Zobrazeno 1 - 10 of 34 pro vyhledávání: '"Mena Ritota"'
1
Akademický článek
Edible mushrooms: Functional foods or functional ingredients? A focus on Pleurotus spp.
Autor: Mena Ritota, Pamela Manzi
Publikováno v: AIMS Agriculture and Food, Vol 8, Iss 2, Pp 391-439 (2023)
The increasing consumer demands for healthier and more sustainable foods has pushed the food industry in the constant research of new foods, new functional ingredients and bioactive compounds, whose production can be considered as far as sustainable.
Externí odkaz: https://doaj.org/article/f0f84f202c184cb9a4c86ce342774fbc
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2
Akademický článek
Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells
Autor: Mena Ritota, Raffaella Comitato, Pamela Manzi
Publikováno v: Molecules, Vol 27, Iss 6, p 1995 (2022)
Saffron is a widespread consumed spice containing many phytochemicals. It is often used in dairy technologies to enhance color and flavor of cheeses, but it is also known for its several therapeutic effects, as well as its antiproliferative and antic
Externí odkaz: https://doaj.org/article/f094c210e6594ebfa735ab94fe49732b
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3
Akademický článek
Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses
Autor: Pamela Manzi, Maria Gabriella Di Costanzo, Mena Ritota
Publikováno v: Molecules, Vol 26, Iss 20, p 6300 (2021)
Zinc is an essential mineral which plays a key role in several important biological processes in the human body. The determination of its level in food matrices can contribute to the food quality characterization and to the adequacy of the diet. Anim
Externí odkaz: https://doaj.org/article/f302ed83173341878f512dffc7743cff
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4
Akademický článek
Rapid Determination of Total Tryptophan in Yoghurt by Ultra High Performance Liquid Chromatography with Fluorescence Detection
Autor: Mena Ritota, Pamela Manzi
Publikováno v: Molecules, Vol 25, Iss 21, p 5025 (2020)
Tryptophan (TRP) is an essential amino acid which cannot be synthesized by humans and animals, but has to be supplied by exogenous sources, notably through the diet. The bulk of dietary TRP flows into the synthesis of body’s proteins, but the TRP m
Externí odkaz: https://doaj.org/article/14d3f3b3e63044b9ac7ce2fbe3e394c3
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5
Akademický článek
Natural Preservatives from Plant in Cheese Making
Autor: Mena Ritota, Pamela Manzi
Publikováno v: Animals, Vol 10, Iss 4, p 749 (2020)
Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry.
Externí odkaz: https://doaj.org/article/598afa9fde544481a7d02495d10bcd05
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6
Akademický článek
New Trends for the Evaluation of Heat Treatments of Milk
Autor: Mena Ritota, Maria Gabriella Di Costanzo, Maria Mattera, Pamela Manzi
Publikováno v: Journal of Analytical Methods in Chemistry, Vol 2017 (2017)
Milk is generally very rich in nutrients and this may lead it to be an ideal growth environment for many microorganisms, including pathogens, so effective measurements aiming to ensure total microbiological safety of milk and minimize the risk to hum
Externí odkaz: https://doaj.org/article/baf7a5a84e7446308753e8a841179166
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7
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking
Autor: Roberta Foligni, Cinzia Mannozzi, Massimiliano Gasparrini, Nadia Raffaelli, Federica Zamporlini, Luis Tejada, Cindy Bande-De León, Roberto Orsini, Pamela Manzi, Maria Gabriella Di Costanzo, Mena Ritota, Lucia Aquilanti, Massimo Mozzon
Publikováno v: Food research international (Ottawa, Ont.). 158
In Western and Central Mediterranean countries proteases from wild herbaceous perennial plants commonly known as "thistles" have been used as milk coagulants in cheese-making for centuries. For the first time, the technological and biochemical traits
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6df661b32f01b37f2f6b1e0d4171ad4c
https://pubmed.ncbi.nlm.nih.gov/35840266
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8
Melamine Detection in Milk and Dairy Products: Traditional Analytical Methods and Recent Developments
Autor: Pamela Manzi, Mena Ritota
Publikováno v: Food Analytical Methods. 11:128-147
Melamine is a nitrogen-rich compound (about 66%) whose fraudulent addition to foods aims to increase the apparent protein content. In 2008, melamine adulteration incidents occurred in China caused several deaths in humans from kidney failure and othe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c39609b7bfe0bd25f922993e18949ed3
https://doi.org/10.1007/s12161-017-0984-1
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10
Evaluation of Crocins in Cheeses Made with Saffron by UHPLC
Autor: Maria Gabriella Di Costanzo, Maria Mattera, Mena Ritota, Pamela Manzi
Publikováno v: Journal of the Brazilian Chemical Society v.29 n.2 2018
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Saffron is a widespread consumed spice with potential health promoting compounds. In dairy technologies it is often used to enhance color and flavor of cheeses, so it would be recommended to know the content of saffron functional compounds in cheese
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e2a647e96d1b8238686e1875df64dde
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532018000200248
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