Zobrazeno 1 - 10
of 126
pro vyhledávání: '"Massimiliano Errico"'
Autor:
Luigi di Bitonto, Enrico Scelsi, Massimiliano Errico, Hilda Elizabeth Reynel-Ávila, Didilia Ileana Mendoza-Castillo, Adrián Bonilla-Petriciolet, Marcos Lucio Corazza, Luis Ricardo Shigueyuki Kanda, Martin Hájek, Roumiana P. Stateva, Carlo Pastore
Publikováno v:
Molecules, Vol 29, Iss 5, p 937 (2024)
In this work, a novel sustainable approach was proposed for the integral valorisation of Arctium lappa (burdock) seeds and roots. Firstly, a preliminary recovery of bioactive compounds, including unsaturated fatty acids, was performed. Then, simple s
Externí odkaz:
https://doaj.org/article/72a76a17cc2541f7b83e4ab8882190f6
Autor:
Silvia Lisci, Laura Mais, Alice Corda, Stefania Tronci, Massimiliano Errico, Massimiliano Grosso
Publikováno v:
Chemical Engineering Transactions, Vol 99 (2023)
This work investigates the development of a Raman spectroscopy-based sensor for the quantitative analysis of products obtained from the fermentation to ethanol of the hydrolyzed product of brewer’s spent grain. Partial least squares (PLS) and varia
Externí odkaz:
https://doaj.org/article/cc088e84e7144adfb38c592af4a6844a
Publikováno v:
Chemical Engineering Transactions, Vol 99 (2023)
Brewer´s spent grain, without being pre-treated, has been investigated for bioethanol production through a Hybrid Saccharification and Fermentation (HSF) process with high solid loading. HSF experiments were performed in a 2 L bioreactor where Celli
Externí odkaz:
https://doaj.org/article/36e2632c841b46fd8d9a572e159b8da6
Autor:
Leonardo Sibono, Massimiliano Grosso, Stefania Tronci, Massimiliano Errico, Margherita Addis, Monica Vacca, Cristina Manis, Pierluigi Caboni
Publikováno v:
Metabolites, Vol 13, Iss 7, p 877 (2023)
Seasonal variation in fatty acids and minerals concentrations was investigated through the analysis of Pecorino Romano cheese samples collected in January, April, and June. A fraction of samples contained missing values in their fatty acid profiles.
Externí odkaz:
https://doaj.org/article/bb99bd62e1b244dca24aa3d4bbeb12e1
Autor:
Silvia Lisci, Stefania Tronci, Massimiliano Grosso, Henrik Karring, Ron Hajrizaj, Massimiliano Errico
Publikováno v:
Chemical Engineering Transactions, Vol 92 (2022)
Climate change, depletion of fossil resources, constant population growth and increasing energy demand are issues of great concern. The idea of valorising tonnes of industrial waste produced on the planet every year appears as a possible pathway for
Externí odkaz:
https://doaj.org/article/955ef6d4d62c4599829f1cc59a28f5b8
Autor:
Massimiliano Errico, Jose A. P. Coelho, Roumiana P. Stateva, Knud V. Christensen, Rime Bahij, Stefania Tronci
Publikováno v:
Foods, Vol 12, Iss 6, p 1295 (2023)
This paper explores the transformation of biowastes from food industry and agriculture into high-value products through four examples. The objective is to provide insight into the principles of green transition and a circular economy. The first two c
Externí odkaz:
https://doaj.org/article/542804b286d04ab0bedf4680da1ebd4f
Autor:
Stanislava Boyadzhieva, Jose A. P. Coelho, Massimiliano Errico, H. Elizabeth Reynel-Avilla, Dragomir S. Yankov, Adrian Bonilla-Petriciolet, Roumiana P. Stateva
Publikováno v:
Antioxidants, Vol 11, Iss 12, p 2495 (2022)
This work investigates the prospects for exploitation of Gnaphalium viscosum (Kunth) abundant but with limited applications till present biomass. The feasibility of traditional techniques (two-phase solvent, and the benchmark Soxhlet extraction) and
Externí odkaz:
https://doaj.org/article/dfd9103cbf4348189f14311b0fb3f4af
Autor:
Maria Cinta Roda-Serrat, Behnaz Razi Parjikolaei, Mehrdad Mohammadifakhr, Juncal Martin, Birgir Norddahl, Massimiliano Errico
Publikováno v:
Foods, Vol 11, Iss 23, p 3875 (2022)
Chokeberry (Aronia melanocarpa) pomace is a by-product from the juice industry very rich in anthocyanins and other bioactive components. Recovery and purification of anthocyanins from the pomace is a viable valorization strategy that can be implement
Externí odkaz:
https://doaj.org/article/b609555cd5c34bea9072d762a7ff0f94
Autor:
Maria Cinta Roda-Serrat, Julie Florup Schytt-Nielsen, Sylvie Braekevelt, Tsaneta Dzhanzefova, Bjarne Jørnsgaard, Birgir Norddahl, Massimiliano Errico
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Juice concentration is traditionally achieved with thermal evaporators. However, many nutrients and sensorial attributes suffer from degradation at high temperature. In order to preserve the sensorial and nutritional attributes of the juice, non-ther
Externí odkaz:
https://doaj.org/article/3fe6eb996a4f4af7afe860efc1345060
Autor:
Juan Gabriel Segovia-Hernandez, Eduardo Sanchez-Ramirez, Ernesto Flores-Cordero, Juan J. Quiroz-Ramirez, Massimiliano Errico
Publikováno v:
Chemical Engineering Transactions, Vol 86 (2021)
Butanol is getting attention among the possible biofuels as an alternative to bioethanol. Compared to bioethanol, biobutanol shows less miscibility with water, less flammability and corrosivity, and it has the advantage of being able to directly repl
Externí odkaz:
https://doaj.org/article/db7b337772b542298fd735652ced5da2