Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Johannes Hogenboom"'
Autor:
Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Publikováno v:
Foods, Vol 12, Iss 2, p 340 (2023)
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation paramet
Externí odkaz:
https://doaj.org/article/86bc6826739d4ec78055eecd9203808c
Autor:
Fortina, Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia
Publikováno v:
Foods; Volume 12; Issue 2; Pages: 340
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation paramet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::1b2b5ef2704423aa2477fdfaea582c68
Autor:
Johannes Hogenboom, LUISA MARIA PELLEGRINO, Lorenzo Estivi, Alyssa Hidalgo, Andrea Brandolini
Publikováno v:
Molecules; Volume 27; Issue 21; Pages: 7541
A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water bis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a54873f510806a44606fe745c193db7e
https://pubmed.ncbi.nlm.nih.gov/36364365
https://pubmed.ncbi.nlm.nih.gov/36364365