Zobrazeno 1 - 10
of 185
pro vyhledávání: '"Erasmo Neviani"'
Autor:
Pier Sandro Cocconcelli, Monica Gatti, Giorgio Giraffa, Marco Gobbetti, Rosalba Lanciotti, Lorenzo Morelli, Erasmo Neviani, Eugenio Parente
Publikováno v:
mSystems, Vol 8, Iss 6 (2023)
Externí odkaz:
https://doaj.org/article/998a283670114ba588d9e1816cab7221
Publikováno v:
Fermentation, Vol 10, Iss 4, p 186 (2024)
The remarkable global diversity in long-ripened cheese production can be attributed to the adaptability of the cheese microbiota. Most cheese types involve intricate microbial ecosystems, primarily represented by lactic acid bacteria (LAB). The prese
Externí odkaz:
https://doaj.org/article/41da419a593c4720abd5ee111d97d29d
Autor:
Alessia Levante, Gaia Bertani, Martina Marrella, Germano Mucchetti, Valentina Bernini, Camilla Lazzi, Erasmo Neviani
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionMozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem.MethodsIn this stud
Externí odkaz:
https://doaj.org/article/4a2a1bcb5e2649078f70ae34f06c1bc0
Autor:
Luca Bettera, Alessia Levante, Elena Bancalari, Benedetta Bottari, Martina Cirlini, Erasmo Neviani, Monica Gatti
Publikováno v:
Foods, Vol 12, Iss 21, p 3949 (2023)
The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB). Although NSLAB aromatic properties are paramount, other phenotypic trait
Externí odkaz:
https://doaj.org/article/5f3487ce8dc24607b8feefc709a2cec2
Autor:
Jasmine Hadj Saadoun, Alessia Levante, Antonio Ferrillo, Francesca Trapani, Valentina Bernini, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extracted from the plant, produced by chemical synthesis
Externí odkaz:
https://doaj.org/article/86150db1e40542fba4c2f97182c784ea
Autor:
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Publikováno v:
Foods, Vol 12, Iss 1, p 145 (2022)
Background: Mozzarella cheese possesses a high moisture content (50–60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial con
Externí odkaz:
https://doaj.org/article/7c81371ee5864933a9b2e66e13d9683f
Autor:
Annalisa Ricci, Marcello Alinovi, Francesco Martelli, Valentina Bernini, Alessandro Garofalo, Giampiero Perna, Erasmo Neviani, Germano Mucchetti
Publikováno v:
Frontiers in Microbiology, Vol 11 (2021)
The presence of Listeria monocytogenes in Mozzarella di Bufala Campana Protected Designation of Origin cheeses may depend on curd stretching conditions and post contaminations before packaging. To avoid cross-contamination, thermal treatment of water
Externí odkaz:
https://doaj.org/article/c5940a11ff3245038e8e70d2e00a12b4
Autor:
Jasmine Hadj Saadoun, Alessia Levante, Martina Marrella, Valentina Bernini, Erasmo Neviani, Camilla Lazzi
Publikováno v:
Foods, Vol 11, Iss 7, p 1063 (2022)
The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the absence of pathogenic or spoilage microorganisms. These treatments are different in terms of temp
Externí odkaz:
https://doaj.org/article/1cc8ac5f3b2740839918ad2995280d00
Autor:
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Publikováno v:
Foods, Vol 10, Iss 11, p 2639 (2021)
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced du
Externí odkaz:
https://doaj.org/article/bef4b7b908634f41a972b71251866b7f
Autor:
Alice Rosi, Pedro Mena, Nicoletta Pellegrini, Silvia Turroni, Erasmo Neviani, Ilario Ferrocino, Raffaella Di Cagno, Luca Ruini, Roberto Ciati, Donato Angelino, Jane Maddock, Marco Gobbetti, Furio Brighenti, Daniele Del Rio, Francesca Scazzina
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-9 (2017)
Abstract Food and beverage consumption has a great impact on the environment, although there is a lack of information concerning the whole diet. The environmental impact of 153 Italian adults (51 omnivores, 51 ovo-lacto-vegetarians, 51 vegans) and th
Externí odkaz:
https://doaj.org/article/e2ea1e4a923b46cfaafd5ba5aa96beed