Alessandro Sensidoni

Alessandro Sensidoni
University of Udine | UNIUD · Department of Food Sciences

About

63
Publications
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2,404
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Additional affiliations
January 2002 - February 2016
University of Udine
Position
  • Professor (Full)

Publications

Publications (63)
Article
Full-text available
Durum wheat is the raw material of choice for the manufacture of superior quality pasta products. However, in some parts of the world many pasta producers have to use common wheat to make pasta, which shows a deficiency with respect to quality attributes. In this respect, the functionality of different hydrocolloids in a weak common wheat flour was...
Article
Full-text available
This work investigated the sorption and the diffusion properties of CO2 under high pressure and the further modifications induced in Poly (lactic acid) (PLA) thin layers. Poly (ethylene terephtalate) (PET) was also considered for comparative purposes. Firstly, from thermodynamic equilibrium, the CO2 sorption isotherm (two sorption-desorption cycles...
Article
Poly (lactic acid) (PLA) is the most traded biodegradable and biobased material. It is largely used as eco-friendly substitute of conventional plastics. Nevertheless, one of the main limiting factors is its water sensitivity. PLA reacts with water and it is hydrolysed during time, compromising its performances. Limited information related to the hy...
Article
Various types of food are now commercialized in packaging materials based on poly (lactic acid) (PLA) due to its eco-friendly nature. However, one of the main limitations related to PLA is its reactivity with water. For food applications, it is of critical importance to better understand the hydrolysis of PLA driven by water molecules either in liq...
Poster
Full-text available
Sous-vide cook-chilled (SVCC) is used to describe food that has been vacuum-packed and given mild heat treatment under controlled conditions of time and temperature and subsequently rapidly cooled and stored at chilled conditions until heated before serving (Rhodehamel, 1992; Hansen et al., 1995). Limited studies reported the application of this pr...
Article
Full-text available
A 19 years old female patient was referred for assessment of head and cervical pain, upper limbs dysesthesias, diplopia, visual impairment (mainly in left eye) and postural instability. Initial examination revealed left ptosis, left abducent nerve palsy, diffuse hyporeflexia and limb ataxia. At admission lumbar puncture was performed with a normal...
Article
Wheat gluten is an inexpensive protein derived from mill industries with good film forming properties, which allows producing semipermeable membranes able to slow down water migration in foods.The first objective of this study was to evaluate the effects of the incorporation of a lipid phase (25 wt%, dry basis) in wheat gluten on the functional pro...
Article
Different types of PLA films treated by corona are currently available in the market for coating or printing applications. However, data relative to its impact on PLA film properties are scarce and do not generally consider industrial scale production. The objective of this study was to assess the impact of corona treatment on the surface, structur...
Article
The experience of food can be affected by visual perception and the context in which food is presented. In this study, we investigated the effect of specific emotional contexts on food desirability. To this purpose, we selected a highly familiar Italian food, Pizza Margherita, whose sauce color was digitally manipulated to create different desirabi...
Article
The production of high quality functional pasta from non-conventional raw materials represents a challenge. A partial substitution (15 g/100 g) of durum wheat semolina with long-chain inulin (HPX) and short-chain inulin (GR), Glucagel, psyllium and oat material (added individually and in combinations) was performed in order to increase the level of...
Article
Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glu...
Article
The aim of this experimental work was to evaluate the effect of inulin addition on dough rheological properties, texture and sensory quality of extruded snacks. Two commercial fructan products of different degree of polymerisation (DPn) were used at levels from 2% to 7% (DPn=10 for inulin GR; DPn=23 for inulin HPX). Dough rheological properties wer...
Article
A series of experiments were conducted to evaluate the effect of different sample preparation steps, prior to the in vitro starch digestion process, on the predictive in vitro glycemic response of durum wheat pasta (control), and pasta made with durum wheat semolina and pea flour combinations. The physico-chemical, textural, and cooking quality of...
Article
Stracchino is a short ripened soft cheese mainly produced in the North of Italy. The changes in Stracchino cheese quality are mainly attributable to microbial spoilage and structure breakdown because of enzymatic activity. The aim of this work was to evaluate the effect of different packaging materials on the shelf life of Stracchino cheese, monito...
Article
Cereal products are consumed daily by the majority of the population. Popular belief is that these cereal products, rich in carbohydrates, produce a high glycaemic response and may not be a contributing factor to the obesity epidemic throughout the world. Recently the food industry has investigated ways of improving the overall nutritional balance...
Article
A high density polyethylene (HDPE)/calcium carbonate (CaCO(3)) film containing TiO(2) was prepared via blown film extrusion process. The photocatalytic properties of this film were evaluated by voltammetric, UV-Vis spectrophotometric and gas chromatographic measurements following the decomposition rate of suitably selected molecular probes, such as...
Article
Edible films may act as carriers of active molecules, such as flavours. This possibility confers to them the status of active packaging. Two different film forming biopolymers, gluten and iota-carrageenans, have been compared. D-limonene was added to the two film formulations and its release kinetics from emulsion based edible films was assessed wi...
Article
The aim of this study was to encapsulate different aroma compounds in an iota-carragecnan emulsion based edible film. The release of different aroma compounds was compared to that obtained from a lipidic matrix, CBS, also used in edible film formulation. This study presents new understanding of the role of emulsion based edible films as a matrix ab...
Article
The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties and breadmaking performance of rice-buckwheat batter at different water levels. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5–1.5%. Batter rheological properties were investigated...
Article
Gluten has been proposed as raw material to develop edible film formulation. Gluten based edible films are characterised by good mechanical and gas barrier properties but poor water vapour barrier properties. Process conditions influence final film structure and performances. In particular, heating treatment is supposed to improve protein reticulat...
Article
Gluten films obtained in acid conditions display some protein dispersion difficulties. Ultrasound treatment (UT) could represent an interesting strategy for improving gluten film appearance. Different UT exposure times were applied to film-forming dispersion. The aim of this work was to investigate the effect of ultrasound treatment on gluten-based...
Article
Flavour loss strongly affects food quality. In order to decrease flavour changes during food conservation, different strategies could be used. Aroma compound encapsulation allows the protection of food flavour from loss and degradative reactions, like oxidation. Edible films could be an encapsulation matrix: in the case of emulsified film, lipid gl...
Article
BACKGROUND: β-Glucans have enjoyed renewed interest as a functional food ingredient, with current attention focused on optimising β-glucan levels in finished products without compromising final product quality. In order to measure the uncertainty about the level of β-glucans in barley, two different statistical methods (Bayesian inference and Boots...
Article
The aim of this experimental work was to evaluate the effect of inulin addition on the rheological properties of common wheat doughs and bread quality. Three commercial fructan products of different number average degree of polymerisation (DPn) were used (DPn = 10 for inulin ST; DPn = 23 for inulin HP and HP-gel). Inulin contents from 2.5 to 7.5% o...
Article
The interaction between starch and aroma compounds was investigated using gelatinised starch dispersions with different structures (polymer solution and gel). Two aroma compounds, which are usually used in food products containing starch, were chosen: vanillin and gamma-dodecalactone. Starch-aroma compound interaction and kinetic were evaluated usi...
Article
Full-text available
Structure formation in dough systems is the result of an interplay between processing conditions and subsequent interactions in the protein phase. These interactions can be both of a covalent (disulfide bonds) and physical nature and occur at all length scales. The aim of this work was to investigate the effect of simple shear deformation at variou...
Article
This study investigated the effect of the deposition process used for film-forming dispersion (spreading and spraying), relative humidity gradient across the film (from 22–65% to 22–85%) and film thickness (15–90 μm) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E) and structure of an emulsified edible...
Article
In an effort to improve emulsifying and foaming of sweet whey and whey protein concentrate, we studied the hydrolysis of the residual fat in these preparations with a sn 1,3 specific lipase. This enzymatic lipolysis would convert almost all triglycerides into mono- and diglycerides which have strong surface-active properties. Therefore, the emulsif...
Article
This study investigates the effect of different types of surfactant (glycerol monostearate, Tween 60, and Tween 80) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E), and structure of an emulsified edible film composed of cornstarch, methylcellulose, and cocoa butter or soybean oil. Factorial designs at...
Article
The aim of this study was to assess the effects of various plastic-based packagings on quality changes in mayonnaise during storage. The plastic packaging materials examined were PET, PET with an oxygen scavenger incorporated during extrusion (PET with Amosorb®), and PET coated with an oxygen barrier. Packaged mayonnaise was stored at 20°C and remo...
Article
The objective of this investigation was to develop a starch-methylcellulose edible film by evaluating and optimising the combined effects of plasticiser (glycerol) content and blending levels of methylcellulose (MC) with starch on film properties using response surface methodology. The influence of two independent variables (plasticiser and MC cont...
Article
Fermented crushed Prosecco grapes were distilled using a batch still under normal (100.9 kPa) and reduced pressure (40 or 47 kPa) with and without the rectifying column of the distillation equipment. To improve insight into the behaviour of ethanol and the partitioning of some volatile compounds, each distillate was collected in fractions and analy...
Article
Full-text available
The rheological properties of edible film-forming dispersions containing corn starch, methylcellulose (MC) and glycerol were studied using oscillatory and steady shear flow tests. The combined effects of glycerol content and blending levels of MC with starch on the rheological properties of dispersion were evaluated. The flow curves showed shear-th...
Article
This study investigated the effect of the deposition process used for film-forming dispersion (spreading and spraying), relative humidity gradient across the film (from 22–65% to 22–85%) and film thickness (15–90 lm) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E) and structure of an emulsified edible...
Article
An edible film composed of corn starch-methylcellulose as a structural matrix and cocoa butter or soybean oil as moisture barrier was investigated for water vapour permeability (WVP), tensile strength (TS), and percentage elongation at breaking (E). The effect of lipid content, application technique of liquid film, drying temperature and thickness...
Article
Filled snacks are new industrial co-extruded products made by a dough shell and an internal filler constituted by salty or sweet cream. Due to different rheological characteristics of fillers and dough, it is difficult to choose operational variables capable of guaranteeing a complete filling. This work aims to determine the optimal rheological pro...
Article
Filled snack production has been considered from several point of views. In this work, the effect of the operational variables on the cereal mixture constituting the external part of this product has been studied. A typical flour blend was characterised and used in a previous developed model to simulate the extrusion conditions and to show process...
Article
Filled snack production has been considered and modelled by considering the rheological properties of the different components. The possibility of inserting the filler directly inside the extruder head allows post-extrusion swelling to decrease thus increasing the product quality. To find the optimum position of the filler nozzle with respect to th...
Article
Dynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', δ) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chlori...
Article
Non-enzymatic browning (NEB) due to the Maillard reaction (MR) was studied in a closed starch/glucose/lysine model system (20 g kg−1 glucose, 10 g kg−1 lysine) in order to analyse conditions favouring reactivity during an industrial process of pasta VHT (very high temperature) thermal treatment. The closed model pastes gave data on the NEB progress...
Article
Mayonnaises are oil in water emulsions with a texture that is particularly appreciated by consumers. The actual nutritional trend towards low-calorie foods has increased the interest in fat substitutes without altering the consistency of the product. From this point of view rheological properties may give a quantitative contribution to texture char...
Article
In fish processing the edible films have a great number of potential applications; their functional characteristics depend on their compounds. Edible films prepared from lipids and hydrophobic compounds (waxes and resins) showed good water vapour barrier properties. A variety of polysaccharides and their derivatives (alginate, pectin, carrageenin,...
Article
Contents in tocopherols and chlorophyll in the unsaponifiable fraction of borage oils extracted with different techniques, extra virgin olive oil and different mixtures of them (10 and 15%), have been evaluated. A panel test (consumer's test, duo-trio test and classification test) has also been realised with the purpose to determine the organolepti...
Article
The generation of a chain-breaking antioxidant capacity has been analyzed in butter cookies, as a function of the cooking time. A kinetics approach was used, by which the antioxidant capacity of aqueous extracts of cookies was measured in terms of equivalence by weight of a reference antioxidant. A diazo compound was used to generate at constant ra...
Article
Full-text available
The oxidative stability of borage (Borago officinalis L.) oils from commercial origin or extracted by different methods (with solvents and supercritical CO2) was determined by the Rancimat method. To delay the oxidative degradation with the aim of preserving the nutritional characteristics of borage oil, several borage—virgin olive oil blends were...
Article
Full-text available
In ischaemic stroke, thrombolytic drugs speed the recanalisation of intracerebral arteries. The effects of aspirin are not known. A trial was conducted to determine whether, separately or together, streptokinase and aspirin have clinical benefits in acute ischaemic stroke similar to those in acute myocardial infarction. 622 patients with acute isch...
Chapter
Cooking is a thermal process which causes chemical and physical changes in the product and which finally leads to an edible and digestible food. Meat products cooked in different methods present different organoleptic and rheological properties, which depend on the heating mechanism involved [1, 2]. The most important effects of heat treatments on...
Article
The goals of the present studies were: (1) to obtain smoking material from tobacco with reduced toxicity; (2) to use the tobacco leaf, as an alternative to other plants, as a source of food protein. On the grounds of technological, nutritional and agronomical results, the following observations can be made: (1) It is feasible to lower the toxicity...

Projects

Projects (2)
Archived project
Trasformazione Innovativa per la valorizzazione dei prodotti della Molluschicoltura attraverso metodiche di Trasformazione e conservazione”, condotto con il contributo della Regione Friuli Venezia Giulia
Archived project
Application of dietary fibres for the development of functional foods containing cereals such as pasta and extruded snacks