Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Flavio Tidona"'
Autor:
Miriam Zago, Barbara Bonvini, Lia Rossetti, Giorgia Fergonzi, Flavio Tidona, Giorgio Giraffa, Domenico Carminati
Publikováno v:
Dairy, Vol 3, Iss 4, Pp 700-709 (2022)
The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the first milking, according to European and Consortium regulations. Low-temperature storage con
Externí odkaz:
https://doaj.org/article/1b8567c05dde43d8b93d4ee77adc0c94
Autor:
Domenico Carminati, Barbara Bonvini, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Flavio Tidona, Monica Mariut, Fabio Abeni, Miriam Zago, Giorgio Giraffa
Publikováno v:
Foods, Vol 12, Iss 9, p 1880 (2023)
The growth of clostridial spores during ripening leads to late blowing (LB), which is the main cause of spoilage in Grana Padano Protected Designation of Origin (PDO) cheese and other hard, long-ripened cheeses such as Provolone, Comté, and similar
Externí odkaz:
https://doaj.org/article/126d085cc7324c0f938fcc6c968ef3ab
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Public awareness about excessive sodium intake and nutrition claims related to salt content entail the need for food industries to carefully reconsider the composition and processing of high sodium foods. Although in some products the reformulation w
Externí odkaz:
https://doaj.org/article/c0080f3e11884f4ab9cf00846873c2ca
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Bacteria of the genus Lactobacillus have been employed in food fermentation for decades. Fermented dairy products, such as cheese and yogurt, are products of high value known as functional food and widely consumed due to their positive health impact.
Externí odkaz:
https://doaj.org/article/1e844714740f41e3b20d4e5c92d53b0a
Autor:
Barbara Lanza, Miriam Zago, Sara Di Marco, Giuseppina Di Loreto, Martina Cellini, Flavio Tidona, Barbara Bonvini, Martina Bacceli, Nicola Simone
Publikováno v:
Fermentation, Vol 6, Iss 4, p 126 (2020)
In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic te
Externí odkaz:
https://doaj.org/article/2cc521c2bb414b18abcad84bf59c3d49
Autor:
Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, Giorgio Giraffa
Publikováno v:
Foods, Vol 9, Iss 7, p 928 (2020)
This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescen
Externí odkaz:
https://doaj.org/article/317dfd65ec1d4616bf240a36ce5efa48
Autor:
Donata Marletta, Salvatore Bordonaro, Antonio Zuccaro, Anna Maria Guastella, Andreas Criscione, Flavio Tidona
Publikováno v:
Italian Journal of Animal Science, Vol 8, Iss 3, Pp 315-340 (2010)
Bioactive peptides are specific protein fragments that have a positive impact on body functions and conditions and may ultimately influence health. Most of the biological activities are encrypted within the primary sequence of the native protein and
Externí odkaz:
https://doaj.org/article/bcd455763e684dbdbbc34d417f52f0e4
Autor:
Salvatore Bordonaro, Donata Marletta, Flavio Tidona, Antonio Zuccaro, Andrea Criscione, Anna Maria Guastella
Publikováno v:
Italian Journal of Animal Science, Vol 8, Iss 3s, Pp 101-103 (2010)
The αs1(CSN1S1) and β (CSN2) casein loci were investigated in Rossa Mediterranea, a dairy goat population reared in Sicily, in order to identify the most important quantitative alleles. The study was carried out on 304 goats (244 females and 60 mal
Externí odkaz:
https://doaj.org/article/c4b049bf72d344f4aed080f660a8c721
Autor:
Marcello Alinovi, Flavio Tidona, Lucia Monti, Salvatore Francolino, Gianluca Brusa, Roberta Ghiglietti, Francesco Locci, Giorgio Giraffa
Publikováno v:
International Journal of Dairy Technology. 75:643-652
Autor:
F. Locci, Johannes A. Hogenboom, Flavio Tidona, Salvatore Francolino, R. Ghiglietti, Marco Bernardi, Vittorio A. Zambrini, Domenico Carminati, Giorgio Giraffa
Publikováno v:
Journal of Dairy Research. 86:470-476
With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with m