org/10.1039/c7fo01646h
https://doi.org/10.1039/c7fo01646h
Autor:
Laura Moretto, Federica Tonolo, Alessandra Folda, Maria Pia Rigobello, Marco Bellamio, Alberto Bindoli, Emiliano Feller, Valeria Scalcon
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 74(3)
Glycine max (soybean) is a fundamental food in human nutrition, largely utilized by the consumers, and in particular, fermented soy is mainly used. However, health benefits of the products can change during the shelf life as oxidation processes occur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54d1787a48f4b1b62fd79688c9592841
https://pubmed.ncbi.nlm.nih.gov/31098881
https://pubmed.ncbi.nlm.nih.gov/31098881