Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Fernanda Galgano"'
Autor:
Maria Di Cairano, Fernanda Galgano, Nicola Condelli, Aldo Romano, Donatella Albanese, Francesco Marra
Publikováno v:
Chemical Engineering Transactions, Vol 104 (2023)
Moderate electric fields (MEF) heating belongs to electro-assisted heating technologies. MEF involves the use of electrical alternate current, which is forced to pass through a food material, applying an electrical potential gradient up to 1000 V/cm
Externí odkaz:
https://doaj.org/article/a5ee8be4b3f24732be30ccccee2d7fcf
Autor:
Nazarena Cela, Nicola Condelli, Giuseppe Perretti, Maria Di Cairano, Jessika De Clippeleer, Fernanda Galgano, Gert De Rouck
Publikováno v:
Beverages, Vol 9, Iss 1, p 18 (2023)
This study provides a comprehensive comparison among the most common gluten-free (GF) brewing practices, with a focus on the impact of each treatment on physicochemical parameters and consumer acceptability of the final beer. In addition, the influen
Externí odkaz:
https://doaj.org/article/16db45322dd94ab89bc2fc84b9bd3185
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:
Maria Di Cairano, Fideline Laure Tchuenbou-Magaia, Nicola Condelli, Nazarena Cela, Constance Chizoma Ojo, Iza Radecka, Simon Dunmore, Fernanda Galgano
Publikováno v:
Foods, Vol 11, Iss 20, p 3253 (2022)
The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-f
Externí odkaz:
https://doaj.org/article/3fba85c7c19047b68836ac49e55bca45
Autor:
Fernanda Galgano, Roberta Tolve, Teresa Scarpa, Marisa Carmela Caruso, Luigi Lucini, Biancamaria Senizza, Nicola Condelli
Publikováno v:
Foods, Vol 10, Iss 8, p 1810 (2021)
The lentil seed coat is a waste by-product still rich in phenolic compounds, specifically condensed tannins. The effect of different solvents, as well as different processes, namely conventional solid–liquid extraction (CSLE) and ultrasound-assiste
Externí odkaz:
https://doaj.org/article/856f7a8eebeb477e84ba8bd93c7bb0a6
Autor:
Roberta Tolve, Fernanda Galgano, Nicola Condelli, Nazarena Cela, Luigi Lucini, Marisa Carmela Caruso
Publikováno v:
Foods, Vol 10, Iss 4, p 881 (2021)
The nutritional quality of animal products is strongly related to their fatty acid content and composition. Nowadays, attention is paid to the possibility of producing healthier foods of animal origin by intervening in animal feed. In this field, the
Externí odkaz:
https://doaj.org/article/4643b86ea59a448c984ef13a525f2c15
Autor:
Elisabetta Bravi, Giovanni De Francesco, Valeria Sileoni, Giuseppe Perretti, Fernanda Galgano, Ombretta Marconi
Publikováno v:
Antioxidants, Vol 10, Iss 2, p 165 (2021)
The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition.
Externí odkaz:
https://doaj.org/article/04e24231140e471b8f423ac401823787
Autor:
Nazarena Cela, Nicola Condelli, Marisa C. Caruso, Giuseppe Perretti, Maria Di Cairano, Roberta Tolve, Fernanda Galgano
Publikováno v:
Fermentation, Vol 6, Iss 2, p 53 (2020)
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed
Externí odkaz:
https://doaj.org/article/33e1261c74b645aaa82b509676fad699
Autor:
Attilio Matera, Giuseppe Altieri, Annamaria Ricciardi, Teresa Zotta, Nicola Condelli, Fernanda Galgano, Francesco Genovese, Giovanni Carlo Di Renzo
Publikováno v:
Foods, Vol 9, Iss 4, p 406 (2020)
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packa
Externí odkaz:
https://doaj.org/article/f6d5c67ebb3e499f977193c94cbb089b
Autor:
Roberta Tolve, Nazarena Cela, Nicola Condelli, Maria Di Cairano, Marisa C. Caruso, Fernanda Galgano
Publikováno v:
Foods, Vol 9, Iss 4, p 470 (2020)
Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum c
Externí odkaz:
https://doaj.org/article/ab3b03d90cf84bdab7f6ae96204d730f