Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Giovanni L. Russo"'
Autor:
Maria Oliviero, Antonio Luca Langellotti, Giovanni L. Russo, Marco Baselice, Andrea Donadio, Alberto Ritieni, Giulia Graziani, Paolo Masi
Publikováno v:
Plants, Vol 11, Iss 5, p 701 (2022)
Cynara cardunculus (Asteraceae family) is a perennial plant native to Mediterranean regions. This plant represents a source of high-value compounds, such as polyphenols and fatty acids that have several industrial applications. However, in vitro plan
Externí odkaz:
https://doaj.org/article/f9503d6ed4b34420bc6eda55f3fef9cb
Autor:
Giovanni L. Russo, Antonio L. Langellotti, Vito Verardo, Beatriz Martín-García, Prospero Di Pierro, Angela Sorrentino, Marco Baselice, Maria Oliviero, Raffaele Sacchi, Paolo Masi
Publikováno v:
Marine Drugs, Vol 20, Iss 1, p 39 (2021)
Mozzarella stretching water (MSW) is a dairy effluent generated from mozzarella cheese production that does not have a real use and is destined to disposal, causing environmental problems and representing a high disposal cost for dairy producers. Spe
Externí odkaz:
https://doaj.org/article/cad31dee7d284f968ecc56c9c910bfe9
Publikováno v:
New Biotechnology. 62:32-39
Biotechnological production of omega-3 polyunsaturated fatty acids (PUFAs) has become a commercial alternative to fish oil in the past twenty years. Compared to PUFA production by fatty fishes, that from microorganisms has increased due to its promis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b9f7a5b5e937f199f03cd51cbae059a
https://doi.org/10.1016/j.nbt.2021.01.006
https://doi.org/10.1016/j.nbt.2021.01.006
Autor:
Maria Oliviero, Paolo Masi, Marco Baselice, Raffaele Sacchi, Antonio Luca Langellotti, Giovanni L. Russo
Publikováno v:
AIMS Environmental Science. 8:435-448
Second cheese whey (SCW) or "scotta" in Italian, is a side-stream from the manufacturing of "Ricotta" cheese, obtained after thermal coagulation of whey proteins residue in the cheese whey. Galdieria sulphuraria is a thermophilic red algae well known
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42fce742790a5f1c6e8bf7e71c6bccef
https://doi.org/10.3934/environsci.2021028
https://doi.org/10.3934/environsci.2021028
Autor:
Anna Martello, Giovanni L. Russo, Raffaele Sacchi, Alessandro Genovese, Antonio Luca Langellotti
Background The present study reports for the first time the physical, chemical and sensory characterization of a traditional fish sauce from Italy, called 'Colatura di Alici', which is considered to be the direct descendant of the ancient roman sauce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7422c96e8a39a826e1c10d8e36b9c01d
http://hdl.handle.net/11588/808490
http://hdl.handle.net/11588/808490
Autor:
Giovanni L. Russo, Maria Oliviero, Raffaele Sacchi, Thierry Blasco, Paolo Masi, Antonio Luca Langellotti
Publikováno v:
Processes
Volume 9
Issue 10
Processes, Vol 9, Iss 1834, p 1834 (2021)
Volume 9
Issue 10
Processes, Vol 9, Iss 1834, p 1834 (2021)
Osmotic dehydration is an important phase in the production of dried products, including most fruits and vegetables, in the food industry. The drying process for candied fruit produces a liquid waste called “spent osmotic solution”, which is char
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5da3a5da3f9251b70150651e00a7be36
https://doi.org/10.3390/pr9101834
https://doi.org/10.3390/pr9101834
Autor:
Giovanni L. Russo, Raffaele Sacchi, Anna Martello, Silvia Buono, Vincenzo Fogliano, Antonio Luca Langellotti, Paola Vitaglione, Marina Massa, Dario A. Troise
Publikováno v:
New Biotechnology 53 (2019)
New Biotechnology, 53, 9-15
New Biotechnology, 53, 9-15
The aim of this work was to valorise an industrial food by-product and to produce a microalgal biomass rich in phytochemicals at high added value for food and nutraceutical applications. The biochemical composition, in vitro digestibility and antioxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8caff0d0f05aef5942258e9f856d2f85
https://pubmed.ncbi.nlm.nih.gov/31195159
https://pubmed.ncbi.nlm.nih.gov/31195159