Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Valentina Civa"'
Autor:
Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Publikováno v:
Foods, Vol 13, Iss 16, p 2640 (2024)
While a recent characterization of non-Saccharomyces thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the imp
Externí odkaz:
https://doaj.org/article/b304520c4cee4efa8a0fb819ccdd2d2a
Autor:
Valentina Civa, Fabio Chinnici, Gianluca Picariello, Emma Tarabusi, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100774- (2024)
Winemakers have access to a diverse range of commercially available Inactivated Dry Yeast Based products (IDYB) from various companies and brand names. Among these, thermally inactivated dried yeasts (TIYs) are utilized as yeast nutrients during alco
Externí odkaz:
https://doaj.org/article/ade02667cc2447c78f40a3e012164d6b
Autor:
Lorenzo, Cecchi, Mohamad, Khatib, Maria, Bellumori, Valentina, Civa, Paola, Domizio, Marzia, Innocenti, Diletta, Balli, Nadia, Mulinacci
Publikováno v:
Food Chemistry. 403:134338
The effect of industrial drying processes on phenols and polysaccharides of olive pomace (pâté) and pomegranate peel was studied, with the aim to re-use pomegranate and olive oil by-products. Pomegranate peel (Wonderful and G1 varieties) was oven-d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f4c12a55371b55022546906dbbbd279
https://doi.org/10.1016/j.foodchem.2022.134338
https://doi.org/10.1016/j.foodchem.2022.134338