Zobrazeno 1 - 10
of 275
pro vyhledávání: '"Stefano Sforza"'
Autor:
Barbara Prandi, Seyedehparya Samaei, Fabio Beninati, Andrea Nardi, Tullia Tedeschi, Stefano Sforza
Publikováno v:
Poultry Science, Vol 103, Iss 8, Pp 103924- (2024)
ABSTRACT: A significant quantity of bone-rich poultry by-products must be disposed of by poultry processors. These products still contain a significant amount of nutritionally valuable animal proteins. In the present work, a hydrolysis protocol was o
Externí odkaz:
https://doaj.org/article/2d92fde97e9f445b9fd4a29a3d23ea2b
Autor:
Luisa Calcinai, Maria Giulia Bonomini, Giulia Leni, Andrea Faccini, Ilaria Puxeddu, Daiana Giannini, Fiorella Petrelli, Barbara Prandi, Stefano Sforza, Tullia Tedeschi
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-9 (2022)
Abstract The interest in agri-food residues and their valorization has grown considerably, and many of them are today considered to be valuable, under-exploited sources of different compounds and notably proteins. Despite the beneficial properties of
Externí odkaz:
https://doaj.org/article/84acb7a0f25445b6ab5542a1b5e0bfa3
Autor:
Loredana Basiricò, Patrizia Morera, Chiara Evangelista, Gianni Galaverna, Stefano Sforza, Barbara Prandi, Umberto Bernabucci, Alessandro Nardone
Publikováno v:
Dairy, Vol 3, Iss 2, Pp 364-376 (2022)
In recent years, due to the significant increase in hypertension, peptides which are able to reduce blood pressure have gained special interest by scientific research and food industry. Several bioactive peptides with ascertained ACE-inhibitory activ
Externí odkaz:
https://doaj.org/article/a9cef9db3ae949b8a1d19119056ad695
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
Autor:
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Publikováno v:
Foods, Vol 12, Iss 12, p 2395 (2023)
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from Arthrospira platen
Externí odkaz:
https://doaj.org/article/7b5e6ccee5e147d5b67815f6867e1e2c
Autor:
Anna Valentina Luparelli, Jasmine Hadj Saadoun, Veronica Lolli, Camilla Lazzi, Stefano Sforza, Augusta Caligiani
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100327- (2022)
Black soldier fly (BSF) is being increasingly used for agro-food by-products valorisation. Adult flies, puparia, and excess of prepupae are the by-products of this process, which could be further valorised. Lactic fermentation of BSF biomasses with t
Externí odkaz:
https://doaj.org/article/5bb1710b91874a6697ac0e7dc9dd2a7f
Autor:
Anna Valentina Luparelli, Alba Miguéns-Gómez, Anna Ardévol, Stefano Sforza, Augusta Caligiani, Montserrat Pinent
Publikováno v:
Foods, Vol 12, Iss 10, p 2027 (2023)
The beneficial effects of an insect-based diet on human health and, in particular, the regulatory ability of digested insects’ proteins on the glycaemic response in humans are topics that need to be investigated deeper. In this work, we performed a
Externí odkaz:
https://doaj.org/article/62d20123706346a5a229cb7ad987a4bc
Autor:
Barbara Prandi, Chiara Zurlini, Cigognini Ilaria Maria, Sara Cutroneo, Martina Di Massimo, Marika Bondi, Andrea Brutti, Stefano Sforza, Tullia Tedeschi
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, w
Externí odkaz:
https://doaj.org/article/f917618796d84b09aab464039fc1f0de
Autor:
Benedetta Bottari, Alessia Levante, Elena Bancalari, Stefano Sforza, Chiara Bottesini, Barbara Prandi, Francesca De Filippis, Danilo Ercolini, Marco Nocetti, Monica Gatti
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota
Externí odkaz:
https://doaj.org/article/13a68cf52a6d461ca96ff933164b7769
Autor:
Barbara Prandi, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, Martha Walter, Luciano Navarini, Annalisa Tassoni, Stefano Sforza, Tullia Tedeschi
Publikováno v:
Biomolecules, Vol 11, Iss 11, p 1571 (2021)
Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee bean
Externí odkaz:
https://doaj.org/article/46789a18b4944a6897e76e6d6ec693ea
Autor:
Andrea Fuso, Silvia Barbi, Laura Ioana Macavei, Anna Valentina Luparelli, Lara Maistrello, Monia Montorsi, Stefano Sforza, Augusta Caligiani
Publikováno v:
Foods, Vol 10, Iss 8, p 1773 (2021)
Insects are becoming increasingly relevant as protein sources in food and feed. The Black Soldier Fly (BSF) is one of the most utilized, thanks to its ability to live on many leftovers. Vegetable processing industries produce huge amounts of by-produ
Externí odkaz:
https://doaj.org/article/09fad35abb4b4a88b907ca0bb071538f