Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Niccolò Renoldi"'
Autor:
Anna Rossi, Fabio Marroni, Niccolò Renoldi, Giulia Di Filippo, Elisabetta Gover, Marilena Marino, Nadia Innocente
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 4288-4297 (2024)
ABSTRACT: The use of natural milk culture (NMC) represents a key factor in Protected Designation of Origin (PDO) Montasio cheese, contributing to its distinctive sensory profile. The complex microbial ecosystem of NMC is the result of heat treatment
Externí odkaz:
https://doaj.org/article/558e2759bd3845ba94f226a695e09e9c
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8404-8414 (2023)
ABSTRACT: The possible contribution of brine-derived microflora to the sensory attributes of cheese is still a rather unexplored field. In this study, 365 bacteria and 105 yeast strains isolated from 11 cheese brines were qualitatively tested for pro
Externí odkaz:
https://doaj.org/article/06b972ef8ed14032aaf287357d529004
Publikováno v:
LWT. 151:112203
Psyllium seed husk (PSH) is a soluble dietary fibre with interesting health benefits, including reduction in blood glucose level in subjects with type 2 diabetes. Its supplementation in pasta represents a challenge due to a negative impact of high PS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af6a3a64dd850139cf0049aadcf30619
https://doi.org/10.1016/j.lwt.2021.112203
https://doi.org/10.1016/j.lwt.2021.112203