Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Lorenzo Siroli"'
Autor:
Samantha Rossi, Davide Gottardi, Lorenzo Siroli, Barbara Giordani, Beatrice Vitali, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106136- (2024)
This work was aimed to characterize functional and biochemical parameters of a bakery ingredient prepared with durum wheat by-products (micronized bran and middling) fermented by a selected microbial consortium composed of yeasts and lactic acid bact
Externí odkaz:
https://doaj.org/article/0b535057d50344789778310244eb107d
Autor:
Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, Arianna Ricci, Giuseppina Paola Parpinello, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani
Publikováno v:
Foods, Vol 13, Iss 12, p 1947 (2024)
Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microfl
Externí odkaz:
https://doaj.org/article/293ec09110494385b6907e2ae5ef1c98
Autor:
Virginia Glicerina, Lorenzo Siroli, Davide Gottardi, Nicole Ticchi, Filippo Capelli, Riccardo Accorsi, Matteo Gherardi, Matteo Minelli, Maurizio Fiorini, Vincenza Andrisano, Vittorio Colombo, Riccardo Manzini, Rosalba Lanciotti, Santina Romani
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100313- (2023)
The aim of this research was to produce an innovative, biodegradable multilayer active packaging solution, with excellent oxygen barrier properties, to extend shelf- life of oily foods. In fact, one of the main drawbacks of biodegradable films is the
Externí odkaz:
https://doaj.org/article/11e1481794b6469ea178225af5d3bbc5
Autor:
Margherita D'Alessandro, Davide Gottardi, Mattia Di Nunzio, Sara Margherita Borgonovi, Carola Parolin, Beatrice Vitali, Rosalba Lanciotti, Lorenzo Siroli, Francesca Patrignani
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105703- (2023)
Fermented soy beverages, made with yogurt starter cultures and formulated with functional vaginal bacteria, namely Lactobacillus crispatus BC4 and Lactobacillus gasseri BC9, were characterized in terms of centesimal, fatty acids, mineral, vitamins an
Externí odkaz:
https://doaj.org/article/bd58dae50fb84040856263dbde8bb6ee
Autor:
Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 13, Iss 3, p 449 (2024)
The main objective of this work was to evaluate the combined effect of a biotechnology process, based on selected yeast strains, and a high-pressure homogenization (HPH) treatment on the microbiological quality, structural organization of proteins, c
Externí odkaz:
https://doaj.org/article/9d12491cfeb34ca3ab944a49039265f9
Autor:
Danka Bukvicki, Margherita D’Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 12, Iss 17, p 3288 (2023)
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO)
Externí odkaz:
https://doaj.org/article/41880487c32042f3ad49b671502f1d6c
Autor:
Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Fermentation, Vol 9, Iss 1, p 51 (2023)
Cheese whey management and disposal is a major issue for dairy industries due to its high level of chemical and biochemical oxygen demand. However, it can still represent a source of nutrients (i.e., sugars, proteins and lipids) that can be applied,
Externí odkaz:
https://doaj.org/article/c5e13e40c13944db816de2326e834861
Publikováno v:
Fermentation, Vol 8, Iss 12, p 708 (2022)
Fishery processing industries generate large amounts of by-products. These by-products come from fish heads, skin, bones, thorns, and viscera. The disposal of these wastes represents an increasing environmental and health problem. Nowadays, there is
Externí odkaz:
https://doaj.org/article/fc96606adc6446daa10e97f5a9cbec25
Autor:
Lorenzo Siroli, Barbara Giordani, Samantha Rossi, Davide Gottardi, Helena McMahon, Aleksandra Augustyniak, Abhay Menon, Lucia Vannini, Beatrice Vitali, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Fermentation, Vol 8, Iss 12, p 722 (2022)
The use of milling by-products as ingredients in food formulations has increased gradually over the past years, due to their well-recognized health properties. Fermentation performed with selected microbial strains or microbial consortia is the most
Externí odkaz:
https://doaj.org/article/0100f6ce08504bf89d62c3c69e495559
Autor:
Giacomo Braschi, Margherita D’Alessandro, Davide Gottardi, Lorenzo Siroli, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Cell surface hydrophobicity (CSH) and adhesion are very important phenotypical traits for probiotics that confer them a competitive advantage for the resilience in the human gastrointestinal tract. This study was aimed to understand the effects over
Externí odkaz:
https://doaj.org/article/392ee877a33842f09b84a3144d1c9eb7