DI4A - DIPARTIMENTO DI SCIENZE AGROALIMENTARI, AMBIENTALI E ANIMALI
Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types
2023-01-01 Moretton, M.; Alongi, M.; Melchior, S.; Anese, M.
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins
2023-01-01 Melchior, Sofia; Moretton, Martina; Alongi, Marilisa; Calligaris, Sonia; Cristina Nicoli, Maria; Anese, Monica
Designing food for the elderly: the critical impact of food structure
2022-01-01 Calligaris, S.; Moretton, M.; Melchior, S.; Pellegrini, N.; Anese, M.
Effect of presence of gluten and spreads on the oral processing behavior of breads
2022-01-01 Mosca, A. C.; Moretton, M.; Angelino, D.; Pellegrini, N.
Formulation and processing strategies for obtaining bakery products tailored to the elderly’s needs
2023-06-30 Moretton, Martina
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins
2022-01-01 Melchior, S.; Moretton, M.; Calligaris, S.; Manzocco, L.; Nicoli, M. C.
Identification of desirable mechanical and sensory properties of bread for the elderly
2023-01-01 Moretton, M.; Cattaneo, C.; Mosca, A. C.; Proserpio, C.; Anese, M.; Pagliarini, E.; Pellegrini, N.
In vitro digestibility of plant proteins under adult and elderly conditions
2021-01-01 Melchior, Sofia; Moretton, Martina; Manzocco, Lara; Calligaris, Sonia
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery
2021-01-01 Plazzotta, S.; Moretton, M.; Calligaris, S.; Manzocco, L.