Annalisa Taccari's research while affiliated with University of Bologna and other places

Publications (3)

Article
Background Although phenolic compounds have a role in the health benefits of fruit juice consumption, little is known about the effect of processing on their bioaccessibility. The release of phenolic compounds from the food matrix during digestion is an important pre‐requisite for their effectiveness within the human body, so it is fundamental to i...
Article
Nowadays the higher nutritional value of whole grains compared to refined grains is recognized. In the last decade, there has been a renewed interest in the ancient wheat varieties for producing high-value food products with enhanced health benefits. This study compared two ancient grains, two heritage grains, and four modern grains grown in the sa...
Article
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After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. durum and spp. aestivum (durum wheat and common wheat) based on higher yields and technological characteristics. Nowadays, the use of whole ancient grains and pseudo cereals is considered nutritionally important. How ancient grains have positive effects i...

Citations

... Gas chromatographic traces and quantitative evaluations were obtained using Lab Solution software (Shimadzu, Kyoto, Japan) and normalized for the dilution factor due to the addition of digestive fluids. FAMEs from chemicals added during in vitro digestion system were subtracted, and bioaccessibility was calculated as FAME concentration in digested sample/FAME concentration in PRC before digestion × 100 [37]. ...
... Thus, incorporating YM leaves is an interesting alternative for the bakery industry. Bread is the main bakery product for incorporating bioactive ingredients due to its high level of consumption, being the most consumed type of food in the world, sensorial acceptance and diversity of products (Geng, Harnly, & Chen, 2016;Valli, Taccari, Di Nunzio, Danesi, & Bordoni, 2018). However, in the bread-making process, fermentation and baking are crucial steps and they determine the functional and quality characteristics of the end product. ...
... Wheat is the primary source of nutrition for over a third of the world's population. Wheat also provides 19% of the calories and 21% of the protein consumed by the world's population (Ali, 2017;Bordoni et al., 2017;Akan et al., 2021). Supplying the production needs for appropriate and balanced nutrition has become a major issue today and in the next years as a result of the rapid increase in population in the world and in Turkey, as well as the narrowing of production areas. ...