Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Sabrina Di Giovanni"'
1
Akademický článek
Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics
Autor: Carmela Tripaldi, Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Salvatore Claps, Luca Buttazzoni
Publikováno v: Dairy, Vol 2, Iss 4, Pp 585-601 (2021)
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of
Externí odkaz: https://doaj.org/article/3fec6b0878984912b3fb73e15141a6ed
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2
Akademický článek
Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese
Autor: Simona Rinaldi, Sabrina Di Giovanni, Giuliano Palocci, Michela Contò, Roberto Steri, Carmela Tripaldi
Publikováno v: Foods, Vol 12, Iss 8, p 1735 (2023)
Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. This study investigated the effect of milk heat pre-treatment and pasteurization level on the protein digestibility of produced
Externí odkaz: https://doaj.org/article/1c4a250bad964916b29e01dfcbfa5b07
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3
Akademický článek
Increasing the Sustainability of Maize Grain Production by Using Arbuscular Mycorrhizal Fungi Does Not Affect the Rumen of Dairy Cattle (Bos taurus) and Buffalo (Bubalus bubalis)
Autor: Antonella Chiariotti, Joan E. Edwards, Gerben D. A. Hermes, Gennaro Catillo, David Meo Zilio, Sabrina Di Giovanni, Hauke Smidt, Luca Buttazzoni
Publikováno v: Frontiers in Veterinary Science, Vol 7 (2020)
New approaches are needed to improve the sustainability of feed production and utilization by ruminants. Promising approaches include increased use of buffaloes for more sustainable milk production, and arbuscular mycorrhizal fungi (AMF) to reduce cr
Externí odkaz: https://doaj.org/article/b63c2b57a5174b6a9e7bfd19a9fa27c5
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4
Akademický článek
Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd
Autor: Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto, Carmela Tripaldi
Publikováno v: Molecules, Vol 26, Iss 5, p 1405 (2021)
Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage. The content of active antioxidant compounds is closely linked to their prote
Externí odkaz: https://doaj.org/article/588d508c848c441b9a97464ec5628787
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7
Effects of the drying method for flowers of Cynara cardunculus var. Altilis on milk coagulating properties
Autor: Giuliano Palocci, Cristina Di Russo, Maria Concetta Campagna, Sabrina Di Giovanni, Roberto Steri, M. Iacurto, Tiziana Zottola, C. Tripaldi
Publikováno v: Italian Journal of Food Science. 33:57-66
In the production of some traditional cheeses from vegetable rennet, raw extracts of Cynara cardunculus flowers are used as the coagulant. During the preparation of this rennet, there are many factors that can influence its coagulation activity. We s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8c34b33b73bd42313bb3fda6ba356268
https://doi.org/10.15586/ijfs.v33i4.2026
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8
Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics
Autor: Salvatore Claps, C. Tripaldi, Simona Rinaldi, Sabrina Di Giovanni, Luca Buttazzoni, Giuliano Palocci
Publikováno v: Dairy, Vol 2, Iss 46, Pp 585-601 (2021)
Dairy; Volume 2; Issue 4; Pages: 585-601
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::401f62e30f36c0a16bbe8ad8bdd2ea73
https://doi.org/10.3390/dairy2040046
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9
Effect of additional outdoor yard on behaviour of lactating domestic goats (Capra hircus) in different seasons
Autor: S. Bartocci, Giovanna Bianconi, Sabrina Di Giovanni, David Meo Zilio, Lorenzo Noè, S. Terramoccia, Paolo Negretti
Publikováno v: Journal of Ethology. 38:61-69
This study covered the effects of an improvement of the breeding environment on the behaviour of lactating goats. Two groups of 25 lactating Saanen goats were used: animals were reared in indoor pen (1.6 m2/head) without (control IP group) or with (e
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b820da0c62c0a903cb959db276da6d8
https://doi.org/10.1007/s10164-019-00623-4
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10
Increasing the Sustainability of Maize Grain Production by Using Arbuscular Mycorrhizal Fungi Does Not Affect the Rumen of Dairy Cattle (Bos taurus) and Buffalo (Bubalus bubalis)
Autor: A. Chiariotti, David Meo Zilio, Joan E. Edwards, Gerben D. A. Hermes, Luca Buttazzoni, Gennaro Catillo, Hauke Smidt, Sabrina Di Giovanni
Publikováno v: Frontiers in Veterinary Science, Vol 7 (2020)
Frontiers in Veterinary Science, 7
Frontiers in Veterinary Science
Frontiers in Veterinary Science 7 (2020)
New approaches are needed to improve the sustainability of feed production and utilization by ruminants. Promising approaches include increased use of buffaloes for more sustainable milk production, and arbuscular mycorrhizal fungi (AMF) to reduce cr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19b46b40a80e99c51e60fcc680a9cd58
https://doi.org/10.3389/fvets.2020.556764
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