Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Roberta Barone Lumaga"'
Autor:
Silvia Tagliamonte, Roberta Barone Lumaga, Francesca De Filippis, Vincenzo Valentino, Rosalia Ferracane, Mathilde Guerville, Ivana Gandolfi, Giovanni Barbara, Danilo Ercolini, Paola Vitaglione
Publikováno v:
Food Research International. 170:112953
Many healthy people suffer from milk-related gastrointestinal discomfort (GID) despite not being lactose intolerant; the mechanisms underpinning such condition are unknown. This study aimed to explore milk protein digestion and related physiological
Publikováno v:
Food and Function 3 (2012) 1
Food and Function, 3(1), 67-75
Food and Function, 3(1), 67-75
In this study the satiating capacity of three beverages containing 3 g barley β-glucan, or 2.5 g dietary fibre (DF) from fruit, or without DF (control) was evaluated. Fourteen healthy volunteers were randomized to have isocaloric breakfasts includin
Autor:
Burçe Ataç Mogol, Eyal Shimoni, Roberta Barone Lumaga, Vincenzo Fogliano, Vural Gökmen, Zoya Kaplun
Publikováno v:
Journal of Food Engineering, 105(4), 585-591
Journal of Food Engineering 105 (2011) 4
Journal of Food Engineering 105 (2011) 4
The aim of this study was to develop functional bread enriched with omega-3 fatty acids. High amylose corn starch was used to form nanosized complexes with flax seed oil that was converted to powder of microparticles by spray drying. The particles we
Autor:
Rosalia Ferracane, Paola Vitaglione, Roberta Barone Lumaga, Jordi Reguant Miranda, Sereno Sellitto, José Ramón Morelló, Vincenzo Fogliano, Eyal Shimoni
Publikováno v:
British Journal of Nutrition 109 (2013) 10
British Journal of Nutrition, 109(10), 1832-1843
British Journal of Nutrition, 109(10), 1832-1843
Human bioavailability of cocoa flavanols and phenolic acids from a cocoa-nut cream (CC) and from CC enriched with a 1·5 % (w/w) cocoa polyphenol extract in free form (FPC) or encapsulated with a gastric-resistant high-amylose maize starch (EPC), was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6b89baf99121949b3729114275cdd6b
https://research.wur.nl/en/publications/human-bioavailability-of-flavanols-and-phenolic-acids-from-cocoa-
https://research.wur.nl/en/publications/human-bioavailability-of-flavanols-and-phenolic-acids-from-cocoa-
Autor:
Saul Koder, Rita Schettino, Rosalia Ferracane, Ilario Mennella, Roberta Barone Lumaga, Vincenzo Fogliano, Paola Vitaglione, Irena Radetsky, Eyal Shimoni
Publikováno v:
Journal of Agricultural and Food Chemistry, 60(13), 3357-3366
Journal of Agricultural and Food Chemistry 60 (2012) 13
Journal of Agricultural and Food Chemistry 60 (2012) 13
Human bioavailability of curcumin from breads enriched with 1 g/portion of free curcumin (FCB), encapsulated curcumin (ECB), or encapsulated curcumin plus other polyphenols (ECBB) was evaluated. Parental and metabolized curcuminoids and phenolic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e781b3368275c151b6d709f86290ab5d
https://research.wur.nl/en/publications/curcumin-bioavailability-from-enriched-bread-the-effect-of-microe
https://research.wur.nl/en/publications/curcumin-bioavailability-from-enriched-bread-the-effect-of-microe
Autor:
Emanuele Marconi, Paola Vitaglione, Maria Cristina Messia, Roberta Barone Lumaga, Concetta Montagnese, Luca Scalfi
Publikováno v:
Journal of the American College of Nutrition. 29(2)
Increasing viscous dietary fiber in snacks may have several nutritional advantages, especially for adolescents. Having a snack that may exert direct health benefits and that may, at the same time, contribute to the voluntary reduction of energy intak
Publikováno v:
Appetite 53 (2009) 3
Appetite, 53(3), 338-344
Appetite, 53(3), 338-344
Dietary fibre consumption may help to control appetite and to reduce calorie intake. Underlying molecular mechanisms were not fully investigated. The aim of this study was to evaluate the effect of barley beta-glucans on short-term appetite and on sa
Publikováno v:
Amino Acids; Jun2013, Vol. 44 Issue 6, p1419-1426, 8p, 1 Diagram, 5 Graphs
Autor:
V Ravishankar Rai, Jamuna A Bai
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quali
Consumers are increasingly demanding, looking for different food products, new, more shocking and surprising, and providing more pleasurable feelings. At the same time, consumers are becoming more informed and aware about food and health issues, dema