Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Lucia Sportiello"'
Autor:
Roberta Tolve, Lucia Sportiello, Giada Rainero, Andrea Pelattieri, Marco Trezzi, Fabio Favati
Publikováno v:
Foods, Vol 13, Iss 9, p 1390 (2024)
Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alterna
Externí odkaz:
https://doaj.org/article/c37a10b1609c49d19d1f5799e20c0e20
Publikováno v:
Foods, Vol 12, Iss 1, p 96 (2022)
Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier f
Externí odkaz:
https://doaj.org/article/cb6ed13484d44a3b83f98aa72dd4f8a8
Autor:
Roberta Tolve, Fideline Laure Tchuenbou-Magaia, Lucia Sportiello, Federico Bianchi, Iza Radecka, Fabio Favati
Publikováno v:
Foods, Vol 11, Iss 15, p 2358 (2022)
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes th
Externí odkaz:
https://doaj.org/article/397a6b648f5c4f8b9d0352754ac10813
Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07772e130a13cbe6bd46597fe416a4c6
https://hdl.handle.net/11562/1085373
https://hdl.handle.net/11562/1085373
Autor:
Lucia Sportiello, Fabio Favati, Nicola Condelli, Maria Di Cairano, Marisa Carmela Caruso, Barbara Simonato, Roberta Tolve, Fernanda Galgano
Publikováno v:
Food chemistry. 405
Hydrophobic Deep Eutectic Solvents (HDESs) represent a novel kind of solvent. While several studies investigated their properties, just a few dealt with their use for extracting and recovering bioactive compounds from raw materials, wastes and by-pro
Autor:
Maria Di Cairano, Fernanda Galgano, Lucia Sportiello, Marisa Carmela Caruso, Nazarena Cela, Nicola Condelli
Publikováno v:
LWT. 154:112654
Gluten-free (GF) biscuits based on buckwheat, sorghum and lentil flours were produced in an industrial plant. These flours are very little exploited in commercial products. In addition, since there is growing attention on glycaemic index (GI) of cere