المؤلفون: Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo

المصدر: Current Research in Food Science, Vol 9, Iss , Pp 100906- (2024)

مصطلحات موضوعية: Plant-based protein, Dry-fractionated proteins, Wet-extracted proteins, Protein functionality, Foaming and emulsifying properties, Secondary structure, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927124002326; https://doaj.org/toc/2665-9271

URL الوصول: https://doaj.org/article/9bdedc094f2a4f91aadf1e50c0ab81aa

المؤلفون: Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone

المصدر: Foods, Vol 12, Iss 13, p 2547 (2023)

مصطلحات موضوعية: cereal based, texture, upcycling, ready to eat food, design of experiments, texture analysis, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/13/2547; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/a0082790fb8c4e868160d6102970ede9

المؤلفون: Vittoria Latrofa, Davide De Angelis, Giacomo Squeo, Antonella Pasqualone, Carmine Summo

المساهمون: /, Latrofa, Vittoria, DE ANGELIS, Davide, Squeo, Giacomo, Pasqualone, Antonella, Summo, Carmine

مصطلحات موضوعية: Dry-fractionation, Protein concentrates, Egg-replacers

Relation: ispartofbook:International Trainee Symposium in Agri-Food, Nutrition and Health; International Trainee Symposium in Agri-Food, Nutrition and Health; numberofpages:1; https://hdl.handle.net/11586/492880

الاتاحة: https://hdl.handle.net/11586/492880

المؤلفون: Carmine Summo, Vittoria Latrofa, Antonella Pasqualone, Davide De Angelis

المساهمون: /, Summo, Carmine, Latrofa, Vittoria, Pasqualone, Antonella, DE ANGELIS, Davide

Relation: info:eu-repo/semantics/altIdentifier/isbn/978-88-6629-084-1; ispartofbook:Proceedings book; CONVEGNO NAZIONALE DI SCIENZE E TECNOLOGIE ALIMENTARI; firstpage:23; lastpage:23; numberofpages:1; https://hdl.handle.net/11586/492980

الاتاحة: https://hdl.handle.net/11586/492980

المؤلفون: Vittoria Latrofa, Davide De Angelis, Antonella Pasqualone, Carmine Summo, Aleksei Kaleda, Aaro Videvik, Helen Vaikma

المساهمون: /, Latrofa, Vittoria, DE ANGELIS, Davide, Pasqualone, Antonella, Summo, Carmine, Kaleda, Aleksei, Videvik, Aaro, Vaikma, Helen

Relation: info:eu-repo/semantics/altIdentifier/isbn/978-88-6629-084-1; ispartofbook:Proceedings book; CONVEGNO NAZIONALE DI SCIENZE E TECNOLOGIE ALIMENTARI; firstpage:76; lastpage:76; numberofpages:1; https://hdl.handle.net/11586/492940

الاتاحة: https://hdl.handle.net/11586/492940

المؤلفون: Vittoria Latrofa, Aleksei Kaleda, Davide De Angelis, Kadi Jakobson, Antonella Pasqualone, Carmine Summo

المساهمون: /, Latrofa, Vittoria, Kaleda, Aleksei, DE ANGELIS, Davide, Jakobson, Kadi, Pasqualone, Antonella, Summo, Carmine

مصطلحات موضوعية: dry-fractionation, durum wheat by-products, extrusion-cooking, meat analogs, protein ingredients, sustainability

Relation: ispartofbook:BSE Biosystems Engineering 14th International Conference Book of Abstract; BSE Biosystems Engineering 14th International Conference & 17th Baltic Conference on Food Science and Technology FOODBALT 2024 “SUSTAINABLE FOOD PRODUCTION – A CHALLENGE FOR THE WHOLE PRODUCTION CHAIN; firstpage:108; lastpage:108; numberofpages:1; https://hdl.handle.net/11586/493300

الاتاحة: https://hdl.handle.net/11586/493300

المؤلفون: Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone, Carmine Summo

المساهمون: /, DE ANGELIS, Davide, Latrofa, Vittoria, Squeo, Giacomo, Caponio, Francesco, Pasqualone, Antonella, Summo, Carmine

Relation: ispartofbook:ILS4 – Fourth International Legume Society Conference 2023- Book of Abstract; ILS4 – Fourth International Legume Society Conference 2023; firstpage:15; lastpage:16; numberofpages:2; https://hdl.handle.net/11586/492960

الاتاحة: https://hdl.handle.net/11586/492960

المؤلفون: Vittoria Latrofa

المساهمون: /, Latrofa, Vittoria

Relation: ispartofbook:28th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology; https://hdl.handle.net/11586/493380

الاتاحة: https://hdl.handle.net/11586/493380