Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Martina Foschia"'
Publikováno v:
International Journal of Food Microbiology. 239:113-124
The market of gluten-free bakery products is considerably growing since better diagnostic methods allow identifying an increasing number of people suffering coeliac disease and other gluten-related disorders such as dermatitis herpetiformis, gluten a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4fb387afa3d11269ab05beeb096fab0
https://doi.org/10.1016/j.ijfoodmicro.2016.06.014
https://doi.org/10.1016/j.ijfoodmicro.2016.06.014
Publikováno v:
Journal of the Science of Food and Agriculture. 97:572-577
The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize™ 260) at 100-200 g kg-1 substitution of rice flour. The effects on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::428c5ff98263c5473740ecd7872c9be2
https://doi.org/10.1002/jsfa.7766
https://doi.org/10.1002/jsfa.7766
Autor:
Margaret A. Brennan, Alessandro Sensidoni, Donatella Peressini, Charles S. Brennan, Martina Foschia
Publikováno v:
Food Chemistry. 172:245-250
Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51ad0117ddf789975a453e7efc50bfd3
https://doi.org/10.1016/j.foodchem.2014.09.062
https://doi.org/10.1016/j.foodchem.2014.09.062
Autor:
Donatella Peressini, Margaret A. Brennan, Alessandro Sensidoni, Martina Foschia, Charles S. Brennan
Publikováno v:
LWT - Food Science and Technology. 61:41-46
The production of high quality functional pasta from non-conventional raw materials represents a challenge. A partial substitution (15 g/100 g) of durum wheat semolina with long-chain inulin (HPX) and short-chain inulin (GR), Glucagel, psyllium and o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3394f98fcb5e0ded87c406742a9556fc
https://doi.org/10.1016/j.lwt.2014.11.010
https://doi.org/10.1016/j.lwt.2014.11.010
The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acf69b414825ea1d300bf0f2662fcf2e
https://hdl.handle.net/11573/1660924
https://hdl.handle.net/11573/1660924
Publikováno v:
Journal of the science of food and agriculture. 97(2)
The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize™ 260) at 100-200 g kgDough water absorption was not influenced by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::17c670a0fbbced6da837bcd490ecafb7
https://pubmed.ncbi.nlm.nih.gov/27098055
https://pubmed.ncbi.nlm.nih.gov/27098055
Publikováno v:
LWT - Food Science and Technology. 45:117-121
The aim of this preliminary study was to evaluate the potential applicability of high-pressure homogenization (HPH) for the production of banana juices. To this purpose, a prototype equipment working up to 400 MPa and a lab-scale homogenizer working
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::848bd87d06b829799f2d4eeb2490a5e1
https://doi.org/10.1016/j.lwt.2011.07.026
https://doi.org/10.1016/j.lwt.2011.07.026
Autor:
Lara Manzocco, Marilena Marino, Nicola Tomasi, Stefano Cesco, Giovanni Cortella, Luisa Dalla Costa, Martina Foschia, Michela Maifreni
Publikováno v:
Journal of the Science of Food and Agriculture. 91:1373-1380
BACKGROUND: Nowadays, there is an increasing interest in the hydroponic floating system to cultivate leafy vegetables for ready-to-eat salads. It is reasonable that different growing systems could affect the quality and shelf life of these salads. RE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::342eb8fd62eb08e370104065798d9acb
https://doi.org/10.1002/jsfa.4313
https://doi.org/10.1002/jsfa.4313
Cereal products are consumed daily by the majority of the population. Popular belief is that these cereal products, rich in carbohydrates, produce a high glycaemic response and may not be a contributing factor to the obesity epidemic throughout the w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ba8618a89af5e845c0ab9602caea7cc
http://hdl.handle.net/11390/900542
http://hdl.handle.net/11390/900542
Autor:
Agnese Panozzo, Lara Manzocco, Paola Beraldo, Monica Anese, Martina Foschia, Maria Cristina Nicoli
The potential exploitation of radiofrequency (RF) to assist food freezing was studied. To this aim, freezing of pork meat was performed in a RF pilot equipment modified to allow food immersion in a liquid nitrogen spray. During freezing, pulsed RF tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d2cf2a808c1cd19b3fd847d56d8861f
http://hdl.handle.net/11390/879790
http://hdl.handle.net/11390/879790