Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Vittorio Maria Moretti"'
Autor:
Annalaura Lopez, Edda Mainardi, Ernesto Beretta, Sabrina Ratti, Federica Bellagamba, Carlo Corino, Vittorio Maria Moretti, Raffaella Rossi
Publikováno v:
Animals, Vol 14, Iss 3, p 488 (2024)
This study focuses on characterising two seasoned products, violino and bresaola, derived from grass-fed Bergamasca sheep monitored with a GPS system. The evaluation includes both nutritional and sensory aspects. Results reveal that both products boa
Externí odkaz:
https://doaj.org/article/eb16d6ca8e514bb182c1b936703d3602
Autor:
Pier Paolo Danieli, Annalaura Lopez, Federica Bellagamba, Tiziana Vetturini, Umberto Bernabucci, Bruno Ronchi, Vittorio Maria Moretti, Loredana Basiricò
Publikováno v:
Italian Journal of Animal Science, Vol 21, Iss 1, Pp 1021-1033 (2022)
Mountain dairy products are recognised as high-quality food but there are still few studies concerning the effects of seasonality and herd management on the profile of bioactive compounds in cheeses. This study was planned to assess the effect of sea
Externí odkaz:
https://doaj.org/article/64168c9131484f94bc53137bd134c694
Autor:
Laura Borella, Cristian Salogni, Nicoletta Vitale, Federico Scali, Vittorio Maria Moretti, Paolo Pasquali, Giovanni Loris Alborali
Publikováno v:
Acta Veterinaria Scandinavica, Vol 62, Iss 1, Pp 1-8 (2020)
Abstract Background Antimicrobial resistant bacteria are emerging biological contaminants of the environment. In aquatic ecosystems, they originate mainly from hospitals, livestock manure and private households sewage water, which could contain antim
Externí odkaz:
https://doaj.org/article/3aad6ba2e5614d5dad16503b0d13e0b2
Autor:
Annalaura Lopez, Federica Bellagamba, Giovanni Savoini, Vittorio Maria Moretti, Donata Cattaneo
Publikováno v:
Animals, Vol 12, Iss 4, p 515 (2022)
The production systems linked to mountain animal husbandry have had an environmental, social and cultural role in recent years. Zootechnical systems based on feeding strategies, such as pasture grazing and grass-fed strategies, contribute to a signif
Externí odkaz:
https://doaj.org/article/047af398ccc24f068d7ae4cda62988a3
Autor:
Annalaura Lopez, Federica Bellagamba, Erica Tirloni, Mauro Vasconi, Simone Stella, Cristian Bernardi, Mario Pazzaglia, Vittorio Maria Moretti
Publikováno v:
Foods, Vol 10, Iss 4, p 850 (2021)
Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but accor
Externí odkaz:
https://doaj.org/article/c3352cfab70742e287e066719adc7188
Autor:
Annalaura Lopez, Mauro Vasconi, Monica Battini, Silvana Mattiello, Vittorio Maria Moretti, Federica Bellagamba
Publikováno v:
Animals, Vol 10, Iss 9, p 1567 (2020)
In this study, we investigated the lipid composition of fresh and semi-hard goat cheese produced in three Italian farms as well as the welfare assessment of goats reared in these farms. The fatty acid (FA) profile of cheese samples were found to be s
Externí odkaz:
https://doaj.org/article/8befab35808a46b4a729a084b5ca8bb7
Autor:
Mauro Vasconi, Erica Tirloni, Simone Stella, Chiara Coppola, Annalaura Lopez, Federica Bellagamba, Cristian Bernardi, Vittorio Maria Moretti
Publikováno v:
Foods, Vol 9, Iss 5, p 540 (2020)
Processed fish roes are acquiring considerable importance in the modern food market, entering more and more often as an ingredient in food preparation and as caviar substitutes. In this study, we defined quality, traceability and safety issues relate
Externí odkaz:
https://doaj.org/article/6d7f2a0cdce14595b94f984fa5bf2815
Autor:
Annalaura Lopez, Mauro Vasconi, Federica Bellagamba, Tiziana Mentasti, Mario Pazzaglia, Vittorio Maria Moretti
Publikováno v:
Molecules, Vol 25, Iss 5, p 1074 (2020)
Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectromet
Externí odkaz:
https://doaj.org/article/1cf08b415fa54219b900d468392483ae
Autor:
Annalaura Lopez, Mauro Vasconi, Federica Bellagamba, Tiziana Mentasti, Vittorio Maria Moretti
Publikováno v:
Fishes, Vol 5, Iss 1, Pp 9-0 (2020)
Sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness relat
Externí odkaz:
https://doaj.org/article/287af2aaba77450d8e07bbb23b7c8da7
Autor:
Erica Tirloni, Simone Stella, Cristian Bernardi, Vittorio Maria Moretti, Carla Bersani, Patrizia Cattaneo
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 4 (2016)
This study aimed to evaluate the shelf life of sliced cooked liver mortadella packaged in MAP (70-85% N2, 15-30% CO2) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proxima
Externí odkaz:
https://doaj.org/article/82b302ad4ad444ccb45441a62d333ef7