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Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses
- R. Marchiani, M. Bertolino, D. Ghirardello, P. McSweeney, G. Zeppa
- Chemistry, Medicine
- Journal 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. Expand
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties
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… Expand
A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
- L. Torri, M. Piochi, R. Marchiani, G. Zeppa, C. Dinnella, E. Monteleone
- Mathematics, Medicine
- Journal of dairy science
Reducing the GSP particle size and improving the G SP dispersion in the curd would reduce the effect of powder addition on sensory properties, thereby encouraging the use of these polyphenol-based fortifiers in cheeses. Expand
Application of winery and distillery by-products for innovative functional foods production.
- R. Marchiani
A preliminary study on cheese enrichment with grape pomace
VALORVITIS : Valorization of the wine industry byproducts for the production of high-added value compounds
YOGURT AND CHEESE ENRICHMENT WITH BY-PRODUCTS OF WINEMAKING: PRELIMINARY RESULTS OF PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EFFECTS
Application of an hazelnut by-product for innovative functional food production: preliminary results
Effect of grape cultivar on physico-chemical , 1 microbiological and sensory properties 2 3
(Article begins on next page) Anyone can freely access the full text of works made available as "Open Access". Works made available under a Creative Commons license can be used according to the terms… Expand