A5048020898- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Food Chemistry and Fat Analysis
- Edible Oils Quality and Analysis
- Advanced Chemical Sensor Technologies
- Microbial Inactivation Methods
- Food composition and properties
- Fermentation and Sensory Analysis
- Postharvest Quality and Shelf Life Management
- Saffron Plant Research Studies
- Botanical Research and Applications
- Polysaccharides Composition and Applications
- Coffee research and impacts
- Food Drying and Modeling
- Tea Polyphenols and Effects
- Biochemical Analysis and Sensing Techniques
- Probiotics and Fermented Foods
- Bee Products Chemical Analysis
- Dye analysis and toxicity
- Nanocomposite Films for Food Packaging
- Free Radicals and Antioxidants
- Hops Chemistry and Applications
- Analytical Chemistry and Chromatography
University of Teramo
2015-2024
University of Trieste
2016
University of Udine
1996-2011
University of Milan
1997-1999
Norwich Research Park
1996
Quadram Institute
1996
For this study, strawberries and red bell peppers were pre-treated with pulsed electric fields (PEF) to reduce the negative effects on physical properties of products after freeze-drying. PEF treatment was carried out at constant field strength E = 1.0 kV/cm specific energy input varied between 0.3 6.0 kJ/kg (treatment time 2.0–28.6 ms). Additionally, impact different pre-freezing temperatures (−4 −40 °C) final product quality described. Investigations showed that due a significant reduction...
In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended additives/ingredients in innovative formulated food products. The effects different carriers (maltodextrin, Arabic gum, and their mixture 1:1 w/w ratio) on physical techno-functional properties, bitter acids content, yield polyphenols encapsulation efficiency powders were assessed. Additionally, powders' evaluated 35 days at temperatures...
Summary The aim of this research was to study spray drying as potential action protect chlorophyllide from environmental conditions for shelf‐life extension and characterisation the powders. Six formulations were prepared with 7.5 10 g carrier agents [gum Arabic (GA), maltodextrin (MA) soybean protein isolate (SPI)]/100 mL solutions. powders evaluated morphological characteristics (SEM), particle size, water activity, moisture, density, hygroscopicity, cold solubility, sorption isotherms,...
Abstract The aim of this study was to optimize the extraction oleuropein from olive leaves through a systematic effects different parameters ultrasound‐assisted ( USAE ) on yield, in comparison with conventional maceration extraction. A range operational were investigated for both and : solvent type, leaf mass‐to‐solvent volume ratio, time temperature. Oleuropein yield determined using high‐performance liquid chromatography, total phenolics content also determined. optimized conditions...
In this study the effect of matrix composition on process encapsulation efficiency, antioxidant capacity and physical properties microencapsulated olive (Olea europaea L.) leaves extract (OLE) powders obtained by freeze-drying were investigated. Total solids, (maltodextrin trehalose, alone or mixtures) OLE:matrix ratio initial aqueous system investigated applying a Response Surface Methodology. Results highlighted that efficiency resulted positively affected higher concentrations...
This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization samples was investigated by particle size, viscosity, lubricant properties, color; profile also developed quantitative descriptive analysis. The addition improved dispersion degree samples, especially when extract-loaded...
Over the last few years, origin of local product has played a central role in consumer choices. This study explores what Italian consumers want and look for when purchasing olive oil by combining web-based survey perceived analysis technique. In particular, preferences different attributes as well psychographic traits respondents were revealed through questionnaire administered to (N = 179). From this questionnaire, who indicated their availability participate further underwent preference...
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and presence aggregates can affect technological properties. In this study, effect high pressure homogenization (HPH) at different intensities (60 100 MPa) was investigated as a pre-treatment to modulate techno-functional properties pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal...