A5071314152- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Horticultural and Viticultural Research
- Edible Oils Quality and Analysis
- Food composition and properties
- Plant Physiology and Cultivation Studies
- Nanocomposite Films for Food Packaging
- Electrochemical sensors and biosensors
- Material Properties and Processing
- Textile materials and evaluations
- Pesticide Residue Analysis and Safety
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Garlic and Onion Studies
- Meat and Animal Product Quality
- Tea Polyphenols and Effects
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Postharvest Quality and Shelf Life Management
- Essential Oils and Antimicrobial Activity
- Polysaccharides Composition and Applications
- Sensory Analysis and Statistical Methods
- Electrochemical Analysis and Applications
- Agriculture and Biological Studies
- Coal and Coke Industries Research
Portal (Norway)
2023
Portál (Czechia)
2023
University of Foggia
2002-2012
University of Molise
1994-2005
University of Naples Federico II
2003
ABSTRACT: Phenolic composition and antioxidant activity of extra‐virgin olive oils extracted from several Italian varieties were studied at production during storage. The was measured according to the following tests: in aqueous phase, by radical scavenging 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) cation; lipid using β‐carotene bleaching method. phenolic content not correlated oxidation indices (peroxide value spectrophotometric constants). contents profiles various...
ABSTRACT A study is reported on the chemical and sensorial characteristics of extra virgin olive oil flavored with hot pepper, garlic, oregano rosemary during 7 months storage. The oils were prepared by addition spice oily extracts at three different levels concentration to an oil. following parameters monitored: acidity, peroxide value (PV), K 232 , 270 (E)‐2‐hexenal/hexanal ratio characteristics. At end storage, all samples showed PV values lower than control, whereas similar observed....
The aim of this study was to assess the influence 9 winemaking technologies (traditional, delestage, saignée, delayed punching-down, addition grape seed tannins, ellagic-skin-seed heating must-wine, cryo-maceration, and prolonged maceration) on phenolic content antioxidant activity Primitivo musts wines. Three methods for determination were compared: DPPH, beta-carotene bleaching assay, ABTS. Oenological parameters composition fraction 1-y-aged wines also determined. tannins allowed increase...
Quality indices, antioxidant compounds, and activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage. Whole stoned olives, picked at 2 different maturation index (MI), submitted to malaxation for 45 min extracted by 3-phase continuous system. A 90-min trial was also performed the olives. The following parameters monitored: free acidity, peroxide value, K(232) K(270) sensory profile, total phenolic content (TPC), profiles, tocopherol activity (AA). highest...
Samples of raw red wine (Primitivo di Manduria, Apulia, Southern Italy) were analysed without any pre-treatment (except 1:2 dilution with water) using HPLC detection based on UV absorbance and Electrospray Ionisation Sequential Mass Spectrometry (ESI-MSn, n = 1-3) in a series configuration. In particular, at 520 nm was monitored for order to identify pigments responsible colour. On the other hand, two subsequent stages MS positive ions adopted. The first consisted an explorative acquisition,...
ABSTRACT A study on lipolysis of Southern Italy short‐ripened dry‐cured sausages manufactured without and with starters was carried out. Samples were submitted to microbiological chemical analysis during drying ripening, whereas sensory performed at the end ripening. The starters, addition caused inhibition Enterobacteriaceae. An increase free fatty acids (FFAs) diacylglycerols (DAGs) ripening observed. starter did not affect FFA DAG release. profile including 1,2‐ 1,3‐isomers analyzed for...
"Natural" amines in plants, endogenous constituents of tissues, are involved different physiological processes such as fruit development and senescence. Their levels can vary depending on variety, ripening, storage conditions. Moreover, microbial contamination results the increase "biogenic" amine content fruits vegetables. Electrochemical biosensors for determination have been assembled using diamine oxidase polyamine covalently immobilized onto polymeric membranes. Both enzymes presence...
ABSTRACT: We present a mathematical model to predict the oxygen‐permeability coefficient of nylon film as function water activity at upstream and downstream side film. To validate model, tests were conducted 25 °C. The fitting predictive ability proposed was successfully tested by predicting coefficient. obtained results point out need for more accurate analysis oxygen water‐transport phenomena in case water‐sensitive packaging films like nylon.
ABSTRACT A study of the influence raw materials and processing conditions on hydration kinetic during cooking overcooking spaghetti is presented. Water sorption tests commercially available three different types homemade were run at 100°C. In particular, weight, diameter, length strands monitored over time for ≈200 min. The process was quantitatively resolved into controlling phenomena (i.e., water diffusion, macromolecular matrix relaxation kinetic, residual deformation release kinetic) by...