Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Vincenzo Lampignano"'
Publikováno v:
Food Research International. 66:180-185
An insight into bread bubble structure is presented in this study. In particular, different types of bread have been investigated differing both in the yeast and water contents and therefore leading to distinct cellular structures. X-ray microtomogra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbca5e875b78c5735a84b1501d47fdde
https://doi.org/10.1016/j.foodres.2014.08.036
https://doi.org/10.1016/j.foodres.2014.08.036
Autor:
Matteo Alessandro Del Nobile, Marcella Mastromatteo, Sara Spinelli, Vincenzo Lampignano, Alessandra Danza, Lucia Lecce, Amalia Conte, J. Laverse
Publikováno v:
International Journal of Food Science & Technology. 50:92-102
Summary In this work, wholemeal bread enriched with hydrated and nonhydrated pea flour was investigated. Moreover, hydrocolloids, such as hydroxypropylcellulose, agar-agar and guar seed flour, were added to the bread to improve its organoleptic prope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87693cd351b70ed5fc7b9b5c82b29f87
https://doi.org/10.1111/ijfs.12636
https://doi.org/10.1111/ijfs.12636
Publikováno v:
Journal of Food Engineering. 124:64-71
In this study, five different types of Italian bread samples chosen for their visible differences in physical structure were analysed by X-ray microtomographical analysis. The average and individual object microstructural parameters of the bread samp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6059cde561494b34ef2dae389452f49a
https://doi.org/10.1016/j.jfoodeng.2013.10.002
https://doi.org/10.1016/j.jfoodeng.2013.10.002
Autor:
Vincenzo Lampignano, Francesco Contò, Sara Spinelli, Lucia Lecce, Marcella Mastromatteo, J. Laverse, Alessandra Danza, Matteo Alessandro Del Nobile
Publikováno v:
Food and Nutrition Sciences. :977-988
In this work the effect of six varieties of durum wheat semolina on the bread physico-chemical and sensorial properties was addressed. In particular, whole grains of durum wheat (Anco Marzio, Claudio, Core, Iride, Saragolla and Cappelli) were finely
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1f1d792add9df60bcf0f448b85abf1a
https://doi.org/10.4236/fns.2014.511108
https://doi.org/10.4236/fns.2014.511108
Autor:
Anna Lucia Incoronato, Vincenzo Lampignano, D. Gammariello, Matteo Alessandro Del Nobile, J. Laverse
Publikováno v:
Food Research International. 53:496-501
This research was designed to determine whether different formulations of proteinaceous foams would help to retain a higher content of olive oil. The amount of olive oil absorbed, retained and released by these foams was calculated and texture tests
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aa6bba5de25c3cb3e622c7812481481
https://doi.org/10.1016/j.foodres.2013.05.023
https://doi.org/10.1016/j.foodres.2013.05.023
Autor:
Marcella Mastromatteo, Francesco Contò, Alessandra Danza, Lucia Lecce, Matteo Alessandro Del Nobile, Sara Spinelli, Vincenzo Lampignano, J. Laverse
Publikováno v:
International Journal of Food Science & Technology. 49:72-81
Summary In this study, the effect of different durum wheat varieties on the sensorial and nutritional quality of bread was assessed. In particular, bread manufactured with six wheat cultivars was compared with bread based on commercial semolina mixtu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2332efec12f4400dd427eea693265dc
https://doi.org/10.1111/ijfs.12276
https://doi.org/10.1111/ijfs.12276
Autor:
Matteo Alessandro Del Nobile, J. Laverse, Vincenzo Lampignano, P. Frisullo, Alessandra Danza, Marcella Mastromatteo, Mariangela Guida
Publikováno v:
Food Research International. 51:458-466
In this paper the influence of water content on the rheological, microstructural and sensorial properties of durum wheat bread was evaluated. In order to evaluate bread quality, oscillation measurements, stress relaxation test and creep–recovery me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62a00d8f83f9c0bdea3e2ce693e8a65c
https://doi.org/10.1016/j.foodres.2013.01.004
https://doi.org/10.1016/j.foodres.2013.01.004
Publikováno v:
Food Research International. 50:369-376
In this study, breads varying in yeast content and therefore leading to distinct cellular structures are investigated. Firstly, X-ray microtomography is used to characterize not only the final cellular structure, but also the process of development o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0da7c09836c9086a8fd960227ae973cf
https://doi.org/10.1016/j.foodres.2012.10.030
https://doi.org/10.1016/j.foodres.2012.10.030
Publikováno v:
Journal of Food Engineering. 113:41-46
A new mathematical approach to predict the mass transport properties of micro-perforated films is presented in this work. In particular, 16 different types of micro-perforated films, differing in both the number of holes per unit area and the hole di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a12a1718ae5673df997a624ccfc98b97
https://doi.org/10.1016/j.jfoodeng.2012.05.029
https://doi.org/10.1016/j.jfoodeng.2012.05.029
Given the enormous success of X-ray computed tomography in medical applications and material science, it is not surprising that in recent years much attention has been focused on extending this imaging technique to food science as a useful technique
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0e96773d9fd01bb63c356e2b834d173
https://doi.org/10.1016/b978-1-78242-118-4.00025-3
https://doi.org/10.1016/b978-1-78242-118-4.00025-3
