Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Pasquale M. Falcone"'
Publikováno v:
Foods, Vol 13, Iss 13, p 2114 (2024)
Cellulose nanofibers (CNFs) were used to improve the electrospinnability of the gelatin protein in a water/ethanol/acetic acid (3:2:3, v/v) solution. The effects of different concentrations of CNFs (0.5–4%) on the important physical properties of t
Externí odkaz:
https://doaj.org/article/7f3cf6d2a7a846f6a2aba82935c47805
Autor:
Maedeh Malekmohammadi, Babak Ghanbarzadeh, Shahram Hanifian, Hossein Samadi Kafil, Mehdi Gharekhani, Pasquale M. Falcone
Publikováno v:
Foods, Vol 12, Iss 20, p 3737 (2023)
The current study aims to synthesize the gelatin-coated nanostructured lipid carrier (NLC) to encapsulate sage extract and use this nanoparticle to increase the quality parameters of beef burger samples. NLCs were prepared by formulation of gelatin (
Externí odkaz:
https://doaj.org/article/748c401dd09b40d6b215767a7c4d2080
Autor:
Ancuta Nartea, Benedetta Fanesi, Deborah Pacetti, Lucia Lenti, Dennis Fiorini, Paolo Lucci, Natale G. Frega, Pasquale M. Falcone
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100437- (2023)
Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours rich in glucobrassicin, lutein, β-carotene, and β-sitosterol obtai
Externí odkaz:
https://doaj.org/article/9f53819bd4e34c5589a9152c03a79386
Publikováno v:
Foods, Vol 12, Iss 17, p 3265 (2023)
Lutein is a prominent biologically active carotenoid pigment with a polyene skeleton that has great benefits for human health. The study examined the synergistic effects of potentially functional components, including lutein carotenoid (LC), Mentha
Externí odkaz:
https://doaj.org/article/0aaf0ac805c2449e867de2f2ea557bd0
Autor:
Azin Karami, Babak Ghanbarzadeh, Leila Abolghasemi Fakhri, Pasquale M. Falcone, Mohammadyar Hosseini
Publikováno v:
Nanomaterials, Vol 13, Iss 11, p 1769 (2023)
The mechanical and physical properties of the bionanocomposite films based on κ-carrageenan (KC)–gelatin (Ge) containing zinc oxide nanoparticles (ZnONPs) and gallic acid (GA) were optimized using the response surface method, and the optimum amoun
Externí odkaz:
https://doaj.org/article/449692fba0ea437584f54cda4dd71e63
Publikováno v:
Foods, Vol 12, Iss 3, p 680 (2023)
A novel lime-juice based low-calorie functional beverage was developed by using D-optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used: lime juice, lime peel essential oil (LEO) as
Externí odkaz:
https://doaj.org/article/793841b4e7e84f7aa92e16e49c58e0f8
Autor:
Pasquale M. Falcone, Edgardo Sica
Publikováno v:
Экономика региона, Vol 2015, Iss 1, Pp 264-270 (2015)
The present paper investigates the impact of the current economic crisis on the process of sustainability transitions by exploring the case of a green niche, namely the biofuel sector. From a methodological point of view, we employ a social network
Externí odkaz:
https://doaj.org/article/cbb83a2f0b784c609a494845c08c1242
Publikováno v:
International Journal of Food Studies, Vol 6, Iss 1 (2017)
The molecular structure of Traditional Balsamic Vinegar (TBV) undergoes shear-induced and time-dependent jamming transitions due to the high solute concentration and self-assembling phenomena of high molecular size melanoidins with very-long relaxati
Externí odkaz:
https://doaj.org/article/79e162f07fb74e6991b6e3d5d255a30e
Publikováno v:
Food sciencenutrition. 10(7)
Three red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f610c46e0bb55bf9b83555e658017b11
https://pubmed.ncbi.nlm.nih.gov/35844924
https://pubmed.ncbi.nlm.nih.gov/35844924
Publikováno v:
LWT. 167:113832
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1173045982c7a1659f58b4c5bbd8265
https://doi.org/10.1016/j.lwt.2022.113832
https://doi.org/10.1016/j.lwt.2022.113832