Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Roccangelo Silletti"'
Autor:
Amalia Piscopo, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, Antonella Pasqualone
Publikováno v:
Foods, Vol 13, Iss 2, p 209 (2024)
Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to seas
Externí odkaz:
https://doaj.org/article/99f2ffea1b9246688e14687dd548eb83
Autor:
Amalia Piscopo, Angela Zappia, Antonio Mincione, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Publikováno v:
Foods, Vol 12, Iss 1, p 41 (2022)
Background: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza marinara-type production. As, often deliberately, other oils are replaced by p
Externí odkaz:
https://doaj.org/article/680323012a1346f192d71f47236b6ead
Autor:
Giacomo Squeo, Roccangelo Silletti, Giulia Napoletano, Marcello Greco Miani, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio
Publikováno v:
Foods, Vol 11, Iss 5, p 683 (2022)
Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characteri
Externí odkaz:
https://doaj.org/article/cdce071cbddc40e49cca8983a74b714b
Autor:
Graziana Difonzo, Annamaria Russo, Antonio Trani, Vito M. Paradiso, Marianna Ranieri, Antonella Pasqualone, Carmine Summo, Grazia Tamma, Roccangelo Silletti, Francesco Caponio
Publikováno v:
Journal of Functional Foods, Vol 31, Iss , Pp 63-70 (2017)
Olive leaves and their extracts are associated with food preservation and health, and are used in folk medicine to treat several diseases, mainly because of their polyphenols. In this investigation polyphenols were extracted from olive leaves using g
Externí odkaz:
https://doaj.org/article/187920ca404f422a904e0f738ebeb56f
Publikováno v:
Foods, Vol 10, Iss 2, p 369 (2021)
In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During th
Externí odkaz:
https://doaj.org/article/876dadf3d24142d0929ecc9495696136
Autor:
Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone
Publikováno v:
Foods, Vol 8, Iss 4, p 115 (2019)
The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min a
Externí odkaz:
https://doaj.org/article/984ac996b3124f598f1765b8bf7d5d65
Autor:
Giacomo Squeo, Graziana Difonzo, Antonietta Baiano, Roccangelo Silletti, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Publikováno v:
Italian Journal of Food Science. 34:59-66
The purpose of the current research was to study the effects of 6-month frozen storage on the quality parameters and the phenolic profiles of flavoured olive oils (FOO) produced by co-malaxation or infusion using basil, chilli, or chilli–garlic as
Publikováno v:
Processes
Volume 9
Issue 11
Processes, Vol 9, Iss 2018, p 2018 (2021)
Volume 9
Issue 11
Processes, Vol 9, Iss 2018, p 2018 (2021)
Anaerobic digestion of biomass has increasing implementation for bioenergy production. The solid by-product of this technology, i.e., the digestate, has relevant potential in agricultural and environmental applications. This study explored the capaci
Publikováno v:
Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 369, p 369 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 369, p 369 (2021)
In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During th
Autor:
Antonella Pasqualone, Lucrezia Cosmai, Carmine Summo, Francesco Caponio, Graziana Difonzo, Vito Michele Paradiso, Roccangelo Silletti
Publikováno v:
Food Research International. 108:48-56
Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made w