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pro vyhledávání: '"Nebbia, S."'
Akademický článek
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Akademický článek
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Akademický článek
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Autor:
Cirrincione S, Lamberti C, Nebbia S, Brussino L, Giorgis V, Giuffrida MG, Rolla G, Cavallarin L
Publikováno v:
FAAM-EUROBAT Digital 2020, 16-17/10/2020
info:cnr-pdr/source/autori:Cirrincione S, Lamberti C, Nebbia S, Brussino L, Giorgis V, Giuffrida MG, Rolla G, Cavallarin L/congresso_nome:FAAM-EUROBAT Digital 2020/congresso_luogo:/congresso_data:16-17%2F10%2F2020/anno:2020/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Cirrincione S, Lamberti C, Nebbia S, Brussino L, Giorgis V, Giuffrida MG, Rolla G, Cavallarin L/congresso_nome:FAAM-EUROBAT Digital 2020/congresso_luogo:/congresso_data:16-17%2F10%2F2020/anno:2020/pagina_da:/pagina_a:/intervallo_pagine
INTRODUCTION. Edible insects are considered a promising and sustainable alternative protein source for humans, able to meet the increasing world's nutritional needs. The possible diffusion of insect farming and commercialization in Europe, has prompt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::57c1cf517d3b56b4e01bda94ccc6f4c5
https://publications.cnr.it/doc/439840
https://publications.cnr.it/doc/439840
Autor:
Lamberti C, Nebbia S, Cirrincione S, Antoniazzi S, Manfredi M, Balestrini R, Monti G, Giuffrida MG, Cavallarin L.
Publikováno v:
FAAM-EUROBAT Digital 2020, 16-17/10/2020
info:cnr-pdr/source/autori:Lamberti C, Nebbia S, Cirrincione S, Antoniazzi S, Manfredi M, Balestrini R, Monti G, Giuffrida MG, Cavallarin L./congresso_nome:FAAM-EUROBAT Digital 2020/congresso_luogo:/congresso_data:16-17%2F10%2F2020/anno:2020/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Lamberti C, Nebbia S, Cirrincione S, Antoniazzi S, Manfredi M, Balestrini R, Monti G, Giuffrida MG, Cavallarin L./congresso_nome:FAAM-EUROBAT Digital 2020/congresso_luogo:/congresso_data:16-17%2F10%2F2020/anno:2020/pagina_da:/pagina_a:/intervallo_pagine
INTRODUCTION Thermal processing, commonly used during food production, may affect food allergenicity by inducing physical and/or chemical changes in proteins and lipids. However, due to the lack of detailed information on processing procedures, avail
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::8cd02e8d02c0f68c1a8271ff0e1cebfc
https://publications.cnr.it/doc/439839
https://publications.cnr.it/doc/439839
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Nebbia, S., Gribaldi, M., Cavallarin, L., Coscia, A., Ménard, Olivia, Dupont, Didier, Deglaire, Amélie
Publikováno v:
6.International Conference on Food Digestion
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019
Donor human milk (DHM) represents the best alternative when mother’s own milk is not available,a common occurrence in Neonatal Intensive Care Units. Heat treatment of DHM is mandatory forsafety reasons. Holder pasteurization (HoP, 62.5°C-30’) is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::508aee82db9d71ee7ab1c2022223514b
https://hal.archives-ouvertes.fr/hal-02100431
https://hal.archives-ouvertes.fr/hal-02100431
Autor:
Gribaldi, M., Nebbia, S., Cavallarin, L., Sottemano, S., Briard-Bion, Valérie, Jardin, Julien, Ménard, Olivia, Dupont, Didier, Deglaire, Amélie
Publikováno v:
6.International Conference on Food Digestion
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019
IntroductionIn order to minimize the denaturation of bioactive compounds, which is known to affect donor humanmilk (HM) after the mandatory heat treatment (Holder pasteurization at 62.5°C, 30min – HoP), anumber of alternative processing techniques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7cd0e9fab0c91267b6b80098d85fdfed
https://hal.archives-ouvertes.fr/hal-02100433
https://hal.archives-ouvertes.fr/hal-02100433
Autor:
Lamberti C.(1), Nebbia S.(1), Cirrincione S. (1), Antoniazzi S.(1), Manfredi M.(2), Marengo E.(2), Giuffrida M.G.(1), Cavallarin L. (1)
Publikováno v:
2nd Food Chemistry Conference, Siviglia, 17-19/09/2019
info:cnr-pdr/source/autori:Lamberti C.(1), Nebbia S.(1), Cirrincione S. (1), Antoniazzi S.(1), Manfredi M.(2), Marengo E.(2), Giuffrida M.G.(1), Cavallarin L. (1)/congresso_nome:2nd Food Chemistry Conference/congresso_luogo:Siviglia/congresso_data:17-19%2F09%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Lamberti C.(1), Nebbia S.(1), Cirrincione S. (1), Antoniazzi S.(1), Manfredi M.(2), Marengo E.(2), Giuffrida M.G.(1), Cavallarin L. (1)/congresso_nome:2nd Food Chemistry Conference/congresso_luogo:Siviglia/congresso_data:17-19%2F09%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
Introduction: It is known that thermal processing, commonly used during food production, may affect food allergenicity by inducing physical and/or chemical changes in macronutrients. However, due to the lack of detailed information on processing proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::ff0152f99271785386c3216f6bfc08b5
http://www.cnr.it/prodotto/i/409794
http://www.cnr.it/prodotto/i/409794
Autor:
Cirrincione S. (1), Nebbia S. (1), Lamberti C. (1), Bufo A. (1), Giorgis V. (2), Manfredi M. (3), Marengo E. (3), Giuffrida M.G. (1), Rolla G. (2), Cavallarin L. (1)
Publikováno v:
2nd Food Chemistry Conference, Siviglia, 17-19/09/2019
info:cnr-pdr/source/autori:Cirrincione S. (1), Nebbia S. (1), Lamberti C. (1), Bufo A. (1), Giorgis V. (2), Manfredi M. (3), Marengo E. (3), Giuffrida M.G. (1), Rolla G. (2), Cavallarin L. (1)/congresso_nome:2nd Food Chemistry Conference/congresso_luogo:Siviglia/congresso_data:17-19%2F09%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Cirrincione S. (1), Nebbia S. (1), Lamberti C. (1), Bufo A. (1), Giorgis V. (2), Manfredi M. (3), Marengo E. (3), Giuffrida M.G. (1), Rolla G. (2), Cavallarin L. (1)/congresso_nome:2nd Food Chemistry Conference/congresso_luogo:Siviglia/congresso_data:17-19%2F09%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
Introduction. Edible insects are currently being evaluated as an alternative and sustainable protein source for humans in order to meet the nutritional needs of the growing world population. Specific risk assessment for edible insects is necessary in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::152c124faea2c581cfea7e07eecceed7
http://www.cnr.it/prodotto/i/409519
http://www.cnr.it/prodotto/i/409519