A5031522146- Mycotoxins in Agriculture and Food
- Food composition and properties
- Nuts composition and effects
- Indoor Air Quality and Microbial Exposure
- Microbial Metabolism and Applications
- Phytochemicals and Antioxidant Activities
- Plant Pathogens and Fungal Diseases
- Plant-Microbe Interactions and Immunity
- Insect Utilization and Effects
- Microbial Metabolites in Food Biotechnology
- Listeria monocytogenes in Food Safety
- Polysaccharides Composition and Applications
- Fungal Biology and Applications
- Antimicrobial Resistance in Staphylococcus
University of Sassari
2015-2025
Qatar University
2018
Mediterranean countries are known for their high-quality olives and the production consumption of olive oil. Olive pomace (OP), major by-product oil extraction, is receiving attention its potential as a functional compound in food products, reflecting physiology- health-promoting attributes. This study assessed physico-chemical characteristics OP obtained from two Sardinian cultivars, Bosana Semidana, effect incorporation on baking performance wheat dough. We rheological parameters, pasting...
The use of edible food packaging by hydrocolloid encapsulation has gained interest as an approach to preserve the physicochemical and sensory properties food. In this study, pectin (PE) xanthan gum (XG), naturally occurring hydrocolloids, were utilized with calcium chloride (CaCl2) a bead-forming agent develop extra virgin olive oil-hydrocolloid emulsion encapsulating Bosana oil (EVOO), Sardinian monovarietal rich in polyphenols properties. This study investigated textural evolution...
In the last years, olive pomace, a by-product of oil extraction, has shown great interest. The work aims to valorize pomace two Sardinian cultivars, Bosana and Semidana, by incorporating them into formulation functional baked products improve their nutritional value. freeze-dried varieties been used substitute type 00 flour in percentages 1, 2, 3% (w/w). was characterized macro-composition analysis, while bread samples were for proximate, physical, technological, sensory characteristics...
Red yeasts grow on food wastes, show antagonistic activity against food-spoilage microorganisms, produce supplements, and may be utilized as feed-supplements themselves to positively modulate the quali-quantitative composition of intestinal microbiota. Therefore, they a variety possible biotechnological applications in agri-food-related processes. Here, further explore potential red yeasts, eleven strains ascribed different species genera Rhodotorula Sporobolomyces, differing for biomass...
Ochratoxin A (OTA) has hepatotoxic, teratogenic, nephrotoxic and carcinogenic effect in mammals it is classified as a group 2B carcinogen by the World Health Organization. The European Union set maximum OTA level at 2 mg/kg wine, grape juice, other products, 3 for all products derived from cereal, including cereal grains human consumption. Some species of Aspergillus are main source warm tropical regions, particular carbonarius (Bainier) Thom considered one most relevant producers food feed....
Maria Grazia Farbo* Author Affiliations Division of Clinical and Experimental Microbiology, Department Biomedical Sciences, University Sassari, Italy Received: August 26, 2021 | Published: September 30, Corresponding author: Farbo, Agricultural Viale Italia 39/A, I-07100, DOI: 10.26717/BJSTR.2021.39.006251