Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Francesca Vurro"'
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-24 (2024)
Abstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the
Externí odkaz:
https://doaj.org/article/047547a6ac0b4c90bf84342e35b839b8
Publikováno v:
Journal of Functional Foods, Vol 123, Iss , Pp 106607- (2024)
Legume-based sourdough is gaining momentum. This study aimed to compare the effectiveness of type I sourdough prepared with durum wheat semolina (S1), pea flour (S2) or 50:50 semolina/pea flour (S3) in improving the nutritional quality, antioxidant c
Externí odkaz:
https://doaj.org/article/26e2e23a0ee04d33a9e2b31189471faf
Autor:
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Publikováno v:
Foods, Vol 13, Iss 16, p 2608 (2024)
Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits
Externí odkaz:
https://doaj.org/article/0008002e800548699b903dc1432a8630
Autor:
Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, Carmine Summo
Publikováno v:
Foods, Vol 12, Iss 16, p 3050 (2023)
The physical–chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads have not been studied to date, nor have their possible similarities been investigated. Fieldwork was carried out in Somaliland (northwest Somalia), a
Externí odkaz:
https://doaj.org/article/10157cf7cfd8499cb46a8462a1142fbe
Autor:
Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Publikováno v:
Foods, Vol 12, Iss 13, p 2547 (2023)
The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum) milling by
Externí odkaz:
https://doaj.org/article/a0082790fb8c4e868160d6102970ede9
Publikováno v:
Foods, Vol 11, Iss 17, p 2679 (2022)
Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia,
Externí odkaz:
https://doaj.org/article/d582377d765b461a8166f36a28870f5f
Autor:
Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H. Abd-El-Khalek, Haneen H. Al-Dmoor, Tomislava Grgic, Maria Ruiz, Christopher Magro, Christodoulos Deligeorgakis, Cynthia Helou, Patricia Le-Bail
Publikováno v:
Foods, Vol 11, Iss 15, p 2326 (2022)
An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Proje
Externí odkaz:
https://doaj.org/article/e1c3feff53ec4d0cac27f30b2f66a7e4
Autor:
Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone
Publikováno v:
Foods, Vol 11, Iss 9, p 1282 (2022)
Lipids play an important role in defining the overall quality of biscuits, particularly in terms of resistance to oxidation, as well as for their influence on textural and sensorial properties. The aim of this work was to investigate the effects of d
Externí odkaz:
https://doaj.org/article/fbff1d2c849049d89cdc0d18b5a21606
Autor:
Davide De Angelis, Francesca Vurro, Maria Santamaria, Raquel Garzon, Cristina M. Rosell, Carmine Summo, Antonella Pasqualone
The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55 g/100 g protein content). A simplex-centroid mixture design with ten formulations helped
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f969630f1c7a20c570f2f0a2491a815
http://hdl.handle.net/10261/310821
http://hdl.handle.net/10261/310821
