Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Myriam Fiori"'
Autor:
Giacomo Lai, Margherita Addis, Marco Caredda, Myriam Fiori, Alessio Silvio Dedola, Stefano Furesi, Massimo Pes
Publikováno v:
Dairy, Vol 5, Iss 1, Pp 134-152 (2024)
The aim of this work was develop a technological process for the manufacturing of an ice cream from sheep milk, enriched with both functional ingredients and probiotic bacteria. The studied process involved the use of an enriched milk (EM) obtained b
Externí odkaz:
https://doaj.org/article/40c754772f534e9eaa0362e7c6867280
Autor:
Alessio Silvio Dedola, Marco Caredda, Margherita Addis, Giacomo Lai, Myriam Fiori, Massimo Pes, Andrea Mara, Gavino Sanna
Publikováno v:
Separations, Vol 11, Iss 9, p 265 (2024)
Although PDO Pecorino Sardo is one of the oldest traditional cheeses of Sardinia, Italy, data on its nutritional properties and food safety are lacking. In particular, significant amounts of lactose and galactose may be a health concern for consumers
Externí odkaz:
https://doaj.org/article/61a283a8d1e44f9f8b685579aada5153
Autor:
Giovanni Molle, Andrea Cabiddu, Mauro Decandia, Marco Acciaro, Giuseppe Scanu, Margherita Addis, Myriam Fiori, Marco Caredda
Publikováno v:
Frontiers in Veterinary Science, Vol 8 (2021)
Milk from grazing ruminants is usually rich in beneficial components for human health, but distinguishing milks sourced from grazing is difficult, and this hinders the valuing of the grazing benefit. This study aimed at evaluating the ability of milk
Externí odkaz:
https://doaj.org/article/db2324cd6de24120bb3ccb1b9eb2948e
Autor:
Adriana Di Trana, Ambra Rita Di Rosa, Margherita Addis, Myriam Fiori, Antonino Di Grigoli, Valeria Maria Morittu, Anna Antonella Spina, Salvatore Claps, Vincenzo Chiofalo, Giuseppe Licitra, Massimo Todaro
Publikováno v:
Animals, Vol 12, Iss 2, p 199 (2022)
Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with r
Externí odkaz:
https://doaj.org/article/1a14d863d9e74bc58aa96da0bdf55e90
Autor:
Rosanna Floris, Gabriele Sanna, Laura Mura, Myriam Fiori, Jacopo Culurgioni, Riccardo Diciotti, Carmen Rizzo, Angelina Lo Giudice, Pasqualina Laganà, Nicola Fois
Publikováno v:
Microorganisms, Vol 9, Iss 12, p 2555 (2021)
Fish gut represents a peculiar ecological niche where bacteria can transit and reside to play vital roles by producing bio-compounds with nutritional, immunomodulatory and other functions. This complex microbial ecosystem reflects several factors (en
Externí odkaz:
https://doaj.org/article/3ce29f803d9743198623bcd11ece03c7
Autor:
Giovanni Molle, Maria Sitzia, Margherita Addis, Myriam Fiori, Giuseppe Scanu, Lorenzo Salis, Mauro Decandia, Andrea Cabiddu
Publikováno v:
Italian Journal of Animal Science, Vol 8, Iss 2s, Pp 277-279 (2010)
An experiment was conducted to evaluate the effects of species, cultivar, and phenological stage, on the concentration of fatty acid composition in different forages legumes. Four species and eight cultivars Vicia sativa L. (VS cv. Jose JO, and Nikia
Externí odkaz:
https://doaj.org/article/999514874b1f48e584faed90f5ea5507
Autor:
Adriana Di Trana, Ambra Rita Di Rosa, Margherita Addis, Myriam Fiori, Antonino Di Grigoli, VAleria MAria Morittu, Anna Antonella Spina, Salvatore Claps, Vincenzo Chiofalo, Giuseppe Licitra, Massimo Todaro
Il settore lattiero-caseario mediterraneo rappresenta una delle più importanti attività legate al lavoro delle terre montane e marginali e alla produzione di prodotti tipici e di qualità. Un prodotto “tipico” è il risultato di diversi fattori
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3658::1676fc426953638b899667c2b96f2330
http://hdl.handle.net/10447/548202
http://hdl.handle.net/10447/548202
Autor:
Margherita Addis, Myriam Fiori, Naziha Ayeb, Mohamed Hammadi, Hager Boukhris, A. Barmat, Naziha Atti, Chokri Damergi, Touhami Khorchani
Publikováno v:
Journal of Animal Physiology and Animal Nutrition. 103:1637-1645
The valorization of natural resources in small ruminants feeding can reduce the cost of feed and produce good meat quality. The objective was to evaluate the effects of local feed resources on the physico-chemical aspects, the sensorial characteristi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bce27d47d4e6ac8c02d6eb4efc80f7a
https://doi.org/10.1111/jpn.13168
https://doi.org/10.1111/jpn.13168
Publikováno v:
Small Ruminant Research. 162:1-7
The aim of this work was to evaluate the effect of sheep milk protein-to-fat ratio (PFR) standardization, on the technological, physico-chemical and rheological properties of PDO Pecorino Romano cheese in the summer period (June and July). Two levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::233ab0e888b0d017234dedad4fd162dc
https://doi.org/10.1016/j.smallrumres.2018.03.009
https://doi.org/10.1016/j.smallrumres.2018.03.009
Publikováno v:
Small Ruminant Research. 147:63-72
The aim of this research was to study the effects of dietary supplementation on the composition and fatty acid (FA) profile of milk from grazing dairy sheep. Forty-eight lactating Sarda ewes were randomly allocated to four homogeneous groups: PAS –
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5985c62d72c9d32451a66ea0643cf44f
https://doi.org/10.1016/j.smallrumres.2016.11.019
https://doi.org/10.1016/j.smallrumres.2016.11.019