Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Maria Gabriella Di Costanzo"'
Publikováno v:
Molecules, Vol 26, Iss 20, p 6300 (2021)
Zinc is an essential mineral which plays a key role in several important biological processes in the human body. The determination of its level in food matrices can contribute to the food quality characterization and to the adequacy of the diet. Anim
Externí odkaz:
https://doaj.org/article/f302ed83173341878f512dffc7743cff
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2017 (2017)
Milk is generally very rich in nutrients and this may lead it to be an ideal growth environment for many microorganisms, including pathogens, so effective measurements aiming to ensure total microbiological safety of milk and minimize the risk to hum
Externí odkaz:
https://doaj.org/article/baf7a5a84e7446308753e8a841179166
Publikováno v:
Foods, Vol 2, Iss 2, Pp 254-273 (2013)
Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties. No significant differ
Externí odkaz:
https://doaj.org/article/5a2880c91889437080e0ce4482d5a219
Autor:
Roberta Foligni, Cinzia Mannozzi, Massimiliano Gasparrini, Nadia Raffaelli, Federica Zamporlini, Luis Tejada, Cindy Bande-De León, Roberto Orsini, Pamela Manzi, Maria Gabriella Di Costanzo, Mena Ritota, Lucia Aquilanti, Massimo Mozzon
Publikováno v:
Food research international (Ottawa, Ont.). 158
In Western and Central Mediterranean countries proteases from wild herbaceous perennial plants commonly known as "thistles" have been used as milk coagulants in cheese-making for centuries. For the first time, the technological and biochemical traits
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6df661b32f01b37f2f6b1e0d4171ad4c
https://pubmed.ncbi.nlm.nih.gov/35840266
https://pubmed.ncbi.nlm.nih.gov/35840266
Autor:
Roberto Ambra, Sabrina Lucchetti, Gianni Pastore, Eleonora Saggia Civitelli, Maria Gabriella Di Costanzo, Marina Peparaio, Elisabetta Moneta, I. Baiamonte, Nicoletta Nardo
Publikováno v:
International Journal of Food Science & Technology. 52:662-670
This research was aimed at testing whether the partial substitution of NaCl with KCl (50 or 75% relative substitution) in the fermenting brine of green table Nocellara del Belice olives debittered using two used method (Spanish and Castelvetrano) aff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4cbb1a6cf6f2cdbf89b63ea98a8e3e8
https://doi.org/10.1111/ijfs.13319
https://doi.org/10.1111/ijfs.13319
Publikováno v:
Journal of the Brazilian Chemical Society v.29 n.2 2018
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Saffron is a widespread consumed spice with potential health promoting compounds. In dairy technologies it is often used to enhance color and flavor of cheeses, so it would be recommended to know the content of saffron functional compounds in cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e2a647e96d1b8238686e1875df64dde
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532018000200248
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532018000200248
Publikováno v:
Scopus-Elsevier
Web of Science
Web of Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0da34f056a4fa021a3421365e991ae69
http://www.scopus.com/inward/record.url?eid=2-s2.0-84994496385&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-84994496385&partnerID=MN8TOARS