Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Matilde Tura"'
Autor:
Matilde Tura, Mara Antonia Gagliano, Enrico Valli, Massimiliano Petracci, Tullia Gallina Toschi
Publikováno v:
Poultry Science, Vol 103, Iss 11, Pp 104083- (2024)
ABSTRACT: The sensory characteristics of poultry products are crucial in defining their quality and widely influence consumer choices. Even though the scientific literature clearly indicates that for muscle foods the sensory profile is relevant in pu
Externí odkaz:
https://doaj.org/article/f0a4aa1074a041a396d705b8b3428bf2
Autor:
Seidi Suurmets, Jesper Clement, Simone Piras, Carla Barlagne, Matilde Tura, Noureddine Mokhtari, Chokri Thabet
Publikováno v:
Foods, Vol 13, Iss 18, p 2904 (2024)
Food evaluation is a topic central to consumer research and food marketing. However, there is little consensus regarding how consumers combine sensory stimuli, product information, and visual impressions to shape their evaluation. Moreover, the bulk
Externí odkaz:
https://doaj.org/article/891ca080cf444fb4975c0561ab30bee3
Autor:
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, Alessandra Bendini, Francesca Patrignani, Massimiliano Petracci, Tullia Gallina Toschi, Enrico Valli
Publikováno v:
Foods, Vol 13, Iss 2, p 309 (2024)
This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested b
Externí odkaz:
https://doaj.org/article/ca755840059e4094bb96092c3a0647ad
Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves
Publikováno v:
Foods, Vol 13, Iss 1, p 73 (2023)
The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of le
Externí odkaz:
https://doaj.org/article/7cf96808471a4b88af2ea57eb65b6261
Autor:
Matteo Micucci, Roberta Budriesi, Mara Mandrioli, Matilde Tura, Ivan Corazza, Maria Frosini, Rita Aldini, Laura Beatrice Mattioli, Tullia Gallina Toschi
Publikováno v:
Journal of Functional Foods, Vol 99, Iss , Pp 105314- (2022)
Two turmeric food powders (C1 and C2) were studied for curcuminoid content and their effects on the guinea pig intestinal tract in vitro. C1 contained a higher curcuminoid content than C2 (5.22% vs 2.31%). C1 and C2 increased gallbladder (∼10%) and
Externí odkaz:
https://doaj.org/article/e89dd9a5c5794c8e97f3bbc15a15d0d1
Autor:
Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Melinda Fogarasi, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 12, Iss 8, p 1703 (2023)
This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics,
Externí odkaz:
https://doaj.org/article/0509190358984be1ab153f371394fc08
Publikováno v:
Foods, Vol 12, Iss 3, p 661 (2023)
Cold-pressed hemp seed oil (CP-HSO) has become available on the market and is gaining popularity mainly for its appeal and nutritional profile. The sensory quality largely depends on seed quality and processing as well as oil storage conditions. Give
Externí odkaz:
https://doaj.org/article/7b3d67c7894649a1802ce76bac386d9d
Autor:
Enrico Valli, Federica Tesini, Matilde Tura, Francesca Soglia, Massimiliano Petracci, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 11, Iss 14, p 2060 (2022)
Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognitio
Externí odkaz:
https://doaj.org/article/fa2b410b456747e6b46e1c62e17800a0
Publikováno v:
Antioxidants, Vol 11, Iss 3, p 490 (2022)
The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal
Externí odkaz:
https://doaj.org/article/4c79528edd764390a9e5ddad3762f6a9
Autor:
Celeste Lazzarini, Enrico Casadei, Enrico Valli, Matilde Tura, Luigi Ragni, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 11, Iss 3, p 405 (2022)
The extraction of molecules with high added value plays an important role in the recovery of food waste. This work aimed to valorize tomato pomace, a by-product composed of skin and seeds, through extraction of carotenoids, especially lycopene and β
Externí odkaz:
https://doaj.org/article/1541420a77354a2b907d7ffa6a8ac986