Search Results - "Barbanti, Davide"

Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients by Mengozzi, Anna, Chiavaro, Emma, Barbanti, Davide, Bot, Francesca

“…This study aimed to investigate the gelling behavior of faba bean (FB) and chickpea (CP) flour between 10 and 20% ( ) concentration at pH 3.0, 5.0, and 7.0…”
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The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content by Rinaldi, Massimiliano, Caligiani, Augusta, Borgese, Rossana, Palla, Gerardo, Barbanti, Davide, Massini, Roberto

“…Pomegranate fruit and pomegranate juices have recently received great attention for their health benefits, mainly due to their high polyphenols content and the…”
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Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties by Chiavaro, Emma, Rinaldi, Massimiliano, Vittadini, Elena, Barbanti, Davide

“…Samples of pork Longissimus dorsi were cooked in an oven by air/steam cycles (FC/S) at four temperatures (100, 110, 120 and 140 °C). Temperature profiles,…”
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Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions by Alinovi, Marcello, Rinaldi, Massimiliano, Paciulli, Maria, Bot, Francesca, Barbanti, Davide, Chiavaro, Emma

“…Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products…”
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Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat by Barbanti, Davide, Pasquini, Marina

“…The influence of different cooking treatments on tenderness and cooking loss, as main quality characteristics of chicken breast meat, was investigated…”
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Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production by Ivanova, Mihaela, Alinovi, Marcello, Dushkova, Mariya, Trublet, Luca, Rinaldi, Massimiliano, Barbanti, Davide, Chiavaro, Emma, Petkova, Zhana, Teneva, Olga, Menkov, Nikolay

“…Sweet buttermilk, a by-product of butter production, remains highly underutilized despite containing some relevant components (i.e., phospholipids) that may…”
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Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup by Rinaldi, Massimiliano, Littardi, Paola, Paciulli, Maria, Ganino, Tommaso, Cocconi, Emanuela, Barbanti, Davide, Rodolfi, Margherita, Aldini, Antonio, Chiavaro, Emma

“…Stabilization of ohmic pretreated peach cubes ( ) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high…”
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A quick method for thermal diffusivity estimation: Application to several foods by Betta, Giampaolo, Rinaldi, Massimiliano, Barbanti, Davide, Massini, Roberto

“…A reliable, quick and userfriendly method for thermal diffusivity estimation has been developed. An appropriate software tool, based on least square…”
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Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing by Paciulli, Maria, Medina Meza, Ilce Gabriela, Rinaldi, Massimiliano, Ganino, Tommaso, Pugliese, Alessandro, Rodolfi, Margherita, Barbanti, Davide, Morbarigazzi, Michele, Chiavaro, Emma

“…The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of…”
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The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi by Vittadini, Elena, Rinaldi, Massimiliano, Chiavaro, Emma, Barbanti, Davide, Massini, Roberto

“…The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical…”
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The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) by Chiavaro, Emma, Barbanti, Davide, Vittadini, Elena, Massini, Roberto

“…Potatoes were cooked in a combination-steam oven by two traditional cooking treatments, forced convection (FC) and steaming (S) and four combined treatments…”
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Shelf life assessment of fresh green pesto using an accelerated test approach by Zardetto, Stefano, Barbanti, Davide

“…•In fresh green pesto sensorial results were the more restrictive criterion.•Sensory scores of fresh green pesto showed high correlation with PV.•The…”
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Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta by Alinovi, Marcello, Paciulli, Maria, Rinaldi, Massimiliano, Barbanti, Davide, Chiavaro, Emma

“…Summary Gluten‐free (GF) products are typically characterised by lower nutritional and functional quality compared to gluten‐containing counterparts. In the…”
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Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing by Rinaldi, Massimiliano, Littardi, Paola, Ganino, Tommaso, Aldini, Antonio, Rodolfi, Margherita, Barbanti, Davide, Chiavaro, Emma

“…Pineapple cubes in sugar syrup were treated with high-pressure processing (HPP), conventional (DIM) heating and ohmic heating (OHM). Samples were compared in…”
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Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods by Rinaldi, Massimiliano, Santi, Saverio, Paciulli, Maria, Ganino, Tommaso, Pellegrini, Nicoletta, Visconti, Attilio, Vitaglione, Paola, Barbanti, Davide, Chiavaro, Emma

“…BACKGROUND Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting…”
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Modification of structural characteristics of vegetables by high-pressure processing: A review by Dhenge, Rohini, Rinaldi, Massimiliano, Rodolfi, Margherita, Barbanti, Davide, Ganino, Tommaso

“…Food sectors are having a difficult time keeping up with the constantly growing consumer demand because of the fast change in lifestyle and their need for…”
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Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar by Cordioli, Matteo, Rinaldi, Massimiliano, Copelli, Gabriele, Casoli, Paolo, Barbanti, Davide

“…•The heat distribution of a fruit salad during a thermal treatment was studied.•A 3D computational fluid dynamics model for the heat exchange calculation was…”
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Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics by Cordioli, Matteo, Rinaldi, Massimiliano, Barbanti, Davide

“…This study is focused on the effects of starch gelatinisation on heat exchange in food systems containing four modified starch concentrations (0, 2, 6 and…”
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Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) by Rinaldi, Massimiliano, Malavasi, Matteo, Cordioli, Matteo, Barbanti, Davide

“…[Display omitted] •The effects of geometry and starch on heat transfer and fluid flow were investigated.•The relocation of slowest heating zone was…”
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Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions by Lantano, Claudia, Rinaldi, Massimiliano, Cavazza, Antonella, Barbanti, Davide, Corradini, Claudio

“…Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step…”
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