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446 results on '"Rocculi, Pietro"'

10. Contributors

Author

Akdemie Evrendilek, Gulsun, primary, Bucciol, Fabio, additional, Capanoglu, Esra, additional, Cravotto, Giancarlo, additional, Cruz, Adriano G., additional, Cullen, Patrick J., additional, Delorme, Mariana M., additional, Duarte, Maria Carmela K.H., additional, Durek, Julia, additional, Esatbeyoglu, Tuba, additional, Esmerino, Erick A., additional, Jafari, Seid Mahdi, additional, Lamberti, Lorenzo, additional, López, Mercedes, additional, Mársico, Eliana T., additional, Naidu, Madeneni Madhava, additional, Ojha, Shikha, additional, Oliveira, Márcia, additional, Otero, Laura, additional, Ozkan, Gulay, additional, Pimentel, Tatiana C., additional, Prieto, Miguel, additional, Ramos, Gustavo Luis P.A., additional, Rastogi, Navin Kumar, additional, Razola-Díaz, María del Carmen, additional, Rocculi, Pietro, additional, Rocha, Ramon S., additional, Scally, Laurence, additional, Schlüter, Oliver K., additional, Silva, Filipa Vinagre Marques, additional, Silva, Márcia Cristina, additional, Srinivasa, Uma Maheshwari, additional, Sruthi, Puzhakkal, additional, Subasi, Busra Gultekin, additional, Sulaiman, Alifdalino, additional, İbanoğlu, Şenol, additional, Therdthai, Nantawan, additional, Álvarez-Ordoñez, Avelino, additional, Tylewicz, Urszula, additional, Verardo, Vito, additional, and Zambelli, Rafael Audino, additional

Published
2023
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12. Current Validation of NTP Technologies and Overview of Their Current and Potential Implementation in the Production Chain Including Agri-food Wastes

Author

Tylewicz, Urszula, Castagnini, Juan Manuel, Tappi, Silvia, Romani, Santina, Rocculi, Pietro, Rosa, Marco Dalla, Barbosa-Cánovas, Gustavo V., Series Editor, Aguilera, José Miguel, Advisory Editor, Candoğan, Kezban, Advisory Editor, Hartel, Richard W., Advisory Editor, Ibarz, Albert, Advisory Editor, Peleg, Micha, Advisory Editor, Rahman, Shafiur, Advisory Editor, Rao, M. Anandha, Advisory Editor, Roos, Yrjö, Advisory Editor, Welti-Chanes, Jorge, Advisory Editor, and ­Režek ­Jambrak, Anet, editor

Published
2022
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24. Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques

Author

Antonelli, Giorgia, primary, Chiarello, Elena, additional, Picone, Gianfranco, additional, Tappi, Silvia, additional, Baldi, Giulia, additional, Di Nunzio, Mattia, additional, Mente, Eleni, additional, Karapanagiotis, Stelios, additional, Vasilaki, Phelly, additional, Petracci, Massimiliano, additional, Rocculi, Pietro, additional, Bordoni, Alessandra, additional, and Capozzi, Francesco, additional

Published
2023
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33. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation.

Author

Schouten, Maria Alessia, Tappi, Silvia, Rocculi, Pietro, and Romani, Santina

Subjects
COOKIES, ACRYLAMIDE, SCIENTIFIC literature, BAKED products, TECHNICAL reports, RESEARCH personnel, PRODUCT quality
Abstract

Acrylamide (AA) is a well-known toxic compound formed in various foods during the high thermal process. Cookies, one of the most consumed bakery goods worldwide, represent a category of food at risk of AA in the human diet. Therefore, some strategies for its control in cookies should be employed. The present review summarizes and discusses the mitigation strategies for AA reduction, reported in scientific literature, that could be carried out during the cookie's formulation and some of their effects on the final product quality. The evaluation of AA formation related to various ingredients could help the food industries and researchers to develop a more effective method to reduce this toxic compound in cookies, as well as in other bakery products. [ABSTRACT FROM AUTHOR]

Published
2023
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35. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery

Author

De Aguiar Saldanha Pinheiro, Ana Cristina, primary, Martí-Quijal, Francisco J., additional, Barba, Francisco J., additional, Benítez-González, Ana M., additional, Meléndez-Martínez, Antonio J., additional, Castagnini, Juan Manuel, additional, Tappi, Silvia, additional, and Rocculi, Pietro, additional

Published
2023
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46. Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree

Author

Tappi Silvia, Mannozzi Cinzia, Tylewicz Urszula, Romani Santina, Rosa Dalla Marco, and Rocculi Pietro

Subjects
fresh-cut fruit, wounding response, ripening degree, enzymatic activity, tissue metabolism, Agriculture
Abstract

The aim of this work was to evaluate the influence of the ripening stage on three fresh-cut fruit (apple, kiwifruit and melon) in terms of quality and tissue metabolism, during accelerated storage (AS) in controlled conditions. For this purpose, two different ripening stages were selected for each fruit. At each ripening stage the fruits were peeled and cut into 10 mm thick slices and stored at 10°C, RH 90%, for 24 hour for apples and 4 days for kiwifruit and melon. During storage, samples were monitored for the main quality indexes and the activity of the main degradative enzymes (polyphenoloxidase, peroxidase and pectinesterase). Production of the endogenous metabolic heat was also monitored using isothermal calorimetry. Results showed that, whether for melon and kiwifruit marked differences were found in the evolution of the parameters considered during storage and in relation to their ripening degree, apple quality and metabolic characteristics proved to be less affected by the ripening degree during storage.

Published
2015

47. Innovative cryo-smoking process for the production of smoked salmon

Author

Pinheiro, Ana C. A. S., D'Elia, Fabio, Picione, Gianfranco, Tappi, Silvia, Capozzi, Francesco, and Rocculi, Pietro

Abstract

The demand for seafood has increased greatly due to their attractive nutritional properties but its rapid perishability remains the greatest challenge to its preservation. Therefore, an increasing number of emerging strategies are being considered to complement or even replace traditional preservation methods to ensure food safety and extend shelf-life (Tsironi, et al. 2020). Smoked salmon is an important added value ‘ready-to-eat’ food. It is estimated that about 40-50% of farmed Atlantic salmon reaches the final consumer as a cold-smoked product (Lakshmanan et al. 2003). The smoke contains several phenolic compounds that impart flavor to the product, the absorption of which depends on the temperature and smoking time (Arvanitoyannis and Kotsanopoulos 2012). The purpose of the present study was to evaluate an innovative cryogenic smoking technology to obtain ready-to-eat smoked salmon.

Published
2022
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48. PEF-treated plant and animal tissues

Author

Genovese, Jessica, Kranjc, Matej, Serša, Igor, Petracci, Massimiliano, Rocculi, Pietro, Miklavčič, Damijan, and Mahnič-Kalamiza, Samo

Subjects
udc:602, PEF treatment, prevodnost tkiva, impedančna spektroskopija, obdelava s pulzirajočim električnim poljem, magnetic resonance imaging, electric current analysis, tissue conductivity, slikanje s tehnikami magnetne resonance, electrical impedance spectroscopy, analiza električnih tokov
Abstract

The goal of our investigation was to explore the level of membrane permeabilization in plant and animal food matrices (potato, apple, chicken) as resulting from subjecting these matrices to pulsed electric field treatment whereby we employed different assessment methods (electrical impedance spectroscopy, current-voltage measurements, magnetic resonance imaging). Our study was performed using a number of amplitudes of eight electric pulses of 100 μs in duration, and results were expressed in terms of the change in electrical properties as evaluated by electrical impedance spectroscopy, current-voltage measurements, and changes in the water (re)distribution as evaluated by magnetic resonance imaging and T$_2$ mapping techniques. The findings of our research provide useful insights and could be in support of an appropriate choice of electroporation assessment methods in relation to the food matrix characteristics, and for the determination and selection of appropriate PEF treatment conditions.

Published
2022

50. Nonthermal processing of apple and kiwifruit slices for quality and stability increase: Review

Author

Tylewicz Urszula, Rocculi Pietro, Nowacka Malgorzata, Romani Santina, and Dalla Rosa Marco

Subjects
apple, kiwifruit, nonthermal fruit processing, osmotic dehydration, ultrasound, vacuum impregnation, Agriculture
Abstract

Nonthermal techniques for fruit processing can be a good alternative to heat required methods, in order to produce minimally processed fruit and vegetables. This work presents the state of the art of some applications of osmotic dehydration (OD), vacuum impregnation (VI) and ultrasound (US) treatments on minimally processed apple and kiwifruit, in order to show the potentiality of these techniques to preserve their quality and stability. The application of OD process resulted in several positive effect on kiwifruit overall quality and stability. Despite the texture improvement and the color maintenance, a decrease of water mobility and availability was observed. The application of US promoted the further improvement of water/solutes exchange with the modification of kiwifruit structure. VI instead was applied on apple tissue promoting a considerable weight gain and density changes. The microscopic assessment showed the solutes up-take inside the cells by cell membrane vesiculation.

Published
2013

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