Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Sara Spilimbergo"'
Autor:
Jacopo Giaretta, Riccardo Zulli, Theja Prabhakar, Ronil J. Rath, Sina Naficy, Sara Spilimbergo, Paul S. Weiss, Syamak Farajikhah, Fariba Dehghani
Publikováno v:
Advanced Sensor Research, Vol 3, Iss 11, Pp n/a-n/a (2024)
Abstract Glucose plays critical roles in many human body functions, above all as a source of energy. Abnormal levels of glucose are correlated to different diseases, importantly including diabetes. As such, quantification of glucose levels in body fl
Externí odkaz:
https://doaj.org/article/144dab7c14ab4fa784d4b3f2c17ef5a8
Autor:
Marco Cardin, Riccardo Zulli, Fabio Santi, Pietro Andrigo, Elisa Lincetti, Davide Collini, Sara Spilimbergo, Alessandro Zambon
Publikováno v:
Chemical Engineering Transactions, Vol 110 (2024)
The current global population stands at 8.1 billion people and is projected to reach 9 billion by 2037. The food sector will need to undergo significant transformations to ensure food security. In this context, drying plays an important role in enhan
Externí odkaz:
https://doaj.org/article/969e2de0a4754fd88e097b35630e8d6c
Autor:
Fabio Santi, Elisa Lincetti, Riccardo Zulli, Marco Cardin, Pietro Andrigo, Davide Collini, Alessandro Zambon, Sara Spilimbergo
Publikováno v:
Chemical Engineering Transactions, Vol 110 (2024)
Essential oils are well known for their antimicrobial properties, making them attractive for food preservation. However, when used alone, their effectiveness can be limited. Combining essential oils with other technologies shows promise for enhancing
Externí odkaz:
https://doaj.org/article/439931321e9b481e8a5ad1cb8f94c0ab
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
During the last decades, supercritical carbon dioxide (scCO2) pasteurization has been intensively studied as a potential technology to increase the safety and shelf-life of fresh food. However, the high risk of post-process contamination still repres
Externí odkaz:
https://doaj.org/article/6aac77af01ee4f36b969d07fca443739
Publikováno v:
EFSA Journal, Vol 20, Iss S2, Pp n/a-n/a (2022)
Abstract Food safety is a widespread challenge. Every year it is estimated that almost 1 in 10 people in the world fall ill after eating contaminated food resulting in over 400,000 deaths. The risk of outbreaks is higher when consuming ready‐to‐e
Externí odkaz:
https://doaj.org/article/9c0124024e424ff98ee3c39779b6835a
Publikováno v:
Foods, Vol 12, Iss 9, p 1786 (2023)
Fresh chicken meat is a very perishable good, even at refrigerated storage conditions, due to psychrophilic microbial growth and physicochemical changes. The present study focuses on the use of rosemary (Rosmarinus officinalis L.) essential oil (REO)
Externí odkaz:
https://doaj.org/article/69b2ba8b8ad14eef8a1ed09f22e21a72
Autor:
Víctor González-Alonso, Martina Cappelletti, Francesca Maria Bertolini, Giovanna Lomolino, Alessandro Zambon, Sara Spilimbergo
Publikováno v:
Poultry Science, Vol 99, Iss 1, Pp 536-545 (2020)
ABSTRACT: The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw ch
Externí odkaz:
https://doaj.org/article/17dfc62d9bfe43abb288271b37b21b67
Autor:
Alessandro Zambon, Víctor González-Alonso, Giovanna Lomolino, Riccardo Zulli, Andreja Rajkovic, Sara Spilimbergo
Publikováno v:
Foods, Vol 12, Iss 1, p 21 (2022)
This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut
Externí odkaz:
https://doaj.org/article/2859b930674443a7ba61df155bc6f7b7
Autor:
Stefano Gallinaro, Alessandro Zambon, Jean-Yves Clavier, Marina Bertolini, Riccardo Zulli, Luciano Greco, Jose J. Benedito Fort, Sara Spilimbergo
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
This work presents an analysis of a supercritical CO2 (SC-CO2) pasteurization process, focusing on the financial and economic parameters that make the process sustainable at an industrial level. A small company processing 5,000,000 bottles of apple j
Externí odkaz:
https://doaj.org/article/641730ca187444c19ebc388e17016acc
Autor:
Gianmarco Barberi, Víctor González-Alonso, Sara Spilimbergo, Massimiliano Barolo, Alessandro Zambon, Pierantonio Facco
Publikováno v:
Foods, Vol 10, Iss 12, p 2999 (2021)
A high-pressure CO2 process applied to ready-to-eat food products guarantees an increase of both their microbial safety and shelf-life. However, the treatment often produces unwanted changes in the visual appearance of products depending on the adopt
Externí odkaz:
https://doaj.org/article/336bcade0be246059fd2c7916799e0c8