Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Simonetta Fois"'
Autor:
Pasquale Catzeddu, Simonetta Fois, Valentina Tolu, Manuela Sanna, Angela Braca, Ilaria Vitangeli, Roberto Anedda, Tonina Roggio
Publikováno v:
Foods, Vol 12, Iss 14, p 2641 (2023)
Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholem
Externí odkaz:
https://doaj.org/article/9c8a6351397246299131f41a07514d8a
Autor:
Valentina Tolu, Cristina Fraumene, Angela Carboni, Antonio Loddo, Manuela Sanna, Simonetta Fois, Tonina Roggio, Pasquale Catzeddu
Publikováno v:
Fermentation, Vol 8, Iss 10, p 571 (2022)
The preparation of sourdough may include the use of starter microorganisms to address the fermentation process toward specific conditions. The aim of this work was to study the dynamics of the microbial ecosystem in three liquid sourdoughs (SD1, SD2
Externí odkaz:
https://doaj.org/article/6acb5fdb7df44637956b3be0e6c1708d
Publikováno v:
Foods, Vol 10, Iss 10, p 2507 (2021)
The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were p
Externí odkaz:
https://doaj.org/article/2f7b3d5f9e814d3f969114f810ec35bf
Autor:
Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda
Publikováno v:
Foods, Vol 10, Iss 5, p 920 (2021)
Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their techn
Externí odkaz:
https://doaj.org/article/1dc5bf420daa435b83395c44cad8d11a
Autor:
Nicola Secchi, Costantino Fadda, Massimo Piccinini, Ivo Pinna, Antonio Piga, Pasquale Catzeddu, Simonetta Fois
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and tenacious gluten and the other with weak and sticky gluten. For each dough the optimum mixing ti
Externí odkaz:
https://doaj.org/article/ac662dc0731d48f1a4124014aea6ed82
Autor:
Nicola Secchi, Costantino Fadda, Ivo Pinna, Alessandra Del Caro, Paola Conte, Antonio Piga, Simonetta Fois, Pasquale Catzeddu
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The effect of the addition of ovine whey powder at 5%, 10%, and 15% on bread quality was studied. Two different types of semolina were used, one being a commercial blend with strong and tenacious gluten (48T) and the other coming from one single cult
Externí odkaz:
https://doaj.org/article/54fec11b988b4443a019e08483a97ca5
Autor:
Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio, Pasquale Catzeddu
Publikováno v:
Foods, Vol 8, Iss 9, p 422 (2019)
Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical,
Externí odkaz:
https://doaj.org/article/6aa03e7667e1412c85dbeace9d4f6f60
Publikováno v:
Foods, Vol 10, Iss 2507, p 2507 (2021)
Foods
Volume 10
Issue 10
Foods
Volume 10
Issue 10
The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06c51a11086d66ec45cb715b1ae94f70
https://www.mdpi.com/2304-8158/10/10/2507
https://www.mdpi.com/2304-8158/10/10/2507
Autor:
Marco Campus, Tonina Roggio, Giovanni Falchi, Pasquale Catzeddu, Simonetta Fois, Manuela Sanna
Publikováno v:
Food Science and Biotechnology. 28:721-730
The present study compared liquid sourdough technology with baker’s yeast leavening when applied to the production of a semolina-based crispy flatbread. Following in vitro starch digestion, the results revealed the sourdough leavened flatbread to c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b47c11128d90fa06cbb6a211bd58e3f
https://doi.org/10.1007/s10068-018-0530-y
https://doi.org/10.1007/s10068-018-0530-y
Publikováno v:
LWT. 89:496-502
The aim of this work was to develop an innovative formulation of fresh pasta, which combined semolina and liquid sourdough. Quality and shelf-life of pasta were monitored on unpacked fresh pasta and on pasta packed in modified atmosphere after pasteu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40808349d5ac57935f3b43aadd37d027
https://doi.org/10.1016/j.lwt.2017.11.030
https://doi.org/10.1016/j.lwt.2017.11.030