Search Results - "Giannone, Virgilio"

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production by Giannone, Virgilio, Giarnetti, Mariagrazia, Spina, Alfio, Todaro, Aldo, Pecorino, Biagio, Summo, Carmine, Caponio, Francesco, Paradiso, Vito Michele, Pasqualone, Antonella

“…•A quality characterization of Dittaino bread and starting semolina was carried out.•The quality characteristics of semolina were variable, but within the…”
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A Green Bioactive By-Product Almond Skin Functional Extract for Developing Nutraceutical Formulations with Potential Antimetabolic Activity by Picerno, Patrizia, Crascì, Lucia, Iannece, Patrizia, Esposito, Tiziana, Franceschelli, Silvia, Pecoraro, Michela, Giannone, Virgilio, Panico, Anna Maria, Aquino, Rita Patrizia, Lauro, Maria Rosaria

“…(1) Background: almond peels are rich in polyphenols such as catechin and epicatechin, which are important anti-free-radical agents, anti-inflammatory…”
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Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour by Ficco, Donatella Bianca Maria, Canale, Michele, Giannone, Virgilio, Strano, Maria Concetta, Allegra, Maria, Zingale, Silvia, Spina, Alfio

“…The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general…”
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Recycling of Almond By-Products for Intestinal Inflammation: Improvement of Physical-Chemical, Technological and Biological Characteristics of a Dried Almond Skins Extract by Lauro, Maria Rosaria, Marzocco, Stefania, Rapa, Shara Francesca, Musumeci, Teresa, Giannone, Virgilio, Picerno, Patrizia, Aquino, Rita Patrizia, Puglisi, Giovanni

“…Background: Almond skins are rich in bioactive compounds that undergo oxidation/degradation phenomena and are poorly soluble in water, reducing in vivo…”
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Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt by Arena, Elena, Muccilli, Serena, Mazzaglia, Agata, Giannone, Virgilio, Brighina, Selina, Rapisarda, Paolo, Fallico, Biagio, Allegra, Maria, Spina, Alfio

“…Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often…”
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A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread by Giannone, Virgilio, Lauro, Maria Rosaria, Spina, Alfio, Pasqualone, Antonella, Auditore, Lucrezia, Puglisi, Ivana, Puglisi, Giovanni

“…The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison…”
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Nutritional features of flour blends composed of durum wheat and lupin by Spina, Alfio, Scarangella, Michele, Canale, Michele, Sanfilippo, Rosalia, Giannone, Virgilio, Summo, Carmine, Pasqualone, Antonella

“…Summary This study aims to improve the nutritional characteristics of durum wheat re‐milled semolina by adding 3%, 7%, 10% and 15% lupin flour (Lupinus albus…”
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Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour by Pasqualone, Antonella, Laddomada, Barbara, Spina, Alfio, Todaro, Aldo, Guzmàn, Carlos, Summo, Carmine, Mita, Giovanni, Giannone, Virgilio

“…Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three…”
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Shelf life assessment of industrial durum wheat bread as a function of packaging system by Licciardello, Fabio, Giannone, Virgilio, Del Nobile, Matteo Alessandro, Muratore, Giuseppe, Summo, Carmine, Giarnetti, Mariagrazia, Caponio, Francesco, Paradiso, Vito Michele, Pasqualone, Antonella

“…•Durum wheat bread quality was monitored for 90days with different packaging.•Furans decreased during storage, whereas hexanal increased.•Texture, aw and bread…”
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Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread by Giannone, Virgilio, Pitino, Iole, Pecorino, Biagio, Todaro, Aldo, Spina, Alfio, Lauro, Maria Rosaria, Tomaselli, Filippo, Restuccia, Cristina

“…Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under…”
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Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses by Ficco, Donatella Bianca Maria, Muccilli, Serena, Padalino, Lucia, Giannone, Virgilio, Lecce, Lucia, Giovanniello, Valentina, Del Nobile, Matteo Alessandro, De Vita, Pasquale, Spina, Alfio

“…The aim of this study was to develop fortified breads of durum wheat semolina (DW) partially substituted at 10%, 15%, 20% and 30% with white sorghum or yellow…”
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Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts by Carrubba, Alessandra, Comparato, Andrea, Labruzzo, Andrea, Muccilli, Serena, Giannone, Virgilio, Spina, Alfio

“…The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that…”
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An Alginate/Cyclodextrin Spray Drying Matrix to Improve Shelf Life and Antioxidant Efficiency of a Blood Orange By-Product Extract Rich in Polyphenols: MMPs Inhibition and Antiglycation Activity in Dysmetabolic Diseases by Puglisi, Giovanni, Panico, Anna Maria, Francesca, Sansone, Fabroni, Simona, Ballistreri, Gabriele, Giannone, Virgilio, Crascì, Lucia, Lauro, Maria Rosaria, Rapisarda, Paolo

“…Alginate and β-cyclodextrin were used to produce easily dosable and spray-dried microsystems of a dried blood orange extract with antidysmetabolic properties,…”
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Technological properties of bakers' yeasts in durum wheat semolina dough by Giannone, Virgilio, Longo, Chiara, Damigella, Arcangelo, Raspagliesi, Domenico, Spina, Alfio, Palumbo, Massimo

“…Properties of 13 Saccharomyces cerevisiae strains isolated from different sources (traditional sourdoughs, industrial baking yeasts etc.) were studied in dough…”
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