Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Lorenzo Nissen"'
Autor:
Lorenzo Nissen, Enzo Spisni, Renato Spigarelli, Flavia Casciano, Maria Chiara Valerii, Elena Fabbri, Daniele Fabbri, Hira Zulfiqar, Irene Coralli, Andrea Gianotti
Publikováno v:
Environment International, Vol 190, Iss , Pp 108884- (2024)
Microplastics (MPs) are widespread contaminants highly persistent in the environment and present in matrices to which humans are extensively exposed, including food and beverages. MP ingestion occurs in adults and children and is becoming an emerging
Externí odkaz:
https://doaj.org/article/3ece61a9d9bc4b5aa6645ef80043d734
Autor:
Melissa Zannini, Alice Cattivelli, Lorenzo Nissen, Angela Conte, Andrea Gianotti, Davide Tagliazucchi
Publikováno v:
Foods, Vol 13, Iss 14, p 2196 (2024)
Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali–quantitative phenolic profile of five different ca
Externí odkaz:
https://doaj.org/article/0584c56f7597480a8c1a2ccd6ea6b251
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-15 (2023)
Abstract Hemp seed bran (HB) is an industrial food byproduct that is generally discarded. Knowledge on the functional capabilities of HB is limited and it is not known the impact of HB on human colon microbiota, where vegetable fibers are metabolized
Externí odkaz:
https://doaj.org/article/325a4e59ecaf4dd799264f93dd79dacb
Autor:
Flavia Casciano, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti, Lorenza Conterno
Publikováno v:
Foods, Vol 11, Iss 19, p 3055 (2022)
The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial star
Externí odkaz:
https://doaj.org/article/19329ec3dd7a4c06b5e32b19269b07a0
Autor:
Carlo Mengucci, Lorenzo Nissen, Gianfranco Picone, Corinne Malpuech-Brugère, Caroline Orfila, Luigi Ricciardiello, Alessandra Bordoni, Francesco Capozzi, Andrea Gianotti
Publikováno v:
Metabolites, Vol 12, Iss 8, p 736 (2022)
The availability of omics data providing information from different layers of complex biological processes that link nutrition to human health would benefit from the development of integrated approaches combining holistically individual omics data, i
Externí odkaz:
https://doaj.org/article/8edb3d5c93044c03ae20459bd63327f7
Publikováno v:
Microorganisms, Vol 9, Iss 12, p 2418 (2021)
Following the One Health principles in food science, the challenge to valorize byproducts from the industrial sector is open. Hemp (Cannabis sativa subsp. sativa) is considered an important icon of sustainability and as an alternative food source. He
Externí odkaz:
https://doaj.org/article/535a57dec8244e9ab5889987379d67c1
Publikováno v:
Foods, Vol 10, Iss 10, p 2371 (2021)
The search for new fiber supplements that can claim to be “prebiotic” is expanding fast, as the role of prebiotics and intestinal microbiota in well-being has been well established. This work explored the prebiotic potential of a novel fiber plus
Externí odkaz:
https://doaj.org/article/b395a3394cf44f4193be8baf75167db1
Publikováno v:
Microorganisms, Vol 9, Iss 3, p 580 (2021)
In this work, an aquaponic cultivation system for Lactuca sativa (L.) and Chicorium intybus (L.) was compared to a hydroponic one, focusing on the main microbial populations related to food safety and their volatile compounds (VOCs), concluding with
Externí odkaz:
https://doaj.org/article/cd0483802fc74ff692dc81a2605c8eb5
Autor:
Elena Babini, Danielle Laure Taneyo-Saa, Annalisa Tassoni, Maura Ferri, Axel Kraft, Jürgen Grän-Heedfeld, Karlheinz Bretz, Aldo Roda, Elisa Michelini, Maria Maddalena Calabretta, Fabien Guillon, Davide Tagliazucchi, Serena Martini, Lorenzo Nissen, Andrea Gianotti
Publikováno v:
Microorganisms, Vol 8, Iss 7, p 986 (2020)
The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed.
Externí odkaz:
https://doaj.org/article/c872af5d1def42658ee966ff2dfd8f74
Autor:
Lorenzo Nissen, Manuela Rollini, Claudia Picozzi, Alida Musatti, Roberto Foschino, Andrea Gianotti
Publikováno v:
Microorganisms, Vol 8, Iss 6, p 792 (2020)
This research focuses on the leavening performances and development of volatile compounds of three strains of Zymomonas mobilis in the production of yeast-free doughs. Z. mobilis DSM 3580, 424, and 473 were used in doughs supplemented with glucose an
Externí odkaz:
https://doaj.org/article/0c1dc7bc28d7428f844cb4e01240dc12