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Amino acid composition of wheat milling by-products after bioconversion by edible fungi mycelia

Autor: V. Vivanti, G. B. Quaglia, G. Di Lena

Publikováno v: Food / Nahrung. 41:285-288

The bioconversion and nutritional upgrading of soft wheat bran and shorts by the white-rot fungi Lentinus edodes and Pleurotus ostreatus were studied. The amino acid profiles of the milling by-products, before and during mycelial colonization over a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8121fa00a6b90a0940d8858e122d7a01
https://doi.org/10.1002/food.19970410507

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Comparative study on microwave and conventional methods for protein hydrolysis in food

Autor: V. Vivanti, Emanuele Marconi, L. Bruschi, Laura Pizzoferrato, Gianfranco Panfili

Publikováno v: Amino Acids. 8:201-208

A rapid microwave hydrolysis procedure was developed for amino acid determination in food. The hydrolysis was performed with 6M HCl in sealed vessels using a microwave digestion system. Bovine Serum Albumin was chosen as a model protein to compare it

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d412642717271eec37121b4f158014a
https://doi.org/10.1007/bf00806493

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Synergistic effects of alpha-tocopherol, beta-sitosterol and squalene on antioxidant activity assayed by crocin bleaching method

Autor: E, Finotti, M, D'Ambrosio, F, Paoletti, V, Vivanti, G, Quaglia

Publikováno v: Die Nahrung. 44(5)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::00ed6eff31b95919c8d4c74d46eff35e
https://pubmed.ncbi.nlm.nih.gov/11075383

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Microbore liquid chromatography and capillary electrophoresis in food analysis

Autor: C. Corradini, I. Nicoletti, G. Cannarsa, D. Corradini, L. Pizzoferrato, V. Vivanti

Publikováno v: Euro Food Chem VIII, pp. 299–302, Vienna (Austria), 18-20 settembre 1995
info:cnr-pdr/source/autori:C. Corradini, I. Nicoletti, G. Cannarsa, D. Corradini, L. Pizzoferrato, V. Vivanti/congresso_nome:Euro Food Chem VIII/congresso_luogo:Vienna (Austria)/congresso_data:18-20 settembre 1995/anno:1995/pagina_da:299/pagina_a:302/intervallo_pagine:299–302

The separation of 5-hydroxymethyl-2-furaldehyde (HMF) which is recognized indices of deteriorative changes in some commercially processed foods, has been investigated either by micellar electrokinetic chromatography (MEEC), employing sodium dodecyl s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::30e1bf5387dd98435c1b87141c36e3b5
http://www.cnr.it/prodotto/i/228330

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