Zobrazeno 1 - 10
of 154
pro vyhledávání: '"Lara, Manzocco"'
Autor:
Francesca Valerio, Mariaelena Di Biase, Valentina Cifarelli, Stella Lisa Lonigro, Amina Maalej, Stella Plazzotta, Lara Manzocco, Sonia Calligaris, Hana Maalej
Publikováno v:
Foods, Vol 13, Iss 20, p 3238 (2024)
The aim of this study was to develop an innovative sourdough using dehydrated okra (Abelmoschus esculentus L.) pod flour and to use it in the production of bread. Three different flours (sun-dried S, freeze-dried F, oven-dried O) were individually mi
Externí odkaz:
https://doaj.org/article/5768cd7b23364049acecfcbee2aa371a
Autor:
Federico Basso, Francesco Ciuffarin, Miriam Chiodetti, Marcello Alinovi, Eleonora Carini, Luisa Barba, Lara Manzocco, Maria Cristina Nicoli, Sonia Calligaris
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100700- (2024)
Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1–24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w). Hyperbarically-crystallized samples exhibited significa
Externí odkaz:
https://doaj.org/article/5777300dce4a4d7297b09f7cef2f7556
Akademický článek
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Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 115-120 (2021)
The feasibility of producing food-grade hydrophobic bio-aerogels by supercritical-carbon dioxide (SC–CO2) extraction of oil from oleogels was investigated for the first time. Medium chain triglycerides (MCT) oil was gelled using ethylcellulose (EC)
Externí odkaz:
https://doaj.org/article/230ba4c0f7624df59f61a0436b7be1f5
Publikováno v:
Gels, Vol 9, Iss 1, p 62 (2023)
Dried porous materials based on plant proteins are attracting large attention thanks to their potential use as sustainable food ingredients. Nevertheless, plant proteins present lower gelling properties than animal ones. Plant protein gelling could b
Externí odkaz:
https://doaj.org/article/29dd10d68399448abf995da6848c2ba7
Publikováno v:
Fat Mimetics for Food Applications. :88-111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34b62e26b38fb01c96eddd244f9bea15
https://doi.org/10.1002/9781119780045.ch6
https://doi.org/10.1002/9781119780045.ch6
Autor:
Marilisa Alongi, Lara Manzocco, Clara Comuzzi, Andrea Gorassini, Giancarlo Verardo, Anna Rossi, Monica Anese, Maria Cristina Nicoli
Publikováno v:
International Journal of Food Science & Technology. 58:3189-3200
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3473c1afd7857acd97b9dbdac196e3a8
https://doi.org/10.1111/ijfs.16446
https://doi.org/10.1111/ijfs.16446
Autor:
Stella Plazzotta, Marilisa Alongi, Lorenzo De Berardinis, Sofia Melchior, Sonia Calligaris, Lara Manzocco
Publikováno v:
Food & Function. 13:10601-10609
The aim of the present work was to assess the effect of an innovative oleogelation strategy, the aerogel-template approach, on protein and lipid digestibility. Whey protein isolate (WP) was converted into aerogel particles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab308e900bbca699cfc3770fb8bee718
https://doi.org/10.1039/d2fo01257j
https://doi.org/10.1039/d2fo01257j
The effect of hyperbaric storage (HS) on polyphenoloxidase activity (PPO) was studied in model solutions and apple juice. Model solutions containing increasing amounts of mushroom (Agaricus bisporus) PPO (up to 26 U) were stored at room temperature a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55626f52fa849387782c1ccb63674130
https://hdl.handle.net/11390/1244864
https://hdl.handle.net/11390/1244864
