Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mariarosaria Cannavacciuolo"'
Autor:
Ramona Iseppi, Stefania Camellini, Chiara Zurlini, Ilaria Maria Cigognini, Mariarosaria Cannavacciuolo, Patrizia Messi
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2562 (2023)
The anti-Listeria monocytogenes activity of four essential oils (EOs) (Salvia officinalis, Citrus limon, Mentha piperita and Thymus vulgaris) and bacteriocin bacLP17, added alone or in mixture in active edible coatings, was determined in artificially
Externí odkaz:
https://doaj.org/article/bff5940d384149b7abcf766ad4540529
Autor:
Ramona Iseppi, Chiara Zurlini, Ilaria Maria Cigognini, Mariarosaria Cannavacciuolo, Carla Sabia, Patrizia Messi
Publikováno v:
Foods, Vol 11, Iss 17, p 2632 (2022)
To meet consumer requirements for high quality food free of chemical additives, according to the principles of sustainability and respect for the environment, new “green” packaging solutions have been explored. The antibacterial activity of edibl
Externí odkaz:
https://doaj.org/article/70074a503ed0488b9caa4c006da8fa14
Autor:
Giuseppe Squitieri, Giuseppe Pirone, Liliana La Pietra, Mariarosaria Cannavacciuolo, Aldo Pezzani, Giovanna Ferrari, Domenico Castaldo, Maria Luisa Balestrieri, Domenico Cautela
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:408-429
This review provides the current laboratory criteria for the detection and evaluation of the possible causes of alteration of non-concentrated industrial derivatives of tomatoes (peeled tomatoes, pulps, purees, sauces, and fillets), packaged in coate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e51c5089a296f830ff5a3efdef3e6925
https://doi.org/10.1111/1541-4337.13073
https://doi.org/10.1111/1541-4337.13073
Autor:
Giuseppe Squitieri, Luigi Servillo, Mariarosaria Cannavacciuolo, Francesco De Sio, Alfonso Giovane, Domenico Castaldo, Domenico Cautela, Maria Luisa Balestrieri, Giovanna Ferrari
Publikováno v:
LWT. 92:451-457
Vacuum impregnation is a non-thermal technique used in food technology to replace the air occluded in the products with specific substances, thus modifying food quality. Here, this technique was employed to allow calcium ions to penetrate more effici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caf4f8c654e48281208b60c4f6b4359f
https://doi.org/10.1016/j.lwt.2018.02.069
https://doi.org/10.1016/j.lwt.2018.02.069