Search Results - "Barbara Simonato"

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products by Simonato, Barbara

“…There is currently a growing consumer interest in healthy food [...]…”
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Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products by Tolve, Roberta, Simonato, Barbara

“…Improving well-being, allowing for sustainable lifestyles, and enhancing waste control are aims of the United Nations in the 2030 Agenda for Sustainable…”
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Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties by Tolve, Roberta, Simonato, Barbara, Rainero, Giada, Bianchi, Federico, Rizzi, Corrado, Cervini, Mariasole, Giuberti, Gianluca

“…Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g…”
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Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties by Tolve, Roberta, Simonato, Barbara

“…In the wake of the United Nations' Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on…”
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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta by Tolve, Roberta, Pasini, Gabriella, Vignale, Fabiola, Favati, Fabio, Simonato, Barbara

“…In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and…”
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The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread by Pasqualoni, Ilaria, Tolve, Roberta, Simonato, Barbara, Bianchi, Federico

“…Bread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless, it is to be underlined that white bread is classified as a high…”
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Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders by Bianchi, Federico, Lomuscio, Elisabetta, Rizzi, Corrado, Simonato, Barbara

“…Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like…”
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Yeast species diversity in apple juice for cider production evidenced by culture-based method by Lorenzini, Marilinda, Simonato, Barbara, Zapparoli, Giacomo

“…Identification of yeasts isolated from apple juices of two cider houses (one located in a plain area and one in an alpine area) was carried out by…”
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Fermentation Performances and Aroma Contributions of Selected Non- Saccharomyces Yeasts for Cherry Wine Production by Bianchi, Federico, Avesani, Michele, Lorenzini, Marilinda, Zapparoli, Giacomo, Simonato, Barbara

“…This study evaluates the fermentation performances of non- strains in fermenting cherry must from Italian cherries unsuitable for selling and not intended to…”
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The Potential of Wine Lees as a Fat Substitute for Muffin Formulations by Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara

“…The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have…”
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Current Advantages in the Application of Microencapsulation in Functional Bread Development by Tolve, Roberta, Bianchi, Federico, Lomuscio, Elisabetta, Sportiello, Lucia, Simonato, Barbara

“…Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread…”
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Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread by Rocchetti, Gabriele, Rizzi, Corrado, Cervini, Mariasole, Rainero, Giada, Bianchi, Federico, Giuberti, Gianluca, Lucini, Luigi, Simonato, Barbara

“…Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g ( / ) of grape pomace powder (GPP) and were analyzed for…”
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Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product by Lomuscio, Elisabetta, Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara, Rizzi, Corrado

“…Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively)…”
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Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta by Rocchetti, Gabriele, Rizzi, Corrado, Pasini, Gabriella, Lucini, Luigi, Giuberti, Gianluca, Simonato, Barbara

“…Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g ( ) of L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a…”
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Identification of metabolic content of selected Amarone wine by Consonni, Roberto, Cagliani, Laura Ruth, Guantieri, Valeria, Simonato, Barbara

“…► Amarone wine could be differentiated by sugar, aromatic compounds and amino acids. ► Older vintages are enriched into amino acids. ► Aromatic compounds and…”
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Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine by Bruno Fedrizzi, Giovanna Caramia, Michela Cipriani, Fabio Finato, Barbara Simonato, Emanuele Tosi, Giacomo Zapparoli

“…The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered…”
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Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review by Rizzi, Corrado, Mainente, Federica, Pasini, Gabriella, Simonato, Barbara

“…Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are…”
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Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties by Simonato, Barbara, Trevisan, Sara, Tolve, Roberta, Favati, Fabio, Pasini, Gabriella

“…In this study fortified pasta was prepared through the replacement of durum wheat semolina with 0, 5 and 10 g/100 g of olive pomace (OP). OP was characterized…”
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Assessment of yeasts for apple juice fermentation and production of cider volatile compounds by Lorenzini, Marilinda, Simonato, Barbara, Slaghenaufi, Davide, Ugliano, Maurizio, Zapparoli, Giacomo

“…At present, yeasts suitable for apple juice fermentation to produce cider have received scarce attention with respect to wine yeasts. In this study,…”
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Effects of post-harvest fungal infection of apples on chemical characteristics of cider by Simonato, Barbara, Lorenzini, Marilinda, Zapparoli, Giacomo

“…The impact of fungal post-harvest infection of apple on the chemical composition of cider was investigated through a comparative analysis of ciders obtained…”
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