Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Paola Maresca"'
Publikováno v:
Food Research International. 99:419-425
The effect of pulsed light (PL) on the aggregation of whey protein isolate (WPI) solutions was investigated. PL fluence values from 4 to 16 J/cm2 were used to treat WPI (1% w/v) solutions in sodium phosphate buffer (pH = 7.5). Whey protein structural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc6bcfa325b6bb473cf089f9fa0a3a68
https://doi.org/10.1016/j.foodres.2017.06.003
https://doi.org/10.1016/j.foodres.2017.06.003
Autor:
Giovanna Ferrari, Paola Maresca
Publikováno v:
Food Control. 73:8-17
This work aimed at investigating the effect of HPF processes on the inactivation kinetics of selected microbial strains, Escherichia coli O157:H7 ATCC 26 and Lactococcus lactis ssp. Cremoris suspended in McIlvine buffer. The effects of different proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::813fe97617235fbc35e39647e610c2a8
https://doi.org/10.1016/j.foodcont.2016.05.047
https://doi.org/10.1016/j.foodcont.2016.05.047
Publikováno v:
Journal of the Science of Food and Agriculture. 97:3151-3158
BACKGROUND The extent of the enzymatic proteolysis mainly depends on the accessibility of the peptide bonds, which stabilize the protein structure. High Hydrostatic Pressure (HHP) process is able to induce, at certain operating conditions, protein di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dfa10131a63aa5515fca38dd906cc82
https://doi.org/10.1002/jsfa.8157
https://doi.org/10.1002/jsfa.8157
Autor:
José A. Teixeira, Emir Altinok, Giovanna Ferrari, Paola Maresca, António A. Vicente, Óscar L. Ramos, Ricardo Nuno Correia Pereira, F. Xavier Malcata, Rui Miguel Martins Rodrigues
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The influence that ohmic heating technology and its associated moderate electric fields (MEF) have upon production of whey protein isolate cold-set gels mediated by iron addition was investigated. Results have shown that combining heating treatments
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d62b6e352e5d5f3136f316bab7aa1456
Autor:
Luma Rossi Ribeiro, Bruno Ricardo de Castro Leite Júnior, Mário T. Murakami, Giovanna Ferrari, Marcelo Cristianini, Letícia Maria Zanphorlin, Paola Maresca
Dynamic high pressure (DHP) has been investigated as an innovative suitable method to induce protein modifications. This work evaluated the effect of DHP (up to three passes at 100, 150 and 200MPa, with an inlet temperature of 20°C) on functional an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6cac0d7a27f18d84952e39dcee623a4
http://hdl.handle.net/11386/4706893
http://hdl.handle.net/11386/4706893
This work aimed at investigating the effects of Pulsed Light (PL) processing at different fluences (from 4 to 16 J/cm 2 ) on the structure and functional properties of Whey Protein Isolate (WPI) solution. The determination of the free and total sulfh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52278b0322c34e6ddb0c7793e8a85153
http://hdl.handle.net/11386/4669309
http://hdl.handle.net/11386/4669309
Non-thermal technologies, such as High Hydrostatic Pressure (HHP), are able to induce extensive changes in the structure of biological macromolecules, namely proteins. HHP treatments disrupt the electrostatic interactions, which stabilize the quatern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7f7015a6a6885c2b04d04b2cb519f8e
http://hdl.handle.net/11386/4664334
http://hdl.handle.net/11386/4664334
Autor:
Claudia Beatriz Gonzalez, Vanina Ambrosi, Paola Maresca, Gustavo Alberto Polenta, Giovanna Ferrari
Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements or dietetic foods or in foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29ace8e883ab73e2ae9ece4c39db310f
http://hdl.handle.net/11386/4667478
http://hdl.handle.net/11386/4667478
Publikováno v:
Journal of Food Engineering. 100:245-253
The paper aims at investigating the potential application of non-thermal innovative technologies, such as high hydrostatic pressure, for the sanitization of functional liquid foodstuffs. A 100% pomegranate juice was selected for the experiments, due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85f2fcbd600d6818350df83bf249b0af
https://doi.org/10.1016/j.jfoodeng.2010.04.006
https://doi.org/10.1016/j.jfoodeng.2010.04.006
Publikováno v:
Journal of Food Science. 75:E169-E177
The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::645c89017903ed814e41b1b9cb6f4b65
https://doi.org/10.1111/j.1750-3841.2010.01535.x
https://doi.org/10.1111/j.1750-3841.2010.01535.x