Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Gozzi, Giorgia"'
Autor:
Zorzi, Vittorio, Berardinelli, Annachiara, Gozzi, Giorgia, Ragni, Luigi, Vannini, Lucia, Ceccato, Riccardo, Parrino, Francesco
Publikováno v:
In Chemosphere March 2023 317
Autor:
Gozzi, Giorgia <1987>
This PhD thesis is focused on cold atmospheric plasma treatments (GP) for microbial inactivation in food applications. In fact GP represents a promising emerging technology alternative to the traditional methods for the decontamination of foods. The
Externí odkaz:
http://amsdottorato.unibo.it/7171/
Natural antimicrobial agentsderived from herbs and plants have been used for millenia in medicine and food preservation. Indeed, essential oils (EO) and plants extracts (PE), in addition to contributing to flavour and taste, can act against food micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::4a90fb8896cac1307335ffa8dbb9bc2a
http://hdl.handle.net/11585/874601
http://hdl.handle.net/11585/874601
Food industries produce high amounts of by-products, wastes and residues which are considered a problem because they contribute to environmental pollution. On the other hand, by-products are generally rich in various nutrients and functional compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::facb575b662f0201ff61511f2800aa2e
http://hdl.handle.net/11585/873200
http://hdl.handle.net/11585/873200
Akademický článek
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Autor:
Gozzi, Giorgia, Beatrice Cellini, Tappi, Silvia, Capelli, Filippo, Romolo Laurita, Santina Romani, MATTEO GHERARDI, Dalla Rosa, Marco, PIETRO ROCCULI, Lucia Vannini
Publikováno v:
Alma Mater Studiorum Università di Bologna-IRIS
Cold atmospheric plasma (CAP) is a non-thermal technology which could be applied for food product decontamination (microorganisms, moulds and mycotoxins) and stabilization. The aim of this work was thus to analyse the decontamination effect of plasma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec4b4f3d0cb3b458412e383f19639e27
http://hdl.handle.net/11585/873476
http://hdl.handle.net/11585/873476
Akademický článek
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Autor:
Tabanelli, Giulia, Pasini, Federica, Riciputi, Ylenia, Vannini, Lucia, Gozzi, Giorgia, Balestra, Federica, Caboni, Maria Fiorenza, Gardini, Fausto, Montanari, Chiara
Publikováno v:
Journal of food science. 83(3)
Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::29b08e2a36d01a2f6c18d4bd13c2c8c0
https://pubmed.ncbi.nlm.nih.gov/29437232
https://pubmed.ncbi.nlm.nih.gov/29437232
Akademický článek
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Autor:
DE FILIPPIS, FRANCESCA, Vannini, Lucia, La Storia, Antonietta, Laghi, Luca, Piombino, Paola, Stellato, Giuseppina, Serrazanetti, Diana I., Gozzi, Giorgia, Turroni, Silvia, Ferrocino, Ilario, Lazzi, Camilla, Di Cagno, Raffaella, Gobbetti, Marco, Ercolini, Danilo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::f148276a2aceab8af09d4c94e7c6b40b
http://hdl.handle.net/11588/682472
http://hdl.handle.net/11588/682472