Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Giampiero 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:
International Journal of Biological Macromolecules. 106:1004-1013
The current study was aimed to investigate the combined effects of chitosan (Ch) and pomegranate peel extract (PPE) on the overall quality of rainbow trout (Oncorhynchus mykiss) during the frozen storage. Fresh gutted fishes were dipped for 60s eithe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b02c06ea0e5febc9e0d68c7120d2cdd
https://doi.org/10.1016/j.ijbiomac.2017.08.099
https://doi.org/10.1016/j.ijbiomac.2017.08.099
Publikováno v:
Meat Science. 93:282-286
The evaluation of the efficiency with which the reactions involving nitrite proceed in mortadella and of the effect exercised on their kinetics by some variables (ingoing amount of sodium nitrite and temperature) is the purpose of this work. Kinetics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff06047341075338dce812b75dacda58
https://doi.org/10.1016/j.meatsci.2012.09.003
https://doi.org/10.1016/j.meatsci.2012.09.003
Autor:
Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi
This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are consider
Autor:
Salvatore Parisi, Zachary Ryan Conley, Caterina Barone, Arpan Bhagat, Giampiero Barbieri, Giorgia Caruso
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783319113579
The determination of shelf life of food products is one of the most important problems in the modern industry. With reference to this argument, the list of scientific papers is long enough. It should be considered that the food production is subdivid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dbc7ebe62c4f9838728097492a1477e
https://doi.org/10.1007/978-3-319-11358-6_2
https://doi.org/10.1007/978-3-319-11358-6_2
Autor:
Caterina Barone, Salvatore Parisi, Giorgia Caruso, Zachary Ryan Conley, Giampiero Barbieri, Arpan Bhagat
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783319113579
Currently, there is a significant demand for food products with alternative sweeteners. Several sugar alcohols may have great potential for use in various food formulations. For instance, xylitol and other sugar alcohols have great potential as sweet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e02827ea6540b96b6b68b9f142333f03
https://doi.org/10.1007/978-3-319-11358-6_4
https://doi.org/10.1007/978-3-319-11358-6_4
Autor:
Giorgia Caruso, Giampiero Barbieri, Arpan Bhagat, Salvatore Parisi, Zachary Ryan Conley, Caterina Barone
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783319113579
Charcuterie products are often submitted to severe judgment because of the percentage of ingredients such as salt, fat and spices. The reduction of these ingredients is feasible in certain traditional pork cold meats, but their complete removal is di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d78d616ce0ebd1aaf219f3430fd8ac28
https://doi.org/10.1007/978-3-319-11358-6_3
https://doi.org/10.1007/978-3-319-11358-6_3
Autor:
Giampiero Barbieri, Giorgia Caruso, Salvatore Parisi, Caterina Barone, Zachary Ryan Conley, Arpan Bhagat
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783319113579
Allergens are naturally occurring proteins responsible for causing non-toxic immune mediated adverse food reaction, called ‘Food Allergy’, in consumers. Another type of non-toxic reactions is ‘Food Sensitivity or Intolerance’. Allergic reacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9d6964d78d29e384fbf48e53f3a2bef
https://doi.org/10.1007/978-3-319-11358-6_5
https://doi.org/10.1007/978-3-319-11358-6_5
Autor:
Zachary Ryan Conley, Arpan Bhagat, Salvatore Parisi, Caterina Barone, Giorgia Caruso, Giampiero Barbieri
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783319113579
The production of fresh cheeses has always been in relation to the problem of the determination of cheesemaking yields in terms of kilograms of product per 100 l of original milk. Studies have been carried out in the past in regard to stretched chees
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a0e4e5564d9113eb0c159b169028d92
https://doi.org/10.1007/978-3-319-11358-6_1
https://doi.org/10.1007/978-3-319-11358-6_1