A5025987805- Edible Oils Quality and Analysis
- Essential Oils and Antimicrobial Activity
- Spectroscopy and Chemometric Analyses
- Horticultural and Viticultural Research
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Food Quality and Safety Studies
University of Perugia
2021-2025
In this study, the real-time shelf life of frozen fillets two different types fish, tuna (Thunnus albacares) and hake (Merluccius hubbsi), was studied, simulating a bulk system sale. A glaze treatment used on all samples at beginning, during 60-day storage period, reapplied regular intervals half (“glazed”), while other not re-glazed (“control”). To assess quality changes in products, peroxide value (PV), total volatile basic nitrogen (TVB-N), biogenic amines composition were determined...
The malaxation step, one of the most important phases virgin olive oil (VOO) mechanical extraction process involved in development main quality characteristics final product, was carried out at a low temperature (18 °C). rapid control malaxer handled with same chiller as that heat exchanger used semi-industrial plant. Low during full paste kneading and also for half this process, which showed there significant impact on phenolic volatile contents VOO. Trials were conducted three different...
In virgin olive oil industries, the technological choices of production plant affect biochemical activities that take place in olives being processed throughout entire process, thereby affecting quality final product. The lipoxygenase pool enzymes operated their activity during first phases process need best conditions to work, especially concerning temperature and oxygen availability. this study, a system was equipped supply crusher at controllable concentration an industrial mill pilot...
The development of innovative technologies in the mechanical extraction process extra virgin olive oil can improve its quality standards through modulation physical, chemical and biochemical processes. Extra varietal differentiation are influenced by many factors, particularly extraction. use ultrasound technology does not affect quality, composition, thermal properties oil, facilitating separation from solids, it allows release active compounds paste, with a positive influence on phenolic...
Abstract A new technology used to reduce the temperature of olive paste was applied extra virgin oil (EVOO) mechanical extraction process. The performance a cooling crusher that able counteract thermal increase occurs during fruit grinding analyzed evaluate effects on development volatile compounds and concentration hydrophilic phenols in final product. profiles phenolic fraction EVOOs extracted from three different cultivars (Coratina, Peranzana, Moresca) were positively affected by use...
The improvement of the extra virgin olive oil (EVOO) extraction process involves proper management endogenous enzymes fruit and all technological conditions that can affect their activities. Coratina Peranzana cultivars were processed to assess influence different technologies for breaking (crushing stoning) with without controlled oxygen addition during this critical phase. study volatile compounds revealed are responsible genesis significantly affected by in both systems crushing. results...