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View article: Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread
Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread Open
Due to its multipurpose usability, short production cycle, and low capital requirement in cultivation, hemp represents an excellent material applicable to the Sustainable Development Goals (SDGs) defined by the United Nations Organization …
View article: A Functional End-Use of Hemp Seeds Waste: Technological, Qualitative, Nutritional and Sensorial Characterization of Fortified Bread
A Functional End-Use of Hemp Seeds Waste: Technological, Qualitative, Nutritional and Sensorial Characterization of Fortified Bread Open
The edible portion of Cannabis sativa L. are the seeds. The seeds are generally used for the production of hemp oil, appreciated for the high percentage of α-linolenic acid. The waste obtained after seeds oil extraction, reduced in fine po…
View article: Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta Open
The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentag…
View article: A multi-criteria qualitative tool for the sustainability assessment of organic durum wheat-based farming systems designed through a participative process
A multi-criteria qualitative tool for the sustainability assessment of organic durum wheat-based farming systems designed through a participative process Open
The agriculture sustainability assessment is a difficult issue for the coexistence of conflicting objectives and the multidimensionality of the performances. The environmental, economic and social pillars need to be simultaneously consider…
View article: <i>Opuntia</i> cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
<i>Opuntia</i> cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization Open
Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0…
View article: Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread Open
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial…
View article: Genomic Regions From an Iranian Landrace Increase Kernel Size in Durum Wheat
Genomic Regions From an Iranian Landrace Increase Kernel Size in Durum Wheat Open
Kernel size and shape are important parameters determining the wheat profitability, being main determinants of yield and its technological quality. In this study, a segregating population of 118 recombinant inbred lines, derived from a cro…