Zobrazeno 1 - 10
of 12
pro vyhledávání: '"M. C. Trivisonno"'
Autor:
Elisa De Arcangelis, Emanuele Marconi, L Falasca, Francesca Cuomo, M. C. Trivisonno, Maria Cristina Messia
Publikováno v:
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 589, p 589 (2021)
Volume 10
Issue 3
Foods, Vol 10, Iss 589, p 589 (2021)
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a436d96393e146c2259f21e3510528ed
http://hdl.handle.net/11695/99051
http://hdl.handle.net/11695/99051
Autor:
Michela Quiquero, M. C. Trivisonno, L Falasca, Martina Angelicola, Maria Cristina Messia, Elisa De Arcangelis, Valentina Di Nardo, Emanuele Marconi, Francesco Sestili
Publikováno v:
Journal of Cereal Science. 102:103335
The technological quality of a high amylose bread wheat variety (amylose/amylopectin 1:0.7) was explored performing different milling protocols, with subsequent evaluation of the chemical composition and rheological properties of the milling fraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bffa3eb984268b4b81bd5ba8931fe3ca
https://doi.org/10.1016/j.jcs.2021.103335
https://doi.org/10.1016/j.jcs.2021.103335
Autor:
Maria Cristina Messia, Emanuele Marconi, T Candigliota, M. C. Trivisonno, Elisa De Arcangelis
Starch (total, amylose and amylopectin), β-glucans (total, soluble and insoluble) and pasting properties of waxy and normal barley genotypes were assessed. Waxy genotypes showed higher β-glucans content, lower starch amount and higher viscosity tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffb41ece9ddf3e54aaeac7b6ba25af03
http://hdl.handle.net/11695/92661
http://hdl.handle.net/11695/92661
Autor:
Emanuele Marconi, Francesca Cuomo, Elisa De Arcangelis, M. C. Trivisonno, Maria Cristina Messia
Publikováno v:
Journal of Cereal Science. 95:103073
The formulations and the operative conditions of the processes involved in the production of buckwheat gluten free pasta were investigated. Buckwheat flour alone and/or in combination with maize and rice flours was used to make balanced formulations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4a35a2aa871956ad3cd711e50ec3a5f
https://doi.org/10.1016/j.jcs.2020.103073
https://doi.org/10.1016/j.jcs.2020.103073
Whole grains are a potential source of dietary antioxidants, and their phenolic compounds play a potential role in the prevention of lipid oxidation. In the present study, the barley coarse fraction was tested as a source of phenolic compounds to min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7599f4f735065f13295bfb0df5c31d05
http://hdl.handle.net/11585/89476
http://hdl.handle.net/11585/89476
Autor:
G. Iafelice, Maria Fiorenza Caboni, Emanuele Marconi, M. C. Trivisonno, R. Cubadda, Tiziana Di Criscio
Results concerning the production of spaghetti enriched in long chain (LC) n-3 polyunsaturated fatty acids (PUFA) and in particular eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichment was obtained by the addition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dd337353eac3c89ffb6fdeaae44bc96
http://hdl.handle.net/11585/48999
http://hdl.handle.net/11585/48999
Il processo di lavorazione del riso bianco (sbiancatura e brillatura) determina un impoverimento di alcuni componenti nutrizionali ad elevato valore nutraceutico presenti nella cariosside, che si concentrano invece negli scarti (pula di riso) destina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::e0e0b66baca463ef3723f4b76dcc3201
http://hdl.handle.net/11585/54848
http://hdl.handle.net/11585/54848
It is well known that gluten plays a major role in determining cooking quality in durum wheat pasta. This work is an attempt to systematically elucidate the role of gluten quantity and nature in determining cooking quality as a function of the drying
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efe7861e5ff231125d579d4bc764e507
http://hdl.handle.net/11695/7981
http://hdl.handle.net/11695/7981
Autor:
M. C. Messia, G. Iafelice, M. C. Trivisonno, A. Fratianni, G. Panfili, E. Marconi, VERARDO, VITO, CABONI, MARIA
L'utilizzo di ovoprodotti (ottenuti dalla sgusciatura e pastorizzazione o essiccamento dell'uovo) nell'industria alimentare risolve alcuni problemi specifici legati all'uso dell'uovo in guscio quali l'eccessivo ingombro, la delicatezza del trasporto,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::64bb0860065985983bb87121c522d15d
http://hdl.handle.net/11585/54929
http://hdl.handle.net/11585/54929