Search Results - "Zambrini, A.V."

Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk by Trani, A., Gambacorta, G., Loizzo, P., Cassone, A., Fasciano, C., Zambrini, A.V., Faccia, M.

“…•The enzymatic methods failed to quantitate residual lactose in lactose-free milk.•Two chromatographic methods for lactose quantitation were tested.•For the…”
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Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese by Lucera, A., Mastromatteo, M., Conte, A., Zambrini, A.V., Faccia, M., Del Nobile, M.A.

“…•The effectiveness of active coatings on the quality fresh mozzarella was evaluated.•Different concentrations of best compound incorporated in the coating were…”
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Biopreservation of Fior di Latte cheese by Angiolillo, L, Conte, A, Zambrini, A V, Del Nobile, M A

“…In this study a new biopreservation system consisting of an active sodium alginate coating containing Lactobacillus reuteri applied to Fior di Latte cheese was…”
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Factors associated with herd bulk milk composition and technological traits in the Italian dairy industry by Benedet, A, Manuelian, C L, Penasa, M, Cassandro, M, Righi, F, Sternieri, M, Galimberti, P, Zambrini, A V, De Marchi, M

“…The aim of the present study was to investigate sources of variation of milk composition and technological characteristics routinely collected in field…”
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A new method to produce synbiotic Fiordilatte cheese by Angiolillo, L., Conte, A., Faccia, M., Zambrini, A.V., Del Nobile, M.A.

“…In this study we have formulated a synbiotic Fiordilatte cheese with an edible sodium alginate coating as carrier of probiotic (Lactobacillus rhamnosus) and…”
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