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Tipologia Anno Titolo Titolo inglese Autore File
Lauree magistrali 2022 An analytical characterisation of cocoa beans: aiming at clustering samples by origins and post-harvest treatments An analytical characterisation of cocoa beans: aiming at clustering samples by origins and post-harvest treatments PATERNO', BENEDETTA
Lauree magistrali 2022 Analisi qualitativa di OGM negli alimenti tramite Real Time PCR: validazione delle procedure di prova e processo di accreditamento Qualitative analysis of GMOs in food using Real Time PCR: validation of test procedures and accreditation process RECCHIA, CARLOTTA
Lauree magistrali 2023 Bacteriocin-producing Lactobacilli: isolation, growth optimization and use against bacterial pathogens. Bacteriocin-producing Lactobacilli: isolation, growth optimization and use against bacterial pathogens. BAVISETTY, DURGA GUNA SRAVANI
Lauree magistrali 2021 DETECTION OF EMERGING FOODBORNE PATHOGENS IN PORK, BEEF AND POULTRY MEAT DETECTION OF EMERGING FOODBORNE PATHOGENS IN PORK, BEEF AND POULTRY MEAT CICCHINI, SERENA
Lauree magistrali 2022 Detection, quantification, and isolation of Desulfovibrio species in the feces of Parkinson's disease patients and healthy controls Detection, quantification, and isolation of Desulfovibrio species in the feces of Parkinson's disease patients and healthy controls DIWEDI, BIDHI
Lauree magistrali 2023 FUNCTIONAL ANALYSIS OF THE LACTOCOCCAL Bce-LIKE COMPLEX INVOLVED IN CELL WALL DAMAGE IN Lactococcus lactis FUNCTIONAL ANALYSIS OF THE LACTOCOCCAL Bce-LIKE COMPLEX INVOLVED IN CELL WALL DAMAGE IN Lactococcus lactis SOBHY, SARA
Lauree magistrali 2021 I Miceti nelle acque destinate al consumo umano: revisione del metodo di analisi Fungi in drinking water: a revision of the analytical method SIMONETTO, MARTINO
Lauree magistrali 2023 influence of the freezing process on the functional rheological properties of homogenised vegetable products Introduction Achieving effective storage, preservation, and export of vegetable products while maintaining their rheological properties and nutritional benefits remains a persistent challenge. Freezing as one of the best and most natural methods for preserving taste and nutrition, is the most common procedure to achieve this goal. It acts as a natural preservative by slowing bacterial growth and preventing spoilage and oxidation by turning residual moisture into ice without a meaningful alteration in the nutritional content. Additionally, freezing greatly reduces chemical and enzymatic activity. It impacts bioactive molecules, such as antioxidants, which play a key role in combating free radicals responsible for cell damage and ageing. Measure of antioxidant activity by standard methods for different varieties allows us to find the best situation for preservation. This is a part of a big European investigation. Method and materials: In this assay for the determining of antioxidant activity before and 3 months after freezing we have used some methods such as ABTS to evaluate the ability of antioxidants to scavenge the ABTS radical cation, Folin-Ciocalteu for determining the total phenolic content, which is related to antioxidant capacity, through a redox reaction and, DPPH assay to measure the capacity of an antioxidant to donate hydrogen atoms to neutralise the DPPH radical which are stable free radicals that change colour when exposed to antioxidants. The degree of colour change reflects the antioxidant activity. Results: Analysis of four culinary products Beetroot, Cauliflower, Parsley, and Broccoli revealed that not only the different vegetables exhibit varying levels of freeze resistance and preservation of antioxidant ability, but also different varieties of each vegetable show distinct responses. ADABIAN, SAADAT
Lauree magistrali 2013 Isolamento e caratterizzazione di lieviti dotati di nuove proprietà per la produzione di bioetanolo di seconda generazione. - Lujan Corro, Mariano Wilmer
Lauree magistrali 2021 Isolation and characterization of Lactobacillus sp from raw cow milk of Bos primigenius indicus in the Vijayawada Region Isolation and characterization of Lactobacillus sp from raw cow milk of Bos primigenius indicus in the Vijayawada Region MUKKAMALA, ADITYA SAI SWARUP
Lauree triennali 2021 La produzione per via microbica di poliidrossialcanoati (PHA): aspetti biotecnologici Microbial production of polyhydroxyalcanoates: biotechnological aspects BORDIGNON, LUANA
Lauree magistrali 2022 Microbial production of Polyhydroxyalkanoates (PHAs) from wine lees as a carbon source Microbial production of Polyhydroxyalkanoates (PHAs) from wine lees as a carbon source QAYAM, SHAMS ULLAH
Lauree magistrali 2021 Modelling of the antifungal activity of propionic and sorbic acid against spoilage moulds and validation in bread and cake Modelling of the antifungal activity of propionic and sorbic acid against spoilage moulds and validation in bread and cake GIANNOTTI, GABRIELE
Lauree magistrali 2023 Optimization of Soybean Fermentation for Nutritional Food Ingredients Optimization of Soybean Fermentation for Nutritional Food Ingredients BRANDONISIO, JACQUELINE IRENE
Lauree magistrali 2022 Produzione microbica di acido lattico da parte di Lactobacillus paracasei: ottimizzazione del mezzo di crescita Microbial lactic acid production by Lactobacillus paracasei: optimization of the growth medium LETIZIA, DAVIDE
Lauree magistrali 2022 Studio della performance, in termini di volume a fine cottura, di un cornetto prelievitato surgelato durante i suoi primi 4 mesi di shelf life. Study of the performance, in terms of volume at the end of cooking, of a leaved frozen croissant during its first 4 months of shelf life. VICENTINI, ALESSANDRO
Lauree magistrali 2023 Study of the effects of lactic acid bacteria fermentation on legume flours: setup of a patented process Study of the effects of lactic acid bacteria fermentation on legume flours: setup of a patended process LOPES, VALENTINA
Lauree magistrali 2023 Synergistic Effects of Natural Antioxidants from Plant Extracts Acerola, Rosemary, and Olive in Beef Patties Synergistic Effects of Natural Antioxidants from Plant Extracts Acerola, Rosemary, and Olive in Beef Patties ANDAYA, VERA CECILIA
Lauree magistrali 2021 Valorizzazione dei resti di lavorazione del cacao: produzione di bioetanolo e poliidrossialcanoati Exploitation of cocoa pods and husk: production of bioethanol and polyhydroxyalkanoates MONTESI, GIULIA
Lauree magistrali 2023 Valorizzazione di fecce di Prosecco per ottenimento di inoculanti a base di Bacillaceae Enhancement of Prosecco lees for the production of Bacillaceae-based inoculants BARCARO, ANDREA
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