Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Roberto Moscetti"'
Autor:
Marco Nardella, Roberto Moscetti, Giacomo Bedini, Andrea Bandiera, Swathi Sirisha Nallan Chakravartula, Riccardo Massantini
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100163- (2023)
Virgin olive oil (VOO) nutritional and sensory quality depends on several aspects, including mechanical extraction technology: in this regard, malaxation conditions play a pivotal role since the major transformations linked to phenolic compounds (PC)
Externí odkaz:
https://doaj.org/article/19283bad46f54de5b23528bfc9d8e5e2
Autor:
Silvio Franco, Marco Barbanera, Roberto Moscetti, Clara Cicatiello, Luca Secondi, Riccardo Massantini
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract Food waste and obesity and overweight conditions are both linked to the unsustainability of current food systems. This article argues that overnutrition should be considered a form of food waste and it provides a first estimation of the quan
Externí odkaz:
https://doaj.org/article/b4b2f225df6e422ab2f6d10194cc638f
Autor:
Pietro Ibba, Christian Tronstad, Roberto Moscetti, Tanja Mimmo, Giuseppe Cantarella, Luisa Petti, Ørjan G. Martinsen, Stefano Cesco, Paolo Lugli
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Strawberry is one of the most popular fruits in the market. To meet the demanding consumer and market quality standards, there is a strong need for an on-site, accurate and reliable grading system during the whole harvesting process. In this
Externí odkaz:
https://doaj.org/article/7c67d5a035204cbbac622f15df99398c
Autor:
Luna Shrestha, Boris Kulig, Roberto Moscetti, Riccardo Massantini, Elke Pawelzik, Oliver Hensel, Barbara Sturm
Publikováno v:
Journal of Spectroscopy, Vol 2020 (2020)
The assessment of the quality of fresh-cut apple slices is important for processing, storage, market value, and consumption. Determination of polyphenol oxidase activity (PPO) in apples is critical for controlling the quality of the final product (i.
Externí odkaz:
https://doaj.org/article/74f6d74510a54b04bf6aa20aa6d64fd2
Autor:
Marco Nardella, Roberto Moscetti, Swathi Sirisha Nallan Chakravartula, Giacomo Bedini, Riccardo Massantini
Publikováno v:
Foods, Vol 10, Iss 11, p 2743 (2021)
The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as wel
Externí odkaz:
https://doaj.org/article/4b77b4caa055436996c1b90f78386f2a
Chestnut Cultivar Identification through the Data Fusion of Sensory Quality and FT-NIR Spectral Data
Autor:
Piermaria Corona, Maria Teresa Frangipane, Roberto Moscetti, Gabriella Lo Feudo, Tatiana Castellotti, Riccardo Massantini
Publikováno v:
Foods, Vol 10, Iss 11, p 2575 (2021)
The world production of chestnuts has significantly grown in recent decades. Consumer attitudes, increasingly turned towards healthy foods, show a greater interest in chestnuts due to their health benefits. Consequently, it is important to develop re
Externí odkaz:
https://doaj.org/article/35ae8d9e0a6f426c989c1b51de8e7d4d
Autor:
Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Barbara Farinon, Vittorio Vinciguerra, Nicolò Merendino, Giacomo Bedini, Lilia Neri, Paola Pittia, Riccardo Massantini
Publikováno v:
Foods, Vol 10, Iss 6, p 1152 (2021)
Stinging nettle (Urtica dioica L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild stinging nettl
Externí odkaz:
https://doaj.org/article/65bf688d4fd94f31b883f04b88cfb8f1
Autor:
Luna Shrestha, Boris Kulig, Roberto Moscetti, Riccardo Massantini, Elke Pawelzik, Oliver Hensel, Barbara Sturm
Publikováno v:
Foods, Vol 9, Iss 1, p 76 (2020)
Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical
Externí odkaz:
https://doaj.org/article/5ad466e30fad4453a074daa938fa5096
Autor:
Elisabetta Stella, Roberto Moscetti, Letizia Carletti, Giuseppina Menghini, Francesco Fabrizi, Valerio Cristofori, Danilo Monarca, Massimo Cecchini, Riccardo Massantini
Publikováno v:
Journal of Agricultural Engineering, Vol 44, Iss 2s (2013)
The study demonstrated the feasibility of the near infrared (NIR) spectroscopy use for hazelnut-cultivar sorting. Hazelnut spectra were acquired from 600 fruit for each cultivar sample, two diffuse reflectance spectra were acquired from opposite side
Externí odkaz:
https://doaj.org/article/dc5b410e65bc450a8d0e87a716c1ffdf
Autor:
Flavio Raponi, Riccardo Massantini, Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Marcello Fidaleo
Publikováno v:
Biosystems Engineering. 223:1-13
The feasibility of using a computer-vision (CV) system embedded in a hot-air dryer for non-destructive and real-time monitoring of the drying behaviour of organic apples was investigated in the present study. Apple cylinders were subjected to anti-br