A5022963083- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Coffee research and impacts
- Food Chemistry and Fat Analysis
- Tea Polyphenols and Effects
- Food composition and properties
- Meat and Animal Product Quality
- Food Waste Reduction and Sustainability
- Microbial Inactivation Methods
- Natural Antidiabetic Agents Studies
- Consumer Attitudes and Food Labeling
- Diet and metabolism studies
- Food Drying and Modeling
- Postharvest Quality and Shelf Life Management
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Microbial Metabolites in Food Biotechnology
- Antioxidant Activity and Oxidative Stress
- Freezing and Crystallization Processes
- Agriculture Sustainability and Environmental Impact
- Child Nutrition and Feeding Issues
- Food Science and Nutritional Studies
- Pineapple and bromelain studies
- Sustainable Supply Chain Management
- Sensory Analysis and Statistical Methods
University of Udine
2016-2025
Universidad Juárez del Estado de Durango
2023
Although the interest towards functional food has dramatically increased, several factors jeopardize their effective development. A univocally recognized definition and a dedicated regulation for this emerging category is lacking, gap exists between technological nutritional viewpoints. Involved actors speak different languages, thus impinging progression an integrated approach holistic to rationalize development was here proposed, i.e., "Functional Food Development Cycle". First definitions...
This study investigated the interaction between apple juice (AJ) and acarbose (A) in modulating glycemic responses, with aim of validating vivo results previously observed vitro. When administered...
The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower phytosterols) or hydrophilic (whey protein aerogel particles, WP) gelators. In-vitro demonstrated that the oleogelator nature influenced both lipid bioaccessibility. WP-based presented ∼100% free fatty acid release compared ∼64% for unstructured ∼40 ∼55% lipophilic-based...
The aim of the present work was to assess effect an innovative oleogelation strategy, aerogel-template approach, on protein and lipid digestibility. Whey isolate (WP) converted into aerogel particles via supercritical CO2 drying. Oleogels were then prepared by absorption sunflower (SO) or flaxseed (FLX) oil (80%, w/w) particle template subjected in vitro digestion. WP aerogel-templated oleogels showed a specific destructuring behaviour during Confocal micrographs clearly demonstrated that...
Thermal (T) and ultrasound (US) pasteurization processes were applied to apple juice the phenolic compounds (TPC) quantified before after <italic>in vitro</italic> digestion by HPLC-DAD-ESI-MS<sup>n</sup>, with their bioaccessibility ascertained.
Instant coffee powder is highly sensitive to environmental humidity, which can significantly affect its quality during storage. The objective of this study was evaluate the storage stability instant by assessing moisture uptake and monitoring evolution key indicators under different relative humidity (ERH) conditions. To purpose, removed from original packaging stored at 11, 32, 65% 20 °C. Quality parameters related both (visual appearance solubilization time) resulting brew (pH) were...
Carbohydrate and protein digestibility were assessed in different commercial bread types, i.e., soft, durum, whole wheat, by applying vitro digestion protocols mimicking adult or elderly physiological conditions. Protein was measured after the gastric intestinal phases o-phthalaldehyde spectrophotometric assay (OPA). determining incremental area under glucose curve during phase of to estimate glycaemic index (GIe). Finally, correlation between carbohydrate computed. Bread proteins presented...
A "source of protein" and a "high bread intended for the elderly were obtained by replacing wheat flour in dough with 50 165 g/kg pea protein concentrate. Carbohydrate digestibility was evaluated vitro mimicking adult digestive conditions. Protein measured OPA assay. assessed determining incremental area under glucose curve during intestinal phase to estimate glycaemic index (GIe). Pea proteins negatively affected some key features accounting acceptability bread, mainly textural ones,...