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BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD

Autor: Valerio F., Di Biase M., Bavaro A. R., Lonigro S. L., Pontonio E., Conte A., Minisci A., Lavermicocca P..

Publikováno v: InnoFoodMed 2019, Dieta mediterranea, alimenti funzionali, innovazione, pp. 58–58, Bari, Italy, 13/03/2019-15/03/2019
info:cnr-pdr/source/autori:Valerio F., Di Biase M., Bavaro A. R., Lonigro S. L., Pontonio E., Conte A., Minisci A., Lavermicocca P../congresso_nome:InnoFoodMed 2019, Dieta mediterranea, alimenti funzionali, innovazione/congresso_luogo:Bari, Italy/congresso_data:13%2F03%2F2019-15%2F03%2F2019/anno:2019/pagina_da:58/pagina_a:58/intervallo_pagine:58–58

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::91f8f5c3027b370e7fce9d1a018cd113
https://publications.cnr.it/doc/410339

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Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain

Autor: Danza A., Lucera A., Lavermicocca P., Lonigro S. L., Bavaro A.R., Mentana A., Centonze D., Conte A., Del Nobile M. A.

Publikováno v: Food and bioprocess technology (Online) (2018).
info:cnr-pdr/source/autori:Danza A., Lucera A., Lavermicocca P., Lonigro S. L., Bavaro A.R., Mentana A., Centonze D., Conte A., Del Nobile M. A./titolo:Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain/doi:/rivista:Food and bioprocess technology (Online)/anno:2018/pagina_da:/pagina_a:/intervallo_pagine:/volume

The use of protective microbial strains in combination with modified atmosphere packaging (MAP) and refrigerated storage on the shelf life of tuna burgers was investigated. Preliminary, the protective ability of three lactic acid bacteria (LAB) cultu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::cfd4aea9357bf393d391057b3c305956
https://link.springer.com/article/10.1007/s11947-018-2129-y

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Automatic analysis of CHIMERA experimental data by means of a hierarchical pre-attentive neural system

Publikováno v: In Computer Physics Communications 2001 140(1):13-20

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Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043

Autor: Di Biase M., Lonigro S. L., Lavermicocca P., Valerio F.

Publikováno v: Fruit & Veg Processing 2nd Euro-Mediterranean Symposium, pp. 23–23, Avignone, 04/04/2016-06/04/2016
info:cnr-pdr/source/autori:Di Biase M., Lonigro S. L., Lavermicocca P., Valerio F./congresso_nome:Fruit & Veg Processing 2nd Euro-Mediterranean Symposium/congresso_luogo:Avignone/congresso_data:04%2F04%2F2016-06%2F04%2F2016/anno:2016/pagina_da:23/pagina_a:23/intervallo_pagine:23–23

Probiotic strains used as starter cultures may combine the positive image of fermented foods with a functional appeal. Moreover, these bacteria can be used as bioprotective cultures to extend the shelf-life of ready-to-eat (RTE) foods and to control

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::4bb7eec82c4253514ad8530acd1e7454
https://publications.cnr.it/doc/375978

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Akademický článek

ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products.

Autor: Di Biase, Mariaelena, Bavaro, Anna Rita, Lonigro, S. Lisa, Pontonio, Erica, Conte, Amalia, Padalino, Lucia, Minisci, Andrea, Lavermicocca, Paola, Valerio, Francesca

Publikováno v: International Journal of Food Sciences & Nutrition; Sep2019, Vol. 70 Issue 6, p701-713, 13p, 8 Charts, 3 Graphs

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Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens

Autor: Valerio F. a, Lonigro S. L. a, Di Biase M. a, de Candia S. a, Callegari M. L.b, Lavermicocca P. a

Publikováno v: Journal of food science (Online) 78 (2013): 1757–1763. doi:10.1111/1750-3841.12282
info:cnr-pdr/source/autori:Valerio F. a, Lonigro S. L. a, Di Biase M. a, de Candia S. a, Callegari M. L.b, Lavermicocca P. a/titolo:Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens/doi:10.1111%2F1750-3841.12282/rivista:Journal of food science (Online)/anno:2013/pagina_da:1757/pagina_a:1763/intervallo_pagine:1757–1763/volume:78

The survival of 3 pathogens Listeria monocytogenes ATCC19115, Salmonella enterica subsp. enterica ATCC13311, and Escherichia coli ATCC8739 was evaluated over time in ready-to-eat (RTE) artichoke products processed or not with the probiotic strain Lac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::ff7c0377d184c66d424a62c393f02437
https://publications.cnr.it/doc/270957

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Identification of the bacterial species responsible for ropy spoilage used in the assessment of WP5 bread model applicability

Autor: De Bellis P., Sisto A., Valerio F., Lonigro S. L., Visconti A., Lavermicocca P.

Publikováno v: The DREAM Project International Conference "From Model Foods to Food Models". Nantes (FR), 24-26 June 2013. Book of Abstract, Poster P1.12 pag.41., 2013
info:cnr-pdr/source/autori:De Bellis P., Sisto A., Valerio F., Lonigro S. L., Visconti A., Lavermicocca P./congresso_nome:The DREAM Project International Conference "From Model Foods to Food Models". Nantes (FR), 24-26 June 2013. Book of Abstract, Poster P1.12 pag.41./congresso_luogo:/congresso_data:2013/anno:2013/pagina_da:/pagina_a:/intervallo_pagine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::37eaaa0a198ef611105b3a9fd705ac4f
https://publications.cnr.it/doc/271790

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Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread

Autor: Valerio F., Di Biase M., Huchet V., Lonigro S. L, Lavermicocca P., Postollec F

Publikováno v: International Congress Microbial Spoilers in Food. Quimper (FR),-Oral presentation, pp. 116–116, Quimper, FR, July 1-3, 2013
info:cnr-pdr/source/autori:Valerio F., Di Biase M., Huchet V., Lonigro S. L, Lavermicocca P., Postollec F/congresso_nome:International Congress Microbial Spoilers in Food. Quimper (FR),-Oral presentation/congresso_luogo:Quimper, FR/congresso_data:July 1-3, 2013/anno:2013/pagina_da:116/pagina_a:116/intervallo_pagine:116–116

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::64cc5578f2ba66d6816f339a7c501c8a
https://publications.cnr.it/doc/271687

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