Search Results - "Rainero, Giada"

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties by Tolve, Roberta, Simonato, Barbara, Rainero, Giada, Bianchi, Federico, Rizzi, Corrado, Cervini, Mariasole, Giuberti, Gianluca

“…Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g…”
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Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread by Rocchetti, Gabriele, Rizzi, Corrado, Cervini, Mariasole, Rainero, Giada, Bianchi, Federico, Giuberti, Gianluca, Lucini, Luigi, Simonato, Barbara

“…Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g ( / ) of grape pomace powder (GPP) and were analyzed for…”
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A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants by Tolve, Roberta, Sportiello, Lucia, Rainero, Giada, Pelattieri, Andrea, Trezzi, Marco, Favati, Fabio

“…Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while…”
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Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review by Bianchi, Federico, Tolve, Roberta, Rainero, Giada, Bordiga, Matteo, Brennan, Charles S., Simonato, Barbara

“…Summary Reducing food waste is a priority to move towards more sustainable food systems. Since agro‐food by‐products are often rich in healthy compounds, such…”
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Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties by Rainero, Giada, Bianchi, Federico, Rizzi, Corrado, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara

“…BACKGROUND Grape pomace (GP), a wine‐making by‐product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in…”
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Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder by Simonato, Barbara, Tolve, Roberta, Rainero, Giada, Rizzi, Corrado, Sega, Davide, Rocchetti, Gabriele, Lucini, Luigi, Giuberti, Gianluca

“…BACKGROUND Pasta is a staple food that is consumed worldwide and is an excellent product for the addition of ingredients rich in bioactive compounds. The…”
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