Search Results - "Musso, Salvatore Spagna"

Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams by Luccia, Aldo Di, Picariello, Gianluca, Cacace, Giuseppina, Scaloni, Andrea, Faccia, Michele, Liuzzi, Vitantonio, Alviti, Giovanna, Musso, Salvatore Spagna

“…The myofibrillar fraction of raw ham muscles and dry-cured hams with different ripening times was extracted in denaturing and reducing conditions and subjected…”
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Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C by Ferrocino, Ilario, La Storia, Antonietta, Torrieri, Elena, Musso, Salvatore Spagna, Mauriello, Gianluigi, Villani, Francesco, Ercolini, Danilo

“…A nisin-EDTA solution was used for activation of the internal surface of plastic bags that were used to store beef chops at 1°C after vacuum packaging. The aim…”
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Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid content of milk fat by Romano, Raffaele, Masucci, Felicia, Giordano, Anella, Musso, Salvatore Spagna, Naviglio, Daniele, Santini, Antonello

“…To evaluate the effect of supplementing the diet of Comisana sheep with by-products from industrial tomato manufacture on the fat composition and conjugated…”
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Effects of the hydration process on water-soluble proteins of preserved cod products by Luccia, Aldo Di, Alviti, Giovanna, Lamacchia, Carmen, Faccia, Michele, Gambacorta, Giuseppe, Liuzzi, Vitantonio, Musso, Salvatore Spagna

“…Electrophoresis and chromatography were used to analyse the water-soluble proteins of fresh, salted and dried cod ( Gadus morhua L.) and of re-hydrated…”
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Determination of the Wax Ester Content in Olive Oils. Improvement in the Method Proposed by EEC Regulation 183/93 by Nota, Giorgio, Naviglio, Daniele, Romano, Raffaele, Sabia, Valentina, Musso, Salvatore Spagna, Improta, Carlo

“…A simpler and faster procedure than the official one described in document IV of European Economic Community Regulation 183/93 is proposed. The wax ester…”
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Comparison of the Frying Performance of Olive Oil and Palm Superolein by Romano, Raffaele, Giordano, Anella, Vitiello, Simona, Grottaglie, Laura Le, Musso, Salvatore Spagna

“…:  Deep‐fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in…”
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Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese by Romano, Raffaele, Giordano, Anella, Chianese, Lina, Addeo, Francesco, Musso, Salvatore Spagna

“…Water buffalo Mozzarella di Bufala Campana, a protected designation of origin (PDO) cheese that complies with European Union legislation, has shown potential…”
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Rapid determination of esterified glycerol and glycerides in triglyceride fats and oils by means of periodate method after transesterification by Naviglio, Daniele, Romano, Raffaele, Pizzolongo, Fabiana, Santini, Antonello, Vito, Antonio De, Schiavo, Lorena, Nota, Giorgio, Musso, Salvatore Spagna

“…This paper describes an accurate method to determine esterified glycerol in the glycerides of edible fats and oils and, in general, in all triglyceride fat or…”
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Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean by Basso, A.L, Picariello, G, Coppola, R, Tremonte, P, Musso, S.S, Di Luccia, A

“…The aim of this study was to assess the proteolytic activity of Lactobacillus sakei (DSM 6333), L. plantarum (B21), and to a lesser extent, L. farciminis (DSM…”
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PROTEOLYTIC ACTIVITY OF LACTOBACILLUS SAKEI, LACTOBACILLUS FARCIMINIS AND LACTOBACILLUS PLANTARUM ON SARCOPLASMIC PROTEINS OF PORK LEAN by BASSO, ANNA LISA, PICARIELLO, GIANLUCA, COPPOLA, RAFFAELE, TREMONTE, PATRIZIO, MUSSO, SALVATORE SPAGNA, LUCCIA, ALDO DI

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