A5008504312- Spectroscopy and Chemometric Analyses
- Postharvest Quality and Shelf Life Management
- Nuts composition and effects
- Plant Physiology and Cultivation Studies
- Phytochemicals and Antioxidant Activities
- Horticultural and Viticultural Research
- Food Drying and Modeling
- Advanced Chemical Sensor Technologies
- Plant and Fungal Interactions Research
- Potato Plant Research
- Edible Oils Quality and Analysis
- Bee Products Chemical Analysis
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Antioxidant Activity and Oxidative Stress
- Nanocomposite Films for Food Packaging
- Spectroscopy Techniques in Biomedical and Chemical Research
- Plant Surface Properties and Treatments
- Plant Pathogens and Fungal Diseases
- Agriculture, Plant Science, Crop Management
- Tea Polyphenols and Effects
- Diverse academic and cultural studies
- Bioeconomy and Sustainability Development
- Cynara cardunculus studies
- Microencapsulation and Drying Processes
Università degli Studi della Tuscia
2016-2025
ABSTRACT The quality attributes and gas production of fresh‐cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges storage temperature, relative humidity, atmospheric composition. Also effects wounding, C 2 H 4 addition or removal, chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate investigated. Flesh softening was major loss stored slices. Fresh‐cut had a shelf‐life 9–12 days if treated with 1% CaCl 2% Ca lactate,...
Optimisation of processing time and pre-treatments are crucial factors prior to apple drying produce a high-quality product. The purpose the present study was test utility physical (hot-water, HWB steam blanching, SB) chemical (1% ascorbic acid, AA; 1% citric CA) treatments, alone or in combination reducing surface discolouration as well oxidative enzyme activity slices (cv. Golden Delicious Elstar) exposed air at room temperature for 0, 30 60 min. total colour change (ΔE) equal 2.38, 2.68,...
Convective dryer embedded with computer vision (CV) system and load cell was used to continuously monitor carrot slices that are either unblanched or blanched (90 °C for 2 min) during product drying (35 °C, 35 % R.H., 3 m s−1 airflow). The CV were selected as in-line Process Analytical Technology tools within a proactive Quality-by-Design framework for, i) monitoring of features (i.e., weight, colour, size); ii) developing shrinkage-dependent moisture prediction models using linear...
Legumes consumption is still low in Western countries, and their incorporation into bakery products could be a solution. However, minimally processed legume-based product challenge because of its negative impact on acceptance by consumers. Here, an oven-baked chip recipe, based lentil flour, was fortified with 5% hazelnut skin (HS), byproduct industrial processing, to improve the nutritional, antioxidant, sensory features this innovative food. Indeed, HS addition allows nutritional profile...
In recent decades, the production of extra virgin olive oil has doubled, with a high export value. Italy, large number varieties, around 500 registered, allows highly valued monovarietal oils significant impact on sensory profiles. Due to its excellent adaptation cold and remarkable resistance bacterial pathogen Xylella fastidiosa (subsp. pauca), volatile profiles Leccio del Corno were investigated in relation quality antioxidant activity. Our study revealed that activity (TPC: 3.29 mg...
ABSTRACT The sensory characteristics, antioxidant activity, fatty acids, and volatile compounds of extra virgin olive oils (EVOOs) from two different protected designations origin (PDOs) were analyzed to identify any differences that might be useful for characterizing them. profiles the PDO Sabina samples characterized by a medium intensity positive attributes fruity (from 3.0 5.0), bitter 2.8 4.0), pungent 5.0). It is worth underlining our results confirm presence typical tomato note in all...
Experimental results are presented on the use of partial least squares (PLS) regression and wavelength selection for definition models visible-near-infrared (Vis-NIR) evaluation soluble solids content in fruits. First, relatively easy to deal with-but still not studied literature-case cherry fruit is detail. By using a very simple scheme, involving subsampling spectral interval from 600 1100 nm with fixed step, accurate were found, consistently showing favorable combinations SEC SEP values,...
This study investigates the possibility of using near infrared spectroscopy for authentication 'Nocciola Romana' hazelnut (Corylus avellana L. cvs Tonda Gentile Romana and Nocchione) as a Protected Designation Origin (PDO) from central Italy. Algorithms selection optimal pretreatments were tested in combination with following discriminant routines: k-nearest neighbour, soft independent modelling class analogy, partial least squares analysis support vector machine analysis.The best results...