Zobrazeno 1 - 10
of 104
pro vyhledávání: '"Massimo Castellari"'
Autor:
Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari
Publikováno v:
Journal of Functional Foods, Vol 109, Iss , Pp 105768- (2023)
Energy bars are popular meal supplements due to their convenience and high nutritional content. Microalgae, such as Spirulina and Chlorella Vulgaris, are appealing food ingredients containing high-quality proteins and essential bioactive compounds. T
Externí odkaz:
https://doaj.org/article/d02a9ec6b5fd4e28a9b17de8637e178c
Autor:
María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe, Eoin G. Murphy
Publikováno v:
Foods, Vol 13, Iss 6, p 869 (2024)
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, 90 and 100 °C), and their characteristics were c
Externí odkaz:
https://doaj.org/article/196692f127bb4a6a91a492a48b20360c
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract Prevention and control of diseases and delaying the signs of ageing are nowadays one of the major goals of biomedicine. Sirtuins, a family of NAD+ dependent deacylase enzymes, could be pivotal targets of novel preventive and therapeutic stra
Externí odkaz:
https://doaj.org/article/4fff6a8ad4534e4f8d277074d76ee0e4
Publikováno v:
Foods, Vol 12, Iss 14, p 2688 (2023)
Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing intere
Externí odkaz:
https://doaj.org/article/f783387008664adeb275ca2eb9a89980
Autor:
Berta Torrents-Masoliver, Donelle Sandjong, Anna Jofré, Albert Ribas-Agustí, Israel Muñoz, Xavier Felipe, Massimo Castellari, Maïa Meurillon, Heidy M.W. den Besten, Erwan Engel, Sara Bover-Cid
Publikováno v:
Global Pediatrics, Vol 2, Iss , Pp 100014- (2022)
Food safety of infant foods is of paramount importance due to the high vulnerability of this population. Food business operators guarantee safety of the products they put on the market by implementing control measures that prevent, eliminate, reduce,
Externí odkaz:
https://doaj.org/article/c46fe7fc922a4fff90c8abb8739924f0
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
Autor:
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Publikováno v:
Foods, Vol 12, Iss 12, p 2395 (2023)
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from Arthrospira platen
Externí odkaz:
https://doaj.org/article/7b5e6ccee5e147d5b67815f6867e1e2c
Autor:
Fatma Boukid, Massimo Castellari
Publikováno v:
eFood, Vol 3, Iss 3, Pp n/a-n/a (2022)
Abstract Faba bean (Vicia faba L.) has attracted increasing interest as a high source of proteins for human nutrition. However, the application of faba bean proteins is still limited due to their low functional properties. Several processing technolo
Externí odkaz:
https://doaj.org/article/4fc01409272f4575baa23bf887579ea4
Autor:
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari
Publikováno v:
Foods, Vol 12, Iss 5, p 1005 (2023)
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory,
Externí odkaz:
https://doaj.org/article/42bdcdb75aa84e1e9c236c64eb666d7e
Publikováno v:
Foods, Vol 12, Iss 3, p 480 (2023)
Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an enri
Externí odkaz:
https://doaj.org/article/d25037410a264cb9bc0550f6f8784296
Autor:
Fatma Boukid, Massimo Castellari
Publikováno v:
Foods, Vol 12, Iss 1, p 122 (2022)
Algae are a large and diverse group of autotrophic eukaryotic and photosynthetic aquatic organisms [...]
Externí odkaz:
https://doaj.org/article/4b63a0725bd64415b7825fdc75bee6f6