Sfoglia per Autore
Study of different technological strategies for sugar reduction in muffin addressed for children
2021-01-01 Caporizzi, R.; Severini, C.; Derossi, A.
From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties
2021-01-01 Derossi, A.; Francavilla, M.; Monteleone, M.; Caporizzi, R.; Severini, C.
Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020
2021-01-01 Derossi, A.; Caporizzi, R.; Paolillo, M.; Oral, M. O.; Severini, C.
Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture
2022-01-01 Leelapunnawut, Supanut; Ngamwonglumlert, Luxsika; Devahastin, Sakamon; Derossi, Antonio; Caporizzi, Rossella; Chiewchan, Naphaporn
Accelerating the process development of innovative food products by prototyping through 3D printing technology
2023-01-01 Derossi, Antonio; Corradini Maria, G.; Caporizzi, Rossella; Oral M., Onur; Severini, Carla
Avenues for non-conventional robotics technology applications in the food industry
2023-01-01 Derossi, A; Di Palma, E; Moses, Ja; Santhoshkumar, P; Caporizzi, R; Severini, C
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties
2023-01-01 Caporizzi, Rossella; Schönlechner, Regine; D'Amico, Stefano; Severini, Carla; Derossi, Antonio
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