Search Results - "Chizzolini, R"

Calorific value and cholesterol content of normal and low-fat meat and meat products by Chizzolini, R, Zanardi, E, Dorigoni, V, Ghidini, S

“…This review deals with the topic of fat and cholesterol intakes derived from the consumption of meat and meat products and the impact that the development of…”
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Volatile compounds of commercial Milano salami by Meynier, A, Novelli, E, Chizzolini, R, Zanardi, E, Gandemer, G

“…The relationship between extracted volatiles of Milano salami, one of the main dry-cured sausages produced in Italy, and their olfactory properties was…”
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Lipid and colour stability of Milano-type sausages: effect of packing conditions by Zanardi, E, Dorigoni, V, Badiani, A, Chizzolini, R

“…Lipid and colour oxidative changes in Milano-type fermented sausages were studied in relation to packing conditions and extended storage under fluorescent…”
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Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices by Badiani, A., Stipa, S., Bitossi, F., Gatta, P.P., Vignola, G., Chizzolini, R.

“…The objective of this study was to determine how and to what extent several culinary practices (i.e. household cooking methods), each applied to the beef…”
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Oxidation in traditional mediterranean meat products by Chizzolini, R., Novelli, E., Zanardi, E.

“…Lipid oxidation in dry-fermented sausages and dry-salted-hams, representative items of traditional Mediterranean pork products, is responsible for the…”
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Control of bioflavour and safety in fermented sausages: first results of a European project by Demeyer, D, Raemaekers, M, Rizzo, A, Holck, A, De Smedt, A, ten Brink, B, Hagen, B, Montel, C, Zanardi, E, Murbrekk, E, Leroy, F, Vandendriessche, F, Lorentsen, K, Venema, K, Sunesen, L, Stahnke, L, De Vuyst, L, Talon, R, Chizzolini, R, Eerola, S

“…Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Mediterranean technology (Belgium and Italy)…”
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Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid by Zanardi, E, Novelli, E, Ghiretti, G.P, Chizzolini, R

“…An investigation has been carried out on the effect of dietary supplementation with vitamin E and oleic acid on oxidative stability of Italian representative…”
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Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products by Chevance, Fabienne F. V, Farmer, Linda J, Desmond, Eoin M, Novelli, Enrico, Troy, Declan J, Chizzolini, Roberto

“…The effect of fat content and carbohydrate fat-replacers on the release of volatile odor compounds from beefburger, salami, and frankfurter has been…”
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Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella by Novelli, E., Zanardi, E., Ghiretti, G.P., Campanini, G., Dazzi, G., Madarena, G., Chizzolini, R.

“…An investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale…”
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Colour stability and vitamin E content of fresh and processed pork by Zanardi, E, Novelli, E, Ghiretti, G.P, Dorigoni, V, Chizzolini, R

“…The effect of increasing muscular content of vitamin E on colour intensity and stability of pork (both fresh and processed) was studied by feeding…”
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Comparative evaluation of some antioxidants in salame Milano and mortadella production by Ghiretti, G.P., Zanardi, E., Novelli, E., Campanini, G., Dazzi, G., Madarena, G., Chizzolini, R.

“…Six formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0.05–0.1 and O.2%), one with catechin, one…”
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Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops by Zanardi, E., Novelli, E., Nanni, N., Ghiretti, G.P., Delbono, G., Campanini, G., Dazzi, G., Madarena, G., Chizzolini, R.

“…Research has been conducted on the effects of feed supplementation with vitamin E, oleic acid (sunflower oil) and copper on some quality characteristics of…”
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Effect of light exposure on lipid and colour stability of Southern and Northern European type sausages by Zanardi, E, Dorigoni, V, Chizzolini, R, Badiani, A

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Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants by Zanardi, Emanuela, Ghidini, Sergio, Battaglia, Alessandra, Chizzolini, Roberto

“…Lipolysis and lipid oxidation in Mediterranean and North Europe type sausages were studied in relation to raw material, processing conditions and additives. In…”
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Residues of beta-lactam antibiotics in bovine milk: confirmatory analysis by liquid chromatography tandem mass spectrometry after microbial assay screening by Ghidini, S, Zanardi, E, Varisco, G, Chizzolini, R

“…A procedure for the simultaneous determination of the residues of seven beta-lactam antibiotics (penicillin G, ampicillin, oxacillin, amoxicillin,…”
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Comparison of contaminant and residue levels in organic and conventional milk and meat products from northern Italy by Ghidini, S, Zanardi, E, Battaglia, A, Varisco, G, Ferretti, E, Campanini, G, Chizzolini, R

“…Due to the growing interest in organic products, a comparison between the chemical safety of organic and conventional products was undertaken. Milk and meat…”
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Effect of vitamin E deficiency on rabbit intramuscular collagen by Chizzolini, R, Bracchi, P, Cabassi, E, Maggi, E

“…The effect of a vitamin E-deficient diet on muscular collagen was studied in young rabbits. Intramuscular collagen content was found to increase in vitamin…”
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Solid Phase Extraction and Liquid Chromatography−Tandem Mass Spectrometry for the Evaluation of 4-Hydroxy-2-nonenal in Pork Products by Zanardi, Emanuela, Jagersma, Christian G, Ghidini, Sergio, Chizzolini, Roberto

“…This research was aimed at setting up an analytical method for the determination in pork products of 4-hydroxy-2-nonenal (4-HNE), an aldehyde produced from the…”
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Biochemical and microbiological events of Parma ham production technology by Chizzolini, R, Rosa, P, Novelli, E

“…Parma ham technology relies on a few basic points. They are: a fresh meat substantially free of microbial deep contamination, a relatively long phase (up to…”
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Residues of β-lactam antibiotics in bovine milk: confirmatory analysis by liquid chromatography tandem mass spectrometry after microbial assay screening by Ghidini, S, Zanardi, E, Varisco, G, Chizzolini, R

“…A procedure for the simultaneous determination of the residues of seven β-lactam antibiotics (penicillin G, ampicillin, oxacillin, amoxicillin, dicloxacillin,…”
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