Zobrazeno 1 - 10
of 58
pro vyhledávání: '"breadsticks"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2639 (2024)
The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating t
Externí odkaz:
https://doaj.org/article/2c619f20848f40d6939c6a295a707e84
Akademický článek
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Akademický článek
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Publikováno v:
Foods, Vol 11, Iss 15, p 2196 (2022)
In this work, the thermal degradation of tropane and opium alkaloids was studied in samples of breadsticks prepared with corn flour, contaminated with seeds of Datura stramonium, and containing seeds of Papaver somniferum L. A total of seven differen
Externí odkaz:
https://doaj.org/article/63e60910956e4749a6c3bc1c542c77ae
Autor:
N. Sokolova, K. Iorgacheva
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
The paper focuses on how to improve the nutritional value of traditional low moisture bakery products from wheat flour by using flour from hemp oilcakes obtained by solvent extraction of oil. It has been considered how to provide enough raw materials
Externí odkaz:
https://doaj.org/article/665e3ed27ec4402eb9b5b7c1362dacba
Autor:
Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Publikováno v:
Foods, Vol 11, Iss 4, p 552 (2022)
The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) b
Externí odkaz:
https://doaj.org/article/918f1dd99749427992f8099ecc21963e
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 1, Pp 114-124 (2018)
At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked
Externí odkaz:
https://doaj.org/article/7008c758057a4b34a11043efa1f7a030
Publikováno v:
Foods, Vol 10, Iss 11, p 2815 (2021)
Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidatio
Externí odkaz:
https://doaj.org/article/587c9d2184624d0eb02c30a52e6962ac
Autor:
Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo, Antonio Piga
Publikováno v:
Foods, Vol 10, Iss 5, p 923 (2021)
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive
Externí odkaz:
https://doaj.org/article/98a1d1e43aad481c8147a2b024b1416d
Autor:
Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana
Publikováno v:
Foods, Vol 10, Iss 5, p 980 (2021)
Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food
Externí odkaz:
https://doaj.org/article/68d6cdc4cc9049f99c47be34b4e646d7