Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Francesco Locci"'
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
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:
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de2aa83f771ba01e094f33519dcb8a38
https://doi.org/10.1111/1471-0307.12865
https://doi.org/10.1111/1471-0307.12865
Publikováno v:
Journal of Food Process Engineering. 36:462-469
Knowledge of cheese density is necessary to accurately predict heat exchange rate occurring during cheese curd cooling or cheese processing, freezing and thawing. Cheese density data are poor in literature. True density of 22 different cheeses was me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::140914034d849658615a0643ccb46d89
https://doi.org/10.1111/jfpe.12008
https://doi.org/10.1111/jfpe.12008
Autor:
Barbara Bonvini, Francesco Locci, Salvatore Francolino, Domenico Carminati, Maria Chiara Remagni, Germano Mucchetti, R. Ghiglietti, Miriam Zago, Romina Iezzi
Publikováno v:
Dairy Science and Technology. 89:419-436
Pannerone cheese is a cow raw milk cheese obtained without starter and salt addition, which can be classified as a semi-soft cheese with a high fat content. Prolonged holding of moulded curds at warm room temperatures (∼ 30 °C) was identified as h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d08ea4e43cbca5924d0cb67c3ff1bc4
https://doi.org/10.1051/dst/2009017
https://doi.org/10.1051/dst/2009017
Autor:
Camilla Lazzi, Milena Povolo, Valentina Bernini, Francesco Locci, Erasmo Neviani, Monica Gatti
Publikováno v:
International journal of food microbiology. 233
In this study, the relationship between the dynamics of the growth and lysis of lactic acid bacteria in Grana Padano cheese and the formation of the volatile flavor compounds during cheese ripening was investigated. The microbial dynamics of Grana Pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f44151ab1234b644addd90ab85ede66
https://pubmed.ncbi.nlm.nih.gov/27299670
https://pubmed.ncbi.nlm.nih.gov/27299670
Autor:
Giovanna Contarini, Milena Povolo, Maria Chiara Remagni, Francesco Locci, Miriam Zago, Domenico Carminati, Maria Paladino, Flora V. Romeo
Publikováno v:
Folia microbiologica. 58(6)
Milk and dairy products play an important role in a healthy diet because of their high nutritional value, even if they represent a source of lipids and cholesterol. Nowadays, some commercially hypocholesterolemic products are available, which contain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdde2f562b8a4f1c32ebbc604a7da3af
https://pubmed.ncbi.nlm.nih.gov/23386266
https://pubmed.ncbi.nlm.nih.gov/23386266
Publikováno v:
Plant Cell, Tissue and Organ Culture. 11:47-55
A method for callus induction, adventitious bud regeneration, shoot multiplication and rooting of in vitro formed shoots of Helianthus annuus L. var. Argentario is described. Hypocotyl and cotyledon explants formed callus on medium containing 2 mgl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9e0ec98764e00da758ec696702115e8
https://doi.org/10.1007/bf00036575
https://doi.org/10.1007/bf00036575