Sfoglia per Autore
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel
2022-01-01 Mefleh, Marina; Pasqualone, Antonella; Caponio, Francesco; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine; Faccia, Michele
Amino acid and fatty acid compositions of texturized vegetable proteins
2023-01-01 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake
2023-01-01 Squeo, Giacomo; Latrofa, Vittoria; Vurro, Francesca; De Angelis, Davide; Caponio, Francesco; Summo, Carmine; Pasqualone, Antonella
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies
2023-01-01 Squeo, Giacomo; De Angelis, Davide; Caputi, Antonio Francesco; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat
2023-01-01 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition
2023-01-01 Tamborrino, Antonia; Summo, Carmine; Berardi, Antonio; DE ANGELIS, Davide; Ragone, Gianvito; Leone, Alessandro
Almond okara as a valuable ingredient in biscuit preparation
2023-01-01 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Summo, Carmine
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
2023-01-01 De Angelis, D.; Opaluwa, C.; Pasqualone, A.; Karbstein, H. P.; Summo, C.
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread
2023-01-01 Pasqualone, A.; Vurro, F.; Wolgamuth, E.; Yusuf, S.; Squeo, G.; De Angelis, D.; Summo, C.
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread
2023-01-01 De Angelis, D.; Vurro, F.; Santamaria, M.; Garzon, R.; Rosell, C. M.; Summo, C.; Pasqualone, A.
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review
2024-01-01 De Angelis, D.; Latrofa, V.; Caponio, F.; Pasqualone, A.; Summo, C.
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products
2024-01-01 De Angelis, D.; Latrofa, V.; Squeo, G.; Pasqualone, A.; Summo, C.
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