The results of a study of immobilisation of a commercial laccase onto a spiral-wound
asymmetric polyethersulphone membrane are described. The immobilised enzyme system …

Lysozyme was immobilized on chitosan and silica gel by adsorption, on cross-linked
polystyrene divinylbenzene matrix (Deacidite KMP) by ionic binding and on non-porous glass …

Five Macromolecular fractions differing in molecular weight (MW) and composition were
separated from a Prosecco wine by ultrafiltration and Size Exclusion Chromatography (SEC) …

Wine lees are an under-exploited sludge-like material mainly consisting of yeast cells that,
upon fermentation, settle at the bottom of wine tanks. Lees from commercial red and white …

Some elements and metals (Al, Ca, Cr, Cu, Fe, Mn, Ni, Pb, Se, Sr, Zn, P) were analyzed in
European seabass (Dicentrarchus labrax), by comparing the concentration in raw and in the …

Lactobacillus sp. cells were immobilized in 2% K-carrageenan gel and subsequently used
in a continuous-flow bioreactor to promote and control malolactic fermentation of wine. With …

Four milk‐based ice cream samples were produced by heating (65C) the ingredients at different
pressures (0.5, 1.0 bar) and times (5, 30 min). Overrun, melting behaviour, particle size, …

The proteins used in food industry to make foams are mostly of animal origin, thus arising
ethical and health concerns. For this reasons, protein of plant origin, such as those of potato, …

This paper describes 23 commercial Italian wines, made from organic grapes, by their
chemical parameters, biologically active polyphenol concentrations and sensory analysis. Our …

A simple method for the visualisation of wine yeast esterase (carboxylesterase EC 3.1.1.1)
activity on electrophoretic gels was developed, using the fluorescent substrate fluorescein …