Search Results - "Severini, C"

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children by Derossi, A., Caporizzi, R., Azzollini, D., Severini, C.

“…3D Food printing is an emerging technology able to manufacture food with desired shapes and structure. We investigated the effect of two printing variables,…”
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On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects by Severini, C., Azzollini, D., Albenzio, M., Derossi, A.

“…3D printing technology was employed to obtain snacks with a designed cylindrical geometry from wheat flour dough enriched by ground larvae of Yellow mealworms…”
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Programmable texture properties of cereal-based snack mediated by 3D printing technology by Derossi, A., Caporizzi, R., Paolillo, M., Severini, C.

“…3D food printing (3DFP) creates edible structures by a layer-by-layer deposition with the main aim of creating personalized food structures. We studied the…”
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Variables affecting the printability of foods: Preliminary tests on cereal-based products by Severini, C., Derossi, A., Azzollini, D.

“…3D printing technology was employed to obtain cereal-based snacks having a desired shape and dimension. The printability of the dough and the quality of cooked…”
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Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks by Azzollini, D., Derossi, A., Fogliano, V., Lakemond, C.M.M., Severini, C.

“…Extruded cereals made of wheat flour and grinded Yellow mealworm larvae (Tenebrio molitor) were produced to investigate the effect of insect inclusion (0%,…”
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Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System by Severini, C, Ricci, I, Marone, M, Derossi, A, De Pilli, T

“…The changes in chemical attributes and aromatic profile of espresso coffee (EC) were studied taking into account the extraction time and grinding level as…”
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Avenues for non-conventional robotics technology applications in the food industry by Derossi, A., Di Palma, E., Moses, J.A., Santhoshkumar, P., Caporizzi, R., Severini, C.

“…[Display omitted] •Robotic technology is experiencing a vast application in the industrial sector.•The robots can convey remarkable benefits including safety,…”
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Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects by Severini, C., Derossi, A., Ricci, I., Caporizzi, R., Fiore, A.

“…A printed smoothie of selected fruit and vegetables was obtained. The morphological and microstructural properties were analyzed as affected by print speed and…”
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Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach by Derossi, A., Severini, C., Del Mastro, A., De Pilli, T.

“…The osmotic dehydration of cherry tomatoes in complex solution of salt and sugar was studied by using the response surface methodology while the approach of…”
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Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods by Oral, M.O., Derossi, A., Caporizzi, R., Severini, C.

“…•3D food printers are getting complex and enabling more innovative foods to be designed.•We reviewed the recent progress beyond the common point of views.•4D…”
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Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology by De Pilli, T., Derossi, A., Talja, R.A., Jouppila, K., Severini, C.

“…The formation of starch-lipid complexes during extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio…”
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OAS1 gene, Spike protein variants and persistent COVID-19-related anosmia: may the olfactory disfunction be a harbinger of future neurodegenerative disease? by Di Stadio, A, Bernitsas, E, Ralli, M, Severini, C, Brenner, M J, Angelini, C

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Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli by Severini, C., Giuliani, R., De Filippis, A., Derossi, A., De Pilli, T.

“…Lack of nutrients in cooking water, high energetic costs, high water consumption and recycling are some drawbacks of vegetable blanching. Those disadvantages…”
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On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread by Derossi, A., Severini, C., Ricci, I.

“…The possibility to reconstruct food microstructure by limited morphological information has fundamental importance for theoretical and practical applications…”
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Characterizing apple microstructure via directional statistical correlation functions by Derossi, A., Nicolai, B., Verboven, P., Severini, C.

“…•We used statistical correlation functions to characterize fruit microstructure;•2D microtomographic images of ‘Braeburn’ and ‘Kanzi’ apples were…”
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Reconstruction of food microstructure via statistical correlation functions. The use of lineal-path distribution functions by Derossi, A, Severini, C, De Pilli, T

“…The reconstruction of microstructure of biological and synthetic materials is of great importance for theoretical and practical application. The obtaining of…”
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The Tachykinin Peptide Family by Severini, Cinzia, Improta, Giovanna, Falconieri-Erspamer, Giuliana, Salvadori, Severo, Erspamer, Vittorio

“…The tachykinin peptide family certainly represents one of the largest peptide families described in the animal organism. So far, more than 40 tachykinins have…”
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Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) by De Pilli, T., Derossi, A., Talja, R. A., Jouppila, K., Severini, C.

“…The formation of starch–lipid complexes during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut…”
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Reduction in the pH of vegetables by vacuum impregnation: A study on pepper by Derossi, A., De Pilli, T., Severini, C.

“…A method to decrease pH value in pepper slices employing vacuum was studied. The effects of relaxation time (10, 15 and 30 min), vacuum level (200 and 400…”
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Application of pulsed vacuum acidification for the pH reduction of mushrooms by Derossi, A., De Pilli, T., Severini, C.

“…A pulsed vacuum acidification (PVA) to improve the rate of pH reduction of mushrooms was studied. Two pressures at 400 mbar and 200 mbar maintained for a…”
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