Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Manuela Mariotti"'
Publikováno v:
Foods, Vol 12, Iss 8, p 1610 (2023)
Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a br
Externí odkaz:
https://doaj.org/article/18dea803f56548efb06d630217070e78
Autor:
Carola Cappa, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino, Manuela Mariotti
Publikováno v:
Foods, Vol 5, Iss 4, p 69 (2016)
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in glu
Externí odkaz:
https://doaj.org/article/287a042c344240ccb65055ca9de5091b
Autor:
Sofia, Colaceci, Edoardo, Corsi, Francesca, Berardi, Pierina, Coscarella, Manuela, Mariotti, Nicola, Ramacciati
Publikováno v:
Professioni infermieristiche. 73(3)
Maternal satisfaction regarding care during delivery is an indicator of maternity service's quality.We conducted an observational study between May and August 2018, using an online questionnaire for women who have delivered in the last 3 years. Data
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fc5b14bfc21160f34b1728c89b1820bf
https://pubmed.ncbi.nlm.nih.gov/33355778
https://pubmed.ncbi.nlm.nih.gov/33355778
Publikováno v:
Food Hydrocolloids. 84:257-266
Rice starches and flours have unique attributes that make them interesting ingredients in the food industry (e.g. hypo-allergenic, gluten-free, bland in flavour, capable of giving consistency). In particular, the rheological properties of the starchy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbb9eebf16f2fdec2fe35d24953c68b1
https://doi.org/10.1016/j.foodhyd.2018.06.006
https://doi.org/10.1016/j.foodhyd.2018.06.006
Publikováno v:
Journal of Cereal Science. 82:57-64
The continuous increase of pasta consumption is favoured by the availability of new products, manufactured from non-traditional cereals. Einkorn is a diploid relative of durum and bread wheats, appreciated for its high protein, carotenoid and tocol c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::252cadf7fa1eaeee611a17586c254cc7
https://doi.org/10.1016/j.jcs.2018.05.010
https://doi.org/10.1016/j.jcs.2018.05.010
Autor:
Piero Cifelli, Iolanda Rinaldi, Angela Paterno, Roberta Vittoria Cicero, Gaia Giorgini, Tiziana Bussu, Elisabetta Coletta, Flavia Splendore, Eleonora Annibalini, Simona Marocchini, Maria Rosaria Caruso, Francesco Rasi, Silvia Venanzi, Rita Gentile, Manuela Mariotti, Alessandra Lumaca, Marisa Patrizia Messina, Cristina Ciari, Giancarlo Santoni, Sofia Colaceci, Patrizia Proietti, Gloria Anderson, Alessio D'Angelo
Publikováno v:
Midwifery. 103:103147
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61dad3d794d4e6af78271ca60688da97
https://doi.org/10.1016/j.midw.2021.103147
https://doi.org/10.1016/j.midw.2021.103147
Publikováno v:
Food and Bioprocess Technology. 10:962-972
The replacement of gluten in cereal-based goods still represents a significant technological challenge, and obtaining high-quality gluten-free (GF) breads brings about the search for ingredients and technologies able to improve the overall features o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbc3e5c0416436cd18e9d235fc60b0ad
https://doi.org/10.1007/s11947-017-1861-z
https://doi.org/10.1007/s11947-017-1861-z
Publikováno v:
Journal of Food Processing and Preservation. 43
Einkorn (Triticum monococcum L.) is a diploid wheat whose kernels are rich in proteins, carotenoids, tocols, phenolic acids, and trace minerals. Our research analyzed the physico‐chemical and nutritional characteristics of einkorn cookies prepared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::504bb9b08264bbb6ac3783febdfd2f8e
https://doi.org/10.1111/jfpp.14079
https://doi.org/10.1111/jfpp.14079
Publikováno v:
LWT. 73:20-27
The effectiveness of high pressure treated ingredients in slowing down the staling kinetic of gluten-free breads, in comparison with their untreated counterparts, was investigated. In terms of high pressure processing, both corn starch (CS) and rice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f9f3de9d86acec196c3977b46346a0e
https://doi.org/10.1016/j.lwt.2016.05.028
https://doi.org/10.1016/j.lwt.2016.05.028
Publikováno v:
LWT - Food Science and Technology. 62:569-575
This study investigated the effect of addition of grape skins (GS) on a fruit candy having a gel-like structure. GS from Barbera, a red grape (Vitis vinifera L.) variety, were processed into powders through milling and sieving to obtain three fractio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cb4cc4cbfa06d18d6695b7e7d4eb08e
https://doi.org/10.1016/j.lwt.2014.07.039
https://doi.org/10.1016/j.lwt.2014.07.039