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Diego Romano Perinelli

University of Camerino

Via M. Delle Carceri

Camerino, 62032

Italy

  • University of Camerino

SCHOLARLY PAPERS

2

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151

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0

Scholarly Papers (2)

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1.

Effect of Steam Frothing on Milk Microfoam: Chemical Composition, Texture, Stability and Organoleptic Properties

Number of pages: 28 Posted: 14 Mar 2022
Yulia Klimanova, Valeria Polzonetti, Stefania Pucciarelli, Diego Romano Perinelli, Giulia Bonacucina, Marco Cespi, Maria Gabriella Gabrielli, Giuseppe Santini, Lauro Fioretti, Luca Cognigni and Silvia Vincenzetti
University of Camerino, University of Camerino, University of Camerino, University of Camerino, University of Camerino, University of Camerino, University of Camerino, University of Camerino, University of Camerino, University of Camerino and University of Camerino
Downloads 111 (635,507)

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Milk, Foam, Microfoam, Stability, Heat treatment, Foaming temperature

2.

Development of Inulin Functionalized “Giuncata” Cheese: A Prebiotic Fibre Source

Number of pages: 21 Posted: 14 Aug 2023
Agnese Santanatoglia, Diego Romano Perinelli, Alessandro Alesi, Giulia Bonacucina, Giovanni Caprioli, Sauro Vittori and Gianni Sagratini
University of Camerino, University of Camerino, affiliation not provided to SSRN, University of Camerino, University of Camerino, University of Camerino and University of Camerino
Downloads 40 (1,196,171)

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Inulin, prebiotic, fresh cheese, functional food, rheology, physico-chemical characteristics.