Bibliografia - Valorvitis 2.0

Valorvitis 2.0
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Bibliografia dei Partner

* Amendola D., De Faveri D.M. and Spigno G. 2010.Grape marc phenolics: extraction kinetics, quality and stability of extracts. J. Food Eng. 97:384.
* Battista F., Tomasi D., Porro D., Caicci F., Giacosa S. and Rolle L. 2015. Winegrape berry skin thickness determination: comparison between histological observation and texture analysis determination. Ital. J. Food Sci. 27: 136.
* Ben Mohamed H., Duba K.S., Fiori L., Abdelgawed H., Tlili I., Tounekti T. e Zrig A. 2016. Bioactive compounds and antioxidant activities of different grape (Vitis vinifera L.) seed oils extracted by supercritical CO2 and organic solvent. LWT - Food Sci. Technol. 74: 557.
* Cappa C., Lavelli V. and Mariotti M. 2015. Fruit candies enriched with grape skin powders: physicochemical properties. LWT - Food Sci. Technol. 62: 569.
* Duba S.K. and Fiori L. 2015a. Extraction of bioactives from food processing residues using techniques performed at high pressure. Curr Opin Food Sci. 5:14.
* Duba S.K. and Fiori L. 2015b. Supercritical CO2 extraction of grape seed oil: Effect of process parameters on the extraction kinetics. J. Supercrit. Fluids 98: 33.
* Fiori L. (2007). Grape seed oil supercritical extraction kinetic and solubility data: critical approach and modeling. J. Supercritical Fluids, 43, 43-54
* Fiori L. 2010. Supercritical extraction of grape seed oil at industrial-scale: Plant and process design, modeling, economic feasibility. Chem. Eng.Proc. 49: 866.
* Fiori L., Lavelli V., Duba K.S., Sri Harsha P.S.C., Mohamed H. Ben and Guella G. 2014. Supercritical CO2 extraction of oil from seeds of six grape cultivars: modelling of mass transfer kinetics and evaluation of lipid profiles and tocol contents. J. Supercrit. Fluids 94: 71.
* Lavelli V., Sri Harsha P.S.C. and Fiori L. 2015a. Screening grape seeds recovered from winemaking byproducts as sources of reducing agents and mammalian α-glucosidase and α-amylase inhibitors. Int. J. Food Sci. Technol. 50: 1182.
* Lavelli V., Sri Harsha P.S.C., Ferranti P., Scarafoni A. and Iametti S. 2016a. Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase – Effect of food matrix and processing on efficacy. Food Func. 7:1655.
* Lavelli V., Sri Harsha P.S.C., Torri L. and Zeppa G. 2014. Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality. Food Chem. 152: 162.
* Lavelli V., Sri Harsha, P. S. C. and Spigno, G. 2016b. Modelling the stability of maltodextrin- encapsulated grape skin phenolics used as a new ingredient in apple puree Food Chem. 209: 323.
* Lavelli V., Sri Harsha, P.S.C., Mariotti, M., Marinoni, L. and Cabassi G. 2015b. Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fibre. Food Bioprocess Technol. 8:1668.
* Marchiani R., Bertolino M., Belviso S., Giordano M., Ghirardello D., Torri L., Piochi M. and Zeppa G. 2015b. Yogurt enrichment with grape pomace: effect of grape cultivar on physicochemical, microbiological and sensory properties. J. Food Qual. 39: 77.
* Marchiani R., Bertolino M., Ghirardello D., McSweeney P.L.H. and Zeppa G. 2015a. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. J. Food Sci. Technol. 53:1585.
* Pedroza M.A., Amendola D., Maggi L., Zalacain A., De Faveri D.M. and Spigno G. 2015. Microwave-assisted extraction of phenolic compounds from dried waste grape skins. Int. J. Food Eng., 11:359.
* Spigno G. 2015. Recupero ed utilizzazione dei sottoprodotti enologici. In: “La nuova viticoltura – Innovazioni tecniche per modelli produttivi efficienti e sostenibili”. Palliotti, A., Poni, S., Silvestroni, O. (Eds.), pp 393-404. Edagricole, Milano.
* Spigno G., Amendola D., Dahmoune F. and Jauregi P. 2015. Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts. Food Bioproducts Process. 94:434.
* Spigno G., De Faveri D.M. (2009). Microwave assisted extraction of tea phenols: a phenomenological study. J. Food. Eng. 91, 210-217
* Spigno G., Donsì F., Amendola D., Sessa M., Ferrari G. and De Faveri D.M. 2013. Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste. J. Food Eng. 114:207.
* Sri Harsha P.S.C., Gardana C., Simonetti, P., Spigno G. and Lavelli V. 2013. Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products. Bioresource Technol. 140:263.
* Sri Harsha P.S.C., Lavelli V. and Scarafoni A. 2014. Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation. Food Chem. 15:220.
* Torri L., Piochi M., Lavelli V. and Monteleone E. 2015. Descriptive sensory analysis and consumers’ preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products. LWT – Food Sci. Technol. 62:294.
* Torri L., Piochi M., Marchiani R., Zeppa G., Dinnella C. and Monteleone E. 2016. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders. J. Dairy Sci. 99: 194.

Bibliografia sul tema

* Ahn J., Grun I.U. and Mustapha A. 2007. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiol. 24:7.
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* Bazinet L. et al. (2009). Production of a phenolic antioxidant enriched cranberry juice by electrodialysis with filtration membranes, J. Agric. Food Chem. 57, 10245
* Beverige T.H.J., Girard B., Kopp T. and Drover J.C.G. 2005. Yield and composition of grape seed oil extracted by supercritical carbon dioxide and petroleum ether: varietal effects. J. Agric. Food. Chem. 53: 1799.
* Bordiga M. 2015. Valorization of wine making by-products. p.365. CRC Press.
* Botella C. et al. (2007). Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation. Process Biochem. 42, 98–101
* Canett Romero R. et al. (2004). Caracterización de galletas elaboradas con cascarilla de orujo de uva. ALAN, 54, 1, 93-99
* Cao X., Ito Y. (2003). Supercritical fluid extraction of grape seed oil and subsequent separation of free fatty acids by high-speed counter-current chromatography. J. Chrom. A, 1021, 117
* Carpenter R., O’Grady M.N., O’Callaghan Y.C., O’Brien N.M. and Kerry, J.P. 2007. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Sci. 76: 604.
* Casazza A.A. et al. (2010). Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques. J. Food Eng. 100, 50–55
* Chouchouli V., Kalogeropoulos N., Konteles S.J., Karvela E., Makris D.P. and Karathanos V.T. 2013. Fortification of yoghurts with grape (Vitisvinifera) seed extracts. LWT – Food Sci. Technol. 53: 522.
* Clifford H. Jr., Ross C. F. (2011). Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour. J. Food Sci., 76, 7, 428-436
* Corrales M., Fernandez A., Vizoso Pinto M.G., Butz P., Franz C.M.A.P., Schuele E. and Tauscher B. 2010. Characterization of phenolic content, in vitro biological activity, and pesticide loads of extracts from white grape skins from organic and conventional cultivars. Food Chem.Toxicol. 48: 3476.
* Couto S.R. et al. (2006). Utilisation of grape seeds for laccase production in solid-state fermentors. J. Food Eng. 74, 263–267
* Couto S.R., Herrera J.L.T. (2006). Industrial and biotechnological applications of laccases: A review. Biotechnol. Adv. 24, 500–513
* Cowan M.M. (1999). Plant products as antimicrobial agents. Clin. Microbiol Rev. 12(4), 564-582
* Crews C., Hough P., Godward J., Brereton P., Lees M., Guiet S. and WinkelmannW. 2006. Quantitationof the main constituents of some authentic grape seed oils of different origin. J. Agric. Food Chem. 54: 6261.
* Davidov-Pardo G., Moreno M., Arozarena I., Marín-Arroyo M.R., Bleibaum R.N. and Bruhn C.M. 2012. Sensory and consumer perception of the addition of grape seed extracts in cookies. J. Food Sci. 77: S430.
* Drewnowski A. and Gomez-Carneros C. 2000. Bitter taste, phytonutrients and the consumer: a review. Am. J Clin. Nutr. 72:1424.
* Felix da Silva D., Matumoto-Pintro P.T., Bazinet L., Couillard C. and Britten M. 2015. Effect of commercial grape extracts on the cheese-making properties of milk. J. Dairy Sci. 98:1552.
* Fernandes L., Casal S., Cruz R., Pereira J.A. and Ramalhosa E. 2013. Seed oils of ten traditional Portuguese grape varieties with interesting chemicals and antioxidant properties. Food Res. Int. 50: 161.
* Fernandez J., Perej-Alvarez J.A. and Fernandez–Lopez J.A. 1997. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem. 59: 345.
* Freitas L.D.S, Dariva C., Jacques R.A. and Caramao E.B. 2013. Effect of experimental parameters in the pressurized liquid extraction of Brazilian grape seed oil. Sep. Purif. Technol. 116: 313.
* Han J. et al. (2011). Polyphenolic compounds as functional ingredients in cheese. Food Chem. 124, 1589–1594
* Han J., Britten M., St-Gelais D., Champagne C. P., Fustier, P. Salmieri, S. and Lacroix M. 2011a. Effect of polyphenolic ingredients on physical characteristics of cheese. Food Res. Int. 44:494.
* Han J., Britten M., St-Gelais D., Champagne C.P., Fustier P., Salmieri S., and Lacroix M. 2011b.. Polyphenolic compounds as functional ingredients in cheese. Food Chem. 124:1589.
* Hanganu A., Todaşcă M.-C., Chira N.A., Maganu M. and Roşca S. 2012. The compositional characterization of Romanian grape seed oils using spectroscopic methods. Food Chem. 134: 2453.
* Hoye C. and Ross C.F. 2011. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour. J. Food Sci. 76: S428.
* Jimenez L. et al. (2008). Alternative raw materials and pulping process using clean technologies. Ind. Crops Prod. 28(1), 11-16
* Jou Cheng V. et al. (2010). The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products. J. Food Sci., 75, 4, 167-172
* Kammerer D., Claus A., Carle R. and Schieber A. 2004. Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC–DAD–MS/MS. J. Agric. Food Chem. 52: 4360.
* Kulkarni S., De Santos F.A., Kattamuri S., Rossi S.J. and Brewer M.S. 2011. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Sci. 88: 139.
* Laureati M., Gaeta D. and Pagliarini E. 2014. Qualitative and sensory evaluation of Sangiovese red wine obtained from organically and conventionally grown grapes. Ital. J. Food Sci. 26: 355.
* Laureati M., Jabes D., Russo V. and Pagliarini E. 2013. Sustainability and organic production: how information influences consumer’s expectation and preference for yogurt. Food Qual. Pref. 30: 1.
* Llobera A., Can J. (2007). Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chem. 101, 659–666
* Maier T., Fromm M., Schieber A., Kammerer D.R. and Carle R. 2009a. Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts. Eur. Food Res.Technol. 229: 949.
* Maier T., Schieber A., Kammerer D.R. and Carle R. 2009b. Residues of grape (Vitis vinifera) seed oil production as a valuable source of phenolic antioxidants. Food Chem. 112: 551.
* Marinelli V., Padalino L., Nardiello D., Del Nobile M.A. and Conte A. 2015. New approach to enrich pasta with polyphenols from grape marc. J. Chem. 2015:1.
* Max B. et al. (2009). Ferulic acid and p-coumaric acid solubilisation by alkaline hydrolysis of the solid residue obtained after acid prehydrolysis of vine shoot prunings: effect of the hydroxide and pH. Biochem. Eng. J., 43, 2, 129-134
* Mildner-Szkudlarz S. et al. (2011). Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread. Int. J. Food Sci. Technol. 46, 1485–1493
* Mildner-Szkudlarz S., Bajerska J., Zawirska- Wojtasiak R. and Górecka D. 2013. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. J. Sci. Food Agric. 93: 389.
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* Mironeasa S. et al. (2011). The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by mixolab. J. Texture Studies, 43, 1, 40-48
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* O’Connell J.E. and Fox P.F. 2001. Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. Int. Dairy J. 11:103.
* Otles, S., Despoudi, S., Bucatariu, C., Kartal, C. 2015. Food waste management, valorization, and sustainability in the food industry. In: Food Waste Recovery –Processing Technologies and Industrial Techniques, Galanakis, C. M. (Ed), Academic Press, Elevier.
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* Özvural E.B., Vural H. (2011). Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Science, 88, 179–183
* Paini M., Casazza A.A., Aliakbarian B., Perego P., Binello A. and Cravotto G. 2016. Influence of ethanol/water ratio in ultrasound and high-pressure/high-temperature phenolic compound extraction from agri-food waste. Int. J. Food Sci. Technol. 51:349.
* Palma M., Taylor L. T. (1999). Fractional Extraction of Compounds from Grape Seeds by Supercritical Fluid Extraction and Analysis for Antimicrobial and Agrochemical Activities. J. Agric. Food Chem. 47, 5044
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* Pazos M., Gallardo J.M., Torres J.L. and Medina I. 2005. Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chem. 92:547.
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