Zobrazeno 1 - 10
of 141
pro vyhledávání: '"Santina ROMANI"'
Autor:
Margherita D'Alessandro, Maria Alessia Schouten, Davide Gottardi, Sara Cortesi, Santina Romani, Francesca Patrignani
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100935- (2024)
Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focus on breads produced at lab scale with a short shelf life, which may n
Externí odkaz:
https://doaj.org/article/53b9448749a045f890e5617da169a5a4
Autor:
Virginia Glicerina, Lorenzo Siroli, Davide Gottardi, Nicole Ticchi, Filippo Capelli, Riccardo Accorsi, Matteo Gherardi, Matteo Minelli, Maurizio Fiorini, Vincenza Andrisano, Vittorio Colombo, Riccardo Manzini, Rosalba Lanciotti, Santina Romani
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100313- (2023)
The aim of this research was to produce an innovative, biodegradable multilayer active packaging solution, with excellent oxygen barrier properties, to extend shelf- life of oily foods. In fact, one of the main drawbacks of biodegradable films is the
Externí odkaz:
https://doaj.org/article/11e1481794b6469ea178225af5d3bbc5
Autor:
Eleonora Iaccheri, Chiara Cevoli, Santina Romani, Marco Dalla Rosa, Giovanni Molari, Angelo Fabbri
Publikováno v:
Journal of Agricultural Engineering, Vol 52, Iss 3 (2021)
A simple test for shelf-life assessment of frozen spinach and parsley is presented. A specific shelf-life test that considers three storage temperatures is proposed to accelerate the rate of quality decay in frozen spinach and parsley. The scope was
Externí odkaz:
https://doaj.org/article/32d8c69154684b14981f7feecfb6263b
Autor:
Paulo José do Amaral Sobral, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi, Marco Dalla Rosa
Publikováno v:
Foods, Vol 11, Iss 17, p 2692 (2022)
Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and concentrations. This research aims to study bot
Externí odkaz:
https://doaj.org/article/2a81049c81804ebf8b9bd53f400c704e
Autor:
Cinzia Mannozzi, Virginia Glicerina, Urszula Tylewicz, Juan Manuel Castagnini, Giada Canali, Marco Dalla Rosa, Santina Romani
Publikováno v:
Applied Sciences, Vol 11, Iss 18, p 8510 (2021)
This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%)
Externí odkaz:
https://doaj.org/article/dd6f711495c844049997e7d4e399a8d2
Autor:
Francesca Patrignani, Cinzia Mannozzi, Silvia Tappi, Urszula Tylewicz, Federica Pasini, Vincenzo Castellone, Ylenia Riciputi, Pietro Rocculi, Santina Romani, Maria Fiorenza Caboni, Fausto Gardini, Rosalba Lanciotti, Marco Dalla Rosa
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (
Externí odkaz:
https://doaj.org/article/f24d14ae5e944983848b548c190b58f6
Autor:
Filippo Capelli, Silvia Tappi, Tommaso Gritti, Ana Cristina de Aguiar Saldanha Pinheiro, Romolo Laurita, Urszula Tylewicz, Francesco Spataro, Giacomo Braschi, Rosalba Lanciotti, Federico Gómez Galindo, Valentina Siracusa, Santina Romani, Matteo Gherardi, Vittorio Colombo, Vittorio Sambri, Pietro Rocculi
Publikováno v:
Applied Sciences, Vol 11, Iss 9, p 4177 (2021)
The accidental contamination of food and food packaging surfaces with SARS-CoV-2 is of increasing concern among scientists and consumers, particularly in relation to fresh foods that are consumed without further cooking. The use of chemical sanitizer
Externí odkaz:
https://doaj.org/article/b83f5925af3a45c4a5a0ddba24c8f87c
Autor:
Cinzia Mannozzi, Urszula Tylewicz, Silvia Tappi, Marco Dalla Rosa, Pietro Rocculi, Santina Romani
Publikováno v:
Applied Sciences, Vol 10, Iss 23, p 8432 (2020)
Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this stu
Externí odkaz:
https://doaj.org/article/68c3b61af66943f1bbf6e2f984ec2873
Autor:
Cinzia Mannozzi, Kamon Rompoonpol, Thomas Fauster, Urszula Tylewicz, Santina Romani, Marco Dalla Rosa, Henry Jaeger
Publikováno v:
Foods, Vol 8, Iss 7, p 247 (2019)
The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the propert
Externí odkaz:
https://doaj.org/article/65a3bf71c305409abae0a8995ce4ea17
Autor:
Maria Alessia, Schouten, Christos, Fryganas, Silvia, Tappi, Santina, Romani, Vincenzo, Fogliano
Publikováno v:
Food Chemistry, 402
Food Chemistry 402 (2023)
Food Chemistry 402 (2023)
Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::836eb5520f8dffaa78dc8ccd5889058f
https://hdl.handle.net/11585/896661
https://hdl.handle.net/11585/896661
