Search Results - "Sorrentino, Angela"

Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life by Di Pierro, Prospero, Sorrentino, Angela, Mariniello, Loredana, Giosafatto, Concetta Valeria L., Porta, Raffaele

“…Shelf-life extension of Ricotta cheese coated with a chitosan/whey protein edible film and stored under modified atmosphere at 4 °C was evaluated. The…”
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Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei by Russo, Giovanni L, Langellotti, Antonio L, Verardo, Vito, Martín-García, Beatriz, Di Pierro, Prospero, Sorrentino, Angela, Baselice, Marco, Oliviero, Maria, Sacchi, Raffaele, Masi, Paolo

“…Mozzarella stretching water (MSW) is a dairy effluent generated from mozzarella cheese production that does not have a real use and is destined to disposal,…”
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Development of Functional Pizza Base Enriched with Jujube ( Ziziphus jujuba ) Powder by Falciano, Aniello, Sorrentino, Angela, Masi, Paolo, Di Pierro, Prospero

“…Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases…”
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Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach by Russo, Giovanni Luca, Langellotti, Antonio Luca, Verardo, Vito, Martín-García, Beatriz, Oliviero, Maria, Baselice, Marco, Di Pierro, Prospero, Sorrentino, Angela, Viscardi, Sharon, Marileo, Luis, Sacchi, Raffaele, Masi, Paolo

“…This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient…”
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Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time by Covino, Clelia, Sorrentino, Angela, Di Pierro, Prospero, Masi, Paolo

“…The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time…”
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Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base by Covino, Clelia, Sorrentino, Angela, Pierro, Prospero Di, Aiello, Alessandra, Romano, Raffaele, Masi, Paolo

“…•Commercial asparaginase Preventase® was used in acrylamide mitigation of pizza base.•Enzymatic treatment up to 3–6 U/100 g does not affect the dough…”
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Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad by Fabio Di Giuseppe, Stefania Volpe, Prospero Di Pierro, Angela Sorrentino, Silvana Cavella, Elena Torrieri

“…Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially…”
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Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health by Shoukat, Mahtab, Sorrentino, Angela

“…Summary Recently, polysaccharides dietary fibres have emerged as promised functional and nutraceutical food ingredients due to their several health boosting…”
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Molecular farming of human tissue transglutaminase in tobacco plants by Sorrentino, Angela, Schillberg, Stefan, Fischer, Rainer, Porta, Raffaele, Mariniello, Loredana

“…In this study we have utilized Nicotiana tabacum with a molecular farming purpose in attempt of producing transgenic plants expressing the human tissue…”
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Transglutaminase-Induced Chemical and Rheological Properties of Cheese by Di Pierro, Prospero, Mariniello, Loredana, Sorrentino, Angela, Giosafatto, C. Valeria L, Chianese, Lina, Porta, Raffaele

“…Ca2+-independent transglutaminase isolated from Streptoverticillium mobaraense was used to obtain a novel cheese we called “crosslinked cheese.” We…”
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Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview by Shanakhat, Hina, Sorrentino, Angela, Raiola, Assunta, Romano, Annalisa, Masi, Paolo, Cavella, Silvana

“…Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and…”
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Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility by Covino, Clelia, Tafuri, Andrea, Sorrentino, Angela, Masci, Stefania, Baldoni, Elena, Sestili, Francesco, Villalonga, Reynaldo, Masi, Paolo

“…Background In wheat‐derived bakery products, the quantity of free asparagine (fAsn) has been identified as a key factor in acrylamide (AA) formation. Based on…”
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Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturing by Covino, Clelia, Sorrentino, Angela, Di Pierro, Prospero, Roscigno, Graziana, Vece, Anna Pia, Masi, Paolo

“…Lignocellulosic raw materials are being utilised in many industrial sectors as a natural source of interesting biopolymers. In the present research, tomato…”
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Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” by Falciano, Aniello, Di Pierro, Prospero, Sorrentino, Angela, Cavella, Silvana, Masi, Paolo, Romano, Annalisa

“…The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf…”
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Bioconversion of Cheese Whey and Food By-Products by IPhaeodactylum tricornutum/I into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach by Russo, Giovanni Luca, Langellotti, Antonio Luca, Verardo, Vito, Martín-García, Beatriz, Oliviero, Maria, Baselice, Marco, Di Pierro, Prospero, Sorrentino, Angela, Viscardi, Sharon, Marileo, Luis, Sacchi, Raffaele, Masi, Paolo

“…This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient…”
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Transglutaminase Crosslinked Pectin- and Chitosan-based Edible Films: A Review by Porta, Raffaele, Mariniello, Loredana, Di Pierro, Prospero, Sorrentino, Angela, Giosafatto, Concetta Valeria L

“…The production of biodegradable and edible films with desired mechanical characteristics and gas barrier properties represents one of the most advanced…”
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Modification of Physicochemical and Functional Properties of Pumpkin Seeds Protein Isolate (PsPI) by High-Intensity Ultrasound: Effect of Treatment Time by Ramondo, Alessia, Marulo, Serena, Sorrentino, Angela, Masi, Paolo, Di Pierro, Prospero

“…High-intensity ultrasound (HIUS) is reported to modify tecno-functional properties of proteins. This study aimed to investigate the effect of HIUS treatment…”
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Effect of Transglutaminase on the Mechanical and Barrier Properties of Whey Protein/Pectin Films Prepared at Complexation pH by Di Pierro, Prospero, Rossi Marquez, Giovanna, Mariniello, Loredana, Sorrentino, Angela, Villalonga, Reynaldo, Porta, Raffaele

“…The behavior of pectin and thermally denatured whey proteins at both different protein/polysaccharide ratios and different pH values was investigated. Our…”
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Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples Through Ft-nir Spectroscopy by Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Raffaele Romano, Paolo Masi

“…Analytical methods to quantitatively detect acrylamide (AA) in food are expensive, laborious, time consuming and require costly scientific instruments, as…”
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Transglutaminase-mediated modification of ovomucoid: effects on its trypsin inhibitory activity and antigenic properties by Porta, Raffaele, Giosafatto, Concetta Valeria L., di Pierro, Prospero, Sorrentino, Angela, Mariniello, Loredana

“…Hen egg can cause food hypersensitivity in infants and young children, and ovomucoid is the most allergenic factor among proteins contained in egg white. Since…”
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