Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Gianpiero Pataro"'
Autor:
Ana Rita Soares Mateus, Sílvia Cruz Barros, Sandra Mariño Cortegoso, Raquel Sendón, Letrícia Barbosa-Pereira, Khaoula Khwaldia, Gianpiero Pataro, Giovanna Ferrari, Marion Breniaux, Remy Ghidossi, Angelina Pena, Ana Sanches-Silva
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101718- (2024)
Sweet cherry pits, date seeds, and grape seeds are abundant fruit by-products in the Mediterranean region. Assessing their antioxidant capacity is crucial for their valorization. Grape and date seeds exhibited higher concentrations of total phenolic
Externí odkaz:
https://doaj.org/article/02a8752d185e48989f9a5bacf8b42271
Autor:
Michele Miccio, Michela Fraganza, Giovanni Cascone, Gianpiero Pataro, Ervehe Rrucaj, Giovanna Ferrari, Paola Brachi, Renata Migliaccio, Marinella Favot, Francesca Marchi, Etienne Le Nouaille
Publikováno v:
Chemical Engineering Transactions, Vol 109 (2024)
Various agri-food residues were taken into consideration in this work in a dedicated experimental program centered on lab-scale fluidized bed torrefaction. They include some “difficult” feedstocks for fluidization (e.g., Industrial Cherry Cake an
Externí odkaz:
https://doaj.org/article/84154cadfab2452797fc6f9cb5c2ac96
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionThe agri-food sector has been identified as one of the most significant contributors to environmental degradation and emissions. Thus, in order to respond to the societal demand for cleaner and greener products, in recent years, the food
Externí odkaz:
https://doaj.org/article/513ebc17b39a4eeb86e13407498fe876
Publikováno v:
Foods, Vol 13, Iss 9, p 1415 (2024)
This study primarily aimed to enhance the extraction of cutin from industrial tomato peel residues. Initially, the conventional extraction process was optimized using response surface methodology (RSM). Subsequently, high-pressure homogenization (HPH
Externí odkaz:
https://doaj.org/article/42046bd8b2e248389c23a4923a4d74ab
Autor:
Ervehe Rrucaj, Serena Carpentieri, Mariarosa Scognamiglio, Francesco Siano, Giovanna Ferrari, Gianpiero Pataro
Publikováno v:
Foods, Vol 13, Iss 7, p 1043 (2024)
In this study, a two-stage cascade extraction process utilizing pulsed electric fields (PEF) (3 kV/cm, 10 kJ/kg) for initial extraction, followed by ultrasound (US) (200 W, 20 min)-assisted extraction (UAE) in a 50% (v/v) ethanol-water mixture (T = 5
Externí odkaz:
https://doaj.org/article/69bb79adddff406480921f7e64708256
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
Introduction: Cherry juice production generates substantial cherry processing by-products, presenting a significant environmental challenge. The valorization of these by-products can not only reduce management costs but also enhance profitability by
Externí odkaz:
https://doaj.org/article/18df056a94344feb964a1ca4ad698a63
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
BackgroundThe application of Pulsed electric fields as a mild and easily scalable electrotechnology represents an effective approach to selectively intensify the extractability of bioactive compounds from grape pomace, one of the most abundant residu
Externí odkaz:
https://doaj.org/article/c9e24fb24b554e6ebef5f00fd34b692a
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
This study was focused on the optimization of the pulsed electric fields (PEF)-assisted extraction process using central composite design for response surface methodology from response surface methodology (RSM) with the aim to sustainably intensify t
Externí odkaz:
https://doaj.org/article/95d88902c1e3431d81b7d8c70633ad24
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
In this work, the effect of pulsed electric field (PEF) pre-treatment on the extractability in green solvents (i. e., ethanol–water mixture and propylene glycol) of target aroma and bioactive compounds, such as vanillin from vanilla pods, theobromi
Externí odkaz:
https://doaj.org/article/5eacf5dcff8441c39804394efa31d69e
Publikováno v:
Foods, Vol 12, Iss 1, p 166 (2022)
The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting
Externí odkaz:
https://doaj.org/article/987129ead2484050a2b9e5ad71d76e8f