Maria Federica Trombetta

TL;DR: Results of sensory analyses revealed that protein fortification of bread with MP significantly affected bread texture and overall liking, as well as crust colour, depending on the substitution level, suggesting that the production of breads with MP might easily be scaled up at industrial level.

TL;DR: The proposed lesser mealworm powder (LP) can be assigned to level 4 (validation in a laboratory environment) of the Technology Readiness Level (TRL) scale, and it is thus ready to be tested in a simulated production environment.

TL;DR: In this article, the authors reviewed the trends and approaches used in the analysis of some relevant ecosystem services provided by grazing systems, in line with the framework principles of the Millennium Ecosystem Assessment (MA).

TL;DR: The microbial ecology of a model Ciauscolo salami manufacture during its natural fermentation, viable counting, amplicon-based sequencing and real-time PCR were applied and the volatilome during fermentation was characterized by spices-derived components.

TL;DR: Evidence is provided that different kefir production methods (traditional vs backslopping) affect the quality characteristics of the final product and the functional traits of backslopped keFir should be further investigated in order to verify the suitability of a potential scale-up methodology for backsloppers.