Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami

Autor: Marcello Trevisani, Matilde Cecchini, Daniela Siconolfi, Rocco Mancusi, Roberto Rosmini

Publikováno v: Journal of Food Quality, Vol 2017 (2017)

Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Itali

Externí odkaz: https://doaj.org/article/ec3e7830cda6437c849213842aeed05b

Evaluation and identification of histamine-forming bacteria on fish products of middle Adriatic Sea

Autor: Rocco Mancusi, Alcide Mosso, Gabriele Giani, Roberto Rosmini, Matilde Cecchini, Marcello Trevisani, Claudia Costanza

Publikováno v: Italian Journal of Food Safety, Vol 2, Iss 1, Pp e7-e7 (2013)

Regulation EU 2073/2005 sets maximum concentration for histamine in fish and products thereof. To meet these criteria, manufacturers have to define performance objectives, such as the maximum allowed prevalence and number/activity of histamine-produc

Externí odkaz: https://doaj.org/article/d5b99803e8e54223817d6755b58a199b

Biosensing the Histamine Producing Potential of Bacteria in Tuna

Autor: Matilde Cecchini, Marcello Trevisani, Rocco Mancusi, Alessandra Corradini, Ibtisam E. Tothill, Giorgio Fedrizzi

Publikováno v: Frontiers in Microbiology, Vol 10 (2019)
Frontiers in Microbiology

Histamine poisoning is the most common cause of human foodborne illness due to the consumption of fish products. An enzyme-based amperometric biosensor was developed to be used as a screening tool to detect histamine and histamine-producing bacteria

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::198342b589438908ef391e054d04892f
https://doi.org/10.3389/fmicb.2019.01844

Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)

Autor: Gerardo Manfreda, Alexandros Ch. Stratakos, Annachiara Berardinelli, Rocco Mancusi, Frederique Pasquali, Anastasios Koidis, Luigi Ragni, Marcello Trevisani, Chiara Cevoli

Publikováno v: Pasquali, F, Stratakos, A C, Koidis, A, Berardinelli, A, Cevoli, C, Ragni, L, Mancusi, R, Manfreda, G & Trevisani, M 2016, ' Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) ', Food Control, vol. 60, pp. 552-559 . https://doi.org/10.1016/j.foodcont.2015.08.043

Cold plasma is an emerging non-thermal processing technology that could be used for large scale leaf decontamination as an alternative to chlorine washing. In this study the effect of an atmospheric cold plasma apparatus (air DBD, 15 kV) on the safet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36ff93490eae87812a0465bbd2bcae2b
https://doi.org/10.1016/j.foodcont.2015.08.043

Corrigendum to 'The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods'

Autor: Taran Skjerdal, Andras Gefferth, Miroslav Spajic, Edurne Gaston Estanga, Alessandra De Cesare, Silvia Vitali, Frederique Pasquali, Federica Bovo, Gerardo Manfreda, Rocco Mancusi, Marcello Trevisiani, Girum Tadesse Tessema, Tone Fagereng, Lena Haugland Moen, Lars Lyshaug, Anastasios Koidis, Gonzalo Delgado-Pando, Alexandros Ch. Stratakos, Marco Boeri, Cecilie From, Hyat Syed, Mirko Muccioli, Roberto Mulazzani, Catherine Halbert

Publikováno v: BioMed Research International, Vol 2018 (2018)
BioMed Research International

A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78739ec8b5fc949dbca3064749979cca
https://doaj.org/article/2c4f4bf2f8bd4e48aa22dcb3c53d0a4b