Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Fabio Favati"'
Autor:
Roberta Tolve, Lucia Sportiello, Giada Rainero, Andrea Pelattieri, Marco Trezzi, Fabio Favati
Publikováno v:
Foods, Vol 13, Iss 9, p 1390 (2024)
Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alterna
Externí odkaz:
https://doaj.org/article/c37a10b1609c49d19d1f5799e20c0e20
Autor:
Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, Nicola Condelli, Maria Di Cairano, Gianluca Ianiro, Isabella D’Antuono, Fabio Favati
Publikováno v:
Foods, Vol 12, Iss 4, p 856 (2023)
In recent years, there has been a growing interest in a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) as a promising therapeutic approach to reduce the symptoms associated with irritable bowel syndrom
Externí odkaz:
https://doaj.org/article/6717320c55e44368b7e4c51c409651aa
Autor:
Roberta Tolve, Fideline Laure Tchuenbou-Magaia, Lucia Sportiello, Federico Bianchi, Iza Radecka, Fabio Favati
Publikováno v:
Foods, Vol 11, Iss 15, p 2358 (2022)
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes th
Externí odkaz:
https://doaj.org/article/397a6b648f5c4f8b9d0352754ac10813
Publikováno v:
Foods, Vol 9, Iss 3, p 354 (2020)
In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swel
Externí odkaz:
https://doaj.org/article/9fbb3de1b9de4dc3a04fef8e4c0f5743
Autor:
Marisa Carmela Caruso, Fernanda Galgano, Maria Pecora, Roberta Tolve, Maria Verrastro, Fabio Favati
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
Berry fruits contain high levels of different phytochemicals, most of which are phenolic molecules. Fruits of the same cultivar from different locations and different harvest years have different chemical compositions, particularly related to polyphe
Externí odkaz:
https://doaj.org/article/ef69faee64d3412eb3e1246a1b5cb726
Publikováno v:
OENO One, Vol 37, Iss 4, Pp 237-242 (2003)
An optimised HPLC analysis is described for the determination by dansylation of the following 11 biogenic amines in wine: agmatine, cadaverine, ethanolamine, histamine, methylamine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine and
Externí odkaz:
https://doaj.org/article/d0ae4db54aeb4224afc5e3bce665bf05
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 3, Pp 253-258 (2003)
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied. Three batches of »salsiccia« were produced using differen
Externí odkaz:
https://doaj.org/article/23532793110545b0832aacfc29514ef9
Autor:
Lucia Sportiello, Fabio Favati, Nicola Condelli, Maria Di Cairano, Marisa Carmela Caruso, Barbara Simonato, Roberta Tolve, Fernanda Galgano
Publikováno v:
Food chemistry. 405
Hydrophobic Deep Eutectic Solvents (HDESs) represent a novel kind of solvent. While several studies investigated their properties, just a few dealt with their use for extracting and recovering bioactive compounds from raw materials, wastes and by-pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7c386a02ef020e10281a3268fa5b849
https://pubmed.ncbi.nlm.nih.gov/36351313
https://pubmed.ncbi.nlm.nih.gov/36351313
Autor:
Fideline Laure Tchuenbou-Magaia, Roberta Tolve, Uchechukwu Anyadike, Marco Giarola, Fabio Favati
There is a growing interest in co-encapsulating multiple species to harness potential synergy between them, enhance their stability and efficacy in various products. The aim of this work was to co-encapsulate vitamin D3 and rutin inside chitosan-zein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed3d77204b023d6848818181b8d83986
https://hdl.handle.net/11562/1057711
https://hdl.handle.net/11562/1057711
Autor:
Barbara Simonato, Fernanda Galgano, Anita Zamboni, Fideline Tchuenbou-Magaia, Roberta Tolve, Fabio Favati, Damiano Puggia, Daniele Verderese
Vitamin D and magnesium-calcium carbonate nanoparticles were used to fortify a newly developed healthy chocolate spread formulated with inulin and maltitol as sugar replacers and alternative to palm oil to reduce the concentration of saturated fatty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6299a84a362532e5e96d0078665aae3
https://hdl.handle.net/11562/1045905
https://hdl.handle.net/11562/1045905