Výsledky vyhledávání

On measuring, modelling and validating growth of surface molds through image analysis in industrial salami ripening

Autor: Michele Miccio, Michela Fraganza, Giovanni Cascone, Carlo Diaferia, Massimo Ferrara, Donato Magistà, Giancarlo Perrone, Massimiliano Dodaro, Franco Longo, Lucia Seta

Publikováno v: Chemical Engineering Transactions, Vol 57 (2017)
Chemical Engineering Transactions Vol 57 (2017): 2011–2016. doi:10.3303/CET1757336
info:cnr-pdr/source/autori:Michele Miccio*, Michela Fraganza*, Giovanni Cascone*, Carlo Diaferia**, Massimo Ferrara***, Donato Magistà***, Giancarlo Perrone***, Massimiliano Dodaro***, Franco Longo****, Lucia Seta****/titolo:On measuring, modeling and validating growth of surface molds through image analysis in industrial salami ripening,/doi:10.3303%2FCET1757336/rivista:Chemical Engineering Transactions/anno:2017/pagina_da:2011/pagina_a:2016/intervallo_pagine:2011–2016/volume:Vol 57

This paper reports the development and the results of a procedure aimed at measuring, modelling and validating the growth of surface molds in industrial salami ripening by relying on techniques of image analysis. The sausages under investigation were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::244683ecf04ff9f5343f97f93c23094c
http://hdl.handle.net/11386/4708740

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Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses

Autor: Domenico Gabriele, Francesca R. Lupi, Lucia Seta, Noemi Baldino, Bruno de Cindio, Rosamaria Marino

Publikováno v: Rheologica Acta. 54:41-52

Emulsion gels are structured emulsions suitable for different uses for their specific behaviour, which is strongly dependent on the characteristics of the gelled dispersing phase. Therefore, it is important to adopt the specific gelling agent to tune

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b452eacc51e3d8f9d3626f4712165377
https://doi.org/10.1007/s00397-014-0809-8

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Rheological design of stabilized meat sauces for industrial uses

Autor: Bruno de Cindio, Domenico Gabriele, Francesca R. Lupi, Noemi Baldino, Lucia Seta

Publikováno v: European Journal of Lipid Science and Technology. 116:1734-1744

In the present work a rheological analysis was carried out on sauces produced with a spreadable spicy sausage, typical of the Italian dietary culture, and modified by organogelator addition in order to change their mechanical properties and to solve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fd85b868c39f5102400da513cf2e9df9
https://doi.org/10.1002/ejlt.201400286

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Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume

Autor: Lucia Seta, Noemi Baldino, Raffaele Zinno, Francesca R. Lupi, Domenico Gabriele

Publikováno v: Cement and Concrete Research. 63:38-45

New generation concretes have specific properties, often obtained by using additives, and these properties are strongly affected by rheological characteristics of the fresh cement paste. In this work small amplitude oscillations were adopted to inves

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b99b80375e8e911355b92170858724d
https://doi.org/10.1016/j.cemconres.2014.04.009

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Rheology and adsorption behaviour of β-casein and β-lactoglobulin mixed layers at the sunflower oil/water interface

Autor: Noemi Baldino, Lucia Seta, Francesca R. Lupi, Bruno de Cindio, Domenico Gabriele

Publikováno v: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 441:669-677

This paper investigates the adsorption behaviour of two milk proteins, β-casein and β-lactoglobulin, both alone and in binary mixtures, at the sunflower oil-water interface (O/W) in order to better understand the emulsifying functionality of protei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::395c5093c3310260e0628ed14e5edbd7
https://doi.org/10.1016/j.colsurfa.2013.10.041

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The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions

Autor: Noemi Baldino, Bruno de Cindio, Francesca R. Lupi, Domenico Gabriele, Lucia Seta

Publikováno v: Food Hydrocolloids. 32:373-382

In this work the effects of ι-carrageenan and κ-carrageenan on macroscopic properties of commercial sunflower oil/water systems, stabilised by whey proteins, were investigated by measuring the interfacial and bulk rheological properties, the partic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f87edf0ca678b41dc7395b8776fb7e4e
https://doi.org/10.1016/j.foodhyd.2013.01.020

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Malvidin, a red wine polyphenol, modulates mammalian myocardial and coronary performance and protects the heart against ischemia/reperfusion injury

Autor: Lucia Seta, Bruno Tota, Antonio Vitetti, Noemi Baldino, Bruno de Cindio, A.M. Quintieri, E. Filice, Tommaso Angelone, Maria Carmela Cerra

Publikováno v: The Journal of Nutritional Biochemistry. 24:1221-1231

A moderate red wine consumption and a colored fruit-rich diet protect the cardiovascular system, thanks to the presence of several polyphenols. Malvidin-3-0-glucoside (malvidin), an anthocyanidine belonging to polyphenols, is highly present in red gr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc15f85802bb93d31ca1dd9c26f95101
https://doi.org/10.1016/j.jnutbio.2012.09.006

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A rheological characterisation of an olive oil/fatty alcohols organogel

Autor: Valeria Greco, Francesca R. Lupi, Noemi Baldino, B. de Cindio, Lucia Seta, Domenico Gabriele

Publikováno v: Food Research International. 51:510-517

Policosanol is a mixture of fatty alcohols well known for its nutraceutical effects on consumers' health. In the present paper, the potential ability of this food-grade additive to organogel vegetable oils has been investigated by preparing samples b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b83c44733f3f9ec8f5ee88e2eb594b1a
https://doi.org/10.1016/j.foodres.2013.01.013

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The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces

Autor: Noemi Baldino, Lucia Seta, Domenico Gabriele, Francesca R. Lupi, Bruno de Cindio

Publikováno v: Food Hydrocolloids. 29:247-257

The aim of this work is to investigate the simultaneous adsorption of a globular protein, ovalbumin, and two different types of food emulsifiers, non-ionic Tween 60 and anionic Admul DATEM, at the air–water and sunflower oil–water interfaces. A c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1d1411e6dbcead4b80034c12371c1f76
https://doi.org/10.1016/j.foodhyd.2012.03.012

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