Zobrazeno 1 - 10
of 178
pro vyhledávání: '"Pietro Rocculi"'
Autor:
Giacomo Braschi, Joel Armando Njieukam, Davide Gottardi, Jessica Genovese, Urszula Tylewicz, Francesca Patrignani, Pietro Rocculi
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e32342- (2024)
This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of fructan, inulin, fructooligosaccharides (FOS), and free sugars, repre
Externí odkaz:
https://doaj.org/article/53424faf5dd2449bad26fa2b5add0bed
Publikováno v:
Foods, Vol 13, Iss 13, p 2136 (2024)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/a2039e487fcc46a4b9950d75fc2a16a2
Autor:
Fabio D'Elia, Francesca Soglia, Giulia Baldi, Luca Laghi, Mara Antonia Gagliano, Massimiliano Petracci, Pietro Rocculi
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
Considering the remarkable implications exerted by the occurrence of wooden breast (WB) abnormality on meat tenderness and marketability, the poultry processing industry demands the implementation of postmortem procedures that can improve the textura
Externí odkaz:
https://doaj.org/article/b0155e77573c4b5595fd3e09c35b07d9
Autor:
Giorgia Antonelli, Elena Chiarello, Gianfranco Picone, Silvia Tappi, Giulia Baldi, Mattia Di Nunzio, Eleni Mente, Stelios Karapanagiotis, Phelly Vasilaki, Massimiliano Petracci, Pietro Rocculi, Alessandra Bordoni, Francesco Capozzi
Publikováno v:
Foods, Vol 12, Iss 16, p 2991 (2023)
Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use o
Externí odkaz:
https://doaj.org/article/6720f59d41c1437196ee42c669daa30e
Autor:
Maria Lucia Piana, Marta Cianciabella, Giulia Maria Daniele, Anna Badiani, Pietro Rocculi, Silvia Tappi, Edoardo Gatti, Gian Luigi Marcazzan, Massimiliano Magli, Chiara Medoro, Stefano Predieri
Publikováno v:
Foods, Vol 12, Iss 5, p 986 (2023)
Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the qualit
Externí odkaz:
https://doaj.org/article/c40141e19d5342589feb2a0c81028285
Autor:
Ana Cristina De Aguiar Saldanha Pinheiro, Francisco J. Martí-Quijal, Francisco J. Barba, Ana M. Benítez-González, Antonio J. Meléndez-Martínez, Juan Manuel Castagnini, Silvia Tappi, Pietro Rocculi
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 406 (2023)
Shrimp side streams represent an important natural source of astaxanthin. Optimization of the astaxanthin extraction process from shrimp side streams is of great importance for the valorization of crustacean side streams and the development of astaxa
Externí odkaz:
https://doaj.org/article/0dab260303f34e99b1fcc9d9df288f9e
Publikováno v:
Foods, Vol 11, Iss 22, p 3677 (2022)
A variety of metabolites contribute to the freshness and taste characteristics of seafood. This study investigated the effects of high hydrostatic pressure (HHP; 400, 500, and 600 MPa) for 10 min) on the metabolome of striped prawn during chilled sto
Externí odkaz:
https://doaj.org/article/c3b6bff8d064445c8a09b8414b1b3c9d
Autor:
Paulo José do Amaral Sobral, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi, Marco Dalla Rosa
Publikováno v:
Foods, Vol 11, Iss 17, p 2692 (2022)
Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and concentrations. This research aims to study bot
Externí odkaz:
https://doaj.org/article/2a81049c81804ebf8b9bd53f400c704e
Autor:
Janna Cropotova, Silvia Tappi, Jessica Genovese, Pietro Rocculi, Marco Dalla Rosa, Turid Rustad
Publikováno v:
Heliyon, Vol 7, Iss 1, Pp e05947- (2021)
A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the study. The applied intensit
Externí odkaz:
https://doaj.org/article/19ce887bdf294917984006f285a4c166
Publikováno v:
Foods, Vol 11, Iss 5, p 731 (2022)
Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain
Externí odkaz:
https://doaj.org/article/820e4908cf69483ba65e962dc03ebe6c