A5052162941- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Essential Oils and Antimicrobial Activity
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Postharvest Quality and Shelf Life Management
- Horticultural and Viticultural Research
- Food composition and properties
- Advanced Chemical Sensor Technologies
- Mycotoxins in Agriculture and Food
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Gut microbiota and health
- Microencapsulation and Drying Processes
- Edible Oils Quality and Analysis
- Bacterial biofilms and quorum sensing
- Food Safety and Hygiene
- Animal Nutrition and Physiology
- Bacillus and Francisella bacterial research
- Proteins in Food Systems
- Food Waste Reduction and Sustainability
- Insect Pest Control Strategies
University of Foggia
2015-2024
Centro Uruguayo de Imagenología Molecular
2010
London Metropolitan University
2010
Abstract In recent times, there has been growing recognition of the key role foods and beverages in disease prevention treatment. Thus, production consumption functional gained much importance as they provide a health benefit beyond basic nutritional functions. At present, are by far most active food category because convenience possibility to meet consumer demands for container contents, size, shape, appearance, well ease distribution storage refrigerated shelf‐stable products. Moreover, an...
Abstract Fruit and vegetable juices beverages are generally preserved by thermal processing, currently being the most cost‐effective means ensuring microbial safety enzyme deactivation. However, treatments may induce several chemical physical changes that impair organoleptic properties reduce content or bioavailability of some nutrients; in cases, these effects strongly dependent on food matrix. Moreover, efficacy can also be affected complexity product microorganisms. This review covers...
Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely survival of probiotics throughout storage, possible impact bacteria on sensory traits overall acceptance. This review addresses inoculation in juices; with special focus possibilities challenges future; i.e., why which kind microorganisms; how to improve viability probiotics; ideas impact.
Prebiotic compounds were originally defined as “a nondigestible food ingredient that beneficially affects the host by selectively stimulating growth and/or activity of one or a limited number bacteria in colon, and thus improves health”; however, significant modulation definition was carried out consensus panel The International Scientific Association for Probiotics Prebiotics (ISAPP), last states “prebiotics are substrates utilized microorganisms conferring health benefit”. Health effects...
ABSTRACT Non-starter lactic acid bacteria (NSLAB) were isolated from 12 Italian ewe cheeses representing six different types of cheese, which in several cases produced by manufacturers. A total 400 presumptive Lactobacillus isolates obtained, and 123 10 type strains subjected to phenotypic, genetic, cell wall protein characterization analyses. Phenotypically, the cheese included 32% plantarum isolates, 15% L. brevis 12% paracasei subsp. 9% curvatus 6% fermentum casei 5% pentosus 3%...
Abstract In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties fruit vegetable juices beverages. The benefits treatments are strongly dependent on food matrix. Thus, an understanding effects these technologies exert beverages is important to optimize technological parameters produce value‐added products. This review covers research electrical treatments, high pressure...
Lactic acid bacteria (19 isolates) from Bella di Cerignola Italian table olives were investigated for their technological and probiotic properties the selection of multifunctional starter cultures olives. The first identified by phenotyping genotyping, then characterized production biogenic amines, growth at different pH, NaCl concentrations, temperatures. potentiality to have some (antimicrobial activity against foodborne pathogens, survival in low pH presence bile salts, ability adhere...
Abstract: Biofilm formation on food industry surfaces has important health and economic consequences, since they can serve as a potential source of contamination for products, which may lead to spoilage or transmission diseases. Salmonella sp. is one the most foodborne pathogens several studies have led discovery that these bacteria are capable adhering forming biofilms different surfaces. The attachment bacterial cells affected by factors, including medium in grown, motility, growth phase...