Výsledky vyhledávání - "Randazzo, C. L."

Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juice

Autor: Foti, P., Occhipinti, P. S., Romeo, F. V., Timpanaro, N., Musumeci, T., Randazzo, C. L., Caggia, C.

Publikováno v: Food chemistry. 393

In the present study, a tangential membrane filtration system was applied to recover phenols from olive mill wastewater. The obtained concentrates were characterised for physico-chemical traits, antioxidant activity and antimicrobial effects. Results

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::582659fc012ace0189e967bffd9da11b
https://pubmed.ncbi.nlm.nih.gov/35696952

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Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

Autor: Catallo, M. (Martina), Nikulin, J. (Jarkko), Johansson, L. (Linnea), Krogerus, K. (Kristoffer), Laitinen, M. (Mika), Magalhães, F. (Frederico), Piironen, M. (Marjokaisa), Mikkelson, A. (Atte), Randazzo, C. L. (Cinzia L.), Solieri, L. (Lisa), Gibson, B. (Brian)

Publikováno v: Catallo, M, Nikulin, J, Johansson, L, Krogerus, K, Laitinen, M, Magalhães, F, Piironen, M, Mikkelson, A, Randazzo, C L, Solieri, L & Gibson, B 2020, ' Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing ', Journal of the Institute of Brewing, vol. 126, no. 2, pp. 168-175 . https://doi.org/10.1002/jib.608

The Finnish farmhouse ale sahti is unique in that it is fermented with baking, rather than brewing strains of Saccharomyces cerevisae. The custom of maintaining farmhouse yeast cultures is however no longer practiced in Finland, and much yeast derive

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cf9f4479bb15eb90dd8046e6c017d927
http://hdl.handle.net/20.500.11769/499785

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