Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Autor: Giovanni Lercker, Alberto Fernández-Gutiérrez, Antonio Segura-Carretero, Ana Maria Gómez-Caravaca, Alegria Carrasco-Pancorbo, Lorenzo Cerretani, Alessandra Bendini

Publikováno v: Molecules, Vol 12, Iss 8, Pp 1679-1719 (2007)

Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balan

Externí odkaz: https://doaj.org/article/242053a71ced4c5c962eefe19292a1cd

Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium

Autor: Giuseppe Marelli, Vito Leonardo Miniello, Elvira Verduci, Claudio Macca, Franca Marangoni, Ovidio Brignoli, Roberto Volpe, Carlo Agostoni, Andrea Ghiselli, Pompilio Faggiano, Roberto Stella, Andrea Poli, Giovanni Lercker, Carlo La Vecchia, Walter Marrocco, Ersilia Troiano, Paolo Magni, Gian Francesco Mureddu, Nicoletta Pellegrini, Rosalba Giacco, Donatella Ballardini, Claudio Maffeis, Claudio Galli

Publikováno v: International journal of food sciences and nutrition 68 (2017): 643–655. doi:10.1080/09637486.2016.1278431
info:cnr-pdr/source/autori:Marangoni, Franca; Galli, Claudio; Ghiselli, Andrea; Lercker, Giovanni; La Vecchia, Carlo; Maffeis, Claudio; Agostoni, Carlo; Ballardini, Donatella; Brignoli, Ovidio; Faggiano, Pompilio; Giacco, Rosalba; Macca, Claudio; Magni, Paolo; Marelli, Giuseppe; Marrocco, Walter; Miniello, Vito Leonardo; Mureddu, Gian Francesco; Pellegrini, Nicoletta; Stella, Roberto; Troiano, Ersilia; Verduci, Elvira; Volpe, Roberto; Poli, Andrea/titolo:Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium/doi:10.1080%2F09637486.2016.1278431/rivista:International journal of food sciences and nutrition/anno:2017/pagina_da:643/pagina_a:655/intervallo_pagine:643–655/volume:68

The use of palm oil by the food industry is increasingly criticized, especially in Italy, for its purported negative effects on human health and environment. This paper summarizes the conclusions of a Symposium on this topic, gathered by the Nutritio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3644a91653471580a1a486b75db1bcc7
http://hdl.handle.net/11390/1172805

Interlaboratory evaluation of milk fatty acid composition by using different GC operating conditions

Autor: Giovanna Contarini, Milena Povolo, Valeria Pelizzola, Lucia Monti, Giovanni Lercker

Publikováno v: Journal of Food Composition and Analysis. 32:131-140

The aim of this work was to test the effectiveness of an analytical protocol, including the calibration with a reference milk fat and the internal standard method, on milk fatty acid (FA) composition. The performances of both different types of stati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a72136b58a96891ba249fbe50ee53d58
https://doi.org/10.1016/j.jfca.2013.08.008

Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling

Autor: Giovanni Lercker, Hugo S. Garcia, Ilce G. Medina-Meza, Carlo Barnaba, Maria Teresa Rodriguez-Estrada

In this work we studied the effect of polyunsaturated fatty acids (PUFAs) methyl esters on cholesterol photo-induced oxidation. The oxidative routes were modeled with a chemical reaction network (CRN), which represents the first application of CRN to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64c8eca66c38201f4d07972a4964ced3
http://hdl.handle.net/11585/576066

Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

Autor: Giovanni Lercker, Marcello Mele, Arianna Buccioni, Pier Lorenzo Secchiari, Andrea Serra, Sebastiano Banni, Milena Povolo, Antonietta Funaro, G Contarini, Luisito Cercaci, Giuseppe Conte

Publikováno v: International Dairy Journal. 21:365-372

The aim of the study was to characterize the composition and the oxidative stability of lipids from Pecorino cheese enriched with conjugated linoleic acid (CLA), obtained by supplementing the diet of dairy ewes with extruded linseed. In the enriched

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a263195ad16a589e27c5287e72a79001
https://doi.org/10.1016/j.idairyj.2010.12.015