Search Results - "Anese, M"

Influence of processing on the antioxidant properties of fruit and vegetables by Nicoli, M.C, Anese, M, Parpinel, M

“…Nutritional factors are widely considered to be critical for human health. Overwhelming evidence from epidemiological studies indicate that diets rich in fruit…”
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EFFECT OF HIGH FREQUENCY ULTRASOUNDS ON LYCOPENE AND TOTAL PHENOLIC CONCENTRATION, ANTIOXIDANT PROPERTIES AND [alpha]-GLUCOSIDASE INHIBITORY ACTIVITY OF TOMATO JUICE by Bot, F, Anese, M, Hungerford, G, Lemos, M.A

“…Tomato juice was subjected to high frequency ultrasounds (378 and 583 kHz) at increasing energy densities (up to 250 MJ/[m.sup.3]). Results relevant to the…”
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Antioxidant Properties of Tea Extracts as Affected by Processing by Manzocco, L, Anese, M, Nicoli, M.C

“…The changes in the antioxidant properties of green and black tea extracts as a consequence of processing and storage conditions were evaluated through…”
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SHELF LIFE VALIDATION BY MONITORING FOOD ON THE MARKET: THE CASE STUDY OF SLICED WHITE BREAD by Manzocco, L, Valoppi, F, Lagazio, C, Calligaris, S, Anese, M, Nicoli, M.C

“…The aim of this work was to develop a protocol to validate the shelf life obtained in laboratory based on the product performance on the market. Packed sliced…”
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Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree by Nicoli, M.C., Anese, M., Manzocco, L., Lerici, C.R.

“…The antioxidant properties of coffee were studied in relation to roasting degree. In particular, the extent of the chain-breaking activity and oxygen…”
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Color Changes of Tomato Purees During Storage at Freezing Temperatures by Calligaris, S, Falcone, P, Anese, M

“…The changes in color of unblanched and blanched tomato purees during storage at −7 and −18 °C were studied. They showed the typical sigmoidal-shape of radical…”
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Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree by Anese, M, Falcone, P, Fogliano, V, Nicoli, M.C, Massini, R

“…The influence of different heat treatments on color and antioxidant properties of tomato purees was investigated. The treatments were designed to produce the…”
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Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus by LANCIOTTI, R, ANESE, M, SINIGAGLIA, M, SEVERINI, C, MASSINI, R

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Effects of Dairy Ingredients on some Chemical, Physico-chemical and Functional Properties of Minced Fish during Freezing and Frozen Storage by Anese, M., Gormley, R.

“…A number of dairy ingredients have been selected based on their potential to act as cryoprotectants and have been added to four different fish mince types in…”
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Water activity and viscosity—relations with glass transition temperatures in model food systems by Anese, M., Shtylla, I., Torreggiani, D., Maltini, E.

“…Both thermodynamic and kinetic parameters are important in food processing and stability. Thermodynamic parameters are represented by water activity and…”
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Effects of Heated Glucose-fructose-glutamic Acid Solutions on the Growth ofBacillus stearothermophilus by Lanciotti, R., Anese, M., Sinigaglia, M., Severini, C., Massini, R.

“…The effects of Maillard reaction products, obtained from glucose- fructose-glutamic acid aqueous solutions by modulating heating time, temperature and pH,…”
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Chemical Characterization and Antioxidant Properties of Coffee Melanoidins by Borrelli, Rosa Cinzia, Visconti, Attilio, Mennella, Carmela, Anese, Monica, Fogliano, Vincenzo

“…Melanoidins, the brown polymers formed through Maillard reaction during coffee roasting, constitute up to 25% of the coffee beverages' dry matter. In this…”
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Influence of some selected ions on system water activity and on ethanol vapour pressure and its inhibitory action on Saccharomyces cerevisiae by Guerzoni, M E, Lanciotti, R, Sinigaglia, M, Anese, M, Lerici, C R

“…The individual and interactive effects of some ionic species on the ethanol vapour pressure in equilibrium with the system, the water activity, and the…”
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Kinetics of thermal inactivation of tomato lipoxygenase by Anese, Monica, Sovrano, Silvia

“…The kinetics of thermal inactivation of tomato lipoxygenase were studied. Tomato dices and a non-purified enzymatic extract were treated at different…”
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Modeling the Secondary Shelf Life of Ground Roasted Coffee by Anese, Monica, Manzocco, Lara, Nicoli, Maria Cristina

“…This work was addressed to study the secondary shelf life of ground roasted coffee. To this purpose, fresh dark-roasted ground coffee samples were equilibrated…”
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Antioxidant Properties of Ready-to-Drink Coffee Brews by Anese, Monica, Nicoli, M. Cristina

“…The influence of some technological variables on the changes of the antioxidant capacity of ready-to-drink coffee brews was investigated. Results showed that,…”
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Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk by Calligaris, Sonia, Manzocco, Lara, Anese, Monica, Nicoli, Maria Cristina

“…The changes in antioxidant and pro-oxidant activity of milk were studied using different heat treatments. At each heating temperature, samples showed an…”
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Relationship between redox potential and chain-breaking activity of model systems and foods by Nicoli, M.Cristina, Toniolo, Rosanna, Anese, Monica

“…The relationships between the redox potential and the chain-breaking activity of a glucose-glycine model system as well as of natural or heat-induced…”
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Influence of malt browning degree on lipoxygenase activity by Sovrano, Silvia, Buiatti, Stefano, Anese, Monica

“…The development of off-flavour in pale beer is generally attributed to the oxidation of the intermediate products of lipid degradation catalysed by…”
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Effect of Kilning on the Antioxidant and Pro-oxidant Activities of Pale Malts by Woffenden, Helen M, Ames, Jennifer M, Chandra, Sachin, Anese, Monica, Nicoli, M. Cristina

“…Pale malts were prepared using standard and rapid kilning regimes that differed in the temperature and moisture profiles in the kiln. Samples were taken over…”
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