Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Fabio Tuccillo"'
Autor:
Silvia Cera, Fabio Tuccillo, Antti Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, Michela Verni, Carlo Giuseppe Rizzello, Kati Katina, Rossana Coda
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100697- (2024)
Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades. However, little is reported about its use in the improvement of whole-grain oat bread, especially co
Externí odkaz:
https://doaj.org/article/cf8e1848008141ce814c886352b9d985
Autor:
Aino Siitonen, Faisa Nieminen, Veronika Kallio, Fabio Tuccillo, Katja Kantanen, Jose Martin Ramos-Diaz, Kirsi Jouppila, Vieno Piironen, Susanna Kariluoto, Minnamari Edelmann
Publikováno v:
Foods, Vol 13, Iss 5, p 637 (2024)
Legumes have been recognised as healthy and environmentally friendly protein sources. Knowledge about the vitamin B contents in legume ingredients and extrudates is scarce. In this study, we investigated thiamin, riboflavin, niacin, and folate in var
Externí odkaz:
https://doaj.org/article/30a01102981144b4afd568a444c3b74d
Publikováno v:
Foods, Vol 11, Iss 22, p 3579 (2022)
Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present wo
Externí odkaz:
https://doaj.org/article/d568d268086e4b68b43af83aa02c84bb
Autor:
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Minnamari Edelmann, Antti Knaapila, Kirsi Jouppila, Vieno Piironen, Anna-Maija Lampi, Mari Sandell, Kati Katina
Publikováno v:
Food research international (Ottawa, Ont.). 162
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat al-ternatives with a fibrous texture. Despite its importance for consumer acceptance, not enough is known about the flavor of faba bean ingre
Autor:
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, Vieno Piironen, Kati Katina
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(3)
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are
Autor:
Fabio Tuccillo, Renata Kazimierczak, Susanne Bügel, Natalia Rastorgueva, Carola Strassner, Dominika Średnicka-Tober, Angelika Ploeger, Alexander Wezel, Vanessa Lüder, Tanel Kaart, Ute Gilles, Liina Talgre, Olesa Schleicher-Deis, Eve Veromann, Diana Ismael, Ewa Rembiałkowska, Paola Migliorini, Teresa Briz, Hélène Brives, Johannes Kahl
Publikováno v:
International Journal of Sustainability in Higher Education. 21:1087-1110
Purpose To clarify needs and requests of the young generation to the contemporary and future education on food systems, this paper aims to examine the following issues: students’ background knowledge, students’ behaviour as consumers and food cit
Publikováno v:
Food Research International. 137:109619
Studies on consumers’ perceptions towards entomophagy have recently gained popularity. However, the use of the general term “insect” represents a limitation of previous research, due to the need for more precise terminology. This study assessed
Publikováno v:
Food quality and preference 79 (2019). doi:10.1016/j.foodqual.2019.103782
info:cnr-pdr/source/autori:Luisa Torri, Fabio Tuccillo, Simona Bonelli, Stefano Piraino, Antonella Leone*/titolo:The attitudes of Italian consumers towards jellyfish as novel food/doi:10.1016%2Fj.foodqual.2019.103782/rivista:Food quality and preference/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume:79
Food Quality and Preference
info:cnr-pdr/source/autori:Luisa Torri, Fabio Tuccillo, Simona Bonelli, Stefano Piraino, Antonella Leone*/titolo:The attitudes of Italian consumers towards jellyfish as novel food/doi:10.1016%2Fj.foodqual.2019.103782/rivista:Food quality and preference/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume:79
Food Quality and Preference
The globalization of food markets and the recent upgrade of the European regulation on novel foods open up new possibilities for the introduction of edible jellyfish in the diet of Europeans. In spite of no tradition of eating jellyfish in Italy and,