Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Riccardo Massantini"'
Autor:
Maria Teresa Frangipane, Lara Costantini, Stefania Garzoli, Nicolò Merendino, Riccardo Massantini
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101113- (2024)
For the first time, the antioxidant activity, sensory profile and fatty acid composition of an exceptional chestnut cultivar from the Cimini Mountains in central Italy have been studied in order to evaluate the possibility of adding value to this pro
Externí odkaz:
https://doaj.org/article/ac0c90d126f84cf4a94b70487dce106f
Autor:
Marco Nardella, Roberto Moscetti, Giacomo Bedini, Andrea Bandiera, Swathi Sirisha Nallan Chakravartula, Riccardo Massantini
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100163- (2023)
Virgin olive oil (VOO) nutritional and sensory quality depends on several aspects, including mechanical extraction technology: in this regard, malaxation conditions play a pivotal role since the major transformations linked to phenolic compounds (PC)
Externí odkaz:
https://doaj.org/article/19283bad46f54de5b23528bfc9d8e5e2
Autor:
Silvio Franco, Marco Barbanera, Roberto Moscetti, Clara Cicatiello, Luca Secondi, Riccardo Massantini
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract Food waste and obesity and overweight conditions are both linked to the unsustainability of current food systems. This article argues that overnutrition should be considered a form of food waste and it provides a first estimation of the quan
Externí odkaz:
https://doaj.org/article/b4b2f225df6e422ab2f6d10194cc638f
Publikováno v:
Foods, Vol 12, Iss 15, p 2918 (2023)
Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cult
Externí odkaz:
https://doaj.org/article/5dad3482db1c41d89c60b49128b65420
Autor:
Lara Costantini, Maria Teresa Frangipane, Romina Molinari, Stefania Garzoli, Riccardo Massantini, Nicolò Merendino
Publikováno v:
Foods, Vol 12, Iss 14, p 2774 (2023)
Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their n
Externí odkaz:
https://doaj.org/article/dd5064d552c34e4b8a97e2d284a9806f
Publikováno v:
Agriculture, Vol 13, Iss 5, p 993 (2023)
Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences useful for quality discrimination. Total phenolic content discrim
Externí odkaz:
https://doaj.org/article/350f082828ab44a49a163480c63fadd8
Publikováno v:
Agriculture, Vol 12, Iss 11, p 1818 (2022)
To maintain the shelf life of fresh-cut zucchini flowers, low temperatures and wrapping with plastic film have been used. In this study, storage at 5 °C for 8 days has been studied, using polyester (an oxygen permeability reduction of 63%) and low-d
Externí odkaz:
https://doaj.org/article/7dd878345b2147e39c1cbe4cf5cfade1
Publikováno v:
Agriculture, Vol 12, Iss 7, p 974 (2022)
Almonds are often used both in confectionery products and for fresh consumption. Thus, to enhance the use of early ripe or unripe fresh almonds, it is important to maintain the organoleptic and qualitative traits of the product for a period of time a
Externí odkaz:
https://doaj.org/article/a085af4c44c8495181f7ea6a6c53ee01
Publikováno v:
Foods, Vol 11, Iss 10, p 1479 (2022)
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is
Externí odkaz:
https://doaj.org/article/c33413ae0d1b43f4bd4a95762dc3a443
Publikováno v:
Agriculture, Vol 12, Iss 5, p 710 (2022)
World production of shelled almonds has reached 3.2 million tonnes (FAO 2020). Almond production has grown during the last decennium, also because of the consumer conviction that almonds have significant health benefits. Almonds have exceptional nutr
Externí odkaz:
https://doaj.org/article/8db69d52712b44e8b6028bde5dda7a4a