Littérature scientifique sur le sujet « Prodotti dolci da forno »
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Articles de revues sur le sujet "Prodotti dolci da forno"
Di Fonzo, Claudia. « Dalla letteratura al diritto e ritorno : il concetto di nobiltà da Dante a Tasso passando per Bartolo ». Forum Italicum : A Journal of Italian Studies 52, no 1 (9 mars 2018) : 3–16. http://dx.doi.org/10.1177/0014585817750556.
Texte intégralComunian, R., F. Piras, R. Di Salvo, A. Paba, G. Riu, M. Addis, E. P. L. De Santis et S. Porcu. « Durata di conservazione della carne di suinetto sardo tradizionale e trattata termicamente e confezionata sottovuoto ». Archivos de Zootecnia 67, Supplement (15 janvier 2018) : 173–76. http://dx.doi.org/10.21071/az.v67isupplement.3597.
Texte intégralPopovic, Dusan. « Paideia i nasledje helenske kulture u inauguracionoj besedi Dimitrija Halkondila ». Zbornik radova Vizantoloskog instituta, no 45 (2008) : 301–12. http://dx.doi.org/10.2298/zrvi0845301p.
Texte intégralThèses sur le sujet "Prodotti dolci da forno"
GRUPPI, ALICE. « prodotti da forno innovativi ». Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/73544.
Texte intégralThe main objective of this Ph.D. project was to find different solutions to improve the technological, sensorial, sustainability and nutritional characteristics of bakery products. Biscuits were used because of their characteristics: they are widely consumed and they are a good energy source, despite the high content in sugars and fats. Different strategies were investigated. 1. Production of a functional flour thanks to enzymatic conditioning of the wheat to obtain a whole flour with both better technological quality and improved nutritional profile for dietetic fibre composition and antioxidant compounds. 2. Substitution of palm oil with a more sustainable and healthier fat ingredient, such as extra virgin oil, grape seeds oil, in comparison with the widely used, sunflower oil. 3. Enrichment with different functional ingredients: a. whey proteins: enzymatic hydrolysis was investigated as a strategy to get protein ingredients suitable to produce acceptable high proteins biscuits; b. fibers: different fibres, mainly derived from by-products, were tested to evaluate their potential role as functional ingredients to improve texture and oxidative stability of biscuits; c. waste grape skins extract: 3D-printing technology was used to minimize the degradation effect of the baking process on antioxidant activity of an encapsulated grape-skin extract added to biscuits.
GRUPPI, ALICE. « prodotti da forno innovativi ». Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/73544.
Texte intégralThe main objective of this Ph.D. project was to find different solutions to improve the technological, sensorial, sustainability and nutritional characteristics of bakery products. Biscuits were used because of their characteristics: they are widely consumed and they are a good energy source, despite the high content in sugars and fats. Different strategies were investigated. 1. Production of a functional flour thanks to enzymatic conditioning of the wheat to obtain a whole flour with both better technological quality and improved nutritional profile for dietetic fibre composition and antioxidant compounds. 2. Substitution of palm oil with a more sustainable and healthier fat ingredient, such as extra virgin oil, grape seeds oil, in comparison with the widely used, sunflower oil. 3. Enrichment with different functional ingredients: a. whey proteins: enzymatic hydrolysis was investigated as a strategy to get protein ingredients suitable to produce acceptable high proteins biscuits; b. fibers: different fibres, mainly derived from by-products, were tested to evaluate their potential role as functional ingredients to improve texture and oxidative stability of biscuits; c. waste grape skins extract: 3D-printing technology was used to minimize the degradation effect of the baking process on antioxidant activity of an encapsulated grape-skin extract added to biscuits.
Santini, Giovanni. « Strategie di mitigazione dell'acrilammide nei prodotti da forno ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020.
Trouver le texte intégralMarfani, Eva. « Determinazione dei valori nutrizionali nei prodotti da forno (biscotti) ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amslaurea.unibo.it/10810/.
Texte intégralGardini, Flavio. « Oleogel nelle applicazioni alimentari : il caso dei prodotti da forno ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019.
Trouver le texte intégralAzzarone, Caterina. « Impiego di ingredienti funzionali nel rallentamento del raffermamento in prodotti da forno ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amslaurea.unibo.it/9386/.
Texte intégralBelletti, Alessia. « Riduzione enzimatica del contenuto di acrilammide nei prodotti da forno mediante asparaginasi ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019.
Trouver le texte intégralLorenzotti, Claudia. « Valutazione dello stato di ossidazione della componente lipidica durante la shelf life di prodotti da forno ». Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Trouver le texte intégralRagazzini, Giulia. « Uso di farina di Arthrospira platensis per l'arricchimento proteico di prodotti lievitati da forno senza glutine ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amslaurea.unibo.it/19269/.
Texte intégralBellavista, Martina. « Studio della farina di Canapa come fonte proteica per l'arricchimento di prodotti da forno fermentati "gluten free" ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amslaurea.unibo.it/17437/.
Texte intégralLivres sur le sujet "Prodotti dolci da forno"
Buona, Victoria. Cosa Cucinare Quando Si Soffre Di Pancreatite. il Ricettario Più Completo : 70 Ricette Di Zuppe, Piatti Unici, Colazioni, Prodotti Da Forno, Dolci e Altro. Independently Published, 2022.
Trouver le texte intégralMie Ricette : Prodotti Da Forno. Independently Published, 2021.
Trouver le texte intégralManichetti, Barbara. Ricette Di Prodotti Da Forno Facili e Veloci : Senza Latte e Senza Uova. Independently Published, 2022.
Trouver le texte intégralChapitres de livres sur le sujet "Prodotti dolci da forno"
Hryszko, Rafał. « Le radici medievali della confetteria italiana ». Dans Sperimentare ed esprimere l’italianità. Aspetti letterari e culturali. Doświadczanie i wyrażanie włoskości. Aspekty literackie i kulturowe. Wydawnictwo Uniwersytetu Łódzkiego, 2021. http://dx.doi.org/10.18778/8220-478-0.07.
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