A5011376441- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Electrochemical sensors and biosensors
- Protein Hydrolysis and Bioactive Peptides
- Phytase and its Applications
- Edible Oils Quality and Analysis
- Probiotics and Fermented Foods
- Advanced Chemical Sensor Technologies
- Proteins in Food Systems
- Fermentation and Sensory Analysis
- Botanical Research and Applications
- Mycotoxins in Agriculture and Food
- Horticultural and Viticultural Research
- Polysaccharides and Plant Cell Walls
- Food Quality and Safety Studies
- Microbial Inactivation Methods
- Bee Products Chemical Analysis
- Identification and Quantification in Food
- Wheat and Barley Genetics and Pathology
- Cholesterol and Lipid Metabolism
- Listeria monocytogenes in Food Safety
University of Molise
2013-2024
Chengdu University
2024
University of Bologna
2005
University of Rome Tor Vergata
1996-1998
University College Cork
1996
Hydrogels are three-dimensional polymeric structures with remarkable physicochemical and mechanical properties. The selection of biopolymers as constituents hydrogels is great importance to enable their use in a variety fields. present study proposes mixed hydrogel alginate xanthan gum prepared by the in-situ gelation method. Since induced calcium crosslinking, two concentrations have been used this study. In detail, influence cations on rheological behavior were investigated using steady...
Empirical rheological techniques conventionally used for evaluating wheat flour dough can be coupled to fundamental rheology, especially when viscoelastic properties of dough, like those with high bran content, cannot readily investigated using empirical rheology alone. In this study, the correlations between two types were evaluated considering flours different extraction rate, from refined whole grain ones. From tests it resulted that higher protein and fibre contents required more water...
This study identified the odor-active compounds and qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose made with quinoa Kamut® have been produced inoculated strains belonging to species Lactobacillus paracasei, plantarum brevis compared 100% wheat flour. The quality was determined assessment pH, total titratable acidity, bacteria growth flavor compounds. results showed that used were able grow in different substrates...
Pasta has an important role in human nutrition for its high content of complex carbohydrates and widespread use. It can be efficient delivery system or carrier non-traditional raw material, including additional health-promoting ingredients. The partial replacement semolina with high-protein materials leads to the improvement biological value pasta proteins. In order obtain nutritional protein excellent cooking properties, various recipes have been formulated different percentages...
Brewer's spent grains are one of the principal by-products brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize nutritional characteristics by-product, in study, ingredients derived from brewer's were included design innovative dry pasta. Two derivative ingredients, enriched proteins blended with semolina. Based on rheological evaluation, optimal amount two producing pasta was...
Both Glycaemic index (GI) and Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with higher percentage resistant starch (RS), may represent suitable raw material improve glycaemic response. The present work aims investigate GI HA bakery products (biscuits, taralli bread) compared obtained from conventional flour. Ten healthy volunteers enrolled their capillary glucose was measured every 15 min...
The aim of this research was to optimize the production process fermented gluten-free quinoa bread. To end, effect different hydrocolloids on technological, fermentative, and nutritional properties quinoa-based doughs breads evaluated. For purpose, 3% four (sodium alginate, k-carrageenan, xanthan gum, hydroxypropyl methylcellulose (HPMC)) were used in composed 50% flour, 20% rice 30% potato starch. rheological fermentative evaluated, as well chemical composition, specific volume, crust crumb...
Objective: Increasing viscous dietary fiber in snacks may have several nutritional advantages, especially for adolescents. Having a snack that exert direct health benefits and may, at the same time, contribute to voluntary reduction of energy intake through modulation appetite be useful strategy control adolescence. In this short-term study, new type biscuit containing 5.2% barley β-glucan was produced its effect on moods food investigated.Methods: Twenty healthy adolescents were selected...
Barley byproducts obtained by air classification have been used to produce a different barley functional spaghetti, which were compared commercial whole semolina samples. Total, insoluble, and soluble fiber β-glucan contents of the spaghetti found be greater than those Furthermore, it was proved that reached FDA requirements, could allow these pastas deserve health claims "good source dietary fiber" "may reduce risk heart disease". When coarse fraction used, flavan-3-ols enrichment an...
Deoxynivalenol (DON) is an important mycotoxin produced by several species of Fusarium. It occurs often in wheat grain and frequently associated with significant levels its modified form DON-3-glucoside (DON-3-Glc). Ozone (O3) a powerful disinfectant oxidant, classified as GRAS (Generally Recognised As Safe), that reacts easily specific compounds including the mycotoxins aflatoxins, ochratoxin A, trichothecenes zearalenone. degrades DON aqueous solution can be effective for decontamination...
Abstract The potential of heterogeneous systems like oil‐in‐water (O/W) nanoemulsions is exploited as an oral delivery system for curcumin, a natural lipophilic compound with numerous health benefits. Two types O/W nanoemulsions, one stabilized by sodium caseinate (Cas‐O/W), surface‐active and emulsifying protein, the other blend Tween 20 (Mix‐O/W), were loaded bioactive tested through simulated gastrointestinal digestion process to evaluate their effects on delivering curcumin. It was first...