Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)
- D. Ghirardello, C. Contessa, R. Botta
- Chemistry
- 1 July 2013
Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses
- R. Marchiani, M. Bertolino, D. Ghirardello, P. McSweeney, G. Zeppa
- Chemistry, MedicineJournal of food science and technology
- 1 March 2016
It is demonstrated that grape pomace powder can be a functional ingredient to increase TPC and RSA in consumers' diets and the addition of this by-product to cheese is an environmentally friendly way to manage winemaking wastes.
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt.
- M. Bertolino, S. Belviso, G. Zeppa
- Chemistry
- 1 October 2015
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties
- R. Marchiani, M. Bertolino, G. Zeppa
- Chemistry
- 2016
Grape skin flours obtained from grape pomace of Chardonnay, Moscato and Pinot noir varieties were used as sources of polyphenolic compounds in yogurt formulation during 3 weeks of storage. Yogurt…
Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts
- A. Agourram, D. Ghirardello, M. Giordano
- Chemistry
- 2 April 2013
The use of fruit and vegetable by-products as natural food additives has recently been suggested, due to their richness in polyphenols. The aim of this research study was to determine polyphenolic…
Analysis and antioxidant capacity of the phenolic compounds from argan fruit (Argania spinosa (L.) Skeels)
- H. Monfalouti, Z. Charrouf, G. Zeppa
- Chemistry
- 1 April 2012
Polyphenol composition of the shell, pulp, and roasted and unroasted kernels of the argan fruit was qualitatively and quantitatively determined by HPLC coupled with electrospray negative ionization…
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect
- S. Giacosa, S. Belviso, L. Rolle
- Chemistry
- 1 March 2016
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.
- S. Belviso, B. Dal Bello, G. Zeppa
- Chemistry, MedicineFood Chemistry
- 15 February 2017
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.
- G. Zeppa, S. Belviso, V. Gerbi
- Medicine, ChemistryThe Journal of the Science of Food and…
- 1 June 2015
It is highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity.
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