Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Samantha Rossi"'
Autor:
Samantha Rossi, Davide Gottardi, Lorenzo Siroli, Barbara Giordani, Beatrice Vitali, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106136- (2024)
This work was aimed to characterize functional and biochemical parameters of a bakery ingredient prepared with durum wheat by-products (micronized bran and middling) fermented by a selected microbial consortium composed of yeasts and lactic acid bact
Externí odkaz:
https://doaj.org/article/0b535057d50344789778310244eb107d
Autor:
Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 13, Iss 3, p 449 (2024)
The main objective of this work was to evaluate the combined effect of a biotechnology process, based on selected yeast strains, and a high-pressure homogenization (HPH) treatment on the microbiological quality, structural organization of proteins, c
Externí odkaz:
https://doaj.org/article/9d12491cfeb34ca3ab944a49039265f9
Autor:
Danka Bukvicki, Margherita D’Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 12, Iss 17, p 3288 (2023)
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO)
Externí odkaz:
https://doaj.org/article/41880487c32042f3ad49b671502f1d6c
Autor:
Samantha Rossi, Maria Maares, Helena Kieserling, Sascha Rohn, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti, Hajo Haase, Claudia Keil
Publikováno v:
Fermentation, Vol 9, Iss 6, p 521 (2023)
In order to address human zinc deficiency, fortifying staple foods with zinc is a safe and cost-effective solution. To ensure the nutritional properties and quality of a final product, zinc tolerance of the microorganisms involved in the fermentation
Externí odkaz:
https://doaj.org/article/103963a0bc71486ab6d01321be7a2490
Autor:
Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Fermentation, Vol 9, Iss 1, p 51 (2023)
Cheese whey management and disposal is a major issue for dairy industries due to its high level of chemical and biochemical oxygen demand. However, it can still represent a source of nutrients (i.e., sugars, proteins and lipids) that can be applied,
Externí odkaz:
https://doaj.org/article/c5e13e40c13944db816de2326e834861
Autor:
Lorenzo Siroli, Barbara Giordani, Samantha Rossi, Davide Gottardi, Helena McMahon, Aleksandra Augustyniak, Abhay Menon, Lucia Vannini, Beatrice Vitali, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Fermentation, Vol 8, Iss 12, p 722 (2022)
The use of milling by-products as ingredients in food formulations has increased gradually over the past years, due to their well-recognized health properties. Fermentation performed with selected microbial strains or microbial consortia is the most
Externí odkaz:
https://doaj.org/article/0100f6ce08504bf89d62c3c69e495559
Autor:
Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Federico Ferioli, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 10, Iss 12, p 2998 (2021)
Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers
Externí odkaz:
https://doaj.org/article/95b9cd801c644c198cd38469f85c77e4
Autor:
Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Davide Gottardi, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Microorganisms, Vol 8, Iss 3, p 439 (2020)
Sub-lethal high-pressure homogenization treatments applied to Lactobacillus paracasei A13 demonstrated to be a useful strategy to enhance technological and functional properties without detrimental effects on the viability of this strain. Modificatio
Externí odkaz:
https://doaj.org/article/6103b0f1b5b7412a8c623b4834aa2f9f
Autor:
Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Diana I. Serrazanetti, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Food research international (Ottawa, Ont.). 159
Sublethal HPH treatments have been demonstrated to impact the technological properties and functions of treated microorganisms by inducing specific enzymes/genes or modulating membrane structures and inducing autolysis. In this work, the early effect
Publikováno v:
American Journal of Hospice and Palliative Medicine®. :104990912211462
Introduction: Breaking bad news to patients and families can be challenging for healthcare providers. The present study conducted a systematic review of the literature to determine if formal communication training using the SPIKES protocol improves l