Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill

Autor: Anna Reale, Maria Cecilia Puppo, Floriana Boscaino, Antonela Guadalupe Garzon, Silvina Rosa Drago, Serena Marulo, Tiziana Di Renzo

Publikováno v: Foods, Vol 13, Iss 15, p 2342 (2024)

The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistenc

Externí odkaz: https://doaj.org/article/929fc34f9b8643d3a008f5abb5b93055

Insight into the Role of Lactic Acid Bacteria in the Development of a Novel Fermented Pistachio (Pistacia Vera L.) Beverage

Autor: Tiziana Di Renzo, Andrea Osimani, Serena Marulo, Federica Cardinali, Gianfranco Mamone, Maria Cecilia Puppo, Antonela Garzon, Silvina Drago, Carmine Laurino, Anna Reale

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::13ab5e849b746b24db3a9f90e3d58753
https://doi.org/10.2139/ssrn.4427202

Nutritional and bioactive characterization of pistachio—a review with special focus on health

Autor: Juliana Ripari Garrido, Mariela Patrignani, María Cecilia Puppo, María Victoria Salinas

Publikováno v: Exploration of Foods and Foodomics, Vol 2, Iss 4, Pp 363-390 (2024)

The objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries

Externí odkaz: https://doaj.org/article/23ce784f1fa24e3097293cc90aaa9dec

Quality of wheat breads enriched with flour from germinated amaranth seeds

Autor: Maria Cecilia Puppo, María Victoria Salinas, Luciano Martin Guardianelli

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 28(5)

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8421a075cde1eb85013b8f8fe54492c9
https://pubmed.ncbi.nlm.nih.gov/34000863

Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics

Autor: Marina Paolucci, Maria Grazia Volpe, N. A. Quintero Ruiz, Gianluca Picariello, Gianfranco Mamone, Maria Cecilia Puppo, Francesco Siano, G. Cascone

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
International journal of food properties 24 (2021): 1693–1704. doi:10.1080/10942912.2021.1995409
info:cnr-pdr/source/autori:Quintero Ruiz N.A.; Paolucci M.; Siano F.; Mamone G.; Picariello G.; Puppo M.C.; Cascone G.; Volpe M.G./titolo:Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics/doi:10.1080%2F10942912.2021.1995409/rivista:International journal of food properties/anno:2021/pagina_da:1693/pagina_a:1704/intervallo_pagine:1693–1704/volume:24
International Journal of Food Properties, Vol 24, Iss 1, Pp 1693-1704 (2021)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The objective of this study was to characterize the insoluble and soluble dietary fiber present in Argentine and Italian artichoke (Cynara scolymus) byproducts by comparing chemical analysis and ATR-FTIR spectroscopy. Nonedible bracts of Argentine (A

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9f672e201672e1397b8c404ee2320d7
http://sedici.unlp.edu.ar/handle/10915/129970