Search Results - "Summo, Carmine"

Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection by Paradiso, Vito Michele, Clemente, Antonia, Summo, Carmine, Pasqualone, Antonella, Caponio, Francesco

“…•A deep eutectic solvent (DES) based on glucose and lactic acid was used.•Phenolic compounds were extracted from extra virgin olive oil (EVOO) using the…”
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Use of Legumes in Extrusion Cooking: A Review by Pasqualone, Antonella, Costantini, Michela, Coldea, Teodora Emilia, Summo, Carmine

“…The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of…”
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Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta by Costantini, Michela, Summo, Carmine, Faccia, Michele, Caponio, Francesco, Pasqualone, Antonella

“…Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea…”
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The Importance of Edible Films and Coatings for Sustainable Food Development by Summo, Carmine, De Angelis, Davide

“…Nowadays, it is crucial to adopt an integrated approach to improve the sustainability of the food system that covers the whole supply chain, from primary…”
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Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation by Curiel, José Antonio, Coda, Rossana, Centomani, Isabella, Summo, Carmine, Gobbetti, Marco, Rizzello, Carlo Giuseppe

“…This study aimed at evaluating the composition of nineteen traditional Italian legumes and at investigating the potential of the sourdough fermentation with…”
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Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins by De Angelis, Davide, Kaleda, Aleksei, Pasqualone, Antonella, Vaikma, Helen, Tamm, Martti, Tammik, Mari-Liis, Squeo, Giacomo, Summo, Carmine

“…Pea protein dry-fractionated (P ), pea protein isolated (P ), soy protein isolated (S ) and oat protein (O ) were combined in four mixes (P _O , P _O , P _P _O…”
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Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains by Troilo, Marica, Difonzo, Graziana, Paradiso, Vito M, Summo, Carmine, Caponio, Francesco

“…The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts…”
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Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives by Mefleh, Marina, Vurro, Francesca, Summo, Carmine, Pasqualone, Antonella

“…Abstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe,…”
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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production by Giannone, Virgilio, Giarnetti, Mariagrazia, Spina, Alfio, Todaro, Aldo, Pecorino, Biagio, Summo, Carmine, Caponio, Francesco, Paradiso, Vito Michele, Pasqualone, Antonella

“…•A quality characterization of Dittaino bread and starting semolina was carried out.•The quality characteristics of semolina were variable, but within the…”
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Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity by Difonzo, Graziana, Russo, Annamaria, Trani, Antonio, Paradiso, Vito M., Ranieri, Marianna, Pasqualone, Antonella, Summo, Carmine, Tamma, Grazia, Silletti, Roccangelo, Caponio, Francesco

“…•The olive leaves represent a source of bioactive compounds.•A green extraction method of biophenols from leave olives was set-up.•Leaves extracts exhibit a…”
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Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods by Difonzo, Graziana, Aresta, Antonella, Cotugno, Pietro, Ragni, Roberta, Squeo, Giacomo, Summo, Carmine, Massari, Federica, Pasqualone, Antonella, Faccia, Michele, Zambonin, Carlo, Caponio, Francesco

“…Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food…”
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Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse by De Angelis, Davide, Pasqualone, Antonella, Allegretta, Ignazio, Porfido, Carlo, Terzano, Roberto, Squeo, Giacomo, Summo, Carmine

“…Coarse (CF) and Fine (FF) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow…”
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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages by Pasqualone, Antonella, Summo, Carmine

“…The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies…”
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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling by Pasqualone, Antonella, Laddomada, Barbara, Boukid, Fatma, Angelis, Davide De, Summo, Carmine

“…Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste…”
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The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products by Pasqualone, Antonella, De Angelis, Davide, Squeo, Giacomo, Difonzo, Graziana, Caponio, Francesco, Summo, Carmine

“…Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is…”
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Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking by De Angelis, Davide, Opaluwa, Christina, Pasqualone, Antonella, Karbstein, Heike P., Summo, Carmine

“…A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein –DFMB– (55% protein d.m.). Then, the high-moisture extrusion…”
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Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East by Pasqualone, Antonella, Abdallah, Ali, Summo, Carmine

“…Broad beans (Vicia faba L.) are rarely consumed in Northern Europe and in the USA, whereas they are constantly present in the culinary habits of the…”
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The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties by Vurro, Francesca, Summo, Carmine, Squeo, Giacomo, Caponio, Francesco, Pasqualone, Antonella

“…Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this…”
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The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States by Fazzino, Tera L, Summo, Carmine, Pasqualone, Antonella

“…Multi-national food corporations may saturate country-level food systems with hyper-palatable foods. However, the degree to which global food corporations have…”
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Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content by Summo, Carmine, De Angelis, Davide, Difonzo, Graziana, Caponio, Francesco, Pasqualone, Antonella

“…Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat…”
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