Search Results - "Lomuscio, Elisabetta"

Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders by Bianchi, Federico, Lomuscio, Elisabetta, Rizzi, Corrado, Simonato, Barbara

“…Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like…”
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Current Advantages in the Application of Microencapsulation in Functional Bread Development by Tolve, Roberta, Bianchi, Federico, Lomuscio, Elisabetta, Sportiello, Lucia, Simonato, Barbara

“…Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread…”
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Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product by Lomuscio, Elisabetta, Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara, Rizzi, Corrado

“…Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively)…”
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