Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Giorgio Giraffa"'
Autor:
Giorgio Giraffa, Manuela Oliveira
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Externí odkaz:
https://doaj.org/article/11423439e47e4e5f9b7ab2b48881e352
Autor:
Pier Sandro Cocconcelli, Monica Gatti, Giorgio Giraffa, Marco Gobbetti, Rosalba Lanciotti, Lorenzo Morelli, Erasmo Neviani, Eugenio Parente
Publikováno v:
mSystems, Vol 8, Iss 6 (2023)
Externí odkaz:
https://doaj.org/article/998a283670114ba588d9e1816cab7221
Autor:
Miriam Zago, Barbara Bonvini, Lia Rossetti, Giorgia Fergonzi, Flavio Tidona, Giorgio Giraffa, Domenico Carminati
Publikováno v:
Dairy, Vol 3, Iss 4, Pp 700-709 (2022)
The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the first milking, according to European and Consortium regulations. Low-temperature storage con
Externí odkaz:
https://doaj.org/article/1b8567c05dde43d8b93d4ee77adc0c94
Autor:
Domenico Carminati, Barbara Bonvini, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Flavio Tidona, Monica Mariut, Fabio Abeni, Miriam Zago, Giorgio Giraffa
Publikováno v:
Foods, Vol 12, Iss 9, p 1880 (2023)
The growth of clostridial spores during ripening leads to late blowing (LB), which is the main cause of spoilage in Grana Padano Protected Designation of Origin (PDO) cheese and other hard, long-ripened cheeses such as Provolone, Comté, and similar
Externí odkaz:
https://doaj.org/article/126d085cc7324c0f938fcc6c968ef3ab
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Public awareness about excessive sodium intake and nutrition claims related to salt content entail the need for food industries to carefully reconsider the composition and processing of high sodium foods. Although in some products the reformulation w
Externí odkaz:
https://doaj.org/article/c0080f3e11884f4ab9cf00846873c2ca
Autor:
Miriam Zago, Lucia Massimiliano, Barbara Bonvini, Giuseppe Penna, Giorgio Giraffa, Maria Rescigno
Publikováno v:
PLoS ONE, Vol 16, Iss 1, p e0245903 (2021)
Lactobacillus helveticus carries many properties such as the ability to survive gastrointestinal transit, modulate the host immune response, accumulate biopeptides in milk, and adhere to the epithelial cells that could contribute to improving host he
Externí odkaz:
https://doaj.org/article/967ebba865614a598f63930d8c769ae3
Autor:
Giorgio Giraffa
Publikováno v:
Foods, Vol 10, Iss 11, p 2632 (2021)
Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as ‘sieroinnesto naturale’), the peculiar manufacturing proces, and
Externí odkaz:
https://doaj.org/article/ad111e23dcec408cb1834cae80386844
Autor:
Miriam Zago, Lia Rossetti, Tommaso Bardelli, Domenico Carminati, Nelson Nazzicari, Giorgio Giraffa
Publikováno v:
Foods, Vol 10, Iss 8, p 1826 (2021)
The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect these products from counterfeiting. To study the possible role of cheese microbiota in dist
Externí odkaz:
https://doaj.org/article/14a354a83ad84622ae4d5b46c5339365
Autor:
Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, Giorgio Giraffa
Publikováno v:
Foods, Vol 9, Iss 7, p 928 (2020)
This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescen
Externí odkaz:
https://doaj.org/article/317dfd65ec1d4616bf240a36ce5efa48
Autor:
Marcello Alinovi, Flavio Tidona, Lucia Monti, Salvatore Francolino, Gianluca Brusa, Roberta Ghiglietti, Francesco Locci, Giorgio Giraffa
Publikováno v:
International Journal of Dairy Technology. 75:643-652