Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Enrico Cini"'
Publikováno v:
Journal of Agricultural Engineering, Vol 54, Iss 1 (2023)
Extra virgin olive oil is constantly gaining interest for its outstanding health and nutritional properties. However, the production process generates roughly four times more waste than the quantity of oil. For this reason, improvements in extra virg
Externí odkaz:
https://doaj.org/article/e3693c6827e842b3a1626e167a064bc2
Autor:
Alessio Cappelli, Mauro Zaninelli, Sirio Cividino, Mattia Fiscella, Enrico Cini, Alessandro Parenti, Piernicola Masella
Publikováno v:
Applied Sciences, Vol 13, Iss 19, p 11084 (2023)
Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work
Externí odkaz:
https://doaj.org/article/f5e0a6fa71014e6b9ce6f9d2313a9834
Publikováno v:
Foods, Vol 11, Iss 2, p 209 (2022)
Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need t
Externí odkaz:
https://doaj.org/article/c1204d632982478c84fcd03dfe70de85
Publikováno v:
Journal of Agricultural Engineering, Vol 49, Iss 1, Pp 19-28 (2018)
During the last decades in Italy the wine sector focused on the environmental sustainability of the production processes, including the agricultural, the agro-industrial and the packaging phases. Recent surveys highlighted that the wine consumers are
Externí odkaz:
https://doaj.org/article/94bdecd92e1a406a99b96eba8ce67f79
Publikováno v:
Journal of Agricultural Engineering, Vol 50, Iss 3 (2019)
This paper suggests an approach based on usability engineering, used to assess the usability of machines and plants in the agrofood industry, aiming to enhance machines efficacy, efficiency and safety with a development focused on users’ needs. Fur
Externí odkaz:
https://doaj.org/article/e5656e3027dd46129d1e4a806a4c171d
Publikováno v:
Applied Sciences, Vol 10, Iss 18, p 6559 (2020)
High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technologica
Externí odkaz:
https://doaj.org/article/e7759d7cb114443da689d57891e5b251
Publikováno v:
Trends in Food Science & Technology. 115:275-284
Background The quality of bread and bakery products is mostly influenced by the three key stages in the production chain: milling, kneading, and baking. The effects of milling and kneading have been systematically reviewed in earlier work, however, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbf7d57d43722486c5d78b28187c0db4
https://doi.org/10.1016/j.tifs.2021.06.048
https://doi.org/10.1016/j.tifs.2021.06.048
Publikováno v:
Resources, Vol 8, Iss 1, p 56 (2019)
Major pasta industries have started to evaluate the environmental footprint of their productions exploiting both Life Cycle Assessment (LCA) and, in some cases, Environmental Product Declaration (EPD) methodologies. In this research, two different pa
Externí odkaz:
https://doaj.org/article/2c77e460c27a4b97a08f60f2eff017ae
Publikováno v:
Trends in Food Science & Technology. 104:91-101
Background Worldwide, bread and other baked products are considered to be essential for human nutrition. Current research is focused on technological and nutritional improvements to products, via the application of innovative strategies. The kneading
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c47b4ea29ae1324a1d7b22ac828c978
https://doi.org/10.1016/j.tifs.2020.08.008
https://doi.org/10.1016/j.tifs.2020.08.008
Publikováno v:
International Journal of Refrigeration. 117:52-60
Bread and baked products are an essential source of protein, dietary fiber, vitamins, micronutrients, and antioxidants. Unfortunately, the use of weak, and whole wheat flours creates significant rheological problems and results in bread with inadequa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f13ce1feb252921c93c5ec11b57404b
https://doi.org/10.1016/j.ijrefrig.2020.04.006
https://doi.org/10.1016/j.ijrefrig.2020.04.006