Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Giorgio Smaldone"'
Autor:
Giovanni Luca Russo, Antonio Luca Langellotti, Gabriele Buonocunto, Sharon Puleo, Rossella Di Monaco, Aniello Anastasio, Valeria Vuoso, Giorgio Smaldone, Marco Baselice, Federico Capuano, Francesca Garofalo, Paolo Masi
Publikováno v:
Foods, Vol 12, Iss 15, p 2900 (2023)
This study involves an investigation of the effects of various cooking temperatures, freeze–thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significant
Externí odkaz:
https://doaj.org/article/cde3a5040bd24f938488d644160ef551
Autor:
Giorgio Smaldone, Elvira Abollo, Raffaele Marrone, Cristian E. M. Bernardi, Claudia Chirollo, Aniello Anastasio, Santiago P. del Hierro
Publikováno v:
BMC Veterinary Research, Vol 16, Iss 1, Pp 1-12 (2020)
Abstract Background The presence of Anisakis larvae in fish represents a major public health concern. Effective risk management procedures should be applied to prevent heavily infected products from reaching the market. The aim of the study is to pro
Externí odkaz:
https://doaj.org/article/d89809a4b05243f9a42cd7c62ab97d38
Publikováno v:
Italian Journal of Food Safety, Vol 10, Iss 3 (2021)
The increasing world market demand for seafood requires an expansion of product categories available to consumers. Inland fish are usually considered having unmarked taste and are less appreciated by consumers; thus, they have low commercial value. T
Externí odkaz:
https://doaj.org/article/6cb175b791fd432c8f5310fe84eab7bb
Autor:
Raffaele Marrone, Giorgio Smaldone, Rosa Luisa Ambrosio, Rossella Festa, Marina Ceruso, Antonio Chianese, Aniello Anastasio
Publikováno v:
Italian Journal of Food Safety, Vol 10, Iss 1 (2021)
Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of
Externí odkaz:
https://doaj.org/article/32027a9bcdb94b64814e8d0fb21d42ff
Autor:
Marta Gogliettino, Marco Balestrieri, Rosa Luisa Ambrosio, Aniello Anastasio, Giorgio Smaldone, Yolande T. R. Proroga, Rosalba Moretta, Ilaria Rea, Luca De Stefano, Bruna Agrillo, Gianna Palmieri
Publikováno v:
Frontiers in Microbiology, Vol 10 (2020)
Fresh products are characterized by reduced shelf-life because they are an excellent growth medium for a lot of microorganisms. Therefore, the microbial spoilage causing significant food supply losses has become an enormous economic and ethical probl
Externí odkaz:
https://doaj.org/article/9af4ff6acc1f45d087cdec414fb94361
Autor:
Rosa Luisa Ambrosio, Giorgio Smaldone, Marika Di Paolo, Lucia Vollano, Marina Ceruso, Aniello Anastasio, Raffaele Marrone
Publikováno v:
Animals, Vol 11, Iss 11, p 3060 (2021)
This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by produc
Externí odkaz:
https://doaj.org/article/e58c178b86704cde9837a43bfee6e572
Autor:
Giorgio Smaldone, Raffaele Marrone, Lucia Vollano, Maria Francesca Peruzy, Carmela Maria Assunta Barone, Rosa Luisa Ambrosio, Aniello Anastasio
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 3 (2019)
The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slau
Externí odkaz:
https://doaj.org/article/6e4c596bf46c4c7ca8418cb29da991b1
Autor:
Giorgio Smaldone, Stefano Capezzuto, Rosa Luisa Ambrosio, Maria Francesca Peruzy, Raffaele Marrone, Giacomo Peres, Aniello Anastasio
Publikováno v:
Animals, Vol 11, Iss 5, p 1362 (2021)
Water-bath stunning represents the most-applied stunning system in poultry slaughtering, but within the European Union, specific indications on electric parameters that should be used, such as voltage, are missing. The objective of this study was to
Externí odkaz:
https://doaj.org/article/b475b05b474840b6bad7c832d86526bf
Autor:
Marina Ceruso, Celestina Mascolo, Pasquale De Luca, Iolanda Venuti, Elio Biffali, Rosa Luisa Ambrosio, Giorgio Smaldone, Paolo Sordino, Tiziana Pepe
Publikováno v:
Foods, Vol 10, Iss 3, p 580 (2021)
The common dentex (Dentex dentex (Linnaeus, 1758)) is an iconic fish in the Mediterranean diet. Due to its commercial and organoleptic importance, this sparid is highly appreciated in European markets and is often subjected to species substitution fr
Externí odkaz:
https://doaj.org/article/8f7c11185dd44f0b8f1003539828577f
Publikováno v:
Animals, Vol 10, Iss 10, p 1807 (2020)
Sardina pilchardus and Engraulis encrasicolus are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are considered shelf-stable products, if treatment is not corr
Externí odkaz:
https://doaj.org/article/fc25bc089c7742118d83b4548363afa9