Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Silvana Cavella"'
Autor:
Marika Valentino, Giuseppina Sequino, Francesca De Filippis, Rossella Di Monaco, Silvana Cavella, Elena Torrieri
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100462- (2024)
This research aimed to study the effect of an active edible coating based on sodium caseinate (SC) and propyl gallate (PG) on the quality of minimally processed (MP) fennel during storage. The respiration rate (RR) of the MP fennel coated with SC of
Externí odkaz:
https://doaj.org/article/3629df2470364710a37dee60540717df
Autor:
Stefania Volpe, Marina Giello, Silvana Cavella, Paolo Masi, Francesco Villani, Elena Torrieri
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
The objective of the work was to preserve the quality of minimally processed (MP) cherry tomatoes during storage combining plasma activated water (PAW) washing treatment and sodium caseinate (SC) based edible coating by: 1) optimizing the sodium case
Externí odkaz:
https://doaj.org/article/b255b985d64f4ce889c8970c555f8bfc
Publikováno v:
Foods, Vol 11, Iss 13, p 1844 (2022)
This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study, three nove
Externí odkaz:
https://doaj.org/article/e699e89011e94a0288eadd1c6d8b90db
Autor:
Daniela D’Esposito, Francesca Ferriello, Alessandra Dal Molin, Gianfranco Diretto, Adriana Sacco, Andrea Minio, Amalia Barone, Rossella Di Monaco, Silvana Cavella, Luca Tardella, Giovanni Giuliano, Massimo Delledonne, Luigi Frusciante, Maria Raffaella Ercolano
Publikováno v:
BMC Plant Biology, Vol 17, Iss 1, Pp 1-18 (2017)
Abstract Background The environment has a profound influence on the organoleptic quality of tomato (Solanum lycopersicum) fruit, the extent of which depends on a well-regulated and dynamic interplay among genes, metabolites and sensorial attributes.
Externí odkaz:
https://doaj.org/article/0fb904b238f14e64aae0dc75f472702d
Autor:
Fabio Di Giuseppe, Stefania Volpe, Prospero Di Pierro, Angela Sorrentino, Silvana Cavella, Elena Torrieri
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C. Enzymatic browning is one
Externí odkaz:
https://doaj.org/article/f39e91658e6546a4aee214bbd5a8982d
Publikováno v:
Foods, Vol 10, Iss 5, p 1024 (2021)
The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different l
Externí odkaz:
https://doaj.org/article/4b59b68a03094ba9ab239505e861c402
Publikováno v:
British Food Journal, 2016, Vol. 118, Issue 3, pp. 749-760.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-07-2015-0236
Autor:
Rossella Di Monaco, Silvana Cavella
Publikováno v:
British Food Journal, 2015, Vol. 117, Issue 8, pp. 2039-2056.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-05-2014-0168
Publikováno v:
Food and Bioproducts Processing. 127:128-138
Functional data analysis (FDA) was applied to a D -optimal mixture design for the formulation process of a food suspension. The design included two functional responses characterizing the solid particle size distribution and the flow behaviour, namel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b9cb78f9f8011342d057b5d3c8352d1
https://doi.org/10.1016/j.fbp.2021.02.007
https://doi.org/10.1016/j.fbp.2021.02.007
Autor:
Antonello Paduano, Nicoletta A. Miele, Sharon Puleo, Anna Maria Troccoli, Raffaele Sacchi, Silvana Cavella, Vincenzo Armini
Publikováno v:
Journal of Food Science. 85:1265-1273
Ready-to-use therapeutic foods (RUTFs) are special foods used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting sensory characteristics and acceptability of RUTFs have been not adequat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58642385c6cc0a9754ad90b291e1f886
https://doi.org/10.1111/1750-3841.15110
https://doi.org/10.1111/1750-3841.15110