Zobrazeno 1 - 10
of 23
pro vyhledávání: '"silvia marzocchi"'
Publikováno v:
Antioxidants, Vol 12, Iss 11, p 1955 (2023)
‘Abate Fétel’, a winter cultivar, is the most important pear cultivar in Italy; its fruits are appreciated by consumers for their aroma, texture and balanced sweet and sour taste. Maintaining high-quality characteristics to prolong the shelf-lif
Externí odkaz:
https://doaj.org/article/710c4597522f40baab37b47d59f2f46c
Autor:
Silvia Marzocchi, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni, Federica Pasini
Publikováno v:
Foods, Vol 12, Iss 16, p 3036 (2023)
At present, whole grains are usually obtained by adding bran and middlings to refined flours, and this recombination leads to certain variations in the ratio of endosperm, bran and germ, resulting in flours with very different compositional character
Externí odkaz:
https://doaj.org/article/6fde07b08b644a70814643f9a3636920
Autor:
Michael Steven Bravo Bolívar, Federica Pasini, Silvia Marzocchi, Cesare Ravagli, Paola Tedeschi
Publikováno v:
Foods, Vol 12, Iss 16, p 3032 (2023)
Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has b
Externí odkaz:
https://doaj.org/article/3c52917b24c84141a3eed3a34bf8d19e
Autor:
Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti, Mattia Di Nunzio
Publikováno v:
Foods, Vol 12, Iss 10, p 2047 (2023)
Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional
Externí odkaz:
https://doaj.org/article/603f9fabed4443d79a7f307e1c260e79
Publikováno v:
Foods, Vol 11, Iss 7, p 1032 (2022)
Wheat germ (WG)’s shelf life after the milling process is incredibly short because of the presence of enzymes that aggravate the oxidation process; thus, stabilization is required in order to exploit the nutrients and bioactive compounds within WG.
Externí odkaz:
https://doaj.org/article/2b1dcfe88e1946b59ba4c37fe0c229c6
Autor:
Tullia Tedeschi, Cecilia Anzani, Maura Ferri, Silvia Marzocchi, Maria Fiorenza Caboni, Stefania Monari, Annalisa Tassoni
Publikováno v:
Foods, Vol 10, Iss 4, p 755 (2021)
The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat t
Externí odkaz:
https://doaj.org/article/2be24f38a500464d8fe44afc2a44c694
Autor:
Atefeh Tavakoli, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Silvia Marzocchi, Sara Marziali, Maria Caboni
Publikováno v:
Journal of Food Science. 87:4363-4378
In this study, the high voltage electric field (HVEF) method was used for deodorization of sunflower oil to omit drawbacks of an established industrial method including long time, high energy, chemicals and water consumption, loss of bioactive compou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9ed0ad738e97b1987c2c5089e536c2d
https://doi.org/10.1111/1750-3841.16312
https://doi.org/10.1111/1750-3841.16312
Publikováno v:
International journal of food sciences and nutrition. 73(8)
Extra virgin olive oil (EVOO), grape seeds (GS) and pomegranate seeds (PS) are very popular for human consumption because of their nutraceutical properties. A co-milling of olives with GS or PS was carried out with the aim of a preliminary study of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38a8ba20e30827f083b2c563bb11c6ee
https://pubmed.ncbi.nlm.nih.gov/36184960
https://pubmed.ncbi.nlm.nih.gov/36184960
Autor:
Maria Fiorenza Caboni, Silvia Marzocchi, Hassan Ahmadi Gavlighi, Mohsen Barzegar, Mohammad Ali Sahari, Atefeh Tavakoli, Sara Marziali
This study intended to examine whether the volatile compounds, oxidation stabil-ity and fatty acid profile of soybean oil are influenced by the refining process meth-ods and conditions. To that end, an electrostatic field as a non-thermal technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7a9e42c43869a2c6262125e698da67f
http://hdl.handle.net/11585/864895
http://hdl.handle.net/11585/864895
Autor:
Jessica Genovese, Silvia Tappi, Sara Marziali, Wei Luo, Luigi Ragni, Silvia Marzocchi, Pietro Rocculi, Santina Romani, Urszula Tylewicz
Publikováno v:
Innovative Food Science & Emerging Technologies. 55:18-26
This preliminary study aimed to compare the application of pulsed electric field (PEF) with a traditional blanching as pre-treatments before frying for the mitigation of acrylamide content in potato crisps. Measuring the degree of cell disintegration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ec5cca5f958ee8957a760eb6866fc6e
https://doi.org/10.1016/j.ifset.2019.05.008
https://doi.org/10.1016/j.ifset.2019.05.008