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Showing 1 to 17 of 17 for “"Settore AGR/15 - Scienze e Tecnologie Alimentari"”.
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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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DEVELOPMENT OF LEGUME-DERIVED INGREDIENTS AND FOODS ENRICHED IN BIOACTIVE COMPOUNDS USING DIFFERENT STRATEGIES
… yielded substantial amounts of vitamin (1374–1535 ng/g DM), and the resultant material was incorporated into bread (32.0–52.3 ng/g of vitamin), aiming to address the deficiency of B12 in strictly plant-based diets. The fortified product contained 32.0–52.3 ng/g B12, thus from 40 to 70 g of …
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Influence of processing design on the accessibility of phenolics in blueberry (vaccinium corymbosum L.) pureés: the effect of hydration and microstructural properties
… puree di mirtillo congelate prodotti utili nel settore in crescita della “frutta da bere” (smoothies). I prodotti liquidi a base di frutta e ortaggi sono percepiti dai consumatori come salutari e “comodi”, poiché già pronti per il consumo. Tuttavia i fenomeni che legano i processi di …
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VALORIZATION OF LESS COMMON GRAINS IN BAKED PRODUCTS THROUGH SPROUTING PROCESS.
… food security. These crops, despite their agronomic and nutritional benefits, face limited exploitation due to challenges such as restricted market demand, sensory limitations, and suboptimal techno-functional properties. Sprouting has emerged as a promising technology to enhance the …
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Combining foods, combining tools: Understanding in vivo aroma release and sensory perception of composite foods
Combining foods, combining tools. To date, most of the published works that have attempted to relate aroma release and sensory perception are far from mimicking the real consumption context, as assessments often do not consider food oral processing during mastication and are performed on single or …
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INTERACTION BETWEEN PROTEINS OF PLANT ORIGIN AND WINE COMPONENTS: MOLECULAR-BASED CHOICE OF PROTEIN FINING AGENTS FOR ORGANOLEPTIC IMPROVEMENT
Gelatine, casein, egg albumin, and, more recently, proteins from plant sources are commonly used in winemaking as fining agents to remove particles responsible for turbidity, to improve stability, and to control browning, over-oxidation, and bitterness during ageing (Spagna et al., 2000; Cosme et …
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TRACEABILITY OF MOUNTAIN CHEESES: IDENTIFICATION AND CHARACTERIZATION OF BIOCHEMICAL MARKERS
Food traceability and knowledge of the relationship between production processing and food composition have become subjects of great interest during the last decade, due to the increasing demand for genuineness, high quality, and origin assurance of food. In the last few years several researchers …
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Applications of advanced data analysis procedures in food quality control
In food manufacturing, the quality control procedure is a critical activity that consists in organizing, measuring, tracking, and filing the conditions of the production process and the final product, with the goal of guaranteeing the designed quality standard. During the last 30 years, due to a …
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Understanding the role of human microbiota on sensory perception
While consumer awareness of benefits of adequate nutrition has noticeably surged in recent years, developing countermeasures against improper eating habits still represents a public health priority in view of the growing prevalence of diet-related diseases. Eating behaviours are complex phenomena …