Nov 06 2018Department of Agricultural and Food Sciences and Technologies University of Bologna Piazza Goidanich 60 47521 Cesena (FC) Italy More by Maria Fiorenza Caboni Cite this: J Agric Food Chem 2018 66 47 12555-12560 Parmigiano–Reggiano (PR) is a worldwide known Italian long ripened hard cheese Its inclusion in the list of cheeses bearing the protected designation of origin (PDO EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics To innovate the Parmigiano–Reggiano (PR) cheese manufacturing chain from the health and nutritional

Molecules

by Federica Pasini 1 Fabio Chinnici 1 2 Maria Fiorenza Caboni 1 2 and Vito Verardo 3 4 * 1 Interdepartmental Centre for Agri-Food Industrial Research University of Bologna via Quinto Bucci 336 47521 Cesena (FC) Italy 2 Department of Agricultural and Food Sciences University of Bologna Piazza Goidanich 60 47521 Cesena (FC) Italy 3

The potato (Solanum tuberosum L ) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch dietary fiber amino acids minerals vitamins and phenolic compounds Phenolic compounds are synthetized by the potato plant as a protection response from bacteria fungi viruses and insects Several works showed that these potato compounds exhibited

Fractionation processes based on physical separation are a good strategy to produce enriched cereal flours Therefore the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions Because of that dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 micro m

2013 EFFoST Annual Meeting Committee Conference Chair Marco Dalla Rosa Prof Alma Mater Studiorum University of Bologna (UniBo) Italy Local Scientific and Organizing Committee Maria Franco Bonomi University of Milan Italy Alessandra Bordoni UniBo Italy Patrizia Brigidi UniBo Italy Fiorenza Caboni UniBo Itlay Francesco Capozzi UniBo Italy Enrico Dainese University of

Brewing spent grains (BSGs) are the main by-product from breweries and they are rich of proanthocyanidins among other phenolic compounds However literature on these compounds in BSGs is scarce Thus this research focuses on the establishment of ultrasound-assisted extraction of proanthocyanidin compounds in brewing spent grains using a sonotrode To set the sonotrode

The Porticoes of Bologna

Description Today the historic centre of Bologna that is to say the area included into the city walls of the XIII th century contains some 38 kilometres of porticoes build during a long historic period (through XI th - XX th century) In addition it is important to mention the 4-kilometer-wall built in 1674 driving to the Sanctuary of the Madonna of Luca on the hill of La Guardia

Frontiers People highlights some of the most notable researchers worldwide widely recognized for their outstanding contributions in their different areas of expertise In line with the Frontiers vision of spreading research knowledge across the world the purpose of such a prestigious register is to promote an international forum for collaborations research networking and peer reference

Visualizza il profilo di Cecilia Poderi su LinkedIn la pi grande comunit professionale al mondo Cecilia ha indicato 4 esperienze lavorative sul suo profilo Guarda il profilo completo su LinkedIn e scopri i collegamenti di Cecilia e le offerte di lavoro presso aziende simili

Tyrosyl oleate (TO) synthesized using oleic acid and tyrosol was added to the original receipt of tarallini to evaluate its antioxidant effectiveness Lipid oxidation in control sample and samples with 1% 4% and 7% of TO at different storage times (0 15 30 37 and 45 days) was evaluated Accelerated oxidation analysis showed that the control sample took more than four times to complete

tourist guide for regional project 'open monuments' at the ducal palace of Sassari Monumenti aperti is an event born in Cagliari in 1997 on the initiative of civil and cultural associations with the aim of making citizens recover their civil traditions make young people aware of the past of their city and strengthen the sense of community

Apr 21 2015Proanthocyanidins are a class of polyphenols present in many foodstuffs (i e tea cocoa berries etc ) that may reduce the risk of several chronic diseases Barley with sorghum rice and wheat are the only cereals that contain these compounds Because of that two barley genotypes named waxy and non-waxy were analyzed by normal-phase high-performance liquid chromatography

Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran) Hull is removed before the milling of buckwheat to obtain flours

Nov 17 2017Giada Canali Federica Balestra ia Glicerina Federica Pasini Maria Fiorenza Caboni Santina Romani Influence of different baking powders on physico-chemical sensory and volatile compounds in biscuits and their impact on textural modifications during soaking Journal of Food Science and Technology 10 1007/s13197-020-04418-1 (2020)

Foods

Parmigiano–Reggiano (PR) is a worldwide known Italian long ripened hard cheese Its inclusion in the list of cheeses bearing the protected designation of origin (PDO EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics To innovate the Parmigiano–Reggiano (PR) cheese manufacturing chain from the health and nutritional

Veronica Valli 1 Ana Mara Gmez-Caravaca Mattia Di Nunzio Francesca Danesi Maria Fiorenza Caboni Alessandra Bordoni Affiliation 1 Department of Agro-Food Sciences and Technologies University of Bologna Piazza Goidanich 60 47521 Cesena (FC) Italy

•Phenolic compounds of avocado peel and seed were determined by HPLC-DAD-ESI-qTOF-MS for the first time •Phenolic compounds were more concentrated in over-ripped than in optimal avocado pulp and seed •Procyanidins until degree of polymerization 13 have been quantified singularly for the first time •A and B-type procyanidins from degree of polymerization 2 to 6 could be differed and

Frontiers People highlights some of the most notable researchers worldwide widely recognized for their outstanding contributions in their different areas of expertise In line with the Frontiers vision of spreading research knowledge across the world the purpose of such a prestigious register is to promote an international forum for collaborations research networking and peer reference

The potato (Solanum tuberosum L ) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch dietary fiber amino acids minerals vitamins and phenolic compounds Phenolic compounds are synthetized by the potato plant as a protection response from bacteria fungi viruses and insects Several works showed that these potato compounds exhibited

Publications Leveraging the Hermes transposon to accelerate the development of nonconventional yeast-based microbial cell factories Maria Cristina Sansosti Maria Cristina Sansosti Borsista presso Universit di Bologna Ravenna Area Italy Animal Biotechnology (MSc) at the University of Bologna Ravenna Area Italy Luana Morelli

Silvia Marzocchi Federica Pasini Chiara Baldinelli Maria Fiorenza Caboni Author information Interdepartmental Centre for Agri-Food Industrial Research (CIRI AgriFood) University of Bologna University of Bologna Keywords: beef by-products cholesterol fatty acids phospholipids triacylglycerols JOURNALS FREE ACCESS 2018 Volume 67

2013 EFFoST Annual Meeting Committee Conference Chair Marco Dalla Rosa Prof Alma Mater Studiorum University of Bologna (UniBo) Italy Local Scientific and Organizing Committee Maria Franco Bonomi University of Milan Italy Alessandra Bordoni UniBo Italy Patrizia Brigidi UniBo Italy Fiorenza Caboni UniBo Itlay Francesco Capozzi UniBo Italy Enrico Dainese University of

by Federica Pasini 1 Fabio Chinnici 1 2 Maria Fiorenza Caboni 1 2 and Vito Verardo 3 4 * 1 Interdepartmental Centre for Agri-Food Industrial Research University of Bologna via Quinto Bucci 336 47521 Cesena (FC) Italy 2 Department of Agricultural and Food Sciences University of Bologna Piazza Goidanich 60 47521 Cesena (FC) Italy 3

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