Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Katia Liburdi"'
Publikováno v:
Foods, Vol 11, Iss 14, p 2137 (2022)
The aim of this study was to identify novel milk coagulants to be used in cheesemaking. For this purpose, aqueous extracts from safflower (Carthamus tinctorius), sunflower (Helianthus annuus), flax (Linum usitatissimum) and sesame (Sesamum indicum) s
Externí odkaz:
https://doaj.org/article/f9a1443c1bf24e02a55a728bdb6f5fbc
Autor:
Katia Liburdi, Marco Esti
Publikováno v:
Beverages, Vol 8, Iss 2, p 21 (2022)
Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human diet. Th
Externí odkaz:
https://doaj.org/article/5d1a0cfe69f1411e97809619b0f9e36d
Publikováno v:
Foods, Vol 8, Iss 12, p 600 (2019)
Cynara cardunculus, Carica papaya and Ficus carica extracts are proposed as milk coagulants herein. Their coagulation efficiency was measured in bovine, buffalo, goat and sheep milk incubated at different temperatures. The milk-clotting and proteolyt
Externí odkaz:
https://doaj.org/article/c74b77fc6c5b4ec3bf6130907a44fcbd
Publikováno v:
Food and Bioproducts Processing. 121:43-53
Despite significant efforts recently made to improve the recovery yield of food pigments from natural sources, the development of green and sustainable biotechnological approaches is currently under investigation. Within the context of circular econo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::915ca6524ce3fc576e50d8ebd464f42b
https://doi.org/10.1016/j.fbp.2020.01.014
https://doi.org/10.1016/j.fbp.2020.01.014
Effect of microwave power and blanching time in relation to different geometric shapes of vegetables
Publikováno v:
LWT. 99:497-504
Microwave (MW) blanching (MWB) of vegetables has been applied in food industry as alternative to conventional treatment. Therefore, this study was aimed to evaluate the efficacy of MWB in terms of peroxidase (POD) inactivation, by applying various pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c9eee623618b1d13ff1b80bd8aa3714
https://doi.org/10.1016/j.lwt.2018.10.029
https://doi.org/10.1016/j.lwt.2018.10.029
Autor:
Marco Esti, Katia Liburdi
Publikováno v:
Beverages. 8:21
Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human diet. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f45296b63672e2a84fee1b804724866
https://doi.org/10.3390/beverages8020021
https://doi.org/10.3390/beverages8020021
Autor:
Emanuele Radicetti, Verdiana Petroselli, Nóra Mendler-Drienyovszki, Katia Liburdi, Roberto Mancinelli, Marco Esti
Publikováno v:
Journal of food biochemistryREFERENCES. 45(2)
Lipoxygenase (LOX, E.C. 1.13.11.12), among its various roles, catalyzes the degradation of polyunsaturated fatty acids and it is considered to be one of the main causes of undesirable off-flavor developments in legumes. The role of LOX in postharvest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df7613c2da98162debc0cbf3082c17c6
https://pubmed.ncbi.nlm.nih.gov/33491200
https://pubmed.ncbi.nlm.nih.gov/33491200
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 37(6)
The performance of 10 natural yellow colourants at different concentrations (0.001-0.3% w/v) was investigated in a model beverage system at various pH levels (3.5, 5.5 and 7.5) containing 10% w/v of sucrose, with or without ethanol (15% v/v) to simul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcf4dca0cd1c651a45f143546ef6b025
https://pubmed.ncbi.nlm.nih.gov/32338159
https://pubmed.ncbi.nlm.nih.gov/32338159
Autor:
Usama Bilal Anwar, Brahim Benyahia, Roberta Bernini, Arthur D. Boyarov, Larissa Pereira Brumano, B.A. Caetano, R. Coppola, J.M. Cruz, A.G. da Cruz, V. De Feo, Ana Olívia de Souza, A. d’Acierno, Marco Esti, Lorena Fernández-Cabezón, F. Fratianni, C. Henrique, Manfred Kircher, Katia Liburdi, D. Luz, Rafael Marques-Porto, T. Mitsunari, A. Moldes, D.D. Munhoz, F. Nazzaro, Guilherme Tonial Neves, Pablo I. Nikel, Alina Osmakova, Adalberto Pessoa, R.M.F. Piazza, M. Rincón-Fontán, Alexandre Gomes Rodrigues, L. Rodríguez-López, Celso Santi, Francisco Vitor Santos da Silva, X. Vecino, Valerie C.A. Ward, Ingrid Padovese Zwar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9348c340af4860a8d2b2c964c5d97aab
https://doi.org/10.1016/b978-0-444-64301-8.00018-4
https://doi.org/10.1016/b978-0-444-64301-8.00018-4
Fermented beverages (FBs) hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of preserving raw foods and at the same
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c38d4407971fad2270a6d36395ebc100
https://doi.org/10.1016/b978-0-444-64301-8.00006-8
https://doi.org/10.1016/b978-0-444-64301-8.00006-8