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

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

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

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, Amalia, Del Nobile, M. A.

Publikováno v: Food & Bioprocess Technology; Sep2018, Vol. 11 Issue 9, p1651-1661, 11p

Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study

Autor: Valerio F., Russo F., De Candia S., Riezzo G., Orlando A., Lonigro S. L., Lavermicocca P.

Publikováno v: Journal of clinical gastroenterology 44 (2010): 49–53.
info:cnr-pdr/source/autori:Valerio F.; Russo F.; De Candia S.; Riezzo G.; Orlando A.; Lonigro S. L.; Lavermicocca P./titolo:Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study/doi:/rivista:Journal of clinical gastroenterology/anno:2010/pagina_da:49/pagina_a:53/intervallo_pagine:49–53/volume:44

Goals: To determine whether the consumption of artichokes enriched with a probiotic Lactobacillus paracasei strain affects faecal microbiota composition, faecal enzyme activity and short chain fatty acids (SCFAs) production as well as symptom profile

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::639f933e012a32e4d039717d764f494f
http://www.cnr.it/prodotto/i/46490