Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Francesca R. Lupi"'
Publikováno v:
Macromol, Vol 4, Iss 2, Pp 227-239 (2024)
In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial proper
Externí odkaz:
https://doaj.org/article/752b0752c0094ae48d3bcf780d398d46
Autor:
Noemi Baldino, Olga Mileti, Ylenia Maria Marchesano, Francesca R. Lupi, Domenico Gabriele, Massimo Paolini
Publikováno v:
Materials, Vol 17, Iss 16, p 3954 (2024)
Traditional recycled asphalt pavement (RAP) binder extraction is not a cost-effective and sustainable option for a quick field study because it requires the use of a huge amount of solvent. Hence, most of the studies on asphalt pavement are carried o
Externí odkaz:
https://doaj.org/article/c22322daddc04565a866ded87eaea428
Autor:
Alessia Catalano, Jessica Ceramella, Domenico Iacopetta, Maria Marra, Filomena Conforti, Francesca R. Lupi, Domenico Gabriele, Fernanda Borges, Maria Stefania Sinicropi
Publikováno v:
Foods, Vol 13, Iss 13, p 2155 (2024)
Since ancient times, Aloe vera L. (AV) has attracted scientific interest because of its multiple cosmetic and medicinal properties, attributable to compounds present in leaves and other parts of the plant. The collected literature data show that AV a
Externí odkaz:
https://doaj.org/article/17266e52c71144b5833dcf575a021935
Publikováno v:
Gels, Vol 10, Iss 1, p 41 (2024)
Colloidal food products, such as emulsions, foams, gels, and dispersions, are complex systems that need the presence of stabilizing agents to enable their formation and provide stability. Proteins are often used for food foams and emulsions because o
Externí odkaz:
https://doaj.org/article/a9ff31cefb104767b3c21df1df13c4ac
Autor:
Olga Mileti, Noemi Baldino, Mario F. O. Paleologo, Francesca R. Lupi, Maria Marra, Domenico Iacopetta, Domenico Gabriele
Publikováno v:
Antioxidants, Vol 12, Iss 11, p 1950 (2023)
In recent years, the increasing demand for alternative foods has shifted research toward new sources enriched with nutraceutical molecules. It is well known that many diseases are caused by oxidative stress; thus, the supplementation of antioxidants
Externí odkaz:
https://doaj.org/article/b10854b674ba46e4b3e75695cbfeb372
Autor:
Olga Mileti, Noemi Baldino, Francesco Filice, Francesca R. Lupi, Maria Stefania Sinicropi, Domenico Gabriele
Publikováno v:
Foods, Vol 12, Iss 14, p 2804 (2023)
(1) Background: Recent research on the valorization of agro-industrial waste has attempted to obtain new products. Grape residue is a waste product used in the grape wine industry that is rich in anthocyanins, as well as leaves and waste parts from r
Externí odkaz:
https://doaj.org/article/3a3e4acc1eff473c8181325d2432d752
Autor:
Noemi Baldino, Ilaria Carnevale, Olga Mileti, Donatella Aiello, Francesca R. Lupi, Anna Napoli, Domenico Gabriele
Publikováno v:
Applied Sciences, Vol 12, Iss 23, p 11921 (2022)
Industrial hemp (Cannabis sativa L.) is traditionally processed for its high fibre content in the textile industry, but in recent years, it has come to constitute a new raw material in the food industry. Hemp seeds, but also the seed meal, are rich i
Externí odkaz:
https://doaj.org/article/c03a894d45ff4fdb92f9a37a5aecd1ae
Autor:
Domenico Gabriele, Elisabetta Bruno, Francesca R. Lupi, Noemi Baldino, Rosamaria Marino, Francesco Puoci
Publikováno v:
Food and Bioproducts Processing. 121:54-64
A deeper knowledge of rheological effects of dietary fibre in aqueous suspensions and their dependence on operating conditions adopted in their preparation seems necessary to design properly systems with expected rheological properties. It is known t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96b3fbb995b30e53e9bc9c020976aacf
https://doi.org/10.1016/j.fbp.2020.01.018
https://doi.org/10.1016/j.fbp.2020.01.018
Publikováno v:
Rheologica Acta. 59:227-238
The uptake of proteins is highly recommended, mainly for athletes, elderly people and patients with serious diseases like dysphagia. In this work, whey proteins were used for producing two kinds of aqueous materials: suspensions of proteins, in the n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8021a64165a080a1524f490f0b3acf07
https://doi.org/10.1007/s00397-020-01197-6
https://doi.org/10.1007/s00397-020-01197-6
Autor:
Emanuela Lombardo, Ines Antunes, Cesare Oliviero Rossi, Francesca R. Lupi, Paolino Caputo, Valeria Loise
Publikováno v:
RILEM Bookseries ISBN: 9783030464547
RILEM Bookseries
RILEM Bookseries
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0009c1a3267f7a6258117ef42494017d
https://doi.org/10.1007/978-3-030-46455-4_126
https://doi.org/10.1007/978-3-030-46455-4_126
