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Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco and Giovanna Giovinazzo
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important unders...
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Luciana De Vero, Giovanna Iosca, Maria Gullo and Andrea Pulvirenti
Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composit...
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Francesco Caridi, Giuseppe Acri, Alberto Belvedere, Vincenza Crupi, Maurizio D?Agostino, Santina Marguccio, Maurizio Messina, Giuseppe Paladini, Valentina Venuti and Domenico Majolino
Flour investigation, in terms of physical and chemical pollutants and mineral content, is of great interest, in view of its high consumption for nutritional purposes. In this study, eleven types of flour (five samples for each one), coming from large ret...
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Francesca Froiio, Maria Chiara Cristiano, Antonia Mancuso, Michelangelo Iannone and Donatella Paolino
There is a constant increase in the attention being paid to food quality and the effects of food on human health among consumers. Vegetable milk is among the foods whose consumption worldwide has increased because, when compared to animal-derived milk, i...
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Carla Graça, Anabela Raymundo and Isabel Sousa
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giv...
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