Search Results - "Bertolo, Gianni"

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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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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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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Blanching Improves Anthocyanin Absorption from Highbush Blueberry (Vaccinium corymbosum L.) Purée in Healthy Human Volunteers: A Pilot Study by Del Bo, Cristian, Riso, Patrizia, Brambilla, Ada, Gardana, Claudio, Rizzolo, Anna, Simonetti, Paolo, Bertolo, Gianni, Klimis-Zacas, Dorothy, Porrini, Marisa

“…Blueberries (Vaccinium corymbosum L.) are rich sources of phenolics and anthocyanins (ACNs). We investigated the absorption of ACNs after consumption of one…”
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Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol–maltodextrin systems by Neri, Lilia, Pittia, Paola, Bertolo, Gianni, Torreggiani, Danila, Sacchetti, Giampiero

“…Solvent composition, system mobility and viscosity play a central role in the regulation of enzymatic activity. The aim of this study was to investigate the…”
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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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Influence of thermal treatments on microscale release of nutraceutical compounds in syneresis liquids from frozen blood orange purées by Brambilla, Ada, Bertolo, Gianni, Rizzolo, Anna

“…•Thermal treatments influence serum composition in ‘Tarocco’ orange purées.•A complementary biochemical and microscopy approach was applied.•Fruit blanching…”
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Present and future in process control and optimization of osmotic dehydration. From unit operation to innovative combined process: an overview by Torreggiani, Danila, Bertolo, Gianni

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Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions by Neri, Lilia, Pittia, Paola, Di Mattia, Carla Daniela, Bertolo, Gianni, Mastrocola, Dino, Sacchetti, Giampiero

“…The individual and combined effects of water activity (aw), bulk viscosity and glass transition temperature (Tg’) on the activity of horseradish peroxidase…”
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Influence of Water Activity and System Mobility on Peroxidase Activity in Maltodextrin Solutions by Neri, Lilia, Pittia, Paola, Bertolo, Gianni, Torreggiani, Danila, Sacchetti, Giampiero

“…Maltodextrins influenced the enzymatic activity in aqueous solutions by affecting the water activity (aw) and mobility as described by viscosity and T'g. In…”
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Osmotic pre-treatments in fruit processing : chemical, physical and structural effects: Osmotic dehydration by TORREGGIANI, Danila, BERTOLO, Gianni

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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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Blanching Improves Anthocyanin Absorption from Highbush Blueberry (Vaccinium corymbosum L.) Purée in Healthy Human Volunteers: A Pilot Study by Del Bo’, Cristian, Riso, Patrizia, Brambilla, Ada, Gardana, Claudio, Rizzolo, Anna, Simonetti, Paolo, Bertolo, Gianni, Klimis-Zacas, Dorothy, Porrini, Marisa

“…Blueberries (Vaccinium corymbosum L.) are rich sources of phenolics and anthocyanins (ACNs). We investigated the absorption of ACNs after consumption of one…”
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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.): Osmotic dehydration by MAESTRELLI, Andrea, LO SCALZO, Roberto, LUPI, Daniela, BERTOLO, Gianni, TORREGGIANI, Danila

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Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres: Osmotic dehydration by LO SCALZO, Roberto, PAPADIMITRIU, Christos, BERTOLO, Gianni, MAESTRELLI, Andrea, TORREGGIANI, Danila

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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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