The Affinage of Cheese Using Artisanal Beers from Ricotta Whey: A Sustainable Way to Differentiate Traditional Cheeses
Margherita Caccamo1, Catia Pasta1, Rosario Petriglieri1, Antonio Difalco1, Giacomo Antonio Calandra Checco2, Giovanni Farina1, Giovanni Belvedere1, Giovanni Marino1, Samuel David Alcaine3, and Cinzia Caggia1,2*. 1- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, Italy; caccamo@corfilac.it (M.C.); pasta@corfilac.it (C.P.); petriglieri@corfilac.it (R.P.); difalco@corfilac.it (A.D.); farina@corfilac.it (G.F.); belvedere@corfilac.it (G.B.); g.marino@corfilac.it (G.M.). 2- […]
Static vs. Immersive: A Neuromarketing Exploratory Study of Augmented Reality on Packaging Labels
Sebastiano Accardi1,2,3, Margherita Caccamo3, Carmelo Campo1,2,3*, Marco Bilucaglia1,2 , Margherita Zito1,2, and Vincenzo Russo1,2 1- Department of Business, Law, Economics and Consumer Behaviour “Carlo A. Ricciardi”, Università IULM, 20143 Milan, Italy; sebastiano.accardi@studenti.iulm.it (S.A.); marco.bilucaglia@studenti.iulm.it (M.B.); margherita.zito@iulm.it (M.Z.); vincenzo.russo@iulm.it (V.R.) 2- Behavior and Brain Lab IULM—Neuromarketing Research Center, Università IULM, 20143 Milan, Italy. 3- Consorzio per […]
Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese
Chiara Pisana1, Margherita Caccamo2, Marcella Barbera3, Giovanni Marino2, Graziella Serio4, Elena Franciosi5, Luca Settanni6, Raimondo Gaglio6,* and Cinzia Caggia1,2 1- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy; chiara.pisana@phd.unict.it (C.P.); cinzia.caggia@unict.it (C.C.) 2- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, […]
A sequential multi-strain inoculation approach for designing functional Sicilian table olives
Irene M Zingalea, Amanda Vaccalluzzoa, Giacomo Antonio Calandra Checco a, Vita Maria Marino b, Margherita Caccamo b, Cinzia L Randazzo a,c, Nunziatina Russo a,d, Dilara Nur Dikmetas e, Tuba Esatbeyoglu d, Esra Capanoglue, and Cinzia Caggiaa,c, * a- Department of Agriculture, Food and Environment, University of Catania, Catania, Italy. b- Consorzio per la Ricerca nel […]
Biofilm and microstructure of small ruminant skin used in making traditional dairy products
ASMA SENOUSSI1,2,* LAURA TUMINELLO3, HAROUN CHENCHOUNI4,5, SARA PANSERI6, MARGHERITA CACCAMO3, OUARDA AISSAOUI-ZITOUN2, MOHAMMED NASSER-EDDINE ZIDOUNE2 and STEFANIA CARPINO7 1Department of Applied Biology, Faculty of Exact Sciences and Nature and Life Sciences, University of Larbi Tebessi – Tebessa, 12002, Tebessa, Algeria, 2Laboratoire de Nutrition et Technologies Alimentaires (LNTA), Equipe “TEPA”, INATAA, University of Constantine 1, 25000, […]
Impact of native S. cerevisiae and non-Saccharomyces yeasts in chemical,
Nunzio Alberto Fazioa, Rosa Di Sanzob, Giovanni Marinoc, Sonia Carabettab, Francesco Ligato b, Francesco Ioppolo b, Mariateresa Russo b, Cinzia L. Randazzo a, Cinzia Caggia a,c,*Margherita Caccamo c. a- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, Catania, 95123, Italy b- Department of Agriculture, Food Chemistry, Authentication, Safety and Sensoromic […]
Recent insights on the multifaceted roles of wooden tools in cheese-making:
Silvia Rutaa, Giovanni Belvedereb, Giuseppe Licitraa, Luís Augusto Neroc, Cinzia Caggiaa,b,*, Cinzia L. Randazzoa, Margherita Caccamob a Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via Santa Sofia, 100, 95124 Catania, Italy b Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell’agroalimentare (CoRFiLaC), 97100 Ragusa, Italy c InsPOA, Laboratorio de […]
