Zobrazeno 1 - 10
of 471
pro vyhledávání: '"Nicola FRANCESCA"'
Autor:
Raffaele, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle fermentation (Champenoise method) was tested in combination with a
Externí odkaz:
https://doaj.org/article/57f31e1b80f240e0a7b0a2ccf87b2d2c
Autor:
Enrico Viola, Natale Badalamenti, Maurizio Bruno, Rosa Tundis, Monica Rosa Loizzo, Giancarlo Moschetti, Francesco Sottile, Vincenzo Naselli, Nicola Francesca, Luca Settanni, Raimondo Gaglio
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100372- (2024)
The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread shapes, including control production (CTR), and two experimental productions with PAS addition [
Externí odkaz:
https://doaj.org/article/ee319103227b4d3fa485b22e2f3d7730
Autor:
Giuliana Garofalo, Raimondo Gaglio, Enrico Viola, Monica Rosa Loizzo, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Vincenzo Sicari, Antonietta Cerulli, Sonia Piacente, Nicola Francesca, Luca Settanni
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101143- (2024)
The global sustainability policy emphasizes reusing of agri-food waste and by-products to enhance food bioactive properties. Thus, brioches were processed incorporating almond skin powder (ASP): control (CTR), without ASP addition; 5-ASP, with 5% (w/
Externí odkaz:
https://doaj.org/article/3483a14ccf8b433b84733c295ee08c96
Autor:
Enrico Viola, Giuliana Garofalo, Gabriele Busetta, Maria Supper, Antonio Alfonzo, Marco Tolone, Nicola Francesca, Giancarlo Moschetti, Francesco Sottile, Raimondo Gaglio, Luca Settanni
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100951- (2024)
The aim of this research was to identify lactic acid bacteria (LAB) that could be used as starter strains in sourdough made with almond peel powder to create novel fermented functional bakery products. Physicochemical characteristics and LAB were ana
Externí odkaz:
https://doaj.org/article/6be5be7ccd7549898f3e6482744bd338
Autor:
Valentina Craparo, Enrico Viola, Azzurra Vella, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Filippo Amato, Daniele Oliva, Giuseppe Notarbartolo, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca, Antonio Alfonzo
Publikováno v:
Beverages, Vol 10, Iss 3, p 48 (2024)
Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeas
Externí odkaz:
https://doaj.org/article/6e63bea2cded44ac8abf55da0c527d60
Autor:
Antonio Alfonzo, Valentina Craparo, Rosario Prestianni, Vincenzo Naselli, Venera Seminerio, Antonino Pirrone, Francesco La Croce, Luca Settanni, Giancarlo Moschetti, Nicola Francesca
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100349- (2023)
Improving the fermentation performance of starter strains used in the fermentation of table olives is a biotechnological solution of current interest to improve the quality characteristics of the final product. The aim of this study was to evaluate t
Externí odkaz:
https://doaj.org/article/ec76f97b77d5415f80d02df7eacc8b6b
Autor:
Fortunato Cirlincione, Antonino Pirrone, Ignazio Maria Gugino, Aldo Todaro, Vincenzo Naselli, Nicola Francesca, Antonio Alfonzo, Giulia Mirabile, Valeria Ferraro, Gaetano Balenzano, Maria Letizia Gargano
Publikováno v:
Journal of Fungi, Vol 9, Iss 10, p 1000 (2023)
Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a physiological impact on the consumer and current research aims to improve its technological
Externí odkaz:
https://doaj.org/article/d966487b008642b385070ecf5cf2b973
Autor:
Antonio Alfonzo, Nicola Francesca, Vincenzo Naselli, Raimondo Gaglio, Onofrio Corona, Venera Seminerio, Luca Settanni, Francesco La Croce, Giancarlo Moschetti
Publikováno v:
Fermentation, Vol 9, Iss 7, p 634 (2023)
The use of selected strains of lactic acid bacteria is necessary to produce fermented table olives with high hygiene and quality standards at the industrial level. A current tendency is the use of fermentation adjuvants (nutrients and activators) tha
Externí odkaz:
https://doaj.org/article/2c9625566ffe4d52a7a29d2e17e4f91f
Autor:
Cennet Pelin Boyaci Gunduz, Bilal Agirman, Raimondo Gaglio, Elena Franciosi, Nicola Francesca, Luca Settanni, Huseyin Erten
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100357- (2022)
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two
Externí odkaz:
https://doaj.org/article/acc2275dc8f44d25b33275c13d5df7aa
Autor:
Giuseppe Maniaci, Marco Alabiso, Nicola Francesca, Cristina Giosuè, Antonino Di Grigoli, Onofrio Corona, Cinzia Cardamone, Graziella Graci, Baldassarre Portolano, Adriana Bonanno
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 383-391 (2020)
The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (
Externí odkaz:
https://doaj.org/article/946c1b82e3f94fceafaac04c3fee55e8