Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Germana Barbieri"'
Autor:
Germana Barbieri, Giorgia Caruso, Giovanna Saccani, Bhalchandra Vibhute, Anna Santangelo, Giampiero Barbieri, Monica Bergamaschi, Rita Tulumello
Publikováno v:
Journal of AOAC INTERNATIONAL. 102:1401-1406
Currently, processed meats appear increasingly as a nonhealthy food because of their content of fat, salt, nitrite, and particularly in red meat, for the heme-iron concerning oxidant effect and radicals formation in human gut. Polygonum cuspidatum an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3173fbd7a8285b57a639239f7100b47
https://doi.org/10.1093/jaoac/102.5.1401
https://doi.org/10.1093/jaoac/102.5.1401
Publikováno v:
Meat Science. 139:1-6
Pork loins were cooked with 5 different polyphenol-rich vegetable extracts: Polygonum cuspidatum, oregano extract, rosemary extract, white grape extract and green tea extract. These extracts were added to brine, taking into account their solubility,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a2e57fd85f2d72fe3a6fb02e7147a4b
https://doi.org/10.1016/j.meatsci.2018.01.010
https://doi.org/10.1016/j.meatsci.2018.01.010
Publikováno v:
Meat Science. 43:301-310
Changes in the aromatic profile of Parma ham caused by the normal course of aging up to 12 months were examined in order to identify distinctive signals for different maturing periods (6, 9, 12 months). The 28 samples analysed, divided among the thre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf81f1cbc4f9816f80b1e3e70d846984
https://doi.org/10.1016/s0309-1740(96)00002-2
https://doi.org/10.1016/s0309-1740(96)00002-2
Autor:
Luciana Bolzoni, Maria Careri, Germana Barbieri, Alessandro Mangia, Giovanni Parolari, Roberta Virgili, G. Panari, M. Zannoni, S. Spagnoli
Publikováno v:
LWT - Food Science and Technology. 27:491-495
The taste and odour properties of 20 samples of Parmigiano-Reggiano cheese were individually related to their volatile and non-volatile components using partial least squares analysis as the multivariate regression technique. Odour intensity, taste f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de9c74098728fb9dc53d025f7d45a011
https://doi.org/10.1006/fstl.1994.1098
https://doi.org/10.1006/fstl.1994.1098
Autor:
Luciana Bolzoni, Maria Careri, Alessandro Mangia, Germana Barbieri, Roberta Virgili, Silvia Spagnoli, Giovanni Parolari
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:1170-1176
The aroma fraction of Parmesan cheese was studied on 21 samples of certified origin and aging. Volatile compounds were isolated using the dynamic headspace and simultaneous distillation-extraction techniques and analyzed by means of GC and GC-MS. A t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c3eb988a45304c3de2a70f9d1b58547
https://doi.org/10.1021/jf00041a023
https://doi.org/10.1021/jf00041a023
Publikováno v:
Chromatographia. 38:386-394
Dynamic headspace and simultaneous steam distillation-extraction techniques were used to isolate volatile components of Parmesan cheese. Identification of the substances was carried out by GC and GC-MS; 110 compounds were identified in the samples ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1da446788e373624b7b3ce274fcf18ee
https://doi.org/10.1007/bf02269785
https://doi.org/10.1007/bf02269785
Autor:
Giovanni Parolari, Maria Careri, Alessandro Mangia, Luciana Bolzoni, Germana Barbieri, Roberta Virgili
Publikováno v:
Journal of Food Science. 58:968-972
A trained sensory panel assessed 20 Italian-type dry-cured hams and the data were submitted to Generalized Procrustes Analysis. Results showed that aged, salty and acid tastes, as well as aged and fresh pork odors were the most important descriptors
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4e308af6e20513d2f6fadf59d432d46
https://doi.org/10.1111/j.1365-2621.1993.tb06090.x
https://doi.org/10.1111/j.1365-2621.1993.tb06090.x
Autor:
Roberto. Buttini, Luciana Bolzoni, Giovanni Parolari, Germana Barbieri, Roberta Virgili, Maria Careri, Alessandro Mangia
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:2389-2394
Volatile compounds of dry-cured Parma hem, the most representative among those of Italian style, were extracted by means of the dynamic headspace technique followed by adsorption onto Tenax traps. GC-FID end GC-FPD were used to obtain the aromatic pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fdfac38879a9f15545a847b3174c566
https://doi.org/10.1021/jf00024a013
https://doi.org/10.1021/jf00024a013