Zobrazeno 1 - 10
of 220
pro vyhledávání: '"R. Giangiacomo"'
Publikováno v:
Italian Journal of Animal Science, Vol 2, Iss 1S, Pp 598-600 (2011)
Mare milk shows a very interesting nutritional composition, similar to human milk. Whey protein fraction represents about 50% of total proteins, with a good amount of essential amino acids, and high lysozyme concentration (Jauregui-Adell, 1975). Mare
Externí odkaz:
https://doaj.org/article/1a434aa1367b4870bf331e709cc33272
Autor:
R. Giangiacomo
Publikováno v:
Food Chemistry. 96:371-379
Near infrared spectroscopy has been extensively used to determine the water behaviour at different temperatures and different physical state. The purpose of the present work was to investigate the spectroscopic response in the range 1100–2400 nm of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::213914380ea59807c6bd44a21962450a
https://doi.org/10.1016/j.foodchem.2005.02.051
https://doi.org/10.1016/j.foodchem.2005.02.051
Publikováno v:
Journal of Dairy Science. 88:3519-3529
Thirty-eight Italian Friesian first-lactation cows were allocated to 2 groups to evaluate the effect of 1) an automatic milking system (AMS) vs. milking in a milking parlor (MP) on milk fat characteristics; and 2) milking interval (or =480, 481 to 60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::535fb65f87ca127b9f0b7b122110a5c2
https://doi.org/10.3168/jds.s0022-0302(05)73037-x
https://doi.org/10.3168/jds.s0022-0302(05)73037-x
Publikováno v:
International Dairy Journal. 15:693-700
Crescenza is a fresh cheese in which “freshness” is associated with low acidity, limited proteolysis, and no bitter taste. In this study, FT-NIR and FT-IR spectroscopy was applied to evaluate the shelf-life period in which “freshness” is main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d21ba998c15edee7c802ad91bb76ee24
https://doi.org/10.1016/j.idairyj.2004.07.026
https://doi.org/10.1016/j.idairyj.2004.07.026
Autor:
R. Bigoni, R. Giangiacomo, C. Serra, Onofrio Leoni, Silvia Lanteri, Riccardo Leardi, Luca Lazzeri, Raffaella Boggia, I. Quartari, Paolo Conti, P. Corti, D. Ferri, C. Galliena, Giuliana Drava, Carla Armanino, Michele Forina
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 27:189-203
A procedure for the transfer of the regression equation in near-infrared spectroscopy (NIRS), from a first instrument to a second instrument, is presented. The procedure uses partial least squares (PLS) regression twice: in the first step to compute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45a1bb8992245af3d8beeb3fc807f590
https://doi.org/10.1016/0169-7439(95)80023-3
https://doi.org/10.1016/0169-7439(95)80023-3
Publikováno v:
Food Chemistry. 50:69-73
Osmodehydrofreezing, a ’combined” process where osmotic dehydration is followed by air dehydration and freezing, has been proposed to prepare reduced-moisture fruit ingredients, free of preservatives, with a natural and agreeable flavour, colour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98507488f9fd7c77307be7841812205d
https://doi.org/10.1016/0308-8146(94)90095-7
https://doi.org/10.1016/0308-8146(94)90095-7
Publikováno v:
Scopus-Elsevier
The effects of lysozyme on coagulation of milk and cheese making were studied by means of the gelograph, tristimulus colorimetry, ANS-fluorescence (hydrophobicity) and SDS-PAGE. Lysozyme binding to caseins caused structural differences during coagula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c5b51f9e57dddb77fad4dfd8b7ba3d8
https://doi.org/10.1080/02652039209374094
https://doi.org/10.1080/02652039209374094
Publikováno v:
Carbohydrate Polymers. 12:27-38
A study was carried out on the possibility of using near infrared (NIR) spectrophotometry for the analysis of the pectic substances in fruit. The NIR reflectance spectra of the alcohol insoluble solids (AIS) of fruit (peach, apricot, apple) were scan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73c187251ce23e3c32b77a632d555b75
https://doi.org/10.1016/0144-8617(90)90102-x
https://doi.org/10.1016/0144-8617(90)90102-x
Autor:
Sandra E. Kays, T. M. P. Cattaneo, Brian G. Osborne, R. Giangiacomo, Franklin E. Barton, D. Cozzolino
Publikováno v:
Near-Infrared Spectroscopy in Food Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72bb47e37dc3b018497ca397158f56ec
https://doi.org/10.1002/9780470047705.ch8
https://doi.org/10.1002/9780470047705.ch8
