Hasil Pencarian - Massimo Castellari

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  1. 1
    Algae as Nutritional and Functional Food Sources

    Algae as Nutritional and Functional Food Sources oleh Fatma Boukid, Massimo Castellari

    Diterbitkan 2022-12-01
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  2. 2
    How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?

    How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production? oleh Fatma Boukid, Massimo Castellari

    Diterbitkan 2022-06-01
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  3. 3
    Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

    Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain oleh Fatma Boukid, Massimo Castellari

    Diterbitkan 2021-01-01
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  4. 4
    Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

    Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing oleh María Romo, Massimo Castellari, Dinar Fartdinov, Xavier Felipe

    Diterbitkan 2023-01-01
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  5. 5
    Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

    Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species oleh Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari

    Diterbitkan 2021-10-01
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  6. 6
    Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from <i>Ephestia kuehniella</i>, <i>Tenebrio molitor</i> and <i>Hermetia illucens</i>

    Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from <i>Ephestia kuehniella</i>, <i>Tenebrio molitor</i> and <i>Hermet... oleh Fatma Boukid, Jordi Riudavets, Lidia del Arco, Massimo Castellari

    Diterbitkan 2021-07-01
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  7. 7
    Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

    Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing oleh María Romo, Massimo Castellari, Ricard Bou, Pere Gou, Xavier Felipe

    Diterbitkan 2023-07-01
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  8. 8
    Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae

    Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae oleh Carlos Terriente-Palacios, Susana Rubiño, Maria Hortós, César Peteiro, Massimo Castellari

    Diterbitkan 2022-12-01
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  9. 9
    Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

    Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge? oleh Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari

    Diterbitkan 2021-11-01
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  10. 10
    Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

    Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties oleh Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari

    Diterbitkan 2023-10-01
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  11. 11
    Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

    Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives oleh Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari

    Diterbitkan 2023-02-01
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  12. 12
    Pulse Spray Drying for Bovine Skimmed Milk Powder Production

    Pulse Spray Drying for Bovine Skimmed Milk Powder Production oleh María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe, Eoin G. Murphy

    Diterbitkan 2024-03-01
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  13. 13
    Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

    Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion oleh Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari

    Diterbitkan 2023-06-01
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  14. 14
    <i>Grifola frondosa</i> (Maitake) Extract Reduces Fat Accumulation and Improves Health Span in <i>C. elegans</i> through the <i>DAF-16/FOXO</i> and <i>SKN-1/NRF2</i> Signalling Pathways

    <i>Grifola frondosa</i> (Maitake) Extract Reduces Fat Accumulation and Improves Health Span in <i>C. elegans</i> through the <i>DAF-16/FOXO</i> and <i>SKN-1/NRF2</i> Signalling Pat... oleh Paula Aranaz, Adriana Peña, Ariane Vettorazzi, María José Fabra, Antonio Martínez-Abad, Amparo López-Rubio, Joan Pera, Javier Parladé, Massimo Castellari, Fermín I. Milagro, Carlos J. González-Navarro

    Diterbitkan 2021-11-01
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  15. 15
    Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains

    Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains oleh Berta Torrents-Masoliver, Donelle Sandjong, Anna Jofré, Albert Ribas-Agustí, Israel Muñoz, Xavier Felipe, Massimo Castellari, Maïa Meurillon, Heidy M.W. den Besten, Erwan Engel, Sara Bover-Cid

    Diterbitkan 2022-12-01
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