LATROFA, VITTORIA
LATROFA, VITTORIA
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
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas.
2023-01-01 DE ANGELIS, Davide; Latrofa, Vittoria; Squeo, Giacomo; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine
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.
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi
2024-01-01 Summo, Carmine; Latrofa, Vittoria; Pasqualone, Antonella; DE ANGELIS, Davide
Innovative technological applications of plant-based ingredients
2023-01-01 Latrofa, Vittoria
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer.
2024-01-01 Latrofa, Vittoria; DE ANGELIS, Davide; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine
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.
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake.
2024-01-01 Latrofa, Vittoria; DE ANGELIS, Davide; Pasqualone, Antonella; Summo, Carmine; Kaleda, Aleksei; Videvik, Aaro; Vaikma, Helen
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins
2024-01-01 Latrofa, Vittoria; Kaleda, Aleksei; DE ANGELIS, Davide; Jakobson, Kadi; Pasqualone, Antonella; Summo, Carmine