Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Mara Lucisano"'
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
Publikováno v:
Foods, Vol 11, Iss 2, p 199 (2022)
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.
Externí odkaz:
https://doaj.org/article/87133a26d90a4491ba722bf56dc55859
Autor:
Carola Cappa, Monica Laureati, Maria Cristina Casiraghi, Daniela Erba, Maurizio Vezzani, Mara Lucisano, Cristina Alamprese
Publikováno v:
Foods, Vol 10, Iss 1, p 91 (2021)
This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an indus
Externí odkaz:
https://doaj.org/article/86aa33d7c7f84c9cb5e2693abe48e054
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
Publikováno v:
Food and Bioprocess Technology. 15:2344-2353
Turbo-technology (i.e., a heat/shear treatment) potential in modifying rice flour technological properties (i.e., damaged starch, pasting properties, apparent cold viscosities, and color) depending on cooking temperature (120–200 °C), added water
Publikováno v:
Foods; Volume 11; Issue 2; Pages: 199
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.
Publikováno v:
Foods
Foods, Vol 11, Iss 199, p 199 (2022)
Foods, Vol 11, Iss 199, p 199 (2022)
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.
Autor:
Mohammad Amin Mohammadifar, Aberham Hailu Feyissa, Saeed Rahimi Yazdi, Noemi Caruggi, Mara Lucisano
Publikováno v:
Food Biophysics. 14:249-259
This study aimed to describe the effects of ohmic heat treatment (OHT) of milk on the formation and properties of acid milk gels. The influence of voltage gradient (25, 40, 55 V/cm), holding time (2, 16, 30 min), and final temperature (45, 65, 75, 85
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
Autor:
Giada Cavazzi, Renáta Németh, Stefano D'Amico, Denisse Bender, Fanni Turóczi, Regine Schoenlechner, Kitti Török, Eszter Schall, Mara Lucisano, Sandor Tömösközi
Publikováno v:
Food Hydrocolloids. 80:33-41
The aim of this investigation was to study the rheological properties (gelation profile, mixing and pasting properties) of two rye arabinoxylans (AXs) (water-extracted (WEAXs), calcium hydroxide-extracted (CEAXs)) in buckwheat model systems using who