0000000001289620

AUTHOR

S. Muccilli

showing 4 related works from this author

Durum wheat breads enriched with citrus fruits pectin and flavonoids

2016

wholegrain flour; durum wheat bread; flavonoidsflavonoidsBioflavonoids Bread Citrus fruitwholegrain flourSettore AGR/15 - Scienze E Tecnologie Alimentaridurum wheat bread
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Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread

2015

Today, the dietary salt intake is considerably higher than the recommendations of the EFSA for good health (3-4 g salt/day). Several initiatives have been undertaken for a reduction in salt intake. The traditional use of sodium chioride (NaCI) fulfils various important rheological, technological and sensory properties in manufacturing of baked goods. However, using NaCI in the production of food has been controversially discussed since a high intake of sodium is associated with hypertension (1). Recently, the Reg (EU) 1924/2006 on nutrition and health claims made on foods makes it possible to claims on a label 'low sodium/salt', 'very low sodium/salt' and 'sodium free or salt free' for food…

durum wheat semolina TPA aw salt replacers physicochemical and textural attributesSettore AGR/15 - Scienze E Tecnologie Alimentari
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Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre

2016

Wholegrain flour functional bread Durum Wheatsensory evaluationwholegrain bread; sensory evaluation; physical propertieswholegrain breadSettore AGR/15 - Scienze E Tecnologie Alimentariphysical properties
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Use of microbial enzyme on brewing

2015

Settore AGR/01 - Economia Ed Estimo RuraleBREWING PROCESS BARLEY GRAIN EXOGENOUS ENZYMES GLUCANASES
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