A5021769411- Mycotoxins in Agriculture and Food
- Wheat and Barley Genetics and Pathology
- Potato Plant Research
- Pesticide Residue Analysis and Safety
- Coffee research and impacts
- Plant Pathogens and Fungal Diseases
- Polyamine Metabolism and Applications
- Plant Pathogens and Resistance
- Listeria monocytogenes in Food Safety
- Mass Spectrometry Techniques and Applications
- Insect and Pesticide Research
- Microbial infections and disease research
- Veterinary medicine and infectious diseases
- Horticultural and Viticultural Research
- Folate and B Vitamins Research
- Organic Food and Agriculture
- Genomics, phytochemicals, and oxidative stress
- Silicon Effects in Agriculture
- Food composition and properties
- Phytase and its Applications
- Meat and Animal Product Quality
- Amino Acid Enzymes and Metabolism
- Agriculture, Plant Science, Crop Management
- Selenium in Biological Systems
- Silymarin and Mushroom Poisoning
Università Cattolica del Sacro Cuore
2010-2022
Institute of Food Science
2011-2015
A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over years 2015-2016, 66 samples 22 were collected from retail outlets Italy. AA detected almost all samples. In level exceeded 450 µg kg-1, limit recommended by European Commission (EC), 36.4% mean contamination slightly lower than coffee no sample EC 2000 kg-1. The remarkable. percentage 36.4 (n...
The occurrence of sterigmatocystin (STC) in paddy and processed rice samples produced Italy was surveyed. After extraction purification, STC analysed using HPLC-MS/MS. detected all (n = 49), the range 0.29-15.85 μg·kg-1. As regards rice, a widespread contamination found brown parboiled rice. All were contaminated between 0.12 1.32 μg·kg-1; for incidence 90.9% maximum level 1.09 white significantly lower (p < 0.01). distribution different fractions, obtained by de-hulling polishing processes,...
Summary Origin of coffee, precursors concentration, post‐harvesting processes and commercial roasting degrees were evaluated for their impact on acrylamide content in roasted coffee. Forty Seven Specialty Arabica 7 high‐quality Robusta green coffee samples analysed to determine sugars, asparagine A w . Acrylamide was quantified light, medium dark samples. In glucose fructose resulted lower after wet honey processes, no remarkable differences found sucrose asparagine. all samples, the...
The occurrence of ochratoxin A (OTA), deoxynivalenol (DON), sterigmatocystin (STC), and citrinin (CIT) was evaluated in samples small- (SS) large-scale (LS) brewed beer. analyses were conducted using HPLC-FLD for OTA, GC-MS DON, LC-MS/MS STC CIT. During 2017, a total 83 SS LS beer (42 41, respectively) sampled; both types beer, the most sold beers Italy collected. CIT never detected any sample, whereas prevalence 45.8%, 25.3%, 27.7%, respectively. mean maximum values 0.007 0.070; 8.6 99;...
A survey on the occurrence of ochratoxin (OTA) and sterigmatocystin (STC) in grated cheese products obtained from hard grana-type cheeses was carried out, where 107 were collected retail outlets analysed. OTA STC found 48.6% 94.4% samples, a range <LOD to 25.05 µg kg−1 6.87 kg−1, respectively. detected all OTA-contaminated samples. The is due environmental contamination during ripening, leading fungal growth mycotoxin production surface. This statement confirmed by analysing surface 16...
Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars free asparagine. Recently, the European Commission established mitigation measures benchmark levels for reduction of AA food. The content raw materials temperature time expansion process by frying were considered this study preparation dough-based potato snacks, mainly destined children. Final moisture bulk density also evaluated. An increase from 0.15 to 1.0% sugar content, due addition...
Summary Specialty coffee (SC) has been showing an increasing interest from the consumers which appreciate its traceability and peculiar flavours each single origin. Additionally, processes to fruits underwent get green characterise beans in terms of macromolecules acting as substrates during roasting. This work evaluates via sensory analysed eight SC, roasted at light, medium, dark level, submitted Italian espresso extraction, assess how different roasting levels exalt expected cup profile...
The efficacy of azoxystrobin was evaluated in the presence mycotoxigenic fungi and relative mycotoxins Italian paddy rice during growing season field. Three experimental fields were considered applied design a strip plot with three replicates; samples collected at four different stages. fungicide treatment on fungal population demonstrated around 20% less total incidence sprayed compared to untreated ones; same decrease noted also Fusarium spp. species but not Aspergillus versicolor. Of...
An innovative chromatographic analysis was developed for the determination of moniliformin (MON). Because its ionic nature, MON is weakly retained in reversed-phase chromatography and separation may be tricky. Nevertheless, this technique normally used either with formation ion pairs or employing specific RP columns polar compounds, combining anion exchange hydrophobic interactions. Hydrophilic interaction (HILIC) also used, but a non-negligible peak tailing observed. Besides di-ketone...
The aim of this study was to assess Ca digestibility using in vitro and vivo methodology (rats). tested foods were: cheese (Grana Padano; Emmentaler), soybean-based products (tofu; burger; milk; yogurt), legumes (peas; beans). found be high Emmentaler (84.3%), Grana Padano (83.6%) tofu (80.3%), with significantly lower values for soya burgers (64.1%) milk (60.6%). lowest were detected peas (49.6%) beans (31.4%). Poor correlation between data. current RDAs have been established on the basis...
The aim of this study was to assess Ca digestibility using in vitro and vivo methodology (rats). tested foods were: cheese (Grana Padano; Emmentaler), soybean-based products (tofu; burger; milk; yogurt), legumes (peas; beans). digestibi