Publications by authors named "Domenico Centrone"
In the last decade, the dairy industry underwent a rapid expansion due to the increasing demand of milk-based products, resulting in high quantity of wastewater, i.e., whey and ricotta cheese exhausted whey (RCEW).
View Article and Find Full Text PDFAiming at meeting consumers' requirements for healthy foods, dietary needs (vegetarianism, lactose- and gluten-free), as well as the nutrition recommendations of the Health Authorities in terms of protein, fibers and bioactive compounds, the present study proposes a novel yogurt-style snack made with plant-derived ingredients. The biotechnological protocol includes the fermentation of a thermal-treated blend of cereal and legume flours by the selected lactic acid bacteria (LAB) DSM33326 and DSM33325. The yogurt-style snack was characterized by protein and fiber concentration of 3 and 4%, respectively, and a low-fat content.
View Article and Find Full Text PDFArticle Synopsis
- Researchers created tunable nonwoven mats made from poly(3-hydroxybutyrate) (PHB) and type I collagen (Coll) using electrospinning, varying their PHB/Coll weight ratios.
- The collagen content affected the mats' properties, increasing fiber diameter and delaying thermal decomposition while also enhancing hydrolytic degradation when exposed to water.
- The 70/30 ratio mats showed the lowest stiffness, while the 50/50 samples had a strength similar to the 100/0 ones, and all samples supported the growth of murine fibroblasts, highlighting their potential for tissue engineering.