Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Giovanna Ferrentino"'
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101216- (2024)
Kamut® wheat (Triticum turgidum ssp. turanicum), an ancient, underutilized cereal, offers potential health benefits due to its phenolic compounds. This study aimed to investigate the antioxidant potential of Kamut® wheat's free and bound phenolic e
Externí odkaz:
https://doaj.org/article/77d412c874f7458f82b5460368f121c3
Autor:
Anastasia Palatzidi, Olga Nikoloudaki, Maria Garcia Torreiro, Carolina Matteucci, Giovanna Ferrentino, Matteo Mario Scampicchio, Raffaella Di Cagno, Marco Gobbetti
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100829- (2024)
This study investigated the development of hybrid cheese analogues (HCA) made with fermented brewery side-stream ingredients (spent yeast and malt rootlets) and dairy milk. Different percentages of side-stream flours (3.5%, 5%, and 7.5%) were mixed w
Externí odkaz:
https://doaj.org/article/1795946334fd473387a694ba530c0960
Autor:
Ecaterina Savchina, Antonella L. Grosso, Giovanna Ferrentino, Petra Massoner, Matteo M. Scampicchio
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
This research aimed to develop a low-saturated ingredient as substitute of saturated fats by structuring lipids through a simple enzymatic glycerolysis process. To this purpose, peanut oil (10 g) was mixed with glycerol (1:1 molar ratio) and lipase (
Externí odkaz:
https://doaj.org/article/4b1e4fd2bc54433bb4466e9140f11799
Publikováno v:
Foods, Vol 13, Iss 5, p 733 (2024)
Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling hu
Externí odkaz:
https://doaj.org/article/30341a5c832c488cab59c14553443fea
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1456 (2023)
In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to thei
Externí odkaz:
https://doaj.org/article/fd4c57db2af04ee2a73c84ca7fff2329
Autor:
Ghanya Al-Naqeb, Cinzia Cafarella, Eugenio Aprea, Giovanna Ferrentino, Alessandra Gasparini, Chiara Buzzanca, Giuseppe Micalizzi, Paola Dugo, Luigi Mondello, Francesca Rigano
Publikováno v:
Foods, Vol 12, Iss 3, p 618 (2023)
This study aimed to assess the capability of supercritical fluid extraction (SFE) as an alternative and green technique compared to Soxhlet extraction for the production of oils from Opuntia ficus-indica (OFI) seeds originating from Yemen and Italy a
Externí odkaz:
https://doaj.org/article/e62deb9e437b4d9f9d396a0afb1c994e
Autor:
Stefan Klettenhammer, Giovanna Ferrentino, Seyed Hossein Zendehbad, Ksenia Morozova, Matteo Scampicchio
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
In this work, supercritical fluids were used to (1) extract bioactive compounds from carrot pomaces and (2) to use them as ingredient to test their antioxidant capacity to retard the oxidation of linseed oil produced by an innovative microencapsulati
Externí odkaz:
https://doaj.org/article/ca249e5049484744be7ab96c13eeed50
Autor:
Lilian Dolores Chel-Guerrero, Matteo Scampicchio, Giovanna Ferrentino, Ingrid Mayanín Rodríguez-Buenfil, Mabel Fragoso-Serrano
Publikováno v:
Applied Sciences, Vol 12, Iss 12, p 5818 (2022)
Capsicum chinense J., also known locally as habanero pepper, is a medicinal herb known for its pharmacological properties. Its properties are attributed to the capsaicinoids and polyphenols found in its fruit and polyphenols in its by-products. The a
Externí odkaz:
https://doaj.org/article/1738cda88df64dfd954dd9bad604c98c
Publikováno v:
Foods, Vol 11, Iss 7, p 1016 (2022)
This work aims to apply isothermal calorimetry for the determination of the oxidative stability of bulk oils by deriving kinetic and thermodynamic parameters. The method consists of measuring the heat flow produced during the oxidation of the oils in
Externí odkaz:
https://doaj.org/article/48d4bc16212e4d32a56c20cb222f22ef
Autor:
Lilian Dolores Chel-Guerrero, Gabriela Castañeda-Corral, Misael López-Castillo, Matteo Scampicchio, Ksenia Morozova, Julio Enrique Oney-Montalvo, Giovanna Ferrentino, Juan José Acevedo-Fernández, Ingrid Mayanín Rodríguez-Buenfil
Publikováno v:
Molecules, Vol 27, Iss 4, p 1323 (2022)
By-products of Capsicum chinense Jacq., var Jaguar could be a source of bioactive compounds. Therefore, we evaluated the anti-inflammatory effect, antioxidant activity, and their relationship with the polyphenol content of extracts of habanero pepper
Externí odkaz:
https://doaj.org/article/7be7c7855c344efcb9dfb7da30c758ae