Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Paola Littardi"'
Autor:
Massimiliano Rinaldi, Rohini Dhenge, Margherita Rodolfi, Paola Littardi, Karen Lacey, Antonella Cavazza, Maria Grimaldi, Veronica Lolli, Martina Cirlini, Benedetta Chiancone, Tommaso Ganino
Publikováno v:
Foods, Vol 13, Iss 14, p 2182 (2024)
One of the most difficult issues in the juice industry is to manufacture juices where processing processes minimise the impact on the native characteristics of the fruits. In this study, high-pressure technology was used on whole apple fruits in orde
Externí odkaz:
https://doaj.org/article/93b81abaa84443edbb5b84af95664ca6
Autor:
Federica Flamminii, Maria Paciulli, Alessandro Di Michele, Paola Littardi, Eleonora Carini, Emma Chiavaro, Paola Pittia, Carla Daniela Di Mattia
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 698-706 (2021)
Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein, Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and nutritional value of food as well as a way to recover value added compounds
Externí odkaz:
https://doaj.org/article/a56176bf3a0c4473a38928cf5db8385a
Publikováno v:
Foods, Vol 10, Iss 1, p 5 (2020)
Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and
Externí odkaz:
https://doaj.org/article/006a143b08664299a089355267cf02f0
Autor:
Massimiliano Rinaldi, Paola Littardi, Maria Paciulli, Tommaso Ganino, Emanuela Cocconi, Davide Barbanti, Margherita Rodolfi, Antonio Aldini, Emma Chiavaro
Publikováno v:
Foods, Vol 9, Iss 8, p 1093 (2020)
Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in c
Externí odkaz:
https://doaj.org/article/42ff8b366fd74b2da382375c3e75f54e
Publikováno v:
European Food Research and Technology. 248:1227-1237
In breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g o
Autor:
Emma Chiavaro, Paola Pittia, Alessandro Di Michele, Eleonora Carini, Carla Di Mattia, Paola Littardi, Federica Flamminii, Maria Paciulli
Publikováno v:
Current Research in Food Science
Current Research in Food Science, Vol 4, Iss, Pp 698-706 (2021)
Current Research in Food Science, Vol 4, Iss, Pp 698-706 (2021)
Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein, Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and nutritional value of food as well as a way to recover value added compounds
Publikováno v:
Foods, Vol 10, Iss 5, p 5 (2021)
Foods
Volume 10
Issue 1
Foods
Volume 10
Issue 1
Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately
it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds
it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds
Publikováno v:
European Food Research and Technology. 246:1583-1590
Cocoa bean shells (CBS) are by-products of cocoa processing. Their rich chemical composition makes them interesting ingredients to improve the overall quality of gluten free bread. The addition of different dimensional fractions (F1, 1.00–1.99 mm;
Publikováno v:
Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ISBN: 9783030692278
Bread origins are closely linked with those of the first civilizations of the Mediterranean area. Today bread is spread all over the world and available in many types. The relationship between ingredients, processes and quality of the final products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ee7ddbe380e331f29d42e784ec6b966
https://doi.org/10.1007/978-3-030-69228-5_3
https://doi.org/10.1007/978-3-030-69228-5_3
Autor:
Davide Barbanti, Maria Paciulli, Paola Littardi, Antonio Aldini, Tommaso Ganino, Massimiliano Rinaldi, Emma Chiavaro, Emanuela Cocconi, Margherita Rodolfi
Publikováno v:
Foods, Vol 9, Iss 1093, p 1093 (2020)
Foods
Volume 9
Issue 8
Foods
Volume 9
Issue 8
Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in c