Zobrazeno 1 - 10
of 109
pro vyhledávání: '"M. T. Rodriguez-Estrada"'
Autor:
A. L. Mordenti, N. Brogna, F. Merendi, A. Formigoni, L. Sardi, V. Cardenia, M. T. Rodriguez-Estrada
Publikováno v:
Italian Journal of Animal Science, Vol 18, Iss 1, Pp 105-110 (2019)
The aim of this study was to evaluate the impact of dietary extruded flaxseed (EF) and/or rumen-protected (rp) lipids on beef meat quality and oxidation. In all, 63 crossbred heifers (Charolais × Limousin) were evenly distributed into seven experime
Externí odkaz:
https://doaj.org/article/da3732f6fab54d058a51781febfbf6bb
Autor:
D. Mercatante, B. Sordini, E. Novelli, G. Poli, L. Da Dalt, M. T. Rodriguez-Estrada, A. Taticchi
The reduction of nitrites in cooked meat products is becoming a topic of primary importance, both for manufacturers and for consumers. However, their complete or partial replacement with a single natural compound is a challenge, due to the multifunct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::854ea48484dccec52c1e98be4a65c7ff
http://hdl.handle.net/11585/888300
http://hdl.handle.net/11585/888300
Autor:
D. Mercatante, S. Currò, S. Esposto, S. Barbieri, L. Fasolato, V. De Rosa, M. T. Rodriguez-Estrada, A. Taticchi
During olive oil mechanical extraction process, two by-products (vegetation waters and paste) are generated, which are sources of high-added value molecules to produce new foods and/or ingredients with higher functionality. For both food industry and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::09389f5b80187238875b9fada37f006a
http://hdl.handle.net/11585/888298
http://hdl.handle.net/11585/888298
Honey represents one of the most relevant food fraud targets, which is mainly ascribable to its economic value and its worldwide production, but also to the existing problems related to the monitoring and management of bees’ farms. To corroborate i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::aafd5e104afb7f42f5503d799e7902ea
http://hdl.handle.net/11585/717391
http://hdl.handle.net/11585/717391
By-products of the olive oil mechanical extraction process are sources of high value molecules for the production of new foods and/or ingredients with higher functionality. In particular, replacing chemical additives (i.e. nitrite/nitrate salts) in m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::9f19ee400c9f6b36c3fd9243c3438204
http://hdl.handle.net/11585/717356
http://hdl.handle.net/11585/717356
Honey discrimination by Volatile Organic Compounds analysis: comparison between GC-IMS and GC-E-Nose
The intrinsic characteristics of 54 honey samples were assessed by qualitative analysis of their volatile fraction through GC-E-NOSE and GC-IMS. Both systems detected differences among samples, due to botanical origin, breeding techniques and product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::6b2540008bd93bc726779ce030774dfd
http://hdl.handle.net/11585/717387
http://hdl.handle.net/11585/717387
Autor:
D. Mercatante, S. Barbieri, V. Cardenia, M. Masotti, S. Balzan, A. Taticchi, M. T. Rodriguez-Estrada
During the olive oil mechanical extraction process, diverse by-products are generated, which are sources of high-added value molecules for the production of new foods and/or ingredients with higher functionality. For both food industry and consumer i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cece84d87b0c008a97d1e1aac01af7f8
http://hdl.handle.net/2318/1723021
http://hdl.handle.net/2318/1723021
The application of the thermal and physical techniques for the assessment of EVOO adulteration and authenticity, are deeply discussed in this chapter. These analytical techniques do not require time-consuming manipulation, sample treatment and the us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::106d49fc1c06caaa4a5674357efd8af2
http://hdl.handle.net/11585/681003
http://hdl.handle.net/11585/681003
Autor:
CANISTRO D., S. CIRILLO, F. VIVARELLI, A. BUSCHINI, M. LAZZARETTI, L. MARCHI, V. CARDENIA, M. T. RODRIGUEZ-ESTRADA, A. LORENZINI, E. CROCO, S. MARCHIONNI, P. FRANCHI, M. LUCARINI, M. PAOLINI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::7b2f2cbc1cf3f359024dc1527d409219
http://hdl.handle.net/11585/649354
http://hdl.handle.net/11585/649354