Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Giuditta de Gennaro"'
Autor:
Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, Maria Calasso, Maria De Angelis, Antonella Pasqualone
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-produ
Externí odkaz:
https://doaj.org/article/674030c9efff4eb8bb9537ca573c2f82
Autor:
Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, Mirco Vacca, Giovanni dal Poggetto, Ignazio Allegretta, Barbara Immirzi, Antonella Pasqualone
Publikováno v:
Foods, Vol 11, Iss 19, p 3032 (2022)
Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization
Externí odkaz:
https://doaj.org/article/ce130aebac3f44bf835390aa502a22b8
Autor:
Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Publikováno v:
Foods, Vol 11, Iss 4, p 552 (2022)
The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) b
Externí odkaz:
https://doaj.org/article/918f1dd99749427992f8099ecc21963e
Autor:
Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, Maria Calasso, Maria De Angelis, Antonella Pasqualone
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7df1f35a726537b9cff6e81547f1541
https://pubmed.ncbi.nlm.nih.gov/35223958
https://pubmed.ncbi.nlm.nih.gov/35223958
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(6)
Food industries generate a high amount of waste and by-products, whose disposal has a negative impact on both the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fibre, proteins, essentia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::643a04c0967cfbacb44e4d7375c1a200
https://pubmed.ncbi.nlm.nih.gov/34855216
https://pubmed.ncbi.nlm.nih.gov/34855216