Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Valentina Berni"'
Autor:
Alessia Levante, Gaia Bertani, Martina Marrella, Germano Mucchetti, Valentina Bernini, Camilla Lazzi, Erasmo Neviani
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionMozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem.MethodsIn this stud
Externí odkaz:
https://doaj.org/article/4a2a1bcb5e2649078f70ae34f06c1bc0
Publikováno v:
Microorganisms, Vol 11, Iss 10, p 2568 (2023)
Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for
Externí odkaz:
https://doaj.org/article/91225d890d7a40cbbe8caf2cef9bbf19
Autor:
Anna Baggio, Enrico Federici, Valentina Gentilucci, Silvia Folloni, Margherita Dall'Asta, Valentina Bernini, Nicoletta Pellegrini, Elena Vittadini
Publikováno v:
Journal of Functional Foods, Vol 100, Iss , Pp 105364- (2023)
Shelf-stable low glycemic index ready-to-eat (RTE) risotto meals (in pouches) containing brown rice and pulses (recipe A = chickpeas; recipe B = lentils, and beans) were developed, stored for 12-months at room temperature, and characterized over time
Externí odkaz:
https://doaj.org/article/71f7a0154d0147129620e0a24670c547
Autor:
Jasmine Hadj Saadoun, Alessia Levante, Antonio Ferrillo, Francesca Trapani, Valentina Bernini, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extracted from the plant, produced by chemical synthesis
Externí odkaz:
https://doaj.org/article/86150db1e40542fba4c2f97182c784ea
Autor:
Massimiliano Rinaldi, Rohini Dhenge, Margherita Rodolfi, Gaia Bertani, Valentina Bernini, Stefano Dall’Acqua, Tommaso Ganino
Publikováno v:
Foods, Vol 12, Iss 6, p 1280 (2023)
In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples were treated at six different pressures (100 to 600 MPa–HPP100 to HPP600) fo
Externí odkaz:
https://doaj.org/article/3ea3c0506684440a8c7e4ef530013a0a
Autor:
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Publikováno v:
Foods, Vol 12, Iss 1, p 145 (2022)
Background: Mozzarella cheese possesses a high moisture content (50–60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial con
Externí odkaz:
https://doaj.org/article/7c81371ee5864933a9b2e66e13d9683f
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 24, Iss 2, Pp 89-99 (2019)
The red dragon fruit is a highly nutritious fruit that can enrich the weakness of the nutritional value of calamansi candy. The purpose of this study was to know the effect of the red dragon fruit with and without seeds to the properties of calamansi
Externí odkaz:
https://doaj.org/article/f62fa11dd66045de926376566b1167dc
Autor:
Annalisa Ricci, Marcello Alinovi, Francesco Martelli, Valentina Bernini, Alessandro Garofalo, Giampiero Perna, Erasmo Neviani, Germano Mucchetti
Publikováno v:
Frontiers in Microbiology, Vol 11 (2021)
The presence of Listeria monocytogenes in Mozzarella di Bufala Campana Protected Designation of Origin cheeses may depend on curd stretching conditions and post contaminations before packaging. To avoid cross-contamination, thermal treatment of water
Externí odkaz:
https://doaj.org/article/c5940a11ff3245038e8e70d2e00a12b4
Autor:
Jasmine Hadj Saadoun, Alessia Levante, Martina Marrella, Valentina Bernini, Erasmo Neviani, Camilla Lazzi
Publikováno v:
Foods, Vol 11, Iss 7, p 1063 (2022)
The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the absence of pathogenic or spoilage microorganisms. These treatments are different in terms of temp
Externí odkaz:
https://doaj.org/article/1cc8ac5f3b2740839918ad2995280d00
Publikováno v:
Foods, Vol 11, Iss 3, p 283 (2022)
Food fermentation has been used for thousands of years for food preservation [...]
Externí odkaz:
https://doaj.org/article/542057d3ba234655b7114ea4386080e8