A5068846108- Postharvest Quality and Shelf Life Management
- Horticultural and Viticultural Research
- Fermentation and Sensory Analysis
- Food Drying and Modeling
- Plant Physiology and Cultivation Studies
- Phytochemicals and Antioxidant Activities
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Potato Plant Research
- Spectroscopy and Chemometric Analyses
- Diverse academic and cultural studies
- Electrochemical sensors and biosensors
- Freezing and Crystallization Processes
- Edible Oils Quality and Analysis
- Biochemical and biochemical processes
- Microbial Inactivation Methods
- Food Chemistry and Fat Analysis
- Nuts composition and effects
- Analytical Chemistry and Sensors
- Plant tissue culture and regeneration
- Pomegranate: compositions and health benefits
- Antioxidant Activity and Oxidative Stress
- Garlic and Onion Studies
- Polysaccharides Composition and Applications
Pontificia Universidad Católica de Chile
2024
University of Salerno
2014-2023
University of Molise
2009
Organizzazione per la Tutela Forestale, Ambientale e Agroalimentare
1998
University of Florence
1989
Five onion landraces belonging to Bianca di Pompei cv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The harvested at the end of growth cycle corresponding ripening time and harvest month, respectively: February, March, April, May, June. total content volatile compounds as well sulfur-containing Aprilatica was significantly (<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" id="M1"><mml:mi>p</mml:mi><mml:mo>≤</mml:mo><mml:mn...
Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures 45, 50, 55, 60, and 65 °C fixed velocity 2.3 m/s. It was observed that the temperature affected time, shrinkage, colour. Four empirical mathematical models namely, Enderson Pabis, Page, Logarithmic, Two term, evaluated order to deeply understand process (moisture ratio). The Page model described best representation experimental data all...
Summary The effects of drying by microwave and convective heating at 60 70 °C on colour change, degradation β‐carotene the 2,2‐diphenyl‐1‐picrylhydrazyl radical ( DPPH ) scavenging activity apricots were evaluated. Microwave reduced significantly time (up to 25%), if compared with one, also owing higher temperature reached during last phase process, as monitored infrared thermography. Colour changes apricot surface, described lightness hue angle, in both methods followed a first‐order...
The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed stirred heated at different temperatures (60, 70, 75, 85 degrees C) during process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based the infrared thermography read-out....