Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Giacomo, Squeo"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100507- (2024)
The dairy sector is constantly innovating in response to the critical issues connected to sustainability and healthiness and to the increasing consumer demand for products with nutritional benefits. This study aimed to develop an innovative fermented
Externí odkaz:
https://doaj.org/article/00242815f4f9473cb4a62d9d4223e089
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
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100906- (2024)
Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications
Externí odkaz:
https://doaj.org/article/9bdedc094f2a4f91aadf1e50c0ab81aa
Autor:
Giacomo Squeo, José Manuel Amigo
Publikováno v:
Foods, Vol 12, Iss 16, p 3041 (2023)
Forty years ago, Near InfraRed (NIR) was considered a sleeping technique among the spectroscopic ones [...]
Externí odkaz:
https://doaj.org/article/63fb988929a04bfe99d90e840624750b
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 12, Iss 5, p 1080 (2023)
The use of raw milk is compulsory in the manufacturing process of most of the European protected designation of origin (PDO) cheeses but, for ovine products, it is often responsible for faulty productions. Since pasteurization is hardly compatible wi
Externí odkaz:
https://doaj.org/article/798a830f81244d97b70dcbfe0cd6ad4f
Autor:
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Publikováno v:
Foods, Vol 12, Iss 6, p 1331 (2023)
The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed t
Externí odkaz:
https://doaj.org/article/5d903a013bcf45e6a10131d93da87fd6
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 660 (2023)
Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivit
Externí odkaz:
https://doaj.org/article/a373b1805fe54bd4a16306b38ee4bd79
Autor:
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Dry fractionation by air classification is a sustainable process applied to cereals and pulses to produce protein and starch concentrates. The process involves using a series of cyclones equipped with either a classifier wheel or a restriction valve,
Externí odkaz:
https://doaj.org/article/5ad1b24f188f48d2be5e3bae145daac5