Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Pasquale Massimiliano Falcone"'
Autor:
Benedetta Fanesi, Lama Ismaiel, Ancuta Nartea, Oghenetega Lois Orhotohwo, Anastasiya Kuhalskaya, Deborah Pacetti, Paolo Lucci, Pasquale Massimiliano Falcone
Publikováno v:
Antioxidants, Vol 12, Iss 12, p 2115 (2023)
Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit
Externí odkaz:
https://doaj.org/article/f1470253e0274de890def394afadc9ee
Autor:
Ancuta Nartea, Lama Ismaiel, Emanuela Frapiccini, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci, Sabrina Colella
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1312 (2023)
The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainl
Externí odkaz:
https://doaj.org/article/4a38ef4616a74f0ea1f295082d843ed0
Autor:
Ancuta Nartea, Pasquale Massimiliano Falcone, Luisa Torri, Babak Ghanbarzadeh, Natale Giuseppe Frega, Deborah Pacetti
Publikováno v:
Foods, Vol 10, Iss 9, p 1969 (2021)
The effects induced by heat on Depurple and Cheddar (Brassica oleracea L. var. botrytis) during boiling, steaming, and sous-vide were investigated to elucidate the role of the basic cellular elements in softening and extractability of sterols and toc
Externí odkaz:
https://doaj.org/article/b3dc8f8783784775897ed9f752ff0435
Autor:
Paolo Giudici, Antonietta Baiano, Paola Chiari, Luciana De Vero, Babak Ghanbarzadeh, Pasquale Massimiliano Falcone
Publikováno v:
Foods, Vol 10, Iss 2, p 334 (2021)
This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorit
Externí odkaz:
https://doaj.org/article/1addf5574185443f93e04dc0995116b8
Autor:
Ancuta Nartea, Benedetta Fanesi, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci
Publikováno v:
Antioxidants, Vol 10, Iss 2, p 196 (2021)
The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 1
Externí odkaz:
https://doaj.org/article/00eb439667864b17b5e790305964f3eb
Autor:
Colella, Ancuta Nartea, Lama Ismaiel, Emanuela Frapiccini, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci, Sabrina
Publikováno v:
Antioxidants; Volume 12; Issue 6; Pages: 1312
The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::dac144b37db3784bfceb128027e4a3f5
Autor:
Mohammadali Torbati, Pasquale Massimiliano Falcone, Babak Ghanbarzadeh, Aziz Homayouni Rad, Behzad Ebrahimi
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 8(7):3716-3730
Food Science & Nutrition, Vol 8, Iss 7, Pp 3716-3730 (2020)
Food Science & Nutrition, 8(7):3716-3730
Food Science & Nutrition, Vol 8, Iss 7, Pp 3716-3730 (2020)
In this study, the emulsifying and foaming properties of a novel exudate gum from Dorema ammoniacum (AMG) were assessed in comparison with the well‐known gum Arabic from Acacia tree (GAC). The sunflower oil‐based emulsion (10% v/v) containing var
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e62d0db11d31f3f2c19ffe6f675a48e7
http://europepmc.org/articles/PMC7382130
http://europepmc.org/articles/PMC7382130
Autor:
Paola Chiari, Pasquale Massimiliano Falcone, Paolo Giudici, Antonietta Baiano, Luciana De Vero, Babak Ghanbarzadeh
Publikováno v:
Foods, Vol 10, Iss 334, p 334 (2021)
Foods
Volume 10
Issue 2
Foods
Volume 10
Issue 2
This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18ba7db6f3b099b8d3adc6fe181cec17
https://www.mdpi.com/2304-8158/10/2/334
https://www.mdpi.com/2304-8158/10/2/334
Autor:
Benedetta Fanesi, Natale G. Frega, Paolo Lucci, Deborah Pacetti, Pasquale Massimiliano Falcone, Ancuta Nartea
Publikováno v:
Antioxidants
Volume 10
Issue 2
Pages: 196
Antioxidants, Vol 10, Iss 196, p 196 (2021)
Volume 10
Issue 2
Pages: 196
Antioxidants, Vol 10, Iss 196, p 196 (2021)
The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e727d407840e6886f4379c58d86f1557
Autor:
Jalal Dehghannya, Pasquale Massimiliano Falcone, Mohammadyar Hosseini, Babak Ghanbarzadeh, Reza Fattahi
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 8(12):6568-6579
Food Science & Nutrition, 8(12):6568-6579
The effect of Nano‐emulsion (NE) and Macro‐emulsion (ME) of cinnamon essential oil (CEO) on the properties of carboxymethyl cellulose (CMC)‐based films was investigated. MEs (diameters of 242–362 nm) and NEs (diameters of 59–80 nm) of CEO w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f87bdf9daf920a0a93622e4fab05872
https://pubmed.ncbi.nlm.nih.gov/33312541
https://pubmed.ncbi.nlm.nih.gov/33312541