Zobrazeno 1 - 10
of 133
pro vyhledávání: '"Marco, Poiana"'
Autor:
Antonio Gattuso, Rocco Mafrica, Serafino Cannavò, Davide Mafrica, Alessandra De Bruno, Marco Poiana
Publikováno v:
Foods, Vol 13, Iss 13, p 2080 (2024)
Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), known for its
Externí odkaz:
https://doaj.org/article/c9009bd91e8e49468ff00ad42c83b5ba
Publikováno v:
Agriculture, Vol 13, Iss 5, p 1095 (2023)
The purpose of this study was to select the best green extraction technique to recover the bioactive compounds in Calabrian Bergamot waste (Pomace). Different experimental variables such as solvent, time, and temperature were tested and the main phys
Externí odkaz:
https://doaj.org/article/3bf0d934e30244c89079f281e6f270dc
Publikováno v:
Foods, Vol 12, Iss 9, p 1798 (2023)
In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, che
Externí odkaz:
https://doaj.org/article/efea79ac756a496c9c4ed4d0d997e5db
Autor:
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileios Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wi
Externí odkaz:
https://doaj.org/article/fbaf2c6bd665467eb1d64040c06fa17d
Publikováno v:
Foods, Vol 12, Iss 3, p 488 (2023)
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In particular,
Externí odkaz:
https://doaj.org/article/5813cf3a532f43359c2b2bd7853a4c8c
Publikováno v:
Horticulturae, Vol 9, Iss 1, p 71 (2023)
In this study, the effects of altering carbohydrate supply, carried out through branch girdling, on the carpometric and qualitative characteristics of the Feminello Zagara Bianca variety lemon fruits were evaluated. Four girdling times (70, 100, 130,
Externí odkaz:
https://doaj.org/article/ad720361efd940ada0ceedcf1b0eb1e7
Autor:
Antonio Calvi, Giovanni Preiti, Marco Poiana, Ombretta Marconi, Martina Gastl, Martin Zarnkow
Publikováno v:
Foods, Vol 11, Iss 22, p 3561 (2022)
Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer’s color, turbidity, foam and
Externí odkaz:
https://doaj.org/article/51f93b337109463cbce0c0d1aa2085f5
Publikováno v:
Foods, Vol 11, Iss 20, p 3246 (2022)
Nowadays, the valorization of by-products of the food industry is a priority linked to the need to release the smallest amount of products from processes [...]
Externí odkaz:
https://doaj.org/article/765f52323f164a75874d166cfcd8981e
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
The aim of this work was to evaluate the effect of phenolic extract addition on the oxidative stability and antioxidant activity of mayonnaise. The mayonnaise was enriched with different concentrations (50, 150 and 300 mg kg-1) of Olive Leaf phenolic
Externí odkaz:
https://doaj.org/article/6fd4a9bf1fba4727ba2763f6170a6341
Publikováno v:
Foods, Vol 11, Iss 8, p 1137 (2022)
Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also
Externí odkaz:
https://doaj.org/article/ecb4b883cf7941c799603e8f5096bb63