Search Results - "Bertolo, G."

Water activity and the preservation of plant foods by Maltini, E., Torreggiani, D., Venir, E., Bertolo, G.

“…The general constitution of plant foods, namely of vegetables and fruits, may be described as a watery solution of low molecular weight species, mainly sugars,…”
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Organic Sweet Cherry Dehydrofreezing and Quality: Cultivar Selection Bridged with Innovative Technology by Gobbi, S, Bertolo, G, Maestrelli, A, Torreggiani, D

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Persimmon puree: a new ingredient to improve technological and health benefits in sherbets by Cortellino, G, Lo Scalzo, R, Testoni, A, Bertolo, G, Maestrelli, A

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Freezing effect on some quality parameters of transgenic parthenocarpic eggplants by Maestrelli, A, Lo Scalzo, R, Rotino, G.L, Acciarri, N, Spena, A, Vitelli, G, Bertolo, G

“…Parthenocarpy is the development of fruits in the absence of fertilization. It confers advantages to horticultural crops; the most important are fruit…”
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Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices by Torreggiani, D., Forni, E., Guercilena, I., Maestrelli, A., Bertolo, G., Archer, G.P., Kennedy, C.J., Bone, S., Blond, G., Contreras-Lopez, E., Champion, D.

“…This work forms part of a collaborative research project between members of the EU Concerted Action CT 96-1180 “The preservation of frozen food quality and…”
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Cultivar selection bridged with innovative processing: a new strategy to preserve and maximize antioxidant activity in blueberry juice by Brambilla, A, Lo Scalzo, R, Bertolo, G, Torreggiani, D

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Buffalo meat as a salted and cured product by Paleari, Maria Antonietta, Beretta, G, Colombo, F, Foschini, S, Bertolo, G, Camisasca, S

“…Bresaola, a GPI product, is produced by salting and curing different cuts of the hindquarters of lean bovine meat. The use of buffalo meat to produce similar…”
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Non-enzymatic browning in hydrolysed concentrated cheese whey permeate by Bertelli, L., Torreggiani, D., Bertolo, G.

“…The influence of the degree of hydrolysis (DH) on the rate of brown colour development in a hydrolysed concentrated Grana whey permeate (HCCWP), to be used as…”
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Osmotic pre-treatments in fruit processing: chemical, physical and structural effects by Torreggiani, Danila, Bertolo, Gianni

“…Over the last few decades wide prospects for osmotic dehydration have arisen as a pre-step to further processing. The distinctive aspect of this process, when…”
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Textural and structural changes of dehydrofreeze-thawed strawberry slices: Effects of different dehydration pretreatments / Cambios texturales y estructurales de rodajas de fresa deshidratadas y descongeladas: Efectos de diferentes pretratamientos de deshidratación by Sormani, A., Maffi, D., Bertolo, G., Torreggiani, D.

“…Partial removal of water through air dehydration, dewatering-impregnation-soaking in concentrated solutions (DIS) or their combination, has been applied to…”
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Steam-Blanched Highbush Blueberry (Vaccinium corymbosum L.) Juice: Phenolic Profile and Antioxidant Capacity in Relation to Cultivar Selection by Brambilla, Ada, Lo Scalzo, Roberto, Bertolo, Gianni, Torreggiani, Danila

“…High-quality standards in blueberry juice can be obtained only taking into account fruit compositional variability and its preservation along the processing…”
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Optimization of Vapor Induced Puffing in Apple Dehydration by TORREGGIANI, DANILA, TOLEDO, R.T., BERTOLO, G.

“…ABSTRACT Vapor induced puffing during high temperature fluidized bed (HTFB) dehydration of apple cubes was optimized using response surface methodology (RSM)…”
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Transperineal laser ablation of the prostate as a treatment for benign prostatic hyperplasia and prostate cancer: The results of a Delphi consensus project by Cocci, Andrea, Pezzoli, Marta, Bianco, Fernando, Blefari, Franco, Bove, Pierluigi, Cornud, Francois, De Rienzo, Gaetano, Destefanis, Paolo, Di Trapani, Danilo, Giacobbe, Alessandro, Giovanessi, Luca, Laganà, Antonino, Lughezzani, Giovanni, Manenti, Guglielmo, Muto, Gianluca, Patelli, Gianluigi, Pinzi, Novello, Regusci, Stefano, Russo, Giorgio I., Salamanca, Juan I.M., Salvi, Matteo, Silvestri, Luigi, Verweij, Fabrizio, Walser, Eric, Bertolo, Riccardo G., Iacovelli, Valerio, Bertaccini, Alessandro, Marchiori, Debora, Davila, Hugo, Ditonno, Pasquale, Gontero, Paolo, Iapicca, Gennaro, M De Reijke, Theo, Ricapito, Vito, Pellegrini, Pierluca, Minervini, Andrea, Serni, Sergio, Sessa, Francesco

“…Objective: To evaluate transperineal laser ablation (TPLA) with Echolaser® (Echolaser® TPLA, Elesta S.p.A., Calenzano, Italy) as a treatment for benign…”
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Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon ( Cucumis melo, cv reticulatus Naud.) by Maestrelli, Andrea, Lo Scalzo, Roberto, Lupi, Daniela, Bertolo, Gianni, Torreggiani, Danila

“…The influence of both the cultivar and the dehydration method, applied before freezing, on quality characteristics of dehydrofrozen muskmelon spheres has been…”
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Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices by Rizzolo, Anna, Nani, Renato C, Viscardi, Daniela, Bertolo, Gianni, Torreggiani, Danila

“…To evaluate the influence of carbohydrate addition on anthocyanin and soluble phenol stability, blueberry juices were added with 20% (wt/wt) of maltose,…”
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Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat by Paleari, Maria Antonietta, Camisasca, Stefano, Beretta, Giuseppe, Renon, Pietro, Corsico, Pietro, Bertolo, Gianni, Crivelli, Giuseppe

“…In several European countries ostrich breeding has now become quite common. In Italy this has also given rise to the need for regulations for the slaughtering…”
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Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon ( Cucumis melo, cv reticulatus Naud.) spheres by Lo Scalzo, Roberto, Papadimitriu, Christos, Bertolo, Gianni, Maestrelli, Andrea, Torreggiani, Danila

“…Among several factors affecting the osmotic dehydration process, the raw material characteristics play a fundamental role. As aroma is one of the major…”
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Nutritional and technological characteristics of new broad bean flaked products by Senesi, E, Duranti, M, Gervasini, M, Bertolo, G, Rizzolo, A

“…The effects of the technological processes (soaking in water or alkaline solutions, drying, puree preparation) and the supplementation with maize flour on the…”
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Role of serum viscosity and of pulp content in the vacuum belt drying of pure fruit juices by Maltini, E, Nani, R, Bertolo, G

“…Summary Vacuum Belt Drying of fruit juice concentrates may be a satisfactory alternative to freeze drying where cost is a limiting factor, and to spray drying…”
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Medical treatment of vesico-sphincteral disorders by Aranda, B, Bertolo, G

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