Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Valeria Pelizzola"'
Publikováno v:
Journal of Food Composition and Analysis. 57:16-23
Donkey milk, except for fat content, has a composition very similar to that of human milk, thus it is considered a potential alternative for cow milk intolerant infants. There have been various studies on the health-promoting effects of phospholipids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90210583023fc539f92d617d5aa3063e
https://doi.org/10.1016/j.jfca.2016.12.013
https://doi.org/10.1016/j.jfca.2016.12.013
Autor:
Tiziana M.P. Cattaneo, Milena Povolo, C. Migliori, Giulia Bianchi, Anna Rizzolo, Valeria Pelizzola, Giovanna Contarini
Publikováno v:
Food Packaging and Shelf Life. 8:41-49
Aiming at studying the possibility of application of propolis as food preservative, active paper sheets obtained by either surface spreading (APP) or by incorporating propolis in paper mass at 0.4% (API) were used to pack slices of cooked ham. A 4 da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e9ce88e080b44060d5e881faf6cfb87
https://doi.org/10.1016/j.fpsl.2016.03.002
https://doi.org/10.1016/j.fpsl.2016.03.002
Publikováno v:
Scienza e Tecnica Lattiero Casearia. 70:21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b65f42b17f60f4912021ff9f87d4a79c
https://doi.org/10.36138/stlc.01.2020.03
https://doi.org/10.36138/stlc.01.2020.03
Autor:
Giovanna Contarini, Domenico Carminati, Ichrak Charfi, Valeria Pelizzola, Flavio Tidona, Giorgio Giraffa, Milena Povolo
Publikováno v:
International Journal of Food Science & Technology. 50:2644-2652
Summary Sunflower oil was added to donkey milk to increase the low energetic intake and improve both texture and healthy characteristics. This milk-based emulsion was fermented using a binary association of two strains of Streptococcus thermophilus s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed4c970a5f98ad3cbe3bdf26081662e3
https://doi.org/10.1111/ijfs.12936
https://doi.org/10.1111/ijfs.12936
Autor:
Miriam Zago, Giorgio Giraffa, Giovanna Contarini, Aurora Meucci, Domenico Carminati, Flavio Tidona, Milena Povolo, Valeria Pelizzola
Publikováno v:
International journal of food microbiology. 271
The aim of this study was to evaluate whether Lactococcus hircilactis and Lactococcus laudensis can be used as starter cultures. To this end, the two lactococci were characterized for traits of technological and functional interest. Tests in milk inc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5495fbe2b3bb405d33f0200bfde72f17
https://pubmed.ncbi.nlm.nih.gov/29459243
https://pubmed.ncbi.nlm.nih.gov/29459243
Autor:
Lucia Monti, Milena Povolo, Giovanna Contarini, L. Passolungo, A. Bruni, Luigi Degano, F. Abeni, Valeria Pelizzola
Publikováno v:
Journal of Dairy Science. 97:5065-5072
Despite the great interest paid to protein components in colostrum, fat also plays an important role in the supply of essential nutrients to provide energy, increase metabolism, and protect the newborn calf against microbial infections. This work aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da1ed1516afb8b7210c980f39c270dda
https://doi.org/10.3168/jds.2013-7517
https://doi.org/10.3168/jds.2013-7517
Interlaboratory evaluation of milk fatty acid composition by using different GC operating conditions
Publikováno v:
Journal of Food Composition and Analysis. 32:131-140
The aim of this work was to test the effectiveness of an analytical protocol, including the calibration with a reference milk fat and the internal standard method, on milk fatty acid (FA) composition. The performances of both different types of stati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a72136b58a96891ba249fbe50ee53d58
https://doi.org/10.1016/j.jfca.2013.08.008
https://doi.org/10.1016/j.jfca.2013.08.008
Autor:
Lucia Monti, Giovanna Contarini, Emiliano Genorini, Giovanni Cabassi, Milena Povolo, Valeria Pelizzola
Publikováno v:
Journal of Near Infrared Spectroscopy. 21:395-408
The determination of the fatty acid (FA) profile of milk fat, which is the most complex dietary fat, is more and more for both the definition of nutritional labelling and the study of the genetic variability in bovine milk fat quality. For these reas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b9c8dba1297a2de48b46066a92ac95b
https://doi.org/10.1255/jnirs.1074
https://doi.org/10.1255/jnirs.1074
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:299-308
The determination of the geographical origin of dairy products is an ongoing issue. In this paper the effects of botanical diversity of two pastures on the hydrocarbon and fatty acid composition of cheese fat were studied, over 2 years of experimenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::794abfb2008b9163a3db2bf4caae9f62
https://doi.org/10.1021/jf203802y
https://doi.org/10.1021/jf203802y
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:7387-7394
In the past few years several researchers have approached the problem of traceability of dairy products mainly by examining the volatile compounds that could be transferred from forage into milk and cheese. Our research focused on the study of the co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33b0978e36615ebfa88a0d47bd2696f3
https://doi.org/10.1021/jf8040353
https://doi.org/10.1021/jf8040353