Search Results - "Giarnetti, Mariagrazia"

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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Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions by Di Mattia, Carla, Paradiso, Vito Michele, Andrich, Lucia, Giarnetti, Mariagrazia, Caponio, Francesco, Pittia, Paola

“…The aim of this work was to study the physical properties and oxidative stability of model olive oil-in-water (o/w) emulsions stabilised by β-lactoglobulin…”
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Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil by Giarnetti, Mariagrazia, Paradiso, Vito Michele, Caponio, Francesco, Summo, Carmine, Pasqualone, Antonella

“…The European Food Safety Agency recommends low intakes of saturated fatty acids. This study evaluated the replacement of 50% and 100% of butter in shortbread…”
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Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil by Paradiso, Vito M., Giarnetti, Mariagrazia, Summo, Carmine, Pasqualone, Antonella, Minervini, Fabio, Caponio, Francesco

“…Emulsion filled gels (EFG) can help food producers to reduce fat content in foods. The present study evaluated the physical, chemical, sensorial and…”
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Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions by Paradiso, Vito Michele, Di Mattia, Carla, Giarnetti, Mariagrazia, Chiarini, Marco, Andrich, Lucia, Caponio, Francesco

“…The effect of the surrounding molecular environment (β-lactoglobulin as an emulsion stabilizer and maltodextrin as a viscosity modifier) on the antioxidant…”
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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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A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products by Caponio, Francesco, Giarnetti, Mariagrazia, Summo, Carmine, Paradiso, Vito M., Cosmai, Lucrezia, Gomes, Tommaso

“…An experimental investigation was carried out with the aim to assess the influence of the chemical characteristics of the extra virgin olive oil used in dough…”
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Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction ofTaralli by Caponio, Francesco, Giarnetti, Mariagrazia, Summo, Carmine, Gomes, Tommaso

“…An experimental investigation was carried out to evaluate the quality oftarallias a function of the type of oil used in their dough formulation. To this end, 4…”
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Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli by Caponio, Francesco, Giarnetti, Mariagrazia, Summo, Carmine, Gomes, Tommaso

“…:  An experimental investigation was carried out to evaluate the quality of taralli as a function of the type of oil used in their dough formulation. To this…”
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Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils by Caponio, Francesco, Giarnetti, Mariagrazia, Paradiso, Vito M., Summo, Carmine, Gomes, Tommaso

“…Summary The lipid fraction of bakery products undergoes a significant degradation during baking, with an increase in undesirable oxidised substances, that can…”
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Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage by Giarnetti, Mariagrazia, Caponio, Francesco, Paradiso, Vito M, Summo, Carmine, Gomes, Tommaso

“…:  Baking process leads to a huge quantity of newly formed volatile compounds, which play a major role in developing the flavor of the final product. The aim…”
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A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products : Olive oil: Quality, composition and health benefits by CAPONIO, Francesco, GIARNETTI, Mariagrazia, SUMMO, Carmine, PARADISO, Vito M, COSMAI, Lucrezia, GOMES, Tommaso

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