Zobrazeno 1 - 10
of 133
pro vyhledávání: '"Giorgio Pifferi"'
Autor:
Giancarlo Barbiroli, Silvia Tozzi, Luciano Forlani, Pier Giorgio Pifferi, Carla Boga, Palmira Mazzaracchio
Publikováno v:
Food Chemistry. 129:1100-1107
The interaction of gliadins with some anthocyanins (e.g. myrtillin, malvin, keracyanin, callistephin) and anthocyanidins (e.g. delphinidin, pelargonidin, cyanidin) has been analysed in aqueous solution at pH condition of the stomach, in which these c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b7f92a0f57a9c661dd699bd70c63fa7
https://doi.org/10.1016/j.foodchem.2011.05.084
https://doi.org/10.1016/j.foodchem.2011.05.084
Autor:
Palmira Mazzaracchio, Giancarlo Barbiroli, Silvia Tozzi, Pier Giorgio Pifferi, Maddalena Kindt
Publikováno v:
International Journal of Food Science & Technology. 47:390-398
Summary Some anthocyanins, both commercial delphinidin-3-O-β-d-glucoside chloride and cyanidin-3-O-β-d-rutinoside chloride (Dp3glu and Cy3rut) and extracted from plants, were adsorbed by gluten or its fractions to carry out a study that can be cons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54fed7f9fa28e0e2d364e3ffd0bf608c
https://doi.org/10.1111/j.1365-2621.2011.02852.x
https://doi.org/10.1111/j.1365-2621.2011.02852.x
Publikováno v:
Food Chemistry. 107:1570-1575
β-Glucosidase (EC 3.2.1.21) (β-G) from different sources were tested to increase the trans-resveratrol in some Sicilian wines by hydrolysing resveratrol glucoside. β-G from Aspergillus niger mould was tested as a crude and purified enzyme, and com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dfbe8346d4e22003f6258f4603329c7
https://doi.org/10.1016/j.foodchem.2007.09.075
https://doi.org/10.1016/j.foodchem.2007.09.075
Autor:
Angelo Vaccari, Pier Giorgio Pifferi
Publikováno v:
International Journal of Food Science & Technology. 18:629-638
Summary The extraction process of red pigments from the husks of a cultivar of sunflower has been studied. It has been shown that a fraction containing circa 80% of the starting pigments could be obtained by grinding. Best extractions were obtained w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e95cec51a5b9d5c583a9acb5c4d03a03
https://doi.org/10.1111/j.1365-2621.1983.tb00302.x
https://doi.org/10.1111/j.1365-2621.1983.tb00302.x
Publikováno v:
Journal of Chemical Technology & Biotechnology. 57:379-385
The immobilization of a pectinlyase (PL, EC 4.2.2.3) contained in a commercial enzymic preparation was studied in view of its use for fruit pulp and juice processing. Two epoxy supports were tested for immobilization. These included Eupergit C (Rohm)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8fb8c3913a4300d5ddb9ebb545286e0
https://doi.org/10.1002/jctb.280570414
https://doi.org/10.1002/jctb.280570414
Publikováno v:
Enzyme and Microbial Technology. 28:427-438
α-L-rhamnopyranosidase (Rha, EC 3.2.1.40) is an enzyme of considerable importance to food technology in increasing the aroma of wines, musts, fruit juices and other beverages. The aim of this research is the immobilization of the Rha contained in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02d15f5158e43a32bbf965c13e30936a
https://doi.org/10.1016/s0141-0229(00)00340-9
https://doi.org/10.1016/s0141-0229(00)00340-9
Autor:
Leonardo Setti, Craig B. Faulds, S. Giuliani, A. Hochkoeppler, Pier Giorgio Pifferi, C. Piana, Gary Williamson
Publikováno v:
Biotechnology Letters. 23:325-330
Pentylferulate synthesis was achieved at high yields (50–60%) with Aspergillus niger feruloyl esterase using a water-in-oil microemulsion system. The initial rate of synthesis decreased by 15–20% when the water content of the microemulsion was in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c5af98f40087ec29af2daa2c2a52899
https://doi.org/10.1023/a:1005629127480
https://doi.org/10.1023/a:1005629127480
Autor:
Jose M. Guisan, Rosa M. Blanco, Giovanni Spagna, Riccardo N. Barbagallo, Pier Giorgio Pifferi
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 11:63-69
β- d -glucopyranosidase (βG, EC 3.2.1.21) is an enzyme of considerable importance in food technology for increasing the aroma of wines, musts, fruit juices and alcoholic beverages. In this research we have studied the stabilization of a commercial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94c9913abcd21f084f394b3d6b814c63
https://doi.org/10.1016/s1381-1177(00)00188-0
https://doi.org/10.1016/s1381-1177(00)00188-0
Autor:
Giovanni Spagna, A Martino, M. De Rosa, A Di Lazzaro, Chiara Schiraldi, Pier Giorgio Pifferi, I. Fiume
Publikováno v:
Process Biochemistry. 36:93-102
Glycosidases are enzymes of particular interest for the wine-making and fruit-juice processing industry as the hydrolysis of glycoside-terpenols generates the free terpenols which contribute to the bouquet. However, the crude industrial preparations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce1bc09d51e957a55e77b4a3fcbf1f6f
https://doi.org/10.1016/s0032-9592(00)00181-3
https://doi.org/10.1016/s0032-9592(00)00181-3
Autor:
Giorgio Pifferi, Luca F. Raveglia, Giuseppe Giardina, Douglas W. P. Hay, Davide Graziani, Renzo Mena, Marco Artico, Mark A. Luttmann, Mauro Vitali
Publikováno v:
European Journal of Medicinal Chemistry. 34:825-835
To rapidly gain information on structure-activity relationship (SAR) requirements of the human neurokinin 3 (hNK-3) receptor antagonist SR 142801, an indexed combinatorial library was synthesised in solution and screened on the hNK-3 receptor. SAR co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::837163fabc6273ee73fd2b4aeff60d93
https://doi.org/10.1016/s0223-5234(99)00210-x
https://doi.org/10.1016/s0223-5234(99)00210-x