Zobrazeno 1 - 10
of 322
pro vyhledávání: '"Lorenzo Morelli"'
Publikováno v:
Data in Brief, Vol 54, Iss , Pp 110490- (2024)
This article presents analyzed data on the antimicrobial, barrier, and mechanical properties inherent to films created by blending carrot pomace with wheat gluten and polyglycerol-3 plasticizer and combined with varying contents (0 wt.%, 3 wt.%, and
Externí odkaz:
https://doaj.org/article/b4c752d955764ec59d79eb01090df67b
Publikováno v:
Molecules, Vol 29, Iss 11, p 2647 (2024)
The study examines the unique production process of Aceto Balsamico Tradizionale di Modena PDO (ABTM), emphasizing its complex phases and the impact of raw materials and artisanal skill on its flavor characteristics. Analytical tests focused on the v
Externí odkaz:
https://doaj.org/article/698ddc62393b4ed99c9ab8a60bf0a10a
Autor:
Elisabetta Fanfoni, Erika Sinisgalli, Alessandra Fontana, Mariangela Soldano, Mirco Garuti, Lorenzo Morelli
Publikováno v:
Fermentation, Vol 10, Iss 6, p 293 (2024)
In addition to energy recovery, the anaerobic digestion of agro-industrial byproducts can also produce different high-value-added compounds. Two-stage and single-stage reactors were compared for microbial communities’ selection and long-chain fatty
Externí odkaz:
https://doaj.org/article/3a571ba198194d7488ee2e0be209b16e
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100731- (2024)
Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiolog
Externí odkaz:
https://doaj.org/article/04215471573f4184b98377ca3e90e10a
Autor:
Martina Cassarino, Gianluca Giuberti, Lorenzo Morelli, Marco Trezzi, Andrea Pelattieri, Loris Manicardi, Pietro Scaglia
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
This study analyzes the nutritional life cycle assessment (LCA) of bakery products and the current state of the art. The analysis focuses on (1) the importance of applying a methodology, such as LCA, in a general way and the division into different s
Externí odkaz:
https://doaj.org/article/a1516ed3f0514e909d0ec72191e9aa8d
Autor:
Pier Sandro Cocconcelli, Monica Gatti, Giorgio Giraffa, Marco Gobbetti, Rosalba Lanciotti, Lorenzo Morelli, Erasmo Neviani, Eugenio Parente
Publikováno v:
mSystems, Vol 8, Iss 6 (2023)
Externí odkaz:
https://doaj.org/article/998a283670114ba588d9e1816cab7221
Autor:
Daniel Merenstein, Bruno Pot, Gregory Leyer, Arthur C. Ouwehand, Geoffrey A. Preidis, Christopher A. Elkins, Colin Hill, Zachery T. Lewis, Andi L. Shane, Niv Zmora, Mariya I. Petrova, Maria Carmen Collado, Lorenzo Morelli, Gina A. Montoya, Hania Szajewska, Daniel J. Tancredi, Mary Ellen Sanders
Publikováno v:
Gut Microbes, Vol 15, Iss 1 (2023)
ABSTRACTProbiotics are used for both generally healthy consumers and in clinical settings. However, theoretical and proven adverse events from probiotic consumption exist. New probiotic strains and products, as well as expanding use of probiotics int
Externí odkaz:
https://doaj.org/article/92d639aa35ab4275b35bc3ded3e1cfb2
Publikováno v:
Foods, Vol 13, Iss 5, p 752 (2024)
The primary goal of this scoping review is to collect, analyze, and critically describe information regarding the role of the main compounds (reuterin, phenyllactic acid, and exopolysaccharides) produced by LAB that possess antifungal properties and
Externí odkaz:
https://doaj.org/article/e8cc020ef80f4a06a67ea1a3f30cdd24
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e19146- (2023)
Natural whey starter cultures are undefined microbial communities mainly consisting of thermophilic lactic acid bacteria (LAB). The technological pressure that shapes the natural whey starter community before and during the back-slopping procedure ca
Externí odkaz:
https://doaj.org/article/b05b6ea420c34b45b544e79c80725161
Publikováno v:
Molecules, Vol 28, Iss 22, p 7676 (2023)
In this study, we compared the polyphenolic composition of the roasted grapevine wood chips of four Vitis vinifera cultivars—namely, Sorbara, Grasparossa, Malbo Gentile, and Spergola. These waste byproducts have the potential as infusion chips for
Externí odkaz:
https://doaj.org/article/15484bc4a2b845628f6fba0695d42f63