G. Anelli scite author profile

Describes a new process (Poly-Protein) for obtaining leaf protein concentrates from alfalfa juice by means of polyelectrolytes. Working conditions and the chemical composition of the products are reported. In particular 50L of juice, obtained by pressing 100 kg of fresh alfalfa, gave 1.6 kg of dry green LPC. The product so obtained has a high protein content and is particularly valuable for its several prospective uses in the feed industry.

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Influence of Heat Treatment on the Physiological Response of Sweet Pepper Kept at Chilling Temperature

Mencarelli¹,

Ceccantoni²,

Bolini³

et al. 1993

Acta Hortic.

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G. Anelli

Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature

Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review

In Vitro and in Vivo Antioxidant Potential of Phenolic Extracts Obtained From Hazelnut Skin by-Products

The Poly‐protein Process: A New Method for Obtaining Leaf Protein Concentrates

Influence of Heat Treatment on the Physiological Response of Sweet Pepper Kept at Chilling Temperature

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