A5019335712- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Identification and Quantification in Food
- Protein Hydrolysis and Bioactive Peptides
- Milk Quality and Mastitis in Dairy Cows
- Proteins in Food Systems
- Animal Nutrition and Physiology
- Polyamine Metabolism and Applications
- Fermentation and Sensory Analysis
- Food Allergy and Anaphylaxis Research
- Enzyme Production and Characterization
- Insect Utilization and Effects
- Forest Biomass Utilization and Management
- Listeria monocytogenes in Food Safety
- Tribology and Lubrication Engineering
- Infant Nutrition and Health
- Enzyme Catalysis and Immobilization
- Tree Root and Stability Studies
- Escherichia coli research studies
- Advanced Chemical Sensor Technologies
- Advanced Numerical Analysis Techniques
- Laser and Thermal Forming Techniques
- Pineapple and bromelain studies
- Fatty Acid Research and Health
- Phytochemistry and biological activities of Ficus species
University of Bari Aldo Moro
2009-2023
Defense Information Systems Agency
2010
Milk and cheese are expensive foodstuffs, their consumption is spread among the population because of high nutritional value; for this reason they often subjected to adulterations. Among common illegal practices, addition powdered derivatives seems very difficult detect adulterant materials have almost same chemical composition liquid milk. However, temperatures (180–200 °C) used milk powder production could imply occurrence some protein modifications (e.g., glycation, lactosylation,...
Interest in local landraces has unfortunately decreased over, the last decades, which they have been continuously subjected to a high genetic erosion favour of new modern varieties. Within Puglia region (S-E Italy), Foggia province was found be richest vegetable landraces. In present study, six garlic collected from this area assessed for their chemical composition (minerals, organic acids, free sugars, volatile, and phenolic compounds) along with main morpho-biometrical traits. A commercial...
Abstract: Ciauscolo is a short‐ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received protected geographical indication product classification (PGI). The aim of this study was exploration biochemical traits traditional Italian salami, with special focus on protein and lipid composition. salami characterized by pH 5.1 0.91 water activity. A prevalence lactic acid bacteria microbiota found. free amino acids biogenic amines average content 2657...
Coppa Piacentina is considered a peculiar dry cured salami, since it manufactured by the entire neck muscles stuffed and matured in natural casings, same as ham fermented sausages. In this work proteolysis of external internal portions was investigated proteomic approach amino acids analysis. Samples "Coppa Piacentina" were analyzed at 0 days after 5 8 months ripening through mono- two-dimensional gel electrophoresis. Image analysis 2D electrophoretic maps indicated more intense enzyme...
Burrata is an Italian fresh ‘pasta filata’ cheese made from cow's milk and cream that rapidly spreading in Europe. It has very high caloric content, a technological protocol was developed for producing reduced-fat type fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory prototype obtained by using 14% fat cream, which specifically diluting double suspension carob seed flour. The composition the new changed respect to control, but sensory characteristics...
(2007). Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl. Italian Journal Animal Science: Vol. 6, Proceedings the 8th World Buffalo Congress, Caserta, October 19-22, 2007, pp. 1153-1156.
Summary The effects of probiotic supplementation on hen egg quality were studied, focusing yolk protein changes. Electrophoretic analysis and spot identification performed the relative quantity each was computed. Results showed a higher ovotransferrin, YGP42 YGP40 ( P<0.05) together with reduced lipovitellin-2 P<0.01) in treated hens. Noteworthy is increased concentration YGP40. This glycoprotein 40 kDa recently suggested to be potential new allergen. Eggs from hens also had lower fat...