DIANTOM, Agoura

DIANTOM, Agoura  

Dipartimento di Scienze degli Alimenti (attivo dal 20/07/2012 al 31/12/2016)  

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Titolo Data di pubblicazione Autore(i) File
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 1-gen-2021 Boukid, F.; Carini, E.; Curti, E.; Diantom, A.; Corte, R.; Vittadini, E.
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 1-gen-2020 Diantom, A.; Boukid, F.; Carini, E.; Curti, E.; Vittadini, E.
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 1-gen-2017 Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena Giovanna Piera
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 1-gen-2015 Curti, Elena; Carini, Eleonora; Diantom, Agoura; Cassotta, F.; Najm, Neo; D'Alessandro, A; Vittadini, Elena Giovanna Piera
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 1-gen-2016 Diantom, A; Carini, E; Curti, E; Cassotta, F; D’Alessandro, A; Vittadini, E
A multi-scale approach for pasta quality features assessment 1-gen-2019 Diantom, Agoura; Curti, Elena; Carini, Eleonora; Boukid, Fatma; Mattarozzi, Monica; Vodovotz, Yael; Careri, Maria; Vittadini, Elena
A multi-scale characterisation of the durum wheat pasta cooking process 1-gen-2019 Littardi, P.; Diantom, A.; Carini, E.; Curti, E.; Boukid, F.; Vodovotz, Y.; Vittadini, E.
A multilevel investigation supported by multivariate analysis for tomato product formulation 1-gen-2021 Boukid, F.; Curti, E.; Diantom, A.; Carini, E.; Vittadini, E.
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization 1-gen-2020 Carcelli, A.; Masuelli, E.; Diantom, A.; Vittadini, E.; Carini, E.
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 1-gen-2018 Curti, E. Federici E.; Diantom, A.; Carini, E.; Pizzigalli, E.; Wu Symon, V.; Pellegrini, N.; Vittadini, E.
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 1-gen-2020 Boukid, F.; Diantom, A.; Corte, R.; Curti, E.; Carini, E.; Vittadini, E.
The use of potato fibre to improve bread physico-chemical properties during storage 1-gen-2016 Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena Giovanna Piera