Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Vincenzo Macciola"'
Publikováno v:
Foods, Vol 11, Iss 24, p 4006 (2022)
Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing. In this study, mayonnaise was formulated by using unconventional ingredients
Externí odkaz:
https://doaj.org/article/215910ea3758400b93a639170ae67bad
Publikováno v:
Beverages, Vol 8, Iss 3, p 57 (2022)
The demand for functional beverages is expanding over the world. In this work, a rapid, easy and low-cost procedure was followed to prepare a functional beverage (FB) by directly using two-phase olive pomace (TPOP). Liquid ingredients (water and 6% c
Externí odkaz:
https://doaj.org/article/d24b5e426fa342c9a801cbcb374c79c0
Publikováno v:
Colloids and Interfaces, Vol 4, Iss 2, p 25 (2020)
This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and ex
Externí odkaz:
https://doaj.org/article/048f5424cc0c457c91dc009b121acad1
Autor:
Massimo Iorizzo, Silvia Jane Lombardi, Vincenzo Macciola, Bruno Testa, Giuseppe Lustrato, Francesco Lopez, Antonella De Leonardis
Publikováno v:
The Scientific World Journal, Vol 2016 (2016)
Technological properties of two strains of Lactobacillus plantarum (B3 and B11) and one of Lactobacillus pentosus (B4), previously isolated from natural fermented green olives, have been studied in vitro. Acidifying ability, salt, temperature, and pH
Externí odkaz:
https://doaj.org/article/1b00f805505149ff99534e501ff85096
Publikováno v:
European Food Research and Technology. 248:1573-1582
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31b86f7e38c70833faed640ce0263b1a
https://doi.org/10.1007/s00217-022-03986-0
https://doi.org/10.1007/s00217-022-03986-0
Publikováno v:
European Food Research and Technology. 247:839-850
The choice of a suitable container is crucial to extend the shelf life of the extra virgin olive oil (EVOO). In this work, quality evolution of three different EVOOs packaged in bag-in-box was investigated. For comparison, the same oils were packaged
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43139db4255183aa162704c58f93b1a3
https://doi.org/10.1007/s00217-020-03667-w
https://doi.org/10.1007/s00217-020-03667-w
Coratina is a very popular olive cultivar, native of the Apulian region (Italy), but today worldwide cultivated and appreciated. In the present study, durability of Coratina monovarietal extra virgin olive oils (CMOO), produced in the Molise region (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52726ee8bbfb1b543fd5077e9535a84f
https://hdl.handle.net/11695/115336
https://hdl.handle.net/11695/115336
Autor:
Antonella De Leonardis, Massimo Iorizzo, Emanuele Marconi, Francesco Lopez, Vincenzo Macciola, Silvia Jane Lombardi
Publikováno v:
Food Chemistry. 240:437-440
In this work, an effective and simple approach for vinegar production from olive oil press-mill wastewaters (OMW) is presented. Effects of sterilization and yeast presence on the acetic acid production were investigated. Sugar addition and inoculum o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ebdad245c92bf78cb9b323baa3767b6
https://doi.org/10.1016/j.foodchem.2017.07.159
https://doi.org/10.1016/j.foodchem.2017.07.159
Publikováno v:
European Food Research and Technology. 243:1239-1248
In the recent years, ethnic foods have become an important trading segment in Europe due to the increasing demand of immigrant people. Generally, the ethnic foods are produced in the native country, and their features not necessarily meet the Europea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af116e3b65c6c0973f638457da0a1fbf
https://doi.org/10.1007/s00217-016-2839-1
https://doi.org/10.1007/s00217-016-2839-1
Autor:
Antonella De Leonardis, Emanuele Marconi, Vincenzo Macciola, Giuseppe Montevecchi, Francesca Masino, Andrea Antonelli
In this study, two different acetification procedures to produce olive vinegar (OV) from oil mill wastewaters (OMW) were assayed. Specifically, (i) alcoholic-acetous double fermentation with addition of Saccharomyces cerevisiae starter was compared w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89cf9c8bef307c75139294c4c07f49ee
https://hdl.handle.net/11380/1182383
https://hdl.handle.net/11380/1182383