Search Results - "Del Nobile, Matteo Alessandro"

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils by Baiano, Antonietta, Terracone, Carmela, Viggiani, Ilaria, Nobile, Matteo Alessandro Del

“…Quality characteristics of extra-virgin olive oils depend on several factors. In order to study the effects of genotype and growing location on olive oil…”
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Overview on the General Approaches to Improve Gluten-Free Pasta and Bread by Padalino, Lucia, Conte, Amalia, Del Nobile, Matteo Alessandro

“…The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is…”
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Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched "Taralli" by Cedola, Annamaria, Palermo, Carmen, Centonze, Diego, Del Nobile, Matteo Alessandro, Conte, Amalia

“…Olive leaves are rich in many compounds precious for human health. Due to this property, the current study was aimed to valorize the extract from this…”
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Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach by Lacivita, Valentina, Incoronato, Anna Lucia, Conte, Amalia, Del Nobile, Matteo Alessandro

“…This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during…”
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Chitosan and Lemon Extract Applied during Giuncata Cheese Production to Improve the Microbiological Stability by Gammariello, Daniela, Attanasio, Massimiliano, Nobile, Matteo Alessandro Del, Conte, Amalia

“…In this study, lemon extract and chitosan were used as antimicrobial agents during Giuncata cheese production in order to assess whether the natural compounds…”
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Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach by Dilucia, Flavia, Lacivita, Valentina, Nobile, Matteo Alessandro Del, Conte, Amalia

“…This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (Opuntia…”
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Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications by Spinelli, Sara, Costa, Cristina, Conte, Amalia, La Porta, Nicola, Padalino, Lucia, Nobile, Matteo Alessandro Del

“…(L.) Karst, (Norway spruce) bark, generally considered as wood industry waste, could potentially be used as a valuable source of antioxidants for food…”
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Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics by Conte, Amalia, Lecce, Lucia, Iannetti, Mariapia, Del Nobile, Matteo Alessandro

“…The influence of film structure on the release kinetics of sodium benzoate (SB) from polymeric films is addressed in this study. In particular, four film…”
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Effects of cultivar and process variables on dynamic-mechanical and sensorial behavior of value-added grape-based smoothies by Baiano, Antonietta, Mastromatteo, Marcella, Del Nobile, Matteo Alessandro

“…The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added…”
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Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese by Lacivita, Valentina, Tarantino, Francesca, Molaei, Rahim, Moradi, Mehran, Conte, Amalia, Alessandro Del Nobile, Matteo

“…[Display omitted] •Carbon dots were synthesized from sour whey solution by hydrothermal method.•C-Dots were added in alginate coating or dissolved in the…”
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Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick by Panza, Olimpia, Conte, Amalia, Del Nobile, Matteo Alessandro

“…This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded…”
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Secondary Shelf Life of Foods: State of the Art and Future Perspective by Alessandro Del Nobile, Matteo, Conte, Amalia

“…This review aims to approach the secondary shelf life (SSL) issue by providing an overview of the studies currently available on the subject and suggesting a…”
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Recycling of fig peels to enhance the quality of handmade pasta by Panza, Olimpia, Conte, Amalia, Del Nobile, Matteo Alessandro

“…Due to priority to recycle by-products, fig peels (10, 13 and 16% w/w) were added to handmade pasta. To the aim, fresh tagliatelle were packaged and stored at…”
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Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging by Mastromatteo, Marianna, Danza, Alessandra, Conte, Amalia, Muratore, Giuseppe, Del Nobile, Matteo Alessandro

“…In this work the influence of different packaging strategies on the shelf life of ready to use peeled shrimps was investigated. First, the effectiveness of the…”
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Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi by Lacivita, Valentina, Lordi, Adriana, Conte, Amalia, Del Nobile, Matteo Alessandro

“…Primary (PSL) and secondary shelf life (SSL) of pasteurized fresh gnocchi were assessed. The dependence of the SSL on the extent of deteriorative reactions at…”
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Antimicrobial effectiveness of lysozyme immobilized on polyvinylalcohol-based film against Alicyclobacillus acidoterrestris by Conte, Amalia, Sinigaglia, Milena, Del Nobile, Matteo Alessandro

“…In this study, the effectiveness of an active polyvinylalcohol-based film against Alicyclobacillus acidoterrestris was assessed. The active film was fabricated…”
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Comparison Among Food By-Products to Improve the Shelf Life of a Fresh Burger Based on Shelled Shrimps by Panza, Olimpia, Conte, Amalia, Del Nobile, Matteo Alessandro

“…Pomegranate peels, fig peels, and by-products from turnip greens were used as novel ingredients in burgers based on shelled shrimps. With the aim, a control…”
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Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures by Altieri, Clelia, Bevilacqua, Antonio, D’Amato, Daniela, Nobile, Matteo Alessandro Del, Sinigaglia, Milena

“…The inactivation kinetics at 4 °C of Bifidobacterium bifidum, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, cultured alone or…”
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State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life by Nardella, Sara, Conte, Amalia, Del Nobile, Matteo Alessandro

“…Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing pollution. Food waste increases domestic greenhouse gas emissions…”
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Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness by Arismendi, Constancia, Chillo, Stefania, Conte, Amalia, Del Nobile, Matteo Alessandro, Flores, Silvia, Gerschenson, Lía N.

“…Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible…”
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