Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Raffaella Inchingolo"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:750-755
As consumers increasingly demand "cleaner" labels, one available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying lipid oxidation by decreasing free-radical propagation reactions between o
Autor:
Maliha Afreen, Paola Aiello, Milica Atanacković Krstonošić, Francisco J. Barba, Lillian Barros, Samuel Adegoke Chetachukwu, Jelena Cvejić, Maria Inês Dias, Silvina R. Drago, Silvina Rosa Drago, Isabel C.F.R. Ferreira, Eliana Noemi Fissore, Ana Fita, Charis M. Galanakis, José David García Benzal, Cristina García Viguera, Lia Noemi Gerschenson, Carla Guijarro-Real, Boon Chin Hoe, Seyed Vali Hosseini, Raffaella Inchingolo, Anet Režek Jambrak, Pop Oana Lelia, Mira Mikulić, Uroš Miljić, Silvia A. Moreira, Diego A. Moreno, Jayesree Nagarajan, K. Nagendra Prasad, Chien Wei Ooi, Carla Pereira, José Pinela, Arumugam Priyangaa, Jaime Prohens, Rui P. Queirós, Ramakrishnan Nagasundara Ramanan, Maria Teresa Rodriguez-Estrada, Ana Maria Rojas, Custódio Lobo Roriz, Mauro D. Santos, Jorge A. Saraiva, Dubravka Škevin, Ramona Suharoschi, Reza Tahergorabi, Urszula Tylewicz, İlknur Uçak, Débora Villaño, Zhenzhou Zhu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6243d3ecd52402cdcf7f95940818b57
https://doi.org/10.1016/b978-0-323-85052-0.00018-0
https://doi.org/10.1016/b978-0-323-85052-0.00018-0
Aroma compounds are one of the main food sensory characteristics that impact the consumers’ preferences and acceptance. Such compounds can be naturally present in foods as a consequence of physiological and/or enzymatic processes, as well as genera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::d6f3da3bdb02b46659d5606c32512845
http://hdl.handle.net/11585/838441
http://hdl.handle.net/11585/838441
Autor:
S. Sezer Kiralan, D. Julian McClements, Raffaella Inchingolo, Sibel Uluata, Ipek Bayram, Eric A. Decker, Maria Teresa Rodriguez-Estrada
Publikováno v:
Journal of agricultural and food chemistry. 69(20)
As emulsifiers become saturated on the surface of an emulsion droplet, any additional emulsifier migrates to the aqueous phase. Continuous phase surfactants have been shown to increase α-tocopherol efficacy, but it is unclear if this is the result o
Autor:
Katarzyna Wielgusz, Barbara Sgorbini, Małgorzata Jędryczka, Raffaella Inchingolo, Vladimiro Cardenia, Fatema Bakro
Hemp (Cannabis sativa L.) has become widely used in several sectors due to the presence of various bioactive compounds such as terpenes and cannabidiol. In general, terpenes and cannabidiol content is determined separately, which is time consuming. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::420f5e1bb7486ffeb664faa1f82faf4f
http://hdl.handle.net/2318/1759661
http://hdl.handle.net/2318/1759661
Publikováno v:
Innovative Food Science & Emerging Technologies. 47:467-475
The impact of commercial oxygen scavenging packaging on lipid oxidation in fish oil-in-water (O/W) emulsions and vitamin degradation was determined. Oxygen scavenging packaging effectively reduced dissolved oxygen concentration in buffer (pH 3, 5, an
Autor:
Vladimiro Cardenia, Paola Delgado, Sancho Bañón, Raffaella Inchingolo, Jordi Ortuño, Maria Teresa Rodriguez-Estrada, María J. Jordán
Publikováno v:
European Journal of Lipid Science and Technology. 122:1900124
The use of a dietary rosemary extract (DRE) containing carnosic acid and carnosol at 1:1 (w/w) for enhancing the lipid oxidative stability in the cooked-chilled lamb meat is evaluated. Three diets for fattening lambs are tested: i) a cereal-based con
Aromatized foods have undergone great development in recent decades due to the significant increase in industrially produced food, which is often subjected to aroma loss during processing and storage. Although thermal processing technologies contribu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baaf81ce82398b715f7de1f70ef8c453
https://doi.org/10.1016/b978-0-12-805257-0.00009-0
https://doi.org/10.1016/b978-0-12-805257-0.00009-0
Autor:
Milica Atanacković Krstonošić, Francisco J. Barba, Mira Bursać, Silvina Rosa Drago, Eliana Noemi Fissore, Charis M. Galanakis, Cristina García-Viguera, Lia Noemi Gerschenson, Amadeo Gironés-Vilaplana, Jelena Hogervorst Cvejić, Seyed Vali Hosseini, Raffaella Inchingolo, Anet Režek Jambrak, Nagendra Prasad Krishnamurthy, Javier Marhuenda, Uroš Miljić, Silvia A. Moreira, Diego A. Moreno, Jayesree Nagarajan, Rui P. Queirós, Mavinakere Eshwaraiah Raghunandan, Ramakrishnan Nagasundara Ramanan, Maria Teresa Rodriguez-Estrada, Ana Maria Rojas, Mauro D. Santos, Jorge A. Saraiva, Dubravka Škevin, Reza Tahergorabi, Urszula Tylewicz, Débora Villaño, Zhenzhou Zhu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9947bf5fa1d5d4e33387674e0580df8
https://doi.org/10.1016/b978-0-12-805257-0.00018-1
https://doi.org/10.1016/b978-0-12-805257-0.00018-1