A5086858465- Meat and Animal Product Quality
- Antimicrobial Peptides and Activities
- Invertebrate Immune Response Mechanisms
- Plant Pathogens and Fungal Diseases
- Proteins in Food Systems
- Nuts composition and effects
- Essential Oils and Antimicrobial Activity
- Mycotoxins in Agriculture and Food
- Postharvest Quality and Shelf Life Management
- Microbial Community Ecology and Physiology
- Biofuel production and bioconversion
- Microbial bioremediation and biosurfactants
- Aquaculture disease management and microbiota
- Phytochemicals and Antioxidant Activities
- Fungal Biology and Applications
Università degli Studi della Tuscia
2019-2024
Pomaces obtained from three San Marzano tomato genotypes including the wild type (WT), Sun Black (SB), and colorless fruit epidermis (CL) were dried at 50 °C analyzed for nutritional composition, total polyphenol (TPC), flavonoid (TFC) content, qualitative profile, antioxidant capacity (TAC), antimicrobial activity. Commercial powder (CTRP) was included as a control. No differences detected nutritionally, in TPC activity, but significant changes observed TFC TAC, underlying variation...
Antimicrobial peptides (AMPs) are short active against a wide range of pathogens and, therefore, they considered useful alternative to conventional antibiotics. We have identified new AMP in transcriptome derived from the Antarctic fish Trematomus bernacchii. This peptide, named Trematocine, has been investigated for its expression both at basal level and after vivo immunization with an endemic bacterium (Psychrobacter sp. TAD1). Results agree expected behavior innate immune component,...
Food reformulation is a strategy to make healthier foods by using food waste matrices that are still nutritionally valid. A shortbread cookie was reformulated replacing hazelnut skin (HS) of the Tonda Gentile Romana variety (5% and 10%) refined flour proportionally decreasing butter amount. This resulted in significant, two- five-fold, increases antioxidant capacity compared with control, 5% 10% fortified recipes, respectively. Among most important antioxidants, gallic acid, catechin,...
A facultative halo-tolerant Aspergillus strain was isolated from olive brine waste, the effluent debittering process of table olives. Phenotypic and molecular characteristics showed clearly that isolate represents a novel species. Based on source isolation, new species has been named olivimuriae. It found tolerant to high concentrations NaCl (15 %) or sucrose (60 it exhibits substantial growth under these conditions. Although grew profusely at 37 °C, no observed 40 conidia en masse were...
D.M. Cocartaa, Dumitrua, L. Pesciarolib, M. Fellib, B. Radulyc & S. Crognale*ba Department of Energy Production and Use, Faculty Power Engineering, University POLITEHNICA Bucharest, Romaniab for Innovation in Biological, Agro-food Forest Systems (DIBAF), Tuscia, Viterbo, Italyc Bioengineering, Sapientia Hungarian Transylvania, M-Ciuc, Romania