Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Paola Schiattarella"'
Autor:
Marianna Gallo, Francesca Passannanti, Rosa Colucci Cante, Federica Nigro, Dana Salameh, Paola Schiattarella, Concetta Schioppa, Andrea Budelli, Roberto Nigro
Publikováno v:
Applied Food Biotechnology, Vol 7, Iss 1, Pp 21-30 (2019)
Background and objective: Consumer interests in probiotic foods have increased in recent decades. Food industries respond to these growing interests by developing innovative products and guaranteeing high production efficiency. Cereals, due to their
Externí odkaz:
https://doaj.org/article/85cec9f7522d4ec89d6e80e12f75749c
Autor:
Marianna Gallo, Federica Nigro, Francesca Passannanti, Dana Salameh, Paola Schiattarella, Andrea Budelli, Roberto Nigro
Publikováno v:
Applied Food Biotechnology, Vol 6, Iss 3, Pp 165-172 (2019)
Background and objective: Consumers show increasing interests in probiotic foods and lactic acid fermentations. Cereal flour, can be a good fermentable substrate due to its prebiotic nature; from which, synbiotic products can be prepared. The aim of
Externí odkaz:
https://doaj.org/article/df2a8094f9dc46e3a9b5518496462f96
Autor:
Marianna Gallo, Francesca Passannanti, Rosa Colucci Cante, Federica Nigro, Paola Schiattarella, Salvatore Zappulla, Andrea Budelli, Roberto Nigro
Publikováno v:
Heliyon, Vol 6, Iss 9, Pp e04920- (2020)
Studies of the ability of probiotics to ferment cereal flours are necessary to obtain products with enhanced nutritional value. In this study, Lactobacillus paracasei CBA-L74 was used to ferment cereal aqueous mixtures containing both oat (7.5% w/v)
Externí odkaz:
https://doaj.org/article/0416c7604e284680bd89074380a3aea2
Autor:
Marianna Gallo, Francesca Passannanti, Paola Schiattarella, Angela Esposito, Rosa Colucci Cante, Federica Nigro, Andrea Budelli, Roberto Nigro
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 5153 (2021)
Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the
Externí odkaz:
https://doaj.org/article/f2417c1ee6cd4ee39759f1bb07267e6a
Autor:
Paola Schiattarella, Francesca Passannanti, Federica Nigro, Marianna Gallo, Salvatore Zappulla, Rosa Colucci Cante, Andrea Budelli, Roberto Nigro
Publikováno v:
Heliyon
Heliyon, Vol 6, Iss 9, Pp e04920-(2020)
Heliyon, Vol 6, Iss 9, Pp e04920-(2020)
Studies of the ability of probiotics to ferment cereal flours are necessary to obtain products with enhanced nutritional value. In this study, Lactobacillus paracasei CBA-L74 was used to ferment cereal aqueous mixtures containing both oat (7.5% w/v)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38c761240fe67a5c8b298e45214424d5
http://hdl.handle.net/11588/838690
http://hdl.handle.net/11588/838690
Autor:
Roberto Nigro, Andrea Budelli, Federica Nigro, Francesca Passannanti, Paola Schiattarella, Angela Esposito, Rosa Colucci Cante, Marianna Gallo
Publikováno v:
Applied Sciences
Volume 11
Issue 11
Applied Sciences, Vol 11, Iss 5153, p 5153 (2021)
Volume 11
Issue 11
Applied Sciences, Vol 11, Iss 5153, p 5153 (2021)
Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::463f215ce32904f35a2a1f838334cd30
https://doi.org/10.3390/app11115153
https://doi.org/10.3390/app11115153