Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 35 for “"AGR/15 Scienze e tecnologie alimentari"”.
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Valutazione dell'evoluzione della componente fenolica di Olea Europaea durante l'intero ciclo di maturazione del frutto
This PhD thesis is related to the evolution of phenolic composition of olive fruit to demonstrate the relationship between the raw material sources and the compounds responsible for the healthy and sensory properties of virgin olive oil, and to investigate the mechanisms involved in the synthesis …
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Sistema per l'estrazione e purificazione di sostanze antiossidanti naturali nelle acque di vegetazione delle olive
The olive oil extraction industry is responsible for the production of high quantities of vegetation waters, represented by the constitutive water of the olive fruit and by the water used during the process. This by-product represent an environmental problem in the olive’s cultivation areas because …
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Application of different instrumental techniques to the selective evaluation of bio-sensible compounds in foodstuff of animal and vegetable origin
This PhD thesis describes the application of some instrumental analytical techniques suitable to the study of fundamental food products for the human diet, such as: extra virgin olive oil and dairy products. These products, widely spread in the market and with high nutritional values, are …
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Determination of bioactive and potentially toxic compounds in food: raw material analysis and shelf life evaluation
"Bioactive compounds" are extranutritional constituents that typically occur in small quantities in food. They are being intensively studied to evaluate their effects on health. Bioactive compounds include both water soluble compounds, such as phenolics, and lipidic substances such as n-3 fatty …
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Studi ed approfondimenti sulla composizione in acidi grassi del latte bovino di razza Reggiana con diverso fenotipo per k-caseina e Beta-lactoglobulina
The aim of the present study was to examine the association between milk protein polymorphism and fatty acids profiles of bovine milk. Milk samples were collected from each of 55 Reggiana cows during early, mid and late lactation, respectively, in two farms within the production area of Parmigiano …
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Innovative treatments for shelf-life extension of whole and fresh-cut fruit
Maintaining the postharvest quality of whole and fresh-cut fruit during storage and distribution is the major challenge facing fruit industry. For this purpose, industry adopt a wide range of technologies to enable extended shelf-life. Many factors can lead to loss of quality in fresh product, …
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Technological processes study for high value health ingredients and foods production
… and nutritional quality. For this purpose, agronomic and technological conditions of its production have been investigated. It has also been examined how this fraction can be better preserved during storage. Moreover, its relation with VOO sensorial characteristics and its interaction with a …
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Food safety in wine: optimization of analytical controls and evaluation of production technologies
This PhD thesis has been proposed to validate and then apply innovative analytical methodologies for the determination of compounds with harmful impact on human health, such as biogenic amines and ochratoxin A in wines. Therefore, the influence of production technology (pH, amino acids precursor …
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Quality and safety of oils and fats obtained as co-products or by-products of the food chain and destined to animal production
The aim of the first part of this thesis was to evaluate the effect of trans fatty acid- (TFA), contaminant, polycyclic aromatic hydrocarbon (PAH)- and oxidation productenriched diets on the content of TFA and conjugated linoleic acid (CLA) isomers in meat and liver of both poultry and rabbit. The …
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Study of the antioxidant fraction in edible olive oils obtained from different technological systems and parameters
… detto abbiamo valutato l’influenza dei fattori agronomici (metodi di agricoltura biologica, integrata e convenzionale) e tecnologici (riduzione della temperatura della materia prima, aggiunta di coadiuvanti in fase di frangitura e di gramolatura, confronto tra tre oli extravergini di oliva …
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Application of chromatographic and spectroscopic techniques in the evaluation of the lipid fraction of animal products
Lipolysis and oxidation of lipids in foods are the major biochemical and chemical processes that cause food quality deterioration, leading to the characteristic, unpalatable odour and flavour called rancidity. In addition to unpalatability, rancidity may give rise to toxic levels of certain …
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PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA
… but, at the same time, an extreme elasticity (1530 Nmm). The use of SPB flour lowered the elasticity of the cooked product, keeping the consistency at high values (firmness 275 N). To lower the high cooking loss of this product (12.6%), the influence of texturing ingredients, such as PGF (50%), …
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INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS
… formulations has strongly grown owing to their agronomic, nutritional and health benefits. In the scenario of reformulating food products with pulses, extrusion plays a key role as it can lead to a wide range of products such as snacks, pasta, and meat analogues. Although some studies provided …
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