Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Gianluca Veneziani"'
Autor:
Abdelaziz Boudebouz, Juan-F Hermoso, Esteve Martí, Antonia Ninot, Ricard Boqué, Montserrat Mestres, Laura Aceña, Gianluca Veneziani, Roberto Selvaggini, Maurizio Servili, Agustí Romero
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The ‘Arbequina’ variety has extractability problems, which is a challenge for master millers anywhere. Thi
Externí odkaz:
https://doaj.org/article/7173f38dcbda4edbbfe2228a1669cc02
Autor:
Davide Nucciarelli, Diego L. García-González, Gianluca Veneziani, Stefania Urbani, Luigi Daidone, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Maurizio Servili
Publikováno v:
Foods, Vol 13, Iss 19, p 3073 (2024)
The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars we
Externí odkaz:
https://doaj.org/article/ef724b73e52e4e7c98d2b49a50c81e2d
Autor:
Arianna Bonucci, Stefania Urbani, Maurizio Servili, Roberto Selvaggini, Luigi Daidone, Ilenia Dottori, Beatrice Sordini, Gianluca Veneziani, Agnese Taticchi, Sonia Esposto
Publikováno v:
Foods, Vol 13, Iss 17, p 2690 (2024)
Acrylamide (AA) is a contaminant resulting from the Maillard reaction and classified by the International Agency for Research on Cancer (IARC) as a probable carcinogen in Group 2A, with proven neurotoxic effects on humans. European Union (EU) Regulat
Externí odkaz:
https://doaj.org/article/8846abb8e4a8436691da970976a35bdb
Autor:
Beatrice Sordini, Stefania Urbani, Sonia Esposto, Roberto Selvaggini, Luigi Daidone, Gianluca Veneziani, Maurizio Servili, Agnese Taticchi
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 128 (2024)
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied th
Externí odkaz:
https://doaj.org/article/a23daa7ae7e249e78a5fc9cbb053bbbb
Autor:
Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili
Publikováno v:
Foods, Vol 12, Iss 15, p 2959 (2023)
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive o
Externí odkaz:
https://doaj.org/article/0f12559c87d341b7a54335b8647375a7
Autor:
Ilenia Dottori, Stefania Urbani, Beatrice Sordini, Maurizio Servili, Roberto Selvaggini, Gianluca Veneziani, David Ranucci, Agnese Taticchi, Sonia Esposto
Publikováno v:
Foods, Vol 12, Iss 5, p 1087 (2023)
The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any
Externí odkaz:
https://doaj.org/article/ff1be92d4ac74846ba04a0d32f4a387a
Autor:
Gianluca Veneziani, Diego L. García-González, Sonia Esposto, Davide Nucciarelli, Agnese Taticchi, Abdelaziz Boudebouz, Maurizio Servili
Publikováno v:
Foods, Vol 12, Iss 3, p 612 (2023)
In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The l
Externí odkaz:
https://doaj.org/article/00e0a24424fe44ab8c1a31685354994e
Autor:
Roberto Massenti, Antonino Ioppolo, Gianluca Veneziani, Roberto Selvaggini, Maurizio Servili, Riccardo Lo Bianco, Tiziano Caruso
Publikováno v:
Horticulturae, Vol 8, Iss 9, p 817 (2022)
Exploiting biodiversity must be considered today an effective strategy to improve the sustainability of olive production systems. The evaluation of local cultivars, based on their vegetative and fruiting traits, along with an analysis of product qual
Externí odkaz:
https://doaj.org/article/b1763308b7aa487c9b9c2f598b9dd376
Autor:
Antonia Tamborrino, Claudio Perone, Gianluca Veneziani, Antonio Berardi, Roberto Romaniello, Maurizio Servili, Alessandro Leone
Publikováno v:
Foods, Vol 11, Iss 19, p 3035 (2022)
The crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for V
Externí odkaz:
https://doaj.org/article/1999f233b6c841d299e9c26071b54204
Autor:
Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, Gianluca Veneziani
Publikováno v:
Foods, Vol 10, Iss 11, p 2884 (2021)
The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and var
Externí odkaz:
https://doaj.org/article/7697d35d44df468cb9f5e0ca60488d36