Zobrazeno 1 - 10
of 198
pro vyhledávání: '"FAUSTO GARDINI"'
Publikováno v:
Fermentation, Vol 10, Iss 10, p 507 (2024)
The use of starter cultures in the meat industry is common, even if the number of available commercial cultures is limited, inducing product standardisation and microbial diversity reduction. On the other hand, some artisanal products relying on spon
Externí odkaz:
https://doaj.org/article/0e97f2072796469fbf8d0c404574ab32
Autor:
Giulia Tabanelli, Chiara Montanari, Ana M. Gómez-Caravaca, Elixabet Díaz-de-Cerio, Vito Verardo, Fatemeh Shanbeh Zadeh, Lucia Vannini, Fausto Gardini, Federica Barbieri
Publikováno v:
Foods, Vol 13, Iss 19, p 3095 (2024)
Fermented nut-based products, obtained after soaking and fermentation, are gaining increasing interest as animal food substitutes because of ethical, environmental and health reasons. In these products, Lactic Acid Bacteria (LAB) perform the fermenta
Externí odkaz:
https://doaj.org/article/f5a26848235f4afc9c703f598321c8c5
Autor:
Federica Barbieri, Chiara Montanari, Vida Šimat, Danijela Skroza, Martina Čagalj, Sonja Smole-Možina, Daniela Bassi, Fausto Gardini, Giulia Tabanelli
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract The consumers’ demand for safe foods without chemical additives increased the research for green solutions, based on natural antimicrobials. Plants can be an important source of bioactive compounds able to prevent the development of foodbo
Externí odkaz:
https://doaj.org/article/e0c6a1f87748486aada9cd0dd1dc3b4e
Autor:
J. David García-López, Federica Barbieri, Alberto Baños, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100615- (2023)
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Spain, were tested to produce Spanish fermented sausages (salchichón) i
Externí odkaz:
https://doaj.org/article/f423312f251e4756bc27a1df8a10ba0f
Autor:
Chiara Montanari, Federica Barbieri, Silvia Lorenzini, Davide Gottardi, Vida Šimat, Fatih Özogul, Fausto Gardini, Giulia Tabanelli
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
IntroductionEnterococci are lactic acid bacteria (LAB) usually found as food contaminants in fermented products such as cheeses and fermented sausages. Due to their antibiotic resistance, the presence of virulence factors, and the ability to produce
Externí odkaz:
https://doaj.org/article/90567256c79744e4a45172058bafdbf9
Autor:
Michela Pellegrini, Federica Barbieri, Chiara Montanari, Lucilla Iacumin, Cristian Bernardi, Fausto Gardini, Giuseppe Comi
Publikováno v:
Microorganisms, Vol 11, Iss 8, p 1942 (2023)
Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefo
Externí odkaz:
https://doaj.org/article/e7afefa8b14e4f71bf1ee7c043a939eb
Autor:
Ivana Nikodinoska, Giulia Tabanelli, Loredana Baffoni, Fausto Gardini, Francesca Gaggìa, Federica Barbieri, Diana Di Gioia
Publikováno v:
Foods, Vol 12, Iss 4, p 727 (2023)
Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the fermentation pro
Externí odkaz:
https://doaj.org/article/d157c062b1334b6a8a795a517ce6cc78
Autor:
Soumi De Montijo-Prieto, María del Carmen Razola-Díaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jiménez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana Mª Gómez-Caravaca
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 298 (2023)
The growing global consumption of avocados, associated with contents including bioactive compounds with numerous health-promoting properties, is producing a large amount of agro wastes around the world. Different management approaches are available f
Externí odkaz:
https://doaj.org/article/524fc74174fc40e59259dea207d92370
Autor:
Chiara Montanari, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini, Giulia Tabanelli
Publikováno v:
Fermentation, Vol 8, Iss 12, p 683 (2022)
In the literature, the effect of the type of casing on fermented sausages is quite unexplored, while several studies are focused on the impact of starter cultures. Therefore, this paper studied the effect of three commercial starter cultures and two
Externí odkaz:
https://doaj.org/article/bec157708a6147cfa4fedb47bc4d32d2
Autor:
Daniela Bassi, Giovanni Milani, Mireya Viviana Belloso Daza, Federica Barbieri, Chiara Montanari, Silvia Lorenzini, Vida Šimat, Fausto Gardini, Giulia Tabanelli
Publikováno v:
Foods, Vol 11, Iss 18, p 2776 (2022)
Fermented meat products represent an important industrial sector in Europe, particularly in the Mediterranean Countries (MC), where the presence of numerous local productions, still obtained through spontaneous fermentation, is recognized as a formid
Externí odkaz:
https://doaj.org/article/dc32f6e3e3ee495a8ee4a593b71ca7ce