Sfoglia per Autore
Mostrati risultati da 1 a 13 di 13
Sunflower oil organogels and natural sucrose alternatives: new ingredients for healthier artisanal ice creams
2016 C. Alamprese, M.E. Moriano
Impact of production technologies on structural and nutritional properties of low fat foods
2016 M.E. Moriano
Optimization of a low fat and high resistant starch biscuit formulation
2016 M.E. Moriano, C. Cappa, C. Alamprese
Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study
2017 M.E. Moriano, C. Alamprese
Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough
2017 J. Frauenlob, M.E. Moriano, U. Innerkofler, S. D'Amico, M. Lucisano, R. Schoenlechner
Organogels as novel ingredients for low saturated fat ice creams
2017 M.E. Moriano, C. Alamprese
Reduced-fat soft-dough biscuits : multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality
2018 M.E. Moriano, C. Cappa, C. Alamprese
Reduced-fat biscuits: interplay between food structure, nutritional and sensory properties
2018 M.E. Moriano, C. Cappa, M.C. Casiraghi, S. Ciappellano, A. Romano, L. Torri, C. Alamprese
IMPACT OF INGREDIENTS AND PROCESSING TECHNOLOGIES ON STRUCTURAL AND NUTRITIONAL PROPERTIES OF REDUCED-FAT FOODS
2018 M.E. Moriano
Egg white powder as gelling and stabilising agent for double emulsions
2019 C. Alamprese, M.E. Moriano
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability
2019 M.E. Moriano, C. Cappa, M.C. Casiraghi, S. Ciappellano, A. Romano, L. Torri, C. Alamprese
Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications
2020 M.E. Moriano, C. Alamprese
Effects of different emulsifier substitutes on artisanal ice cream quality
2021 E. Loffredi, M.E. Moriano, L. Masseroni, C. Alamprese
Mostrati risultati da 1 a 13 di 13
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