Categoria: Food sustainability

Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

Pubblicato il di sensory

De Toffoli, A., Monteleone, E., Bucalossi, G., Veneziani, G., Fia, G., Servili, M., Zanoni, B., Pagliarini, E., Gallina Toschi, T., Dinnella, C. (2019). Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. Food Research International, 119, 236-243. https://doi.org/10.1016/j.foodres.2019.02.005 Abstract Phenols from olive mill waste water […]

Categoria:Food sustainability, PRIN, Research projects, Ricerca, sustainable foods
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Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability

Pubblicato il di sensory

Proserpio, C., Lavelli, V., Laureati, M., & Pagliarini, E. (2019). Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability. Food science & nutrition, 7(2), 730-737. https://doi.org/10.1002/fsn3.917 Abstract Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri‐food waste and could in turn be used […]

Categoria:Food sustainability, Scientific Publications, sustainable foods
Tagacceptability, pleurotus ostreatus, sensory perception, sensory properties, vegetable soup
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Effect of vitamin D2 fortification using Pleurotus ostreatus in a whole-grain cereal product on child acceptability

Pubblicato il di sensory

Proserpio, C., Lavelli, V., Gallotti, F., Laureati, M., & Pagliarini, E. (2019). Nutrients, 11(10), 2441. https://doi.org/10.3390/nu11102441 Vitamin D2 deficiency is one of the most common micronutrient insufficiencies among children. Few foods, mainly those derived from animal sources, naturally contain this vitamin. The basidiomycete mushroom Pleurotus ostreatus could be used as an innovative and sustainable ingredient for food fortification […]

Categoria:Childhood behavior, Food sustainability, Scientific Publications, sustainable foods
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Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information. International Journal of Food Science & Technology

Pubblicato il di sensory

Cattaneo, C., Lavelli, V., Proserpio, C., Laureati, M., & Pagliarini, E. (2018). Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.13978 Abstract The aim of the present study was to investigate how food technology neophobia level, socio‐economic variables and information about novel […]

Categoria:Food sustainability, Scientific Publications
Tagconsumer bahvior, education, food by-products, food neophobia, food technology
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