A5003526000- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Polysaccharides Composition and Applications
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Food Chemistry and Fat Analysis
- Nuts composition and effects
- Animal Nutrition and Physiology
- Ruminant Nutrition and Digestive Physiology
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Food Industry and Aquatic Biology
- Biochemical and biochemical processes
- Rheology and Fluid Dynamics Studies
- Food Quality and Safety Studies
- Agriculture Sustainability and Environmental Impact
- Proteins in Food Systems
- Phytochemistry and biological activities of Ficus species
- Diverse academic and cultural studies
University of Palermo
2017-2023
Organizzazione per la Tutela Forestale, Ambientale e Agroalimentare
2021
This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on brewing process and quality at different recipe contents (50 %, 75 100 %). The encompasses a comprehensive analysis key parameters, revealing malt's positive influence maltose, glucose, filterability, extract, free amino nitrogen, fermentability. Notably, exhibited heightened levels α-amylase β-amylase enzymes compared to conventional commercial malt....
Sulla is a tanniferous legume species largely used as fresh or preserved forage in the ruminants' diets. Due to its content polyphenols with antioxidant activity, especially condensed tannins (CT), sulla (FSF), when eaten by ruminants, able enrich animal products molecules and polyunsaturated fatty acids (PUFA) that are beneficial for consumers' health. Dehydration represents valid alternative haymaking preserve these properties also periods FSF unavailable. In this research, effects of...
The aim of the present investigation was to explore possibility developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig (Ficus carica L.) with maximum particle size 354 μm lowest compaction force formulated as core. Persian gum prepared at concentrations 1.5, 2 2.5% xanthan levels 0.25, 0.39 0.54% middle layer coating Regarding rheological assessments, sugar-free chocolate containing 29.3% isomalt selected for outer shell in entitled snack. Textural...
The purpose of this study was to investigate the possibility producing reduced fat dark chocolate models in ball mill refiner and using some selected emulsifiers. effects emulsifiers including lecithin, polyglycerol polyricinoleate citrem two levels refining times on characteristics such as moisture, particle size, hardness rheological properties samples examined. results showed that is most effective emulsifier reduce parameters a part formulation production can solve many technological problems.
The aim of this study was to investigate a novel composite flour containing one the old Sicilian wheat landraces called Maiorca and resultant biscuits. In study, effect replacing soft with malt commercial at different percentages (5, 10, 15%) on color intensity, formation acrylamide, descriptive sensory analysis evaluated. Sensory revealed that biscuit sample 5% most appreciated by panelists. Eventually, data had great potential be used as part ingredients.
Abstract A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The manufactured 0%, 5%, 10%, 15% (w/w) solid or molten chocolate, evaluated after 0, 2, 4, 6 weeks of vacuum storage for its nutritional health properties. addition chocolate reduced the pH, protein, fat, ash; 5% 10% hardness (N/mm 2 ). either resulted in a slight increase ( P < 0.1038) total polyphenol content,...
The aims of this study were to examine the effects myosin heavy chain (MHC) isoforms on Cinta Senese meat and sensory quality. research was carried out 65 pigs muscle samples characteristics such as MHC isoform, quality, fatty acid composition, evaluated. results demonstrated that slow isoform content significantly correlated with pH24h (r=0.25, P<0.05) drip loss (r=-0.31, P<0.005), whereas only weakly acids. Sensory evaluation done by a trained panel test shown fast/slow ratio juiciness...
This experiment aimed to investigate the possibility increase carcass weight of dairy breed lambs and produce moderate-fat meat by applying inexpensive feeding strategies based on restriction through use a fibrous byproduct such as durum wheat bran (DWB). Sixty-five 45-day-old Valle del Belice breed, divided into 6 groups, were fed alfalfa hay supplemented with concentrate feeds including DWB at 0% or 20% (DWB0, DWB20), supplied ad libitum (L) restricted 75% (R), slaughtered 90 120 days age....
This study aimed to investigate the impact of substituting commercial wheat malt with Maiorca at varying content (50, 75 and 100%) on brewing process quality final product. The use had a positive various wort parameters such as maltose glucose content, filterability, extract, FAN fermentability. Additionally, showed higher levels α-amylase (200.95±1.22 CU/g) β-amylase (39.03±0.08 BU/g) compared malt. According analysis aroma compounds, sensory revealed that attributes estery, fruity, malty...