Zobrazeno 1 - 10
of 36
pro vyhledávání: '"R. Mignogna"'
Publikováno v:
Journal of Food Science. 80:C2686-C2691
A simple and rapid analytical method for the determination of lutein content, successfully used for cereal matrices, was evaluated in fruit and vegetables. The method involved the determination of lutein after an alkaline hydrolysis of the sample mat
Autor:
Gianfranco Panfili, Elena Sorrentino, Alessandra Fratianni, Patrizio Tremonte, R Mignogna, Serena Niro
Publikováno v:
Journal of Dairy Research. 79:397-404
In order to optimise the pre-ripening of pasta filata cheeses, two traditional Italian cheeses, Caciocavallo and Scamorza, were dried for different times at 15 °C, 50% relative humidity and airflow rate of 1000 m3/h, by using a pre-ripening plant. D
Publikováno v:
Food Chemistry. 131:590-595
The available literature reveals that vitamin decrease in cereal products occurs after technological treatments, depending on several physical and chemical factors, such as light, temperature, pH, O2, food composition and the presence of antioxidants
Fats are widely used in the food industry as ingredients in many processed foods, in particular, in bakery products, they cover an important technological and sensorial role. With the introduction of new EU Regulation on Food Information (1169/2011)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf0a35d75355c05222f18b2f91a466e2
http://hdl.handle.net/11695/2169
http://hdl.handle.net/11695/2169
Autor:
Luciano Cinquanta, R Mignogna, Gianfranco Panfili, Marisa Di Matteo, Alessandra Fratianni, Donatella Albanese
"Carotenoids are natural compounds whose nutritional importance comes from the provitamin A activity of some of them and their protection against several serious human disorders. The degradation of carotenoids was investigated during apricot drying b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23195638cc73eb7c6faeef9518c58293
http://hdl.handle.net/11386/4004652
http://hdl.handle.net/11386/4004652
Publikováno v:
Pediatric obesity. 7(5)
In order to attract obese adolescents who are often reluctant to engage in traditional exercise, new forms of physical activity are needed.The purpose of the study was to investigate the impact of dance-based exergaming on a diverse sample of obese a
Autor:
R Mignogna, Raffaele Coppola, Gianfranco Panfili, Luciano Cinquanta, A Fratianni, Elena Sorrentino, T Di Criscio
Publikováno v:
Journal of dairy science 93 (2010): 4555–4564.
info:cnr-pdr/source/autori:Di Criscio T.; Fratianni A.; Mignogna R.; Cinquanta L.; Coppola R.; Sorrentino E.; Panfili G./titolo:Production of functional probiotic, prebiotic and synbiotic ice creams/doi:/rivista:Journal of dairy science/anno:2010/pagina_da:4555/pagina_a:4564/intervallo_pagine:4555–4564/volume:93
info:cnr-pdr/source/autori:Di Criscio T.; Fratianni A.; Mignogna R.; Cinquanta L.; Coppola R.; Sorrentino E.; Panfili G./titolo:Production of functional probiotic, prebiotic and synbiotic ice creams/doi:/rivista:Journal of dairy science/anno:2010/pagina_da:4555/pagina_a:4564/intervallo_pagine:4555–4564/volume:93
In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic subs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fe2f8bdf0925289980b5beabf0eada2
http://hdl.handle.net/11695/2230
http://hdl.handle.net/11695/2230
Publikováno v:
Journal of dairy science 93 (2010): 4555–4564.
info:cnr-pdr/source/autori:Di Criscio, T., A. Fratianni, R. Mignogna, L. Cinquanta, R. Coppola, E. Sorrentino, G. Panfili/titolo:Production of functional probiotic, prebiotic, and synbiotic ice creams/doi:/rivista:Journal of dairy science/anno:2010/pagina_da:4555/pagina_a:4564/intervallo_pagine:4555–4564/volume:93
info:cnr-pdr/source/autori:Di Criscio, T., A. Fratianni, R. Mignogna, L. Cinquanta, R. Coppola, E. Sorrentino, G. Panfili/titolo:Production of functional probiotic, prebiotic, and synbiotic ice creams/doi:/rivista:Journal of dairy science/anno:2010/pagina_da:4555/pagina_a:4564/intervallo_pagine:4555–4564/volume:93
In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic subs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::23ab7311450dd2e245e2404752f9296f
http://www.cnr.it/prodotto/i/45909
http://www.cnr.it/prodotto/i/45909
Publikováno v:
AIP Conference Proceedings.
We are investigating an annealing technique in which shock or sound waves generated by a laser‐plasma are used to anneal a semiconductor. The athermal annealing (AA) process occurs very rapidly, which results in almost no diffusion of. dopants. A H