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Alessandra Gasparini

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Scholarly Papers (1)

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A Novel Approach Based on Enzymatic Hydrolysis for the Valorization of Edible Parmigiano Reggiano Cheese Rinds

Number of pages: 21 Posted: 16 Feb 2022
Tullia Tedeschi, Barbara Prandi, Veronica Lolli, Alessandra Gasparini, Giulia Leni, Cecilia Loffi, Marco Nocetti, Valentina Pizzamiglio and Augusta Caligiani
University of Parma, University of Parma, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Consorzio del Formaggio Parmigiano Reggiano and University of Parma
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Abstract:

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cheese by-products, enzymatic hydrolysis, free amino acids, peptides, fatty acids, simulated gastrointestinal digestion, high-protein ingredients