Zobrazeno 1 - 10 of 25 pro vyhledávání: '"R. Zurru"'
1
Towards Controlled Fermentation of Table Olives: LAB Starter Driven Process in an Automatic Pilot Processing Plant
Autor: Elisabetta Daga, E. Scano, Marco Campus, R. Di Salvo, Alberto Angioni, Antonio Paba, Francesca Piras, E. Cauli, Piergiorgio Sedda, Roberta Comunian, R. Zurru
Publikováno v: Food and Bioprocess Technology. 10:1063-1073
The results of an experimental trial, carried out using a specifically prepared microbial starter, in an automated pilot plant, are presented. The microbial starter was composed by Lb. pentosus strains. The automatized process was compared with natur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e78d1601398535de4e6456c3a09fcbfa
https://doi.org/10.1007/s11947-017-1882-7
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2
Antioxidant Effect of Natural Table Olives Phenolic Extract Against Oxidative Stress and Membrane Damage in Enterocyte-Like Cells
Autor: Monica Deiana, Gabriele Serreli, R. Zurru, E. Cauli, Alberto Angioni, Angela Atzeri, Marco Campus, Alessandra Incani
Publikováno v: Journal of Food Science. 82:380-385
The phenolic fraction of a naturally fermented cultivar of table olives, "Tonda di Cagliari," was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH). TBH exposur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5d59be345e7f360d9633a4743120b207
https://doi.org/10.1111/1750-3841.13613
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3
Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality
Autor: E. Cauli, Francesca Piras, Elisabetta Daga, Piergiorgio Sedda, Alberto Angioni, S. Schirru, Marco Campus, R. Zurru, Antonio Paba, Giovanni Bandino, Roberta Comunian
Publikováno v: LWT - Food Science and Technology. 64:671-677
The processing of natural table olives is still empirical and far to be controlled. Taking natural fermentation (NF) as control, the performances of a single strain LAB starter culture (SSL) and a selected inoculum enrichment (SIE) were compared. The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e19c698003fd532822cd300cada974ec
https://doi.org/10.1016/j.lwt.2015.06.019
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4
Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
Autor: Ilario Ferrocino, Francesca Piras, E. Cauli, Luca Simone Cocolin, Roberta Comunian, R. Zurru, Marco Campus, Elisabetta Daga, Antonio Paba, R. Di Salvo
Starters are widely used for driving food fermentations faster and more safely. Recently, the use of natural autochthonous microbiota is being reappraised for obtaining products with peculiar and unique characteristics. The aim of this study was to i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9af9acb27d3fd6308ec366656a701a05
http://hdl.handle.net/2318/1655563
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