Search Results - "CINQUANTA, L"

Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC by Torregrossa, F., Cinquanta, L., Albanese, D., Cuomo, F., Librici, C., Lo Meo, Paolo, Conte, P.

“…The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of…”
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Degradation of carotenoids in orange juice during microwave heating by Fratianni, A., Cinquanta, L., Panfili, G.

“…Degradation of carotenoids in orange juice was monitored during microwave (MW) heating at different time/temperature conditions. Various carotenoids were…”
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Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.) by Fratianni, A., Niro, S., Alam, M.D.R., Cinquanta, L., Di Matteo, M., Adiletta, G., Panfili, G.

“…In order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and…”
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Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.) by Fratianni, A., Niro, S., Messia, M.C., Cinquanta, L., Panfili, G., Albanese, D., Di Matteo, M.

“…The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and…”
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Infrared thermography assisted control for apples microwave drying by Cuccurullo, G., Giordano, L., Albanese, D., Cinquanta, L., Di Matteo, M.

“…► An improved microwave system was compared to a convection hot-air heating during drying of apples. ► Infrared thermography allowed to switch the magnetron in…”
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Production of functional probiotic, prebiotic, and synbiotic ice creams by Di Criscio, T, Fratianni, A, Mignogna, R, Cinquanta, L, Coppola, R, Sorrentino, E, Panfili, G

“…In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and…”
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NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY by Niro, S, Fratianni, A, Panfili, G, Falasca, L, Cinquanta, L, Alam, Md Rizvi

“…The nutritional profile of fresh and dried goji berries cultivated in Italy was investigated. The obtained data confirm goji berries as a source of nutritional…”
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Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars by Grassia, M., Messia, M.C., Marconi, E., Demirkol, Ȫ. Şakiyan, Erdoğdu, F., Sarghini, F., Cinquanta, L., Corona, O., Planeta, D.

“…Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then…”
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Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven by Cinquanta, L, Albanese, D, Cuccurullo, G, Di Matteo, M

“…The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME)…”
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CHANGES IN PHYSICO-CHEMICAL TRAITS AND ENZYMES OXIDATIVE SYSTEM DURING COLD STORAGE OF 'FORMOSA' PAPAYA FRESH CUT FRUITS GROWN IN THE MEDITERRANEAN AREA by Adiletta, G, Di Matteo, M, Albanese, D, Farina, V, Cinquanta, L, Corona, O, Magri, A, Petriccione, M

“…In this study, the effects of cold storage (5 [+ or -] 0.5[degrees]C and relative humidity of 90 [+ or -] 1%) on the quality of fresh papaya slices packed in a…”
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Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples by Albanese, D., Cinquanta, L., Di Matteo, M.

“…The effect of trehalose as an edible coating on minimally processed Annurca apple slices was studied during cold storage. The edible coating was prepared by…”
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Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage by Esti, M, Cinquanta, L, Sinesio, F, Moneta, E, Di Matteo, M

“…Physicochemical and sensory fruit characteristics were studied to assess the effects of cool storage on quality attributes of sweet cherries of the Sciazza…”
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Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration by Albanese, D., Attanasio, G., Cinquanta, L., Di Matteo, M.

“…Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the…”
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Physical and chemical changes in minimally processed green asparagus during cold-storage by Albanese, D., Russo, L., Cinquanta, L., Brasiello, A., Di Matteo, M.

“…The purpose of this research is to study effects of an innovative packaging method on the shelf-life of minimally processed green asparagus. The…”
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Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization by Panfili, G., Cinquanta, L., Fratianni, A., Cubadda, R.

“…In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1‐L‐extraction capacity were studied. The best…”
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Oxidative stability of virgin olive oils by Cinquanta, L., Esti, M., Di Matteo, M.

“…An investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different…”
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A procedure to achieve fine control in MW processing of foods by Cuccurullo, G., Cinquanta, L., Sorrentino, G.

“…A two-dimensional analytical model for predicting the unsteady temperature field in a cylindrical shaped body affected by spatially varying heat generation is…”
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Evolution of phenolic compounds in virgin olive oil during storage by Cinquanta, L. (University of Molise, Campobasso, Italy.), Esti, M, La Notte, E

“…Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution…”
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Twenty-four-hour osteocalcin, carboxyterminal propeptide of type I procollagen, and aminoterminal propeptide of type III procollagen rhythms in normal and growth-retarded children by SAGGESE, G, BARONCELLI, G. I, BERTELLONI, S, CINQUANTA, L, DINERO, G

“…The relationships between spontaneous variations in serum 24-h osteocalcin (OC), carboxyterminal propeptide of type I procollagen (PICP), and aminoterminal…”
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Effect of Abrasive Pretreatment on Hot Dried Goji Berry by G. Adiletta, S. Rizvi Alam, L. Cinquanta, P. Russo, D. Albanese, M. Di Matteo

“…Goji (Lycium barbarum L.) is a Solanaceous deciduous shrub that grows in China, Tibet and other parts of Asia. Nowadays, goji berries are known as being very…”
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