Giacomo Lai
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View article: Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese
Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese Open
Although PDO Pecorino Sardo is one of the oldest traditional cheeses of Sardinia, Italy, data on its nutritional properties and food safety are lacking. In particular, significant amounts of lactose and galactose may be a health concern fo…
View article: Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®
Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12® Open
The aim of this work was develop a technological process for the manufacturing of an ice cream from sheep milk, enriched with both functional ingredients and probiotic bacteria. The studied process involved the use of an enriched milk (EM)…
View article: Development and Chemico-Physical Characterization of Ovine Milk-Based Ingredients for Infant Formulae
Development and Chemico-Physical Characterization of Ovine Milk-Based Ingredients for Infant Formulae Open
The great majority of infant formula (FM) for neonate’s nutrition are produced using ingredients from cow milk. Recently, some countries, such as China and New Zealand, are turning their attention to the use of ovine milk ingredients for F…
View article: Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening
Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening Open
This study was conducted to assess, for the first time, the survival of the pathogenic bacteria Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus during the ripening of protected designation of or…
View article: A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk
A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk Open
The growing scientific interest in the role of food in promoting human health and wellbeing has profoundly influenced consumers’ perceptions and attitudes towards nutrition, leading to the advent of a new class of foods, called functional …
View article: Parasitic hypereosinophilia in childhood: a diagnostic challenge
Parasitic hypereosinophilia in childhood: a diagnostic challenge Open
Severe hypereosinophilia (HE) in children is rare, and its etiological diagnosis is challenging. We describe a case of a 30-month-old boy, living in a rural area, who was admitted to our Clinic with a 7-day history of fever and severe hype…