MORIANO, MARIA ELETTA

MORIANO, MARIA ELETTA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Risultati 1 - 13 di 13 (tempo di esecuzione: 0.004 secondi).
Titolo Data di pubblicazione Autori Tipo File Abstract
Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough 1-set-2017 M.E. MorianoM. Lucisano + Article (author) -
Effects of different emulsifier substitutes on artisanal ice cream quality 1-feb-2021 Loffredi, EleonoraMoriano, Maria ElettaAlamprese, Cristina + Article (author) -
Egg white powder as gelling and stabilising agent for double emulsions 1-giu-2019 C. AlampreseM. E. Moriano Book Part (author) -
Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study 1-gen-2017 M.E. MorianoC. Alamprese Article (author) -
IMPACT OF INGREDIENTS AND PROCESSING TECHNOLOGIES ON STRUCTURAL AND NUTRITIONAL PROPERTIES OF REDUCED-FAT FOODS 18-dic-2018 MORIANO, MARIA ELETTA Doctoral Thesis -
Impact of production technologies on structural and nutritional properties of low fat foods 1-set-2016 M.E. Moriano Book Part (author) -
Optimization of a low fat and high resistant starch biscuit formulation 1-nov-2016 M.E. MorianoC. CappaC. Alamprese Conference Object -
Organogels as novel ingredients for low saturated fat ice creams 1-dic-2017 M.E. MorianoC. Alamprese Article (author) -
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability 1-lug-2019 Moriano, Maria ElettaCappa, CarolaCasiraghi, Maria CristinaCiappellano, SalvatoreAlamprese, Cristina + Article (author) -
Reduced-fat biscuits: interplay between food structure, nutritional and sensory properties 7-nov-2018 M. E. MorianoC. CappaM. C. CasiraghiS. CiappellanoC. Alamprese + Conference Object -
Reduced-fat soft-dough biscuits : multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality 1-mag-2018 Moriano, Maria ElettaCappa, CarolaAlamprese, Cristina Article (author) -
Sunflower oil organogels and natural sucrose alternatives: new ingredients for healthier artisanal ice creams 1-gen-2016 C. AlampreseM.E. Moriano Conference Object -
Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications 1-lug-2020 Moriano M. E.Alamprese C. Article (author) -