A5002488805- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Consumer Attitudes and Food Labeling
- Advanced Chemical Sensor Technologies
- Agriculture Sustainability and Environmental Impact
- Marine Bivalve and Aquaculture Studies
- Nutritional Studies and Diet
- Food Waste Reduction and Sustainability
- Color perception and design
- Food Supply Chain Traceability
- Organic Food and Agriculture
- Mitochondrial Function and Pathology
- Food Chemistry and Fat Analysis
- Spectroscopy and Chemometric Analyses
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Identification and Quantification in Food
- Plant Gene Expression Analysis
- Probiotics and Fermented Foods
- Food Safety and Hygiene
- Obesity, Physical Activity, Diet
- Metabolism and Genetic Disorders
- Food Industry and Aquatic Biology
Federico II University Hospital
2019-2025
University of Naples Federico II
2019-2025
Fish sustainability has become an ever more important issue in recent years, as increases consumption are leading to overfishing practices, resulting the depletion of seas and environmental damage. Therefore, fish companies have been adhering programs, although these sustainable practices not well valued thus known by end consumers. this study aimed assess impact label information on hedonic perception a consumer group regarding two species threatened overfishing: European anchovy (Engraulis...
Abstract Crickets have recently been approved by the European Food Safety Authority as suitable for human consumption, providing an essential opportunity to exploit this sustainable food source commercially. In study, cricket powder was baked into a biscuit matrix maximise its acceptability Western consumers incorporation familiar and affordable snack food. First, formula optimized through simplex centroid design, followed sensory approach based on Ideal Profile Method (IPM). Secondly,...
Abstract Considering the lack of literature and need for developing a valid method to measure texture sensitivity, in this study, we investigated individual sensitivity discriminate among different levels graininess. With purpose, five samples cocoa‐based creams were prepared, by changing refining time. Samples first characterized terms particles size distribution, means laser diffraction. Then, 59 subjects evaluated cream sample graininess intensity, using gLM scales, their liking, LAM...
Counteracting probiotic-induced physicochemical and sensory changes is a challenge in the development of probiotic beverages. The aim study to apply ultrasound microencapsulation for attenuation Limosilactobacillus reuteri DSM 17938 avoid change tomato juice. Preliminarily, six treatments were applied. Probiotic survival acid environment (pH 2.5) bile salts (1.5 g/l) after treatment was also studied. inoculated juice four forms: free cells (PRO-TJ), sonicated-free (US-TJ),...
Summary The European anchovy ( Engraulis encrasicolus ) being a species very rich in long‐chain fatty acids, it is subject to rapid spoilage with consequent sensory losses. Therefore, this study aimed verify the effect of low‐voltage electrostatic field (DENBA + on quality fresh anchovies refrigerated environment. During 9 days storage, samples were analysed from chemical (TVB‐N and TBARS), physical (texture analysis), microbiological (microbial count) (QIM) point view compared control...
Abstract The disciplinary protocol of protected designation origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile. study aimed characterize the profile PDO cheeses compare them with cow sheep cheeses. To this purpose, classical descriptive analysis (DA) modified version flash (mFP) were used draw eight Simultaneously, chemical–physical characterization was also performed. DA...
This study involves an investigation of the effects various cooking temperatures, freeze–thaw processes, and food preservatives on quality shelf-life sous vide Mediterranean mussels. Cooking temperatures 80 °C or above significantly improved microbiological quality, with bacterial counts remaining within acceptability range for human consumption even after 21 days refrigerated storage. Fast freezing followed by slow thawing preserved highest moisture content, potentially improving texture....
Fish products are widely consumed in different European countries for their nutritional composition, such as high protein content, omega-3 fatty acids, minerals, vitamins, and low carbohydrate content. Therefore, fishing provides important income commercial opportunities Mediterranean coastal countries. As the increased consumption of fish is leading to negative ecological impacts on marine flora fauna, sustainability labels increasingly emerging. Furthermore, increase transparency fisheries...
Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed assess relationship among individual factors, odor sensitivity, and enjoyment, evaluate how overall flavor perception liking in actual food samples are sensitivity. A total 749 subjects, from four different Italian regions, participated study. The olfactory capabilities test on odors (anise, banana, mint, pine), as well PROP (6-n-prpyl-2-thiouracil) status neophobia...
Ready-to-use therapeutic foods (RUTFs) are special used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting sensory characteristics and acceptability of RUTFs have been not adequately described. aim this work was evaluate both the properties volatile compounds four alternative RUTFs, varying soy sorghum, icing sugar, oil content. Nine nonoral attributes were evaluated by nine selected trained assessors. perceived intensity five...
The study aimed to investigate the role of sensitivity flowability on food liking and choice, relationship between neophobia, its in liking. Five chocolate creams were prepared with different levels flowability, rheological measurements performed characterise them. One hundred seventy-six subjects filled Food Neophobia Scale a choice questionnaire (FCq). FCq was developed evaluate preferences within pair items similar flavour but texture. Secondly, evaluated their for (labelled affective...
Consumers’ involvement in the development of new goods and services is growing, thus understanding food motives crucial for various fisheries stakeholders to manage fish value chains. In addition, traceability becoming more prominent guiding consumers’ behaviour. Yet, latter can be considered a source confusion, as multiplicity certifications labelling systems overwhelming. A national web-based survey was conducted on representative sample Italian Spanish consumers. From literature, set 13...
Summary During home pizza delivery in cardboard boxes uncontrolled heat and mass transfer processes occur. This work aimed to evaluate how the textural sensory properties change from moment is taken out of oven its consumption at home. Such were also assessed for a novel takeaway service involving baking, freezing, packing, reheating save leavened dough balls unused end everyday working activity. Panellists preferred freshly baked pizza, but frozen was more over all pizzas kept 10–30 min....
Environmental conditions greatly influence the quality of tomato fruit by affecting expression genes, abundance metabolites, and perception sensorial attributes. In this study, a transcriptome investigation, sensory test, metabolomic analysis were performed to evaluate impact environment on two popular cultivars grown in Italian regions. The transcriptional profile each cultivar, cultivated different areas, highlighted differential genes involved pathways related cell wall components such as...