Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Monica Bergamaschi"'
Autor:
Monica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, Maura Ferri, Annalisa Tassoni
Publikováno v:
Foods, Vol 12, Iss 6, p 1264 (2023)
The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and afte
Externí odkaz:
https://doaj.org/article/bc739c5cdf0a4a35a7279491d0046d7b
Autor:
Germana Barbieri, Giorgia Caruso, Giovanna Saccani, Bhalchandra Vibhute, Anna Santangelo, Giampiero Barbieri, Monica Bergamaschi, Rita Tulumello
Publikováno v:
Journal of AOAC INTERNATIONAL. 102:1401-1406
Currently, processed meats appear increasingly as a nonhealthy food because of their content of fat, salt, nitrite, and particularly in red meat, for the heme-iron concerning oxidant effect and radicals formation in human gut. Polygonum cuspidatum an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3173fbd7a8285b57a639239f7100b47
https://doi.org/10.1093/jaoac/102.5.1401
https://doi.org/10.1093/jaoac/102.5.1401
Publikováno v:
Meat Science. 139:1-6
Pork loins were cooked with 5 different polyphenol-rich vegetable extracts: Polygonum cuspidatum, oregano extract, rosemary extract, white grape extract and green tea extract. These extracts were added to brine, taking into account their solubility,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a2e57fd85f2d72fe3a6fb02e7147a4b
https://doi.org/10.1016/j.meatsci.2018.01.010
https://doi.org/10.1016/j.meatsci.2018.01.010
Publikováno v:
Meat Science. 93:282-286
The evaluation of the efficiency with which the reactions involving nitrite proceed in mortadella and of the effect exercised on their kinetics by some variables (ingoing amount of sodium nitrite and temperature) is the purpose of this work. Kinetics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff06047341075338dce812b75dacda58
https://doi.org/10.1016/j.meatsci.2012.09.003
https://doi.org/10.1016/j.meatsci.2012.09.003
Publikováno v:
Meat science. 94(3)
In recent years, formulations of the Italian cold cut mortadella have changed to meet evolving tastes and nutritional trends. The aim of the present study was to analyze the physical, chemical, and sensory characteristics of currently produced mortad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57ed50a2cdddb444c6535e51dcb0dc86
https://pubmed.ncbi.nlm.nih.gov/23567133
https://pubmed.ncbi.nlm.nih.gov/23567133
Autor:
Franca Bigi, Cecilia Porta, Maria Angela Pellinghelli, Andrea Pastorio, Raimondo Maggi, Monica Bergamaschi, Francesco Peri, Giovanni Sartori, Maurizio Lanfranchi
Calix[4]arenes 4 and calix[5]arenes 6 functionalized at the methylene bridge are synthesized starting from benzaldehydes 1. diphenylmethanes 2 and formaldehyde or 2.6-dihydroxymethylphenols 5 respectively. 1H NMR analyses of macrocycles 4 and 6 as we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::418448cc835f753f0489b52fe81e447b
http://hdl.handle.net/10281/34248
http://hdl.handle.net/10281/34248
