Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Monica Macaluso"'
Autor:
Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Francesco Brazzarola, Fabrizio Palla, Piero Giorgio Verdini, Angela Zinnai
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35688- (2024)
Background: Understanding the shelf life of wine is complex and involves factors such as aroma preservation, flavour development and market acceptance. Ageing potential, crucial for flavour complexity, exposes wine to oxidation, influenced by oxygen,
Externí odkaz:
https://doaj.org/article/46ab493e0a774b5ea78488ff4a97dc34
Autor:
Monica Macaluso, Nicola Mercanti, Ylenia Pieracci, Roberto Mangia, Piero Giorgio Verdini, Angela Zinnai
Publikováno v:
Foods, Vol 13, Iss 13, p 2088 (2024)
Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction s
Externí odkaz:
https://doaj.org/article/100258d6030542fc987ade6246af47ca
Autor:
Nicola Mercanti, Ylenia Pieracci, Monica Macaluso, Massimo Fedel, Francesco Brazzarola, Fabrizio Palla, Piero Giorgio Verdini, Angela Zinnai
Publikováno v:
Foods, Vol 13, Iss 12, p 1812 (2024)
The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during stora
Externí odkaz:
https://doaj.org/article/20c5722837cb44afb71ba0d796fcb1c3
Autor:
Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Guido Flamini, Giulio Scappaticci, Andrea Marianelli, Angela Zinnai
Publikováno v:
Foods, Vol 13, Iss 7, p 1108 (2024)
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an anti
Externí odkaz:
https://doaj.org/article/e5bfb88a339e41ca8f0922bdd6b31abe
Autor:
Giulio Scappaticci, Nicola Mercanti, Ylenia Pieracci, Corrado Ferrari, Roberto Mangia, Andrea Marianelli, Monica Macaluso, Angela Zinnai
Publikováno v:
Foods, Vol 13, Iss 6, p 825 (2024)
The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important
Externí odkaz:
https://doaj.org/article/84fc6bab68744bac8d3d7e17d7a090c7
Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results
Autor:
Monica Macaluso, Nicola Mercanti, Giulio Scappaticci, Elena Lannocca, Linda Rossi, Luca Guidi, Paolo Tondello, Francesco Brazzarola, Angela Zinnai
Publikováno v:
Foods, Vol 12, Iss 22, p 4161 (2023)
Generally, olive oil possesses natural protection against oxidation due to antioxidant compounds such as phenols and tocopherols. However, in the case of refined olive oil, the refining process unavoidably reduces the presence of these compounds. Con
Externí odkaz:
https://doaj.org/article/3d2014b236c14b65a798326456f3b7d3
Autor:
Alessandro Bianchi, Chiara Sanmartin, Isabella Taglieri, Monica Macaluso, Francesca Venturi, Marco Napoli, Marco Mancini, Carolina Fabbri, Angela Zinnai
Publikováno v:
Foods, Vol 12, Iss 14, p 2672 (2023)
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristic
Externí odkaz:
https://doaj.org/article/7341234faf264a7197d3805539f1fe53
Autor:
Alessandro Bianchi, Isabella Taglieri, Monica Macaluso, Chiara Sanmartin, Angela Zinnai, Francesca Venturi
Publikováno v:
Foods, Vol 12, Iss 14, p 2719 (2023)
When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In
Externí odkaz:
https://doaj.org/article/9b54d8e8d6f64b04889466407ef1a4ee
Autor:
Alessandro Bianchi, Francesca Venturi, Angela Zinnai, Isabella Taglieri, Basma Najar, Monica Macaluso, Giorgio Merlani, Luciana Gabriella Angelini, Silvia Tavarini, Clarissa Clemente, Chiara Sanmartin
Publikováno v:
Foods, Vol 12, Iss 6, p 1351 (2023)
“Avanzi 3-Grano 23” (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally
Externí odkaz:
https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3
Autor:
Margherita Modesti, Ron Shmuleviz, Monica Macaluso, Alessandro Bianchi, Francesca Venturi, Stefano Brizzolara, Angela Zinnai, Pietro Tonutti
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Due to the greenhouse gas increase, grapes are often exposed to high temperatures in several growing areas especially during the final developmental stages, and this is particularly true when early ripening cultivars are harvested. This may cause und
Externí odkaz:
https://doaj.org/article/b2a243921fec4c11ba8f3c61386f5e51