Effect of different types of roasting on hazelnut immunoreactivity

Autor: Lamberti C.(1), Nebbia S.(1), Cirrincione S. (1), Antoniazzi S.(1), Manfredi M.(2), Marengo E.(2), Giuffrida M.G.(1), Cavallarin L. (1)

Publikováno v: 2nd Food Chemistry Conference, Siviglia, 17-19/09/2019
info:cnr-pdr/source/autori:Lamberti C.(1), Nebbia S.(1), Cirrincione S. (1), Antoniazzi S.(1), Manfredi M.(2), Marengo E.(2), Giuffrida M.G.(1), Cavallarin L. (1)/congresso_nome:2nd Food Chemistry Conference/congresso_luogo:Siviglia/congresso_data:17-19%2F09%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine

Introduction: It is known that thermal processing, commonly used during food production, may affect food allergenicity by inducing physical and/or chemical changes in macronutrients. However, due to the lack of detailed information on processing proc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::ff0152f99271785386c3216f6bfc08b5
http://www.cnr.it/prodotto/i/409794

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Identification of 30 KDa Bombyx mori allergen by immunoblotting and MALDI-TOF/TOF mass spectrometry

Autor: Nebbia S.(1), Purrotti M.(1), Lamberti C.(1), Gai F.(1), Salierno I.(1), Saviane A.(2), Cappellozza S.(2), Rolla G.(3), Giorgis V.(3), Giuffrida M.G.(1), Cavallarin L.(1)

Publikováno v: 3 rd APP-MS SCUOLA ITINERANTE E INTENSIVA DI SPETTROMETRIA DI MASSA APPLICATA E TECNICHE COMPLEMENTARI, 23-30/04/2017
info:cnr-pdr/source/autori:Nebbia S.(1), Purrotti M.(1), Lamberti C.(1), Gai F.(1), Salierno I.(1), Saviane A.(2), Cappellozza S.(2), Rolla G.(3), Giorgis V.(3),Giuffrida M.G.(1), Cavallarin L.(1)/congresso_nome:3 rd APP-MS SCUOLA ITINERANTE E INTENSIVA DI SPETTROMETRIA DI MASSA APPLICATA E TECNICHE COMPLEMENTARI/congresso_luogo:/congresso_data:23-30%2F04%2F2017/anno:2017/pagina_da:/pagina_a:/intervallo_pagine

Edible insects can be a source of sustainable protein with low environmental impact. Among them, the silkworm (Bombyx mori) pupae (SWP) has been included in the EFSA (European Food Safety Authority) list of insect species with a interesting food appl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::d083fed7276db701b1455761b3c35689
http://www.cnr.it/prodotto/i/376707

Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions

Autor: Dordoni R., Colangelo D., Giribaldi M., Giuffrida M.G., De Faveri D.M., Lambri M.

Publikováno v: American journal of enology and viticulture 66 (2015): 518–530. doi:10.5344/ajev.2015.15009
info:cnr-pdr/source/autori:Dordoni R., Colangelo D., Giribaldi M., Giuffrida M.G., De Faveri D.M., Lambri M./titolo:Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions/doi:10.5344%2Fajev.2015.15009/rivista:American journal of enology and viticulture/anno:2015/pagina_da:518/pagina_a:530/intervallo_pagine:518–530/volume:66

Studies have yet to evaluate how bentonite properties may affect the protein profile, the polyphenol content, the metal concentration, and the heat stability of a white wine under different pHs. Therefore, this paper assessed the proteins, polyphenol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::76d2c25060e9de8eab17f817d7bf93bf
https://publications.cnr.it/doc/336002

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