Search Results - "QUAGLIA, G.B."

Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Content and Texture in Green Peas by Quaglia, G.B., Gravina, R., Paperi, R., Paoletti, F.

“…Ultra-high isostatic pressure treatment was applied to green peas in order to evaluate the possibility of using this process as an alternative to blanching…”
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Influence of enzymatic hydrolysis on structure and emulsifying properties of sardine (Sardina pilchardus) protein hydrolysates by QUAGLIA, G.B., ORBAN, E.

“…The influence of enzymatic modification with Alcalase was studied on surface hydrophobicity, molecular weight distribution and emulsifying properties of ten…”
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Back extrusion test on emulsions stabilized with whey protein concentrates by Paoletti, F., Nardo, N., Saleh, A., Quaglia, G.B.

“…A double back-extrusion test was used to study the differences in the rheological behaviour of WPC stabilized emulsion. Emulsions were prepared with protein…”
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Food safety and nutritional quality of organic vegetables by Gennaro, L, Quaglia, G.B

“…The growing awareness of the importance of the health and the environment led public interest increasingly focusing on the problem of quality of foods…”
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FOOD SAFETY AND NUTRITIONAL QUALITY OF ORGANIC VEGETABLES by Gennaro, L., Quaglia, G.B.

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Electronic nose and sensorial analysis: comparison of performances in selected cases by Di Natale, C, Macagnano, A, Paolesse, R, Mantini, A, Tarizzo, E, D’Amico, A, Sinesio, F, Bucarelli, F.M, Moneta, E, Quaglia, G.B

“…Sensorial analysis based on the utilisation of human senses, is one of the most important and straightforward investigation methods in food analysis. It…”
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Nutritional characteristics of greenhouse cherry tomatoes by Raffo, A, Salucci, M, Azzini, E, Bertone, A, Quaglia, G.B, Fogliano, V, Graziani, G, La Malfa, G

“…Cherry tomatoes are characterized by relatively high levels of antioxidants, particularly lycopene, and high antioxidant ability; in Sicily they are produced…”
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NUTRITIONAL CHARACTERISTICS OF GREENHOUSE CHERRY TOMATOES by Raffo, A., Salucci, M., Azzini, E., Bertone, A., Quaglia, G.B., Fogliano, V., Graziani, G., La Malfa, G.

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Enzymatic treatments for the production of modified dietary fibre by Quaglia, G B, Carletti, G

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Saccharification and protein enrichment of sugar beet pulp by Pleurotus florida by Di Lena, G, Quaglia, G.B

“…Pleurotus florida was grown in submerged culture with different concentrations of sugar beet pulp with a view to its nutritional upgrading. Mycelial growth,…”
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Effect of water activity on oxidative deterioration of freeze-dried beef by Quaglia, G.B, Sinesio, F, Veccia-Scavalli, D, Avalle, V, Scalfati, G

“…Summary The effect of water activity on lipid oxidation in freeze‐dried beef was studied. Analytical indices of the extent of oxidation (thiobarbituric acid…”
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A comparison between an electronic nose and human olfaction in a selected case study by Di Natale, C., Macagnano, A., Paolesse, R., Tarizzo, E., D'Amico, A., Davide, F., Boschi, T., Faccio, M., Ferri, G., Sinesio, F., Bucarelli, F.M., Moneta, E., Quaglia, G.B.

“…An electronic nose is now becoming available as a commercial product. Nevertheless its performances are not fully understood and interpreted. Also the…”
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