A5061694931- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Edible Oils Quality and Analysis
- Phytase and its Applications
- Curcumin's Biomedical Applications
- Rice Cultivation and Yield Improvement
- Food Chemistry and Fat Analysis
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Rheology and Fluid Dynamics Studies
- Biochemical effects in animals
- Nanocomposite Films for Food Packaging
- Sensory Analysis and Statistical Methods
- Advanced Cellulose Research Studies
- Plant Physiology and Cultivation Studies
- Wheat and Barley Genetics and Pathology
- Fermentation and Sensory Analysis
University of Molise
2019-2024
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...
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...
Edible coatings are used to extend the shelf life of various fruit, including bananas (Musa from Musaceae family). After harvest, reach ripening and subsequent senescence phase. During senescence, quality fruit deteriorates as it takes on a brown color tissue becomes soft. To such effective methods delay required. In this study, an alginate-based emulsion, i.e., oil-in-water emulsion lemongrass essential oil in alginate, was combine mechanical properties hydrocolloids with water barrier The...
Summary Pasta samples were produced by replacing durum wheat semolina with high‐amylose bread semolina‐type flour in proportions of 30%, 50% and 70%. Resistant starch content uncooked pasta varied from 4.9% total 30% substitution semolina, to 15.3% 100% pasta, achieving the levels established for health claim. The high amount resistant cooked caused a reduction digestion rate all compared control. expected glycaemic index lowered 53.8 control (durum semolina) 48 (bread semolina). inclusion...
This review aims to highlight the benefits and limitations of main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities human wellness. Olive fruits, leaves extra-virgin oil are food sources Moreover, olive mill wastewaters considered potential source obtain hydroxytyrosol use in industry. However, recovered needs adequate formulations increase its chemical stability bioavailability. Therefore, application sector...
The benefits associated with the consumption of red wine due to its rich pool phenolic compounds are well-recognized, thanks antioxidant activity related these kinds molecules. However, drinking should be done in moderation, or is forbidden for some populations ethnic religious reasons. One way still enjoy advantages use dry extract. In order test ability extract reveal activity, it was solubilized water produce water-in-oil (W/O) emulsions based on olive oil. After selection right emulsion...
Abstract Nowadays, whole grain and less refined flours deriving from higher extraction rate milling processes have received much attention due to the presence of external parts constituting bran, with well-known health benefits. The use these can represent a rational option for valorization native bran minimal by-product generation while improving nutritional functional profile end products. This work aims evaluate techno-functional characteristics commercial soft wheat different refining...