Zobrazeno 1 - 10
of 26
pro vyhledávání: '"food-grade sorghum"'
Autor:
Laura Gazza, Valeria Menga, Federica Taddei, Francesca Nocente, Elena Galassi, Chiara Natale, Chiara Lanzanova, Silvana Paone, Clara Fares
Publikováno v:
Foods, Vol 13, Iss 7, p 990 (2024)
The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, follo
Externí odkaz:
https://doaj.org/article/c8f5ca79e22141dcb905365ee7c6f1e9
Autor:
Elena Galassi, Laura Gazza, Francesca Nocente, Phabiola Kouagang Tchakoutio, Chiara Natale, Federica Taddei
Publikováno v:
Plants, Vol 12, Iss 15, p 2867 (2023)
Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of
Externí odkaz:
https://doaj.org/article/c4f5e21ab05e47a6bf94e444e7b61a7e
Akademický článek
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Autor:
Alberto L. Chessa, Graziano Pizzolante, Pietro Alifano, Roberta Romano, Luigi Del Giudice, Alessandro Bagnasco, Mitchell R. Tuinstra, Antonio Boffa, Jacopo Troisi, Mario Motto, Fabio Del Giudice, Paola Pontieri
Publikováno v:
International Journal of Current Research in Biosciences and Plant Biology 3 (2016): 118–127. doi:10.20546/ijcrbp.2016.310.014
info:cnr-pdr/source/autori:Paola Pontieri, Jacopo Troisi, Alessandro Bagnasco, Antonio Boffa, Mario Motto, Fabio Del Giudice, Mitchell R. Tuinstra, Alberto L. Chessa Graziano Pizzolante, Roberta Romano, Pietro Alifano and Luigi Del Giudice/titolo:Yield Potential and Adaptability of Selected Food-grade Sorghum Hybrids to Mediterranean Conditions/doi:10.20546%2Fijcrbp.2016.310.014/rivista:International Journal of Current Research in Biosciences and Plant Biology/anno:2016/pagina_da:118/pagina_a:127/intervallo_pagine:118–127/volume:3
info:cnr-pdr/source/autori:Paola Pontieri, Jacopo Troisi, Alessandro Bagnasco, Antonio Boffa, Mario Motto, Fabio Del Giudice, Mitchell R. Tuinstra, Alberto L. Chessa Graziano Pizzolante, Roberta Romano, Pietro Alifano and Luigi Del Giudice/titolo:Yield Potential and Adaptability of Selected Food-grade Sorghum Hybrids to Mediterranean Conditions/doi:10.20546%2Fijcrbp.2016.310.014/rivista:International Journal of Current Research in Biosciences and Plant Biology/anno:2016/pagina_da:118/pagina_a:127/intervallo_pagine:118–127/volume:3
Sorghum has been grown as a food crop for many centuries in Africa and Asia and it is a cereal option for celiac patients. Due to its properties as a wheat-free food, interest is increasing in cultivating sorghum in Mediterranean countries. To evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9897e9735043af95210bb5fa27ee966
http://www.cnr.it/prodotto/i/359176
http://www.cnr.it/prodotto/i/359176
Autor:
L. Del Giudice, Paola Pontieri
Publikováno v:
Encyclopedia of Food and Health, edited by Caballero, B., Finglas, P., and Toldrá, F. (eds.), pp. 33–42. Oxford: Academic Press, 2016
info:cnr-pdr/source/autori:Pontieri P., and Del Giudice L./titolo:Sorghum: a novel and healthy food/titolo_volume:Encyclopedia of Food and Health/curatori_volume:Caballero, B., Finglas, P., and Toldrá, F. (eds.)/editore: /anno:2016
info:cnr-pdr/source/autori:Pontieri P., and Del Giudice L./titolo:Sorghum: a novel and healthy food/titolo_volume:Encyclopedia of Food and Health/curatori_volume:Caballero, B., Finglas, P., and Toldrá, F. (eds.)/editore: /anno:2016
Sorghum ( Sorghum bicolor L. Moench) is a major crop used for food, feed, and industrial purpose worldwide and is one of the five most important cereal grains used for human consumption. As it is gluten-free, it is also suitable for celiac patients.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dae8663a975b30707aa76bd1e526042
https://doi.org/10.1016/b978-0-12-384947-2.00637-1
https://doi.org/10.1016/b978-0-12-384947-2.00637-1
Autor:
Paola Pontieri, Jacopo Troisi, Raffaele Di Fiore, Antimo Di Maro, Scott R. Bean, Mitch R. Tuinstra, Earl Roemer, Antonio Boffa, Angelica Del Giudice, Graziano Pizzolante, Pietro Alifano, Luigi Del Giudice.
Publikováno v:
Australian journal of crop science (Online) 8 (2014): 1550–1559.
info:cnr-pdr/source/autori:Paola Pontieri, Jacopo Troisi, Raffaele Di Fiore, Antimo Di Maro, Scott R. Bean, Mitch R. Tuinstra, Earl Roemer, Antonio Boffa, Angelica Del Giudice, Graziano Pizzolante, Pietro Alifano and Luigi Del Giudice./titolo:Mineral content in grains of seven food-grade sorghum hybrids grown under Mediterranean Environment/doi:/rivista:Australian journal of crop science (Online)/anno:2014/pagina_da:1550/pagina_a:1559/intervallo_pagine:1550–1559/volume:8
info:cnr-pdr/source/autori:Paola Pontieri, Jacopo Troisi, Raffaele Di Fiore, Antimo Di Maro, Scott R. Bean, Mitch R. Tuinstra, Earl Roemer, Antonio Boffa, Angelica Del Giudice, Graziano Pizzolante, Pietro Alifano and Luigi Del Giudice./titolo:Mineral content in grains of seven food-grade sorghum hybrids grown under Mediterranean Environment/doi:/rivista:Australian journal of crop science (Online)/anno:2014/pagina_da:1550/pagina_a:1559/intervallo_pagine:1550–1559/volume:8
Mineral nutrients play a fundamental role in the biochemical and physiological functions of biological systems. Cereals may especially be an important source of essential minerals in view of their large daily intake both for human health and nutritio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::f873df2e245ecd543ab7b1595da44180
http://www.cnr.it/prodotto/i/295113
http://www.cnr.it/prodotto/i/295113
Akademický článek
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Autor:
Domenica Rita Massardo, Paola Pontieri, Pasquale De Vita, Luigi Del Giudice, Fabio Del Giudice, Loredana Maddaluno, Carolina Ciacci, Clara Fares
Publikováno v:
Journal of plant interactions
3 (2008): 49–55. doi:10.1080/17429140701714793
info:cnr-pdr/source/autori:Del Giudice F, Massardo DR, Pontieri P, Maddaluno L, De Vita P, Fares C, Ciacci C, Del Giudice L/titolo:Development of a sorghum chain in the Italian Campania Region: from the field to the celiac patient's table/doi:10.1080%2F17429140701714793/rivista:Journal of plant interactions (Print)/anno:2008/pagina_da:49/pagina_a:55/intervallo_pagine:49–55/volume:3
(2009).
info:cnr-pdr/source/autori:Del Giudice F, Massardo DR, Pontieri P, Maddaluno L, De Vita P, Fares C, Ciacci C, Del Giudice L./titolo:Development of a sorghum chain in the Italian Campania Region: from the field to the celiac patient's table/doi:/rivista:/anno:2009/pagina_da:/pagina_a:/intervallo_pagine:/volume
3 (2008): 49–55. doi:10.1080/17429140701714793
info:cnr-pdr/source/autori:Del Giudice F, Massardo DR, Pontieri P, Maddaluno L, De Vita P, Fares C, Ciacci C, Del Giudice L/titolo:Development of a sorghum chain in the Italian Campania Region: from the field to the celiac patient's table/doi:10.1080%2F17429140701714793/rivista:Journal of plant interactions (Print)/anno:2008/pagina_da:49/pagina_a:55/intervallo_pagine:49–55/volume:3
(2009).
info:cnr-pdr/source/autori:Del Giudice F, Massardo DR, Pontieri P, Maddaluno L, De Vita P, Fares C, Ciacci C, Del Giudice L./titolo:Development of a sorghum chain in the Italian Campania Region: from the field to the celiac patient's table/doi:/rivista:/anno:2009/pagina_da:/pagina_a:/intervallo_pagine:/volume
Although sorghum has been used for centuries as a food-crop in Africa and India, researchers in the United States and Europe have only relatively recently become interested in the potential of this unique cereal. Much of this interest focuses on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2dc12b9d541b7019e65335163e6cafe
http://hdl.handle.net/11386/3097114
http://hdl.handle.net/11386/3097114
Akademický článek
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