Search Results - "PIZZOFERRATO, L"

Degree of antioxidant protection: a parameter to trace the origin and quality of goat's milk and cheese by Pizzoferrato, L, Manzi, P, Marconi, S, Fedele, V, Claps, S, Rubino, R

“…Traceability is an essential tool in reassuring consumers and traders that food is as safe, authentic, and of good quality as expected. Today, food…”
Get more information

Intake of fatty acids in Western Europe with emphasis on trans fatty acids : The TRANSFAIR study by HULSHOF, K. F. A. M, VAN ERP-BAART, M. A, MOREIRAS, O, MOSCHANDREAS, J, PIZZOFERRATO, L, RIMESTAD, A. H, THORGEIRSDOTTIR, H, VAN AMELSVOORT, J. M. M, ARO, A, KAFATOS, A. G, LANZMANN-PETITHORY, D, VAN POPPEL, G, ANTTOLAINEN, M, BECKER, W, CHURCH, S. M, COUET, C, HERMANN-KUNZ, E, KESTELOOT, H, LETH, T, MARTINS, I

“…To assess the intake of trans fatty acids (TFA) and other fatty acids in 14 Western European countries. A maximum of 100 foods per country were sampled and…”
Get full text

Nutrient content of earthworms consumed by Ye'Kuana Amerindians of the Alto Orinoco of Venezuela by Paoletti, M. G., Buscardo, E., VanderJagt, D. J., Pastuszyn, A., Pizzoferrato, L., Huang, Y.-S., Chuang, L.-T., Millson, M., Cerda, H., Torres, F., Glew, R. H.

“…body proper, and whole and smoked preparations of motto for their content of protein and amino acids, fatty acids and 20 minerals and trace elements…”
Get full text

TransFatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR Study by Aro, A., Antoine, J.M., Pizzoferrato, L., Reykdal, O., van Poppel, G.

“…The fatty acid composition of dairy products and meat from 14 European countries was analyzed with particular emphasis ontransfatty acids. In cow's milk,…”
Get full text

High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses by Panfili, G, Manzi, P, Pizzoferrato, L

“…In the present study we describe a high-performance liquid chromatographic method for the simultaneous determination of alpha-, beta-, gamma- and…”
Get more information

Constituents of nutritional relevance in fermented milk products commercialised in Italy by Gambelli, L, Manzi, P, Panfili, G, Vivanti, V, Pizzoferrato, L

“…Fermented milk products represent an increasing share of the dairy products consumed in Italy. The nutritional value of these products is related to the milk…”
Get full text

X-ray and enzymic studies on amorphous cellulose of the Macroalga ulva by Pizzoferrato, L

Get more information

Minerals and Trace Elements in Some Italian Dairy Products by Gambelli, L., Belloni, P., Ingrao, G., Pizzoferrato, L., Santaroni, G.P.

“…This work provides new data on the levels of some minerals and trace elements, important for their nutritional and/or toxicological properties, in some Italian…”
Get full text

Buffalo milk and cheese from animal to human nutrition. Part 1: the unsaponifiable fraction by M. Mattera, P. Manzi, L. Pizzoferrato

“…With the aim to evaluate nutritional quality, samples of milk and Mozzarella di Bufala Campana PDO have been studied analyzing cholesterol, alfa tocopherol and…”
Get full text

Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products by MANZI, P, PANFILI, G, PIZZOFERRATO, L

Get full text

Buffalo milk and cheese from animal to human nutrition. Part 2: tracing parameters by L. Pizzoferrato, P. Manzi, M. Mattera

“…Specific tracing parameters, also useful as quality indicators, have been utilized to evaluate if quality changes occur, due to farm, cheese production, and…”
Get full text

The importance of leaf- and litter-feeding invertebrates as sources of animal protein for the Amazonian Amerindians by Paoletti, Maurizio Guido, Dufour, Darna L, Cerda, Hugo, Torres, Franz, Pizzoferrato, Laura, Pimentel, David

“…At least 32 Amerindian groups in the Amazon basin use terrestrial invertebrates as food. Leaf– and litter–consuming invertebrates provide the more important,…”
Get full text

Effects of different diets on milk yield and quality of lactating buffaloes: maize versus sorghum silage by Barile, V.L., Tripaldi, C.M.A., Pizzoferrato, L., Pacelli, C., Palocci, G., Allegrini, S., Maschio, M., Mattera, M., Manzi, P., Borghese, A.

“…Sixteen pluriparous lactating buffaloes were divided in two groups homogeneous for parity, lactation stage, milk yield and weight. The diets assigned to two…”
Get full text

Nutrient content of termites (Syntermes soldiers) consumed by Makiritare Amerindians of the Alto Orinoco of Venezuela by PAOLETTI, M. G, BUSCARDO, E, VANDERJAGT, D. J, PASTUSZYN, A, PIZZOFERRATO, L, HUANG, Y.-S, CHUANG, L.-T, GLEW, R. H, MILLSON, M, CERDA, H

Get full text

GC-MS characterization and quantification of sterols and cholesterol oxidation products by PIZZOFERRATO, L, NICOLI, S, LINTAS, C

Get full text

Palm worm: (Rhynchophorus palmarum) traditional food in Amazonas, Venezuela-nutritional composition, small scale production and tourist palatability by Cerda, H., Martinez, R., Briceno, N., Pizzoferrato, L., Manzi, P., Ponzetta, M. Tommaseo, Marin, O., Paoletti, M.G.

“…We describe the use of alerito, the larva of the Rhynchophorus palmarum (Coleoptera: Curculionidae), by the Jivi (Guajibo) community of Alcabala de Guajibo,…”
Get full text

Comparative study on microwave and conventional methods for protein hydrolysis in food by Marconi, E, Panfili, G, Bruschi, L, Vivanti, V, Pizzoferrato, L

“…A rapid microwave hydrolysis procedure was developed for amino acid determination in food. The hydrolysis was performed with 6M HCl in sealed vessels using a…”
Get full text

Nutritional value of mushrooms widely consumed in Italy by Manzi, Pamela, Aguzzi, Altero, Pizzoferrato, Laura

“…With the aim of extending knowledge on chemical and nutritional characteristics of commercial mushrooms widely consumed in Italy, fresh and processed mushrooms…”
Get full text

Commercial mushrooms: nutritional quality and effect of cooking by Manzi, Pamela, Marconi, Stefania, Aguzzi, Altero, Pizzoferrato, Laura

“…With the aim of extending knowledge on chemical composition of mushrooms, commercial samples, widely consumed in Italy ( Boletus group, Agrocybe aegerita and…”
Get full text

Structural Modification and Bioavailability of Starch Components As Related to the Extent of Maillard Reaction:  An Enzymatic Degradation and a Solid-State 13C CPMAS NMR Study by Pizzoferrato, Laura, Paci, Maurizio, Rotilio, Giuseppe

“…Starch and starch components, amylose and amylopectin, from potato, have been studied in order to understand the modifications, induced by different levels of…”
Get full text