Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Irene Maria Grazia Custureri"'
Autor:
Irene Maria Grazia Custureri, Vincenzo Sicari, Angelo Maria Giuffrè, Rosa Tundis, Ana Cristina Soria, Monica Rosa Loizzo
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101111- (2024)
The influence of the addition of Curcuma longa (turmeric) powder to Ottobratica variety extra virgin olive oil (EVOO) by using malaxation or infusion processes to obtain flavoured virgin olive oil (FVOO) was determined. FVOO was monitored during one
Externí odkaz:
https://doaj.org/article/3c8d851b53154f9f86c875775a79fd41
Autor:
Irene Maria Grazia Custureri, Angelo Maria Giuffrè, Monica Rosa Loizzo, Rosa Tundis, Ana Cristina Soria, Vincenzo Sicari
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100400- (2024)
This study aims to examine the bioactivity of Calabrian extra virgin olive oil enriched with bergamot fruits (Citrus bergamia Risso & Poiteau) harvested in Reggio Calabria province (Italy). To extra virgin olive oil (EVOO), cv Ottobratica 10 and 20 %
Externí odkaz:
https://doaj.org/article/cdf7b90d781c4f589b965b4e225b78c6
Autor:
Irene Maria Grazia Custureri, Monica Rosa Loizzo, Vincenzo Sicari, Roberta Pino, Rosa Tundis, Ana Cristina Soria, Angelo Maria Giuffrè
Publikováno v:
Molecules, Vol 29, Iss 15, p 3588 (2024)
This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil thr
Externí odkaz:
https://doaj.org/article/2bdbde36a59747888335b9cb582fe095
Autor:
Irene Maria Grazia Custureri, Vincenzo Sicari, Monica Rosa Loizzo, Rosa Tundis, Ana Cristina Soria, Angelo Maria Giuffrè
Publikováno v:
Foods, Vol 12, Iss 20, p 3822 (2023)
The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powde
Externí odkaz:
https://doaj.org/article/7cbcbd47ed4b4ff6a55795a506d3d695
Publikováno v:
Sustainability
Volume 15
Issue 5
Pages: 3890
Volume 15
Issue 5
Pages: 3890
Olive mill wastewater (OMW) is one of the most environmentally concerning food processing effluents due to its phytotoxicity. Recently, several bioactive compounds with potential applications in food, pharmaceutical, and agricultural industries have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a992f19bcf618f754695df476cfc5d6f
https://doi.org/10.3390/su15053890
https://doi.org/10.3390/su15053890