Alessandra Del Caro- Biological Sciences
- Professor (Associate) at University of Sassari
Alessandra Del Caro
- Biological Sciences
- Professor (Associate) at University of Sassari
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Introduction
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Publications
Publications (98)
In the current era of heightened awareness regarding the impact of food choices, there has been a noticeable shift towards revisiting traditional ingredients. Following the growing interest in ancient grains, this study evaluated their potential use for enriching modern wheat dough and bread. The effects of substituting 20% of wheat flour with the...
The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke culti...
In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional baked products to improve their nutritional value. The freeze-dried pomace of the two varieties ha...
The reuse and valorization of agri-food by-products is a pivotal activity in the pursuit of a circular model that can improve sustainability and efficiency of agri-food production. During artichoke processing, 60–80% of the biomass produced by the plant consists of inedible fractions, which nevertheless represent a natural source of high value-adde...
This study investigated the chemical–physical and volatile profile of sherry-like white wines with different aging time from three different areas of Sardinia. Proximate chemical composition, CIELab color coordinates and absorbances at 280 and 420 nm were determined. Volatile compounds were determined by solid-phase microextraction (SPME) followed...
Of the geographical parameters in a winegrowing site, altitude is an important determinant of wine composition and quality. Grape polyphenols and volatiles comprise a large and varied group of compounds that contribute considerably to the sensory and health-promoting properties of wine. This review surveys the impacts of altitude and its related cl...
Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the deve...
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg-1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been explo...
Despite the myths and legends that still surround the true origin of pasta, it can be considered a centuries old traditional Italian food nowadays appreciated all over the world for its nutritional value, versatility, palatability, cheapness, and ease of preparation. The widespread popularity of this regularly eaten cereal-based product is due to t...
In 2015, the journal Beverages (ISSN 2306-5710) was launched to provide insight into the beverage industry [...]
GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, a...
The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing i...
Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review w...
The impact of the addition of bee pollen (BP) (1, 2, 3, 4, and 5%) on the nutritional, bioactive and aroma composition of technologically viable gluten-free (GF) breads has been studied. The content of some macroconstituents (such as protein and lipids), minerals (K, Ca, Mg, Fe, Cu, Mn), and phytochemicals (carotenoids), the composition of biologic...
In Mediterranean countries, and in Sardinia in particular, durum wheat is traditionally used for bread production and modern cultivars have gradually replaced the use of old landraces due to the poor technological quality of the latter. However, recent escalation in customer demand for old varieties thanks to an appreciation of their nutritional pr...
The chemical composition and the color of samples of waste cooking oils (WCOs) were determined prior to and after filtration on two different pads of bentonite differing in particle size. The volatile fraction was monitored by headspace solid-phase microextraction (HS-SPME) coupled with gas-chromatography, while the variation of the composition of...
Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of three different harvesting times on the quality parameters of olives and related oils of three autochthonous Sardinian cultivars, Sivigliana da olio, Semidana, and Corsicana da olio. We evaluated...
Despite considerable research investigating the role of PROP bitterness perception and variation of fungiform papillae density (FPD) in food perception, this relationship remains controversial as well as the association between the two phenotypes. Data from 1119 subjects (38.6% male; 18-60 years) enrolled in the Italian Taste project were analysed....
The effect of the addition of ovine whey powder at 5%, 10%, and 15% on bread quality was studied. Two different types of semolina were used, one being a commercial blend with strong and tenacious gluten (48T) and the other coming from one single cultivar, characterized for having weak and sticky gluten (4T). Two different types of typical Mediterra...
The aim of this study was to explore the use of multifloral bee pollen (1, 2, 3, 4, and 5%) as a natural and functional ingredient in gluten-free (GF) breadmaking and to evaluate its impact on the physical-chemical, technological and sensory properties of the obtained loaves. The properties of the dough during the mixing and leavening phases as wel...
Food choice is influenced by many interacting factors in humans. Its multidimensional and complex nature is well recognized, particularly within the sensory and consumer food science field. However, the vast majority of the studies aimed at understanding determinants of food choices, preferences, and eating behaviours are affected by important limi...
The goal of this study was to determine if the combined use of modified atmosphere packaging (MAP) and substitution of 4% and 8% whey cheese with ovine whey powder (OWP) would extend the shelf life of whey cheesecake, compared with samples packaged in air and without OWP. To this end, whey cheesecakes were packaged under a N2/CO2 ratio of 70/30 and...
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced aw, moisture and salt-in-m...
To date, innovative, rapid and non-invasive techniques have been used to assess variations in morphological and technological characteristics between grape cultivars. In order to improve knowledge of the qualitative expression of the genetic traits of cv. Cannonau (syn. Grenache), fluorescence, texture and colorimetric analyses were performed on 85...
The influence of storage time on different quality parameters and in vitro antioxidant activity of peaches cv. Elegant Lady harvested at two ripening stages (immature and commercial mature) and stored under cold and marketing conditions were assessed. Destructive (physical-chemical properties, antioxidant activity, and firmness) and non-destructive...
This study refers about the shelf life extension of gluten-free (GF) fresh filled pasta packaged in modified atmosphere (MAP), with respect to air packaging. Pasteurized GF fresh filled pasta was packaged with 70/30 of N2/CO2 or with air. The evolution of microorganisms, in-package gas composition, chemical-physical parameters, and sensory attribut...
The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and com. yeasts, were studied over a period of 6 mo at two different temps.: shelf temp. (28 °C) and normal cold storage temp. (8 °C). The results showed that the three beers had similar physico...
The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0 degrees C for 6, 12 or 18 days and then transferred to shelf life at 20 degrees C for 2 days. The...
The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 and 2.5%), upon changes in microbiological growth, chemical-physical and colour parameters of gluten-free (GF) fresh pasta filled with cheese following pasteurisation and during refrigerated storage was evaluated. The pasta was designed to be consumed after deep...
Craft beer is often produced as a non-filtered, unpasteurized and bottle re-fermented beer, whose production is aimed at maintaining original sensory characteristics. The intention of most micro-breweries is to meet these requirements in producing a high-quality beer. In Italy, as well as in Sardinia, the number of micro-breweries is increasing. In...
The responses of two red grape varieties, Bovale Grande (syn. Carignan) and
Cannonau (syn. Grenache), to temperature and natural UV radiation were studied in a
three-years field experiment conducted in Sardinia (Italy), under Mediterranean climate
conditions. Vines were covered with plastic films with different transmittances to UV
radiation an...
The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strai...
Il morbo celiaco è un’intolleranza alla frazione gliadinica del grano, alle prolammine della segale, orzo e avena il cui unico rimedio è l’osservanza di una dieta priva di glutine. Il glutine è il principale complesso proteico delle farine e conferisce agli impasti proprietà viscoelastiche. La sostituzione del glutine è da sempre una grande sfida p...
La celiachia è una malattia autoimmune dell’intestino tenue originata dall’ingestione della frazione gliadinica del grano, delle prolammine della segale e delle ordeine dell’orzo. Si stima che il morbo celiaco abbia una prevalenza di circa l’1% della popolazione nei Paesi Occidentali. La reazione all’ingestione del glutine da parte dei celiaci port...
In recent years, there has been increasing interest in the production of beers brewed using raw materials of local origin. Many micro-breweries have been established in Italy, particularly in Sardinia, where some have started to use Sardinian wheat to produce a beer that has a regional connection. The most widespread wheat cultivar used in Italy ha...
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the sel...
Background and AimsInteractions between different yeast species used as starters may lead to inconsistent results in mixed fermentations. The aim of this study was to assess the influence of different nutrients on the association between a wine strain of Candida zemplinina (CDZ1) and a commercial wine strain of Saccharomyces cerevisiae (EC1118) in...
The effect of bottle storage on the colour, phenolics and volatile composition of Malvasia and Muscat wines obtained from grapes grown in Sardinia was evaluated. Colour was evaluated by UV-VIS spectrophotometry and by tristimulus colorimetry. Polyphenols were analysed by UV-VIS spectrophotometry and HPLC-DAD. GC/MS was used to identify and quantify...
A methodology of sensory and instrumental texture analysis was developed on a Protected Designation of Origin artichoke. Descriptive sensory analysis was applied on artichokes collected in two different geographical areas during the harvest time. Eight trained assessors evaluated the thistle odour, sweet, bitter, astringent, crunchy, fleshy and ten...
The results on the evolution of the texture and antioxidant activity during the processing of naturally fermented green olives are reported in the present study. The olives were brined with two different NaCI concentrations, 4 and 7%. A puncture test and a texture profile analysis (TPA) test were carried out to evaluate texture, while the antioxida...
Oxidative stress produced by reactive oxygen species ROS may partecipate in the cell death of dopamine neurons distinctive of Parkinson’s disease (PD). One of the plausible ways to prevent the ROS mediated cellular injuries is to augment or fortify endogenous defense against oxidative stress through dietary or pharmacological intake of antioxidants...
In the present work, several sardinian vines (bovale, carignano and mazuela), exposed to different light conditions (full wavelength and UV-deprived spectra) have been studied in order to increase red wines nutraceuticals (poliphenols). The potential neuroprotective capacity of red grape skins and seeds-derived polyphenols have been studied on cell...
This study evaluated the effect of modified atmosphere packaging (MAP) in extending the shelf life of a fresh ewes cheese stored at 4 degrees C for 21 days. Three batches were prepared with 20, 30 or 50% CO2 with N2 as filler gas. MAP controlled well the microbial growth, and the best result was obtained with 50% CO2. Pathogens were not detected in...
Milling technology has a great effect on the quality of olive oils. This paper was aimed to compare the differences in quality between two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Peroxide value and acidity were lower in oils extracted with a low oxidative stress, which resulte...
Extraction technology has a great effect on quality of olive oils. This paper studied 18 months of storage of two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Oil samples were subjected to the following chemical analyses: acidity, peroxide value, ultraviolet light absorption K-232...
The aroma of Muscat of Sorso-Sennori and Malvasia di Bosa wines obtained from grapes grown in Sardinia was evaluated by instrumental analysis. Gas chromatography/mass spectrometry was used to identify and quantify the content of free and bound volatile compounds. The odour activity value (OAV) was also calculated. Higher alcohols and esters were qu...
The health-promoting effects of fruit and vegetable consumption are thought to be due to phytochemicals contained in fresh plant material. Whether processed plant foods provide the same benefits as unprocessed ones is an open question. Melanoidins from heat-processed plums (prunes) were isolated and their presence confirmed by hydroxymethylfurfural...
The effect of different stabilizing techniques on the composition of essential oil of rosemary (Rosmarinus officinalis L.) and thyme (Thymus officinalis L.) during one year of storage is reported. The study was aimed to know what is the stabilizing technique to keep at the best the original essential oil composition. The fresh samples were collecte...
This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N(2)/CO(2) ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical-physical parameters and senso...
Artichoke (Cynara scolymus L.) is one of the most important vegetable crops in the countries of the Mediterranean basin. Currently, Italy is the world leader in the artichoke production and Sardinia plays a very important role with a production of 107.000 t. The variety “Carciofo Spinoso di Sardegna”, is particularly linked to the geographical orig...
Prunes, obtained by drying certain cultivars of plums, have greater antioxidant activity than most other fruits and vegetables. Recent research has attributed only a minor part of this antioxidant activity to phenolic compounds, and it has been hypothesized that most of the antioxidant activity is caused by unknown or new products created during pr...
The evolution, during one year of storage, of the antioxidant activity, phenolic compounds and colour of four red
wines, obtained from two different Sardinian important cultivars (Cannonau and Cagnulari) and kept in stainless
steel tanks or in bottle, was evaluated. Two samples were subjected to the microoxygenation process, with one of
these deriv...
The sensory profile technique was applied to the Italian Protected Designation of Origin (PDO) Fiore Sardo cheese, made exclusively from raw ewe's milk in artisanal farms in Sardinia. The descriptive sensory analysis was used to find the sensory attributes which characterize this PDO cheese at two different ripening times (105 and 180 days). The pr...
Leaf extracts of the Chilean native plant murta ( Ugni molinae Turcz.) show through HPLC-DAD analysis a peak that could correspond to rutin (quercetin-3-O-rutinoside). The peak area varies in different murta ecotypes. Rutin is known as antioxidant; however, in the present work the interest is focused on its effect on permeability properties of film...
This study was carried out in order to check for the influence of drying parameters on the phenolic compounds and antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures: (1) air temperature at 55 °C; (2) air temperature at 75 °C. Whole fresh and dried fruits were assessed for: phenolics, ascorbic...
This study evaluated the shelf life extension of a cheese cake subjected to modified atmosphere (MAP) and active packaging (AP). Cheese cakes were packaged under different N<sub>2</sub>/CO<sub>2</sub> ratios (70/30 and 20/80) (MAP batches), by placing a sachet of an iron oxide-based oxygen absorber inside trays (AP batch) and with air (air batch)....
Fourteen cultivars and clones, mainly selected from the island of Sardinia (Italy) and grown in a collection field,
showed significant quantitative differences in phenolic potential. An extraction method designed to reproduce
the winemaking process was used to determine the amounts of extractable polyphenols, anthocyanins, catechins
and proanthocya...
It is well known that fruits contain a considerable amount of non-nutritive compounds, which can help to keep man’s health and prevent chronic diseases. In this context, the fig fruit has been scarcely investigated so far. In particular, to our knowledge, any extensive study has been published on the fig phenolic fraction, which plays a key role in...
An analytical study was carried out on phenols in two fig cultivars ( Ficus carica L.), one black and one green. Fresh fruits were peeled and phenols were extracted separately from the peel and the pulp. The extracts were subjected to HPLC-DAD analysis, by monitoring at four wavelengths, 280, 316, 365 and 520 nm for catechins and benzoic acids, hyd...
In this paper changes of polyphenols in fresh figs after hot drying and during storage are reported. Fig fruits were analyzed before and after hot air drying, using a tangential air-flow cabinet and, afterwards, dried fruits were analyzed at 4, 8, and 12 months of storage. Polyphenol analysis by HPLC-DAD permitted to identify four compounds: two an...
In this paper changes of polyphenols in fresh
figs after hot drying and during storage are
reported. Fig fruits were analyzed before
and after hot air drying, using a tangential
air-flow cabinet and, afterwards, dried fruits
were analyzed at 4, 8, and 12 months of
storage. Polyphenol analysis by HPLC-DAD
permitted to identify four compounds:
two an...
We investigated the influence of technology, storage and exposure on quality parameters, minor components, oxidative stability and antioxidant activity in two extra virgin olive oils of Bosana cv, obtained from whole (WO) and de-stoned fruits (DO), processed with a two-phase decanter. DO oils showed great stability and, consequently, had a longer s...
The results of a study on the evolution of anthocyanins and colour during processing of black olives are reported. Olives of “Bosana” cultivar were collected at a technological black-ripe stage and were processed by the traditional anacrobic system. At regular intervals brines and olives were inspected for different parameters. The routine physico-...
Changes in quality parameters, antioxidant compounds, oxidative stability and antioxidant activity during 18 months of storage of a monovarietal extra-virgin olive oil from Bosana cultivar, and exposed to light and dark, were studied. Analysis of data showed that all the parameters underwent significant changes during storage: free acidity, peroxid...
Chemical characterisation was carried out on 12 virgin olive oil samples obtained from seven olive cultivars (Bosana, Carolea, Nocellara del Belice, Pizz'e Carroga, Semidana, Tonda and Zinzala cvs.). The olives came from different groves in Sardinia (Italy) and Corsica (France) that were processed by different types of continuous mills. Several qua...
Treatments as hot water dips or high temperature conditioning have been proven to be effective to control postharvest decay on various horticultural crops. These treatments reduce chilling injury and rot losses without causing detrimental effects on fruit firmness, flavour, taste or peel appearance. These technologies, aimed to control postharvest...
The results of a study on the evolution of physicochemical parameters during processing of black olives, with particular emphasis on anthocyanins and colour, are reported. Olives of two cultivars collected at a technological black-ripe stage were processed by the traditional anaerobic system. At regular intervals, brines and olives were inspected f...
Fig fruits were subjected to osmotic dehydration by means of five different sugar syrups, in order to check the aptitude of the species to this kind of processing. Osmotic dehydration was carried out at 25°C and at atmospheric pressure on whole fig fruits of the local cultivar Verde. Processing lasted 24 h and the following dehydrating syrups were...
In this study the main chemical parameters, ascorbic acid and polyphenol content, and antioxidant activity of two varieties of prunes, dried by high-temperature (85 + 70 degrees C) and low-temperature (60 degrees C) procedures, were monitored during storage. Ascorbic acid content was higher in the prunes dried at 60 degrees C but significantly decr...
Cactus pear fruits ( Opuntia ficus indica Mill, cv. ‘Gialla’) were manually peeled, then placed in plastic boxes sealed with a film with high permeability to gases, and kept at 4°C for 9 days. After 3, 6 and 9 days, chemical, physical, microbiological and sensorial parameters, total phenols, vitamin C and antioxidant capacity were determined. In-pa...
Citrus fruits of different species and cultivars, (“Red blush” grapefruit, “Palazzelli” mandarin-type fruit, “Minneola” tangelo and “Salustiana” and “Shamouti” orange) were minimally processed as segments or juices and cold-stored for up to 12 or 15 days, respectively. The flavanone glycosides, ascorbic acid (AA) content and antioxidant capacity we...
Prunes are obtained by dehydrating plums at 85
to 90°C. Reports are available on ascorbic acid, phenolic
composition and antioxidant activity of prunes, but there
is lack of publications on the influence of drying parameters.
A study was carried out on a plum cultivar using two
sets of air drying temperatures. Fresh and dried fruits
were assessed f...
In this paper, the drying behaviour of three olive cultivars (Olea europea sativa Hoffm. and Link), was studied. In particular, the influence of different pre-treatments on dehydration kinetics was investigated. Olives were calibrated and subjected to several preliminary treatments, in order to break the peel, before being dehydrated. Dehydration w...
The results of a study on the evolution of phenolic compounds, colour and antioxidant activity in two industrial red myrtle liqueurs during storage in bottles under different bottle headspace (constant or increasing) and exposure to light are reported. In the year of the study, the phenolic compounds showed considerable changes even in the liqueurs...
Prunes, which are industrially obtained by dehydrating fresh plums at 85-90 degrees C for 18 h, contain higher levels of phenolic compounds than most other fruits. Prune phenolics have shown beneficial effects on human health. Reports are available in the literature on ascorbic acid, phenol composition, and antioxidant activity of fresh plums and p...
The variability of the four monomeric forms of resveratrol (3, 5, 4'-trihydroxystilbene) caused by 14 strains of fermentative yeasts belonging to the Saccharomyces cerevisiae species in Cannonau grape musts during three different stages of fermentation was assessed by HPLC. During the process a decrease in the glucoside forms ( cis and trans -β- D...
The stable isotope ratios (13C/12C and 15N/14N) of casein measured by isotope ratio mass spectrometry (IRMS) and some free amino acid ratios (His/Pro, Ile/Pro, Met/Pro, and Thr/Pro) determined by HPLC in samples of ewes' milk cheese from Sardinia, Sicily, and Apulia were found to be parameters independent of ripening time. Multivariate data treatme...
Variability of trans - and cis -resveratrol and their glucosides in red wines produced in Sardinia and Corsica was determined by HPLC. The data obtained were elaborated by multivariate statistical analysis (Principal Component Analysis). The results showed a higher average total stilbene content in Corsican samples than in Sardinian samples, due to...
In this paper the results of the analysis by HPLC of the free amino acids content of 40 samples of “Pecorino Sardo” cheese at different stages of maturity, taken from 18
Sardinian cheese factories are presented. Statistical analysis was used to identify the free amino acids and the ratios between them which best correlated to ripening stages of the...
E’ stato studiato l’effetto nel tempo della microssigenazione su diversi parametri analitici di due vini
ottenuti da un vitigno autoctono della Sardegna, il Cagnulari. I due campioni, relativi alla
vendemmia 2005 e raccolti a distanza di 20 giorni uno dall’altro, sono stati analizzati a partire da
febbraio 2006. In aprile i vini sono stati sottopos...
In this paper, the drying behaviour of three
olive cultivars ( Olea europea sativa Hoffm.
and Link), was studied. In particular, the
influence of different pre-treatments on
dehydration kinetics was investigated. Olives
were calibrated and subjected to several
preliminary treatments, in order to
break the peel, before being dehydrated.
Dehydration...
Comparison between oils two-phase and three-phase extracted pointed out a better stability
to oxidation and higher antioxidant activity for the two-phase oils. Destoned oils
showed a higher antioxidant activity, stability to oxidation and α-tocopherol content, with
respect to the whole oil. Exposure to the dark is better for all oils analyzed, as e...
In this study, the changes in organic acids and ethanol on brines of naturally fermented
green olives “Nocellara del Belice” cv have been monitored. The olives were processed
with acidified to pH 4 or not brines. Results clearly indicate that the fermentation was
carried out by yeasts. We detected three organic acids and ethanol, which were in
sign...
The shelf life of spices is traditionally extended by drying. Fresh herbs, due to their high water content, undergo microorganism growth and adverse biochemical reactions. On the other hand drying may result in a lot of physical and chemical alterations. Air and oven-dehydration are the main methods used to stabilize spices. During oven drying, in...
This paper reports the results obtained from the analysis of a fresh ewe’s cheese packed
under different modified atmospheres during the shelf- life. Cheese stored in 80% N<sub>2</sub>/20%
CO<sub>2</sub>, at the end of the shelf-life was better than cheese packed with a 10% CO<sub>2</sub>, both for
sensory characteristics and for rheological parame...
Changes in phenolic content, antioxidant capacity and ascorbic acid in prunes dried at 85°C
and 60°C, were studied. Results obtained showed a significant decrease for ascorbic acid. It
has to be highlighted that drying at 85°C resulted in keeping the polyphenolic pool and
sharply raising the antioxidant activity, while the opposite happened for plu...
Fruits and vegetables are subjected to processing and storage prior to consumption, thus leading to nutritional changes. Minimally processed citrus derivatives are noteworthy because of their high nutritional value and antioxidant properties. Therefore, the variability
of ascorbic acid and flavonoids, responsible for the antioxidant capacity of cit...
Changes in phenolic content, antioxidtmt capacity and ascorbic acid in prunes dried at 85° and 60°C, during eight months of storage at 20°C, were studied. Results obtained
showed a significant decrease for ascorbic acid and phenolic content in both prune samples during storage. Antioxidant capacity underwent a significant decrease at fourth month o...
Stability of olive oil during shelf-life depends on several factors, such as cultivar, technology, and storage conditions. In this research the influence of different processing parameters and of packaging and storage conditions on some quality parameters was
studied, in order to evaluate the shelf-life of a mono-varietal oil. The oil samples have...
To discriminate the sex of fish species belonging to the same aquatic environment, 10 trace elements were determined. The data collected were successively elaborated using two multivariate statistical techniques: linear principal component analysis and linear discriminant analysis. LPCA did not allow us a good differentiation of fish samples, where...
