Zobrazeno 1 - 10
of 32
pro vyhledávání: '"M. Pizzillo"'
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 2s, Pp 1143-1146 (2010)
The aim of this study was describing the chemical composition, the rheological characteristics and the sensory properties of “mozzarella” cheese produced with milk from buffalos fed with different diets. The study involved two farms and four feed
Externí odkaz:
https://doaj.org/article/01d8faae6b0f4c3dab67ac367230075a
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 2s, Pp 1147-1149 (2010)
Aim of this study was to evaluated the effect of feeding systems (hay vs ray-grass silage) on volatile compounds profiles of mozzarella cheese. Three mozzarella cheese making trials for each experimental group were conducted at our dairy technology l
Externí odkaz:
https://doaj.org/article/21bc3e27d2b244bd96ede5b5e1919bdb
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 1s (2010)
Externí odkaz:
https://doaj.org/article/d685708a5f2d48e5878138ea57ddbff5
Publikováno v:
Experimental Agriculture. 52:188-202
SUMMARYDuring growth, several cereals store significant amounts of fructo-oligosaccharides (FOS), which have important prebiotic properties. Cereal forage crops are also essential components of many Mediterranean agricultural systems, although little
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6362b987927cf58d2c0c5b3fd84c78d
https://doi.org/10.1017/s0014479715000022
https://doi.org/10.1017/s0014479715000022
Autor:
S. Claps, M.A. Galina, R. Rubino, M. Pizzillo, M. Guerrero, G. Morone, M. A. Di Napoli, A. R. Caputo, L. J. Pineda
Publikováno v:
Journal of Nutritional Ecology and Food Research. 2:245-250
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41ddf6ef76a9616733b31bb7d73ea813
https://doi.org/10.1166/jnef.2014.1079
https://doi.org/10.1166/jnef.2014.1079
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 2s, Pp 1143-1146 (2010)
The aim of this study was describing the chemical composition, the rheological characteristics and the sensory properties of “mozzarella” cheese produced with milk from buffalos fed with different diets. The study involved two farms and four feed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14a02c3281f29988e62a4710c76db4ff
http://www.aspajournal.it/index.php/ijas/article/view/1214
http://www.aspajournal.it/index.php/ijas/article/view/1214
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9910ab644bee8a606d1873b9e566d28
https://doi.org/10.1016/b978-0-08-100596-5.00707-1
https://doi.org/10.1016/b978-0-08-100596-5.00707-1
Publikováno v:
Livestock Production Science. 94:33-40
Sensory properties of ricotta cheese, such as softness, granulosity and greasiness, were significantly different (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63b7444c3cf5e073f9cd8ccb7a3ab1f8
https://doi.org/10.1016/j.livprodsci.2004.11.024
https://doi.org/10.1016/j.livprodsci.2004.11.024
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 2s, Pp 1147-1149 (2010)
Aim of this study was to evaluated the effect of feeding systems (hay vs ray-grass silage) on volatile compounds profiles of mozzarella cheese. Three mozzarella cheese making trials for each experimental group were conducted at our dairy technology l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5a0952e55ea9ed7c7e499312eac06f9
http://www.aspajournal.it/index.php/ijas/article/view/1215
http://www.aspajournal.it/index.php/ijas/article/view/1215
Autor:
Adriana Carmen Di Trana, M. Pizzillo, Maria Antonietta Di Napoli, Salvatore Claps, Francesco Paladino, V. Fedele, Anna Rocchina Caputo, L. Sepe
Publikováno v:
Italian Journal of Animal Science, Vol 8, Iss 2s, Pp 390-392 (2010)
Scopus-Elsevier
Scopus-Elsevier
Aim of the trial was to evaluate the effect of fresh single-species herbage on the VOC and sensory properties of cheese, in order to individuate specific descriptors linked to the use of fresh herbage in pureness. Two groups of Siriana housed goats w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2eb973d8ab5b2ea920102390b24190f7
http://www.aspajournal.it/index.php/ijas/article/view/459
http://www.aspajournal.it/index.php/ijas/article/view/459