Výsledky vyhledávání - "Fabiola Pesce"

Akademický článek

Reuse of Brewer’s Spent Grain (BSG) for the Induction of Wickerhamomyces anomalus BS91 β-Glucosidase with Bioflavoring Potential

Autor: Lucia Parafati, Ilaria Proetto, Rosa Palmeri, Fabiola Pesce, Biagio Fallico, Cristina Restuccia

Publikováno v: Fermentation, Vol 10, Iss 9, p 472 (2024)

Glucosidases are important enzyme largely used in food industry; for this reason, different research studies have been aimed at investigating new producing microorganisms and cheap growth medium that can help to minimize their production costs and ti

Externí odkaz: https://doaj.org/article/6d167012d8e54f44a3cd11091983a39f

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Akademický článek

Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change

Autor: Rosa Palmeri, Laura Siracusa, Marco Carrubba, Lucia Parafati, Ilaria Proetto, Fabiola Pesce, Biagio Fallico

Publikováno v: Agronomy, Vol 12, Iss 9, p 2007 (2022)

Olive (Olea europaea L.) leaves are an abundant byproduct in the olive oil industry characterized by high quantities of phenols. The content of these molecules in olive leaves may vary according to several factors, including cultivar, olive tree alte

Externí odkaz: https://doaj.org/article/79a0409807284596bc918e634e1d2fe1

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Akademický článek

Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

Autor: Lucia Parafati, Fabiola Pesce, Laura Siracusa, Biagio Fallico, Cristina Restuccia, Rosa Palmeri

Publikováno v: Foods, Vol 10, Iss 11, p 2669 (2021)

Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for impro

Externí odkaz: https://doaj.org/article/fb94e9eff36d4d11a1e6393fd5b94a83

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Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation

Autor: Aldo Todaro, Elena Arena, Rosario Timpone, Lucia Parafati, Ilaria Proetto, Fabiola Pesce, Francesco Pisana, Biagio Fallico, Rosa Palmeri

Three juices obtained respectively from pomegranate, prickly pear and orange fruit were separately concentrated using an innovative technique, that allow to obtain a final product with high content of bioactive compounds and elevate antioxidant activ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea9c10f7585c78abf232043e871d3a85
https://hdl.handle.net/20.500.11769/544501

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Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream

Autor: Salvatore Velotto, Andrea Ariano, Aldo Todaro, Rosa Palmeri, Diego Planeta, Lucia Parafati, Vincenzo Alfeo, Fabiola Pesce

Gelato is the name of the Italian-style artisanal ice cream, a nutritious product widely consumed in different parts of the world. Due to the high content in simple sugars, ice cream should be consumed moderately by diabetic patient. This research ai

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::670052058bcb5ff2e94a1c2c4e63061b
http://hdl.handle.net/10447/524066

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Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

Autor: Rosa Palmeri, Biagio Fallico, Lucia Parafati, Laura Siracusa, Cristina Restuccia, Fabiola Pesce

Publikováno v: Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2669, p 2669 (2021)
Foods 10 (2021). doi:10.3390/foods10112669
info:cnr-pdr/source/autori:Parafati, Lucia; Pesce, Fabiola; Siracusa, Laura; Fallico, Biagio; Restuccia, Cristina; Palmeri, Rosa/titolo:Pomegranate byproduct extracts as ingredients for producing experimental cheese with enhanced microbiological, functional, and physical characteristics/doi:10.3390%2Ffoods10112669/rivista:Foods/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:10

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c79f7f87a60d6cd43dc902857ebe254
https://doi.org/10.3390/foods10112669

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