A5013943351- Nanocomposite Films for Food Packaging
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Food composition and properties
- Probiotics and Fermented Foods
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Microbial Metabolites in Food Biotechnology
- Sensory Analysis and Statistical Methods
- Protein Hydrolysis and Bioactive Peptides
- Nanoparticles: synthesis and applications
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Botanical Research and Applications
- Polysaccharides Composition and Applications
- biodegradable polymer synthesis and properties
- Pomegranate: compositions and health benefits
- Fermentation and Sensory Analysis
- Consumer Packaging Perceptions and Trends
- Consumer Attitudes and Food Labeling
- Agricultural and Food Sciences
- Plant Physiology and Cultivation Studies
- Microplastics and Plastic Pollution
University of Foggia
2016-2025
Radboud University Nijmegen
2017
University of Modena and Reggio Emilia
2005
In agreement with the current trend of giving value to natural and renewable resources, use antimicrobial compounds, particularly in food biomedical applications, becomes very frequent. The direct addition compounds is most common method application, even if numerous efforts have been made find alternative solutions aim avoiding undesirable inactivation. Dipping, spraying coating treatment active are currently applied product prior packaging as valid options. work give an overview on sector....
The ability to inactivate Pseudomonas spp. and Rhodotorula mucilaginosa by a photocatalyst thin film, obtained via combination of anatase rutile titanium dioxide incorporation into low density polyethylene (LDPE) polymeric matrix melt blending method, was addressed in this study. number surviving cell the decreased 4 log CFU/ml 1.35 after 3 h UVA illumination on TiO2 nanocomposite film LDPE respectively. cells R. 2 0.64 In an vivo test carried out fresh pears packaged stored under...
Tomato peels are abundant by-products of tomato processing and therefore represent a cost disposal an impact on the environment. For this reason, aim present study was to valorise enrich pasta, being these ingredients still rich in antioxidants like carotenoids that well-known protect against degenerative diseases. To work, first step, peel flour added wholemeal different amounts until overall quality cooked pasta reached its acceptability threshold (tomato at 15% w/w semolina weight). Even...
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, artichokes) as sources of fibres antioxidant compounds. The physicochemical the sensory properties all samples were analysed. Results revealed that total phenolic content, flavonoids, activity containing pomace significantly increased, followed by artichoke, peel by-products, compared to control cheese. Specifically, cheeses red recorded high content (2.74...
The optimization of the prickly pear peel (PPP) dehydration temperature was addressed. Two indicators efficiency were used to select optimal temperature: one related process productivity, another energy consumption. To calculate them PPP kinetics measured at three different temperatures (i.e., 50, 60, and 70 °C) along with consumption process. A mathematical model fit kinetics. influence on assessed by analyzing dependence fitting parameters temperature. It found that both kinetic...