A5041198416- Food composition and properties
- Sensory Analysis and Statistical Methods
- Polysaccharides Composition and Applications
- Meat and Animal Product Quality
- Proteins in Food Systems
- Nanocomposite Films for Food Packaging
- Biochemical Analysis and Sensing Techniques
- Microbial Metabolites in Food Biotechnology
- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- biodegradable polymer synthesis and properties
- Rheology and Fluid Dynamics Studies
- Potato Plant Research
- Probiotics and Fermented Foods
- Algal biology and biofuel production
- Food Chemistry and Fat Analysis
- Organic Food and Agriculture
- Olfactory and Sensory Function Studies
- Fermentation and Sensory Analysis
- Innovations in Aquaponics and Hydroponics Systems
- Spectroscopy and Chemometric Analyses
- Multisensory perception and integration
- Nuts composition and effects
- Advanced Chemical Sensor Technologies
- Synthesis of β-Lactam Compounds
University of Naples Federico II
2015-2024
Federico II University Hospital
2013-2023
Business Innovation Centre
2023
University of Palermo
2007
University of Matanzas
2006
University of Milan
1994
University of Salerno
1988-1992
University of Massachusetts Amherst
1988
The University of Texas at Austin
1980-1982
Villa Melitta
1978
ABSTRACT The microbial spoilage of beef was monitored during storage at 5°C under three different conditions modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O 2 and 40% CO (MAP2), (iii) 20% (MAP3). Pseudomonas , Enterobacteriaceae Brochothrix thermosphacta lactic acid bacteria were by viable counts PCR-denaturing gradient gel electrophoresis (DGGE) analysis 14 days storage. Moreover, headspace gas composition, weight loss, color change also determined each sampling time....
Chitosan−whey protein edible films with different concentrations were prepared in the absence or presence of microbial transglutaminase as cross-linking agent. The enzyme showed low solubility at a wide range pH, lower degree swelling, and good biodegradability following protease treatments. induced also an enhancement film mechanical resistance reduction their deformability. Finally, barrier efficiency toward oxygen carbon dioxide was found to be markedly improved cross-linked which...
The objective of this work was to study the effect sourdough obtained with selected exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strains on quality bread and its shelf life. Two concentrations were used in order ascertain best composition. Fresh studied by means microbiological, physical, chemical mechanical analysis, whereas thermal properties investigated product results showed that dough prepared 30 g/100 g had a negative impact absence EPS-producing LAB strains, opposite...
Abstract This work investigated the extraction of bioactive compounds from citrus peels, an agri‐food waste. Carbon dioxide (CO 2 ), eco‐friendly solvent, was used under liquid and supercritical conditions to perform extractions orange, tangerine lemon peels. The possibility using ethanol as a cosolvent at small percentages up 20% also studied. yield, total polyphenolic content, individual profile, antiradical activity volatile organic extracts were evaluated. highest yields obtained when in...
Abstract Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With rise food science technology, novel methods are being developed overcome challenges improve seafood quality, shelf life, safety. These range from high‐pressure (HPP) edible coatings, their exploration application in great importance. This review synthesizes recent advancements various emerging technologies used industry critically evaluates efficacy,...
ABSTRACT The sensory evaluation of cohesiveness, hardness and springiness 15 solid food samples was performed by eight trained assessors. rheologic response the estimated performing cyclic compression tests stress–relaxation tests. From force–deformation curves first two cycles test, texture profile analysis parameters related to were calculated. Young's modulus ( E ), strain d i ) stress s at peak as well irrecoverable r work L monitored during five cycles. response, Peleg's linearization...
Basil (Ocimum basilicum L.) is an annual spicy plant generally utilized as a flavouring agent for food. leaves also have pharmaceutical properties due to the presence of polyphenols, phenolic acids, and flavonoids. In this work, carbon dioxide was employed extract bioactive compounds from basil leaves. Extraction with supercritical CO2 (p = 30 MPa; T 50 °C) 2 h using 10% ethanol cosolvent most efficient method, yield similar that control (100% ethanol) applied two cultivars: "Italiano...
Abstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, environmentally friendly alternative traditional red meat burgers. research utilized two-tiered experimental approach: initial screening Plackett-Burman Design evaluate the impact of various ingredients on cooking yield, texture, moisture retention, followed by optimization phase employing Central...