Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Roberto Romaniello"'
Publikováno v:
Chemical Engineering Transactions, Vol 109 (2024)
There is an increasing need to produce more energy from renewable sources and improve the energy efficiency of the processes to reduce the environmental impact. At the same time, it would also be desirable to enhance the reuse of by-products from the
Externí odkaz:
https://doaj.org/article/dda3214a409a4559ae235df9565305d2
Autor:
Roberto Romaniello, Antonietta Eliana Barrasso, Antonio Berardi, Claudio Perone, Antonia Tamborrino, Filippo Catalano, Antonietta Baiano
Publikováno v:
Journal of Agricultural Engineering (2023)
Pasta enriched with soy flour can be considered as a functional food, due to its content in nutraceutical compounds such as isoflavones, carotenoids, and other antioxidants. The quantification of the amount of a functional ingredient is an important
Externí odkaz:
https://doaj.org/article/412e6702437642f598834a0bcdac00d8
Autor:
Roberto Romaniello, Antonietta Eliana Barrasso, Claudio Perone, Antonia Tamborrino, Antonio Berardi, Alessandro Leone
Publikováno v:
Foods, Vol 13, Iss 3, p 404 (2024)
The market demand for gluten-free food is increasing due to the growing gluten sensitivity and coeliac disease (CD) in the population. The market requires grass-free cereals to produce gluten-free food. This requires sorting methods that guarantee th
Externí odkaz:
https://doaj.org/article/7fe4f26fa7294772a7e4eb198cd06a77
Autor:
Antonia Corvino, Roberto Romaniello, Michela Palumbo, Ilde Ricci, Maria Cefola, Sergio Pelosi, Bernardo Pace
Publikováno v:
Advances in Horticultural Science, Vol 37, Iss 1 (2023)
Traditionally, strawberries are harvested manually when the typical colour of the cultivar does not reach at least 80% of the surface. The focus of this research activity is to develop an automatic system based on image analysis in order to objective
Externí odkaz:
https://doaj.org/article/a5743a7f65e14dfdbeaa686e2de31ea8
Publikováno v:
Energy Conversion and Management: X, Vol 16, Iss , Pp 100287- (2022)
Although olive oil is one of the most important food products throughout the Mediterranean region, the main consideration in configuring and operating extraction plants is still the quantity of crop that will be brought by the individual growers, who
Externí odkaz:
https://doaj.org/article/a481fc3c6dfa415384f90bb6c44b9369
Autor:
Filippo Catalano, Roberto Romaniello, Michela Orsino, Claudio Perone, Biagio Bianchi, Ferruccio Giametta
Publikováno v:
Applied Sciences, Vol 13, Iss 10, p 5941 (2023)
Energy efficiency is an increasingly important issue in the wine industry worldwide. The focus on quality in wine production has led to increased attention being paid to the product at all stages of processing. The interaction with mechanical compone
Externí odkaz:
https://doaj.org/article/56fdaf07fb8c48048ae814fbef9da30a
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5740 (2023)
The problem of simulating complex systems, such as production lines, industrial plants, food processing, etc., today represents an opportunity that brings with it the great advantage of limiting design costs. However, nowadays the designer, after def
Externí odkaz:
https://doaj.org/article/aa094df369fa4945a724f881cfd0a8a6
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4191 (2023)
The production of minimally processed vegetables generates large amounts of by-products whose concentrations in bioactive compounds is comparable to those of the edible part. The aim of this work was the optimization of sustainable processes for the
Externí odkaz:
https://doaj.org/article/fb58a1b2d0d84e73aae9d7974a5ca726
Autor:
Michela Palumbo, Giovanni Attolico, Vittorio Capozzi, Rosaria Cozzolino, Antonia Corvino, Maria Lucia Valeria de Chiara, Bernardo Pace, Sergio Pelosi, Ilde Ricci, Roberto Romaniello, Maria Cefola
Publikováno v:
Foods, Vol 11, Iss 23, p 3925 (2022)
Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (
Externí odkaz:
https://doaj.org/article/da7c4dede4604a0d971097eb6e8dfc87
Autor:
Antonia Tamborrino, Claudio Perone, Gianluca Veneziani, Antonio Berardi, Roberto Romaniello, Maurizio Servili, Alessandro Leone
Publikováno v:
Foods, Vol 11, Iss 19, p 3035 (2022)
The crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for V
Externí odkaz:
https://doaj.org/article/1999f233b6c841d299e9c26071b54204