Zobrazeno 1 - 10
of 80
pro vyhledávání: '"F. Caprino"'
Publikováno v:
Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 609-611 (2010)
Recent food scares have emphasized the need for traceability in the food chain. This is particularly true in the fish sector, where a large difference in the final price between wild and farmed fish and even between farmed fish reared in different co
Externí odkaz:
https://doaj.org/article/4918f5b1499a4c72a1b53e56799ab85f
Autor:
D. Adriano, F. Caprino, M.A. Belvedere, S. Capaldo, F. Bellagamba, V.M. Moretti, S. Gallina, D.M. Bianchi, C.A. Ghia
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 2 (2013)
The autochthonous “Piemontese” bovine breed is primarily raised for meat due to the high quality of production. The aim of this study was to investigate the microbiological, nutritional and chemical aspects of samples meat from cattle breeding
Externí odkaz:
https://doaj.org/article/1aa5b05c832b44959b39fc5b8517c645
Akademický článek
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Publikováno v:
Turkish Journal of Fisheries and Aquatic Sciences. 17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::945007844fc41dbf413b72d45f13fd1a
https://doi.org/10.4194/1303-2712-v17_3_01
https://doi.org/10.4194/1303-2712-v17_3_01
Autor:
F. Caprino, Vittorio Maria Moretti, Karen Hermon, Giovanni M. Turchini, T. Rankin, M.L. Busetto, David S. Francis, Federica Bellagamba
Publikováno v:
Aquaculture Nutrition. 19:95-109
The effects of seven alternative oils on final product quality and production cost were assessed in rainbow trout (Oncorhynchus mykiss). The tested oils were as follows: monola (a high oleic acid canola cultivar; MO), canola (rapeseed; CO), poultry b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::892bba7db19005481f64c4c6cceade89
https://doi.org/10.1111/anu.12045
https://doi.org/10.1111/anu.12045
Autor:
M.L. Busetto, David S. Francis, Mauro Vasconi, Federica Bellagamba, F. Caprino, Giovanni M. Turchini, Vittorio Maria Moretti
Publikováno v:
Aquaculture. 317:124-132
The formation of DNA adducts 8-oxo-7,8-dihydro-2′-deoxyguanosine (8-oxodGuo) and 1, N 6 -etheno-2′-deoxyadenosine (edAdo) in organs of rainbow trout fed with different lipid sources was investigated. Fish were fed for 16 weeks with five experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2db203a98025036993e0c00d4e702e1
https://doi.org/10.1016/j.aquaculture.2011.04.012
https://doi.org/10.1016/j.aquaculture.2011.04.012
Autor:
Giuseppe Beretta, Vittorio Maria Moretti, Federica Bellagamba, F. Caprino, Maria Antonietta Paleari, M.L. Busetto
Publikováno v:
Journal of Food Quality. 32:125-140
Comparison of physico-chemical and compositional traits was carried out on cooked hams. Deboned fresh pig thighs of three different origins were divided into three batches: 200 pig thighs from the Italian market, H1; 200 from The Netherlands, H2; and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6412e3da9ef8d41225813074455a1453
https://doi.org/10.1111/j.1745-4557.2008.00240.x
https://doi.org/10.1111/j.1745-4557.2008.00240.x
Autor:
Sena S. De Silva, Vittorio Maria Moretti, F. Caprino, Giorgio Palmeri, Russell Keast, Giovanni M. Turchini
Publikováno v:
Food Chemistry. 107:1605-1615
A period of purging before harvesting is common practice in intensive aquaculture to eliminate any possible off flavours from the fish. The present study was conducted to evaluate the biometrical, nutritional and sensory changes in intensively farmed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5edffad8c98f7a7d144f8b67c73809ed
https://doi.org/10.1016/j.foodchem.2007.09.079
https://doi.org/10.1016/j.foodchem.2007.09.079
Publikováno v:
LWT - Food Science and Technology. 41:185-192
Headspace sorptive extraction (HSSE) combined with thermal desorption (TD), gas chromatography (GC) and mass spectrometric detection (MSD) was applied to determine the volatile compounds of an Italian mountain cheese (Bitto) with protected designatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33ef468e1f21979c6c9eaefc4294ae88
https://doi.org/10.1016/j.lwt.2007.02.011
https://doi.org/10.1016/j.lwt.2007.02.011
Publikováno v:
Small Ruminant Research. 74:140-148
The study presents and characterizes the salted and ripened thigh of the 2–3-year-old goats. The study determined the proximate composition, fatty acids profile and volatile compounds composition of fresh and cured and ripened thighs influenced by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c13db63657283fbe20a4c474bca48bb
https://doi.org/10.1016/j.smallrumres.2007.05.002
https://doi.org/10.1016/j.smallrumres.2007.05.002