Biotechnological strategies for the conversion of Winemaking byproducts and their recycling into the food chain: development of new concepts of use

Progetto

Dati Generali

Partecipanti

LAVELLI VERA AGNESE   Responsabile scientifico  

Dipartimenti coinvolti

Tipo

CAR_RIC - Bandi Fondazione Cariplo

Finanziatore

FONDAZIONE CARIPLO
Organizzazione Esterna Ente Finanziatore

Capofila

UNIVERSITA' CATTOLICA DEL SACRO CUORE

Periodo di attività

Maggio 1, 2017 - Aprile 30, 2019

Durata progetto

24 mesi

Pubblicazioni

Pubblicazioni (14)

Production of stable emulsions using β-glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds 
JOURNAL OF FOOD PROCESS ENGINEERING
WILEY
2021
Articolo
Open Access
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Application of Pleurotus ostreatus β-glucans for oil–in–water emulsions encapsulation in powder 
FOOD HYDROCOLLOIDS
ELSEVIER
2020
Articolo
Reserved Access
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Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase 
LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
ELSEVIER
2020
Articolo
Open Access
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Impact of Pleurotus ostreatus beta-glucans on oxidative stability of active compounds encapsulated in powders during storage and In vitro digestion 
ANTIOXIDANTS
MDPI
2020
Articolo
Open Access
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Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods 
LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
ELSEVIER
2020
Articolo
Reserved Access
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The effect of UV irradiation on vitamin D2 content and antioxidant and antiglycation activities of mushrooms 
FOODS
MDPI
2020
Articolo
Open Access
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Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits 
FOODS
MDPI
2019
Articolo
Open Access
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Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information 
INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY
WILEY
2019
Articolo
Partially Open Access
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Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability 
FOOD SCIENCE & NUTRITION
WILEY
2019
Articolo
Open Access
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Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability 
NUTRIENTS
MDPI
2019
Articolo
Open Access
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Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods 
FOOD & FUNCTION
ROYAL SOCIETY OF CHEMISTRY
2018
Articolo
Open Access
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Microencapsulation of grape skin phenolics for pH controlled release of antiglycation agents 
FOOD RESEARCH INTERNATIONAL
ELSEVIER
2018
Articolo
Reserved Access
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Routes to recycle food byproducts into new food chains 
CROATIAN SOCIETY OF FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS
2018
Contributo in Atti di convegno
Reserved Access