Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Stefania Nazzaro"'
Autor:
Tiziana Di Renzo, Maria Carmela Trivisonno, Stefania Nazzaro, Anna Reale, Maria Cristina Messia
Publikováno v:
Foods, Vol 13, Iss 9, p 1382 (2024)
The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free dough
Externí odkaz:
https://doaj.org/article/a9e6b6fbfbe543f98325adb1eddfe85a
Autor:
Tiziana Di Renzo, Giovanni Cascone, Giuseppina Crescente, Anna Reale, Valeria Menga, Maria D’Apolito, Stefania Nazzaro, Maria Grazia Volpe, Stefania Moccia
Publikováno v:
Foods, Vol 12, Iss 22, p 4096 (2023)
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian
Externí odkaz:
https://doaj.org/article/dacdec8ddcab4b8ea4dcf5121c033569
Autor:
Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro, Tiziana Di Renzo
Publikováno v:
Foods, Vol 12, Iss 9, p 1866 (2023)
Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characterist
Externí odkaz:
https://doaj.org/article/e11525db52564fa7a687ff0336231542
Autor:
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, Francesco Siano, Francesco Addeo, Gianluca Picariello
Publikováno v:
Food Research International. 169:112945