Annalisa Romano

University of Naples Federico II | UNINA · Department of Agriculture

There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food...

The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza-making within the disciplinary procedures of Pizza Napoletana production. For this purpose, dough obtained according to the classic recipe was leavened for 20 min at 25°C,...

AIM The tomato "Datterino" is a new tomato hybrid of small size derived from an interspecific cross between Lycopersicon lycopersicum, Lycopersicon pimpinellifolium and Lycopersicon chesmanii, that was recently introduced on the market, arausing great consumer interest for its consistency and degree of sweetness. The Datterino consumption is mainly...

In order to satisfy the growing demands for excellent pizzas quality all over the world and strengthen the business of this product, a study was conducted on the possibility of developing dough balls ready-to-use, with a medium-high shelf life useful for pizzas making.

The aim of this work was to investigate the effect of refreshments on the growth of endogenous microorganisms during liquid sourdough preparation by using an Italian and Mexican wheat flours and its effects on the physico-chemical properties (pH, total titratable acidity, water activity, moisture content and reducing sugars). The liquid sourdoughs...

Questo lavoro di tesi ha avuto come obiettivo quello di colmare una lacuna sulla conoscenza scientifica dei fenomeni che intervengono durante la fase di cottura della pizza napoletana in un tradizionale forno a legna. Le attività svolte hanno riguardato la raccolta di dati utili per la modellazione dei processi fisici che avvengono durante la cottu...

The effects of three leavening times (60, 105 and 150 minutes) on structure and some physico-chemical and nutritional properties of bread added with 20% of green lentil flour were investigated. Leavening time largely affected bread physico-chemical properties, leading to a significant reduction in moisture content, an increase in weight loss and a...

Background The complexity of food structure is such as to hinder its inclusion in mathematical models predicting food properties and transformations, although a considerable impulse is being determined by using artificial intelligence. As a matter of fact, food definition currently neglects the structural description, even in those fields for which...

In recent years, foods are chosen not only for their nutritional value but also for their functional benefits on human health and possible prevention of specific pathologies. Particular attention is paid to those foods known as functional foods that are classified as fortified, enriched or enhanced foods. Phytochemicals and phenolic antioxidants in...

Aim of this work was to evaluate the impact of bread enrichment with different concentrations of lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, and nutritional features of bread. The addition of LF in formulation affected its properties, leading to a darker appearance and to a more compact structure (e.g...

The increasing interest of consumers for food with enhanced nutritional characteristics has spurred industry to look for unconventional raw materials for novel food design. Pasta is a staple food consumed all over the world, and therefore represents an ideal matrix for the enrichment with functional ingredients. Despite durum wheat semolina is the...

The Neapolitan pizza is the best known and most imitated product of Italiangastronomy in the world. Its spread has led to the development of manychanges to the original technology, adapting the process to the differenttastes of consumers and to the regulations in force in the producingcountries, which have generated different variants of the Neapol...

The use of lentil flour in bakery (bread, cake, crackers), extruded (pasta, snacks) and other products (dressings, soups, dairy and meat products) is gaining attention of food technologists and of industry as well as popularity among consumers due to an excellent and balanced nutritional composition. This research interest has extended our knowledg...

The use of ingredients based on plant protein isolates is being promoted due to sustainability and health reasons. However, it is necessary to explore the behaviour of plant protein isolates during gastrointestinal digestion including the profile of released free amino acids and the characterization of resistant domains to gastrointestinal digestio...

• Dry pasta is a staple food in many countries of the world and it is traditionally made of durum wheat semolina. The aim of this study was to evaluate the impact of pasta composition on microstructure, water absorption and mobility during cooking and nutritional properties of two commercial spaghetti made of durum wheat semolina (S) and whole duru...

The understanding of the breadmaking process requires to understand the changes in water mobility of dough. The dough ingredients as well as the processing conditions determine the structure of baked products which in turn is responsible for their apparence, texture, taste and stability. The transition from wheat flour to dough is a complex process...

The increase in the popularity of hemp‐based products is mainly linked to the presence of non‐psychoactive cannabinoids that provide relief from aches, pain and anxiety. In this study, hemp seed oils were produced by two innovative and environmentally friendly extraction techniques: supercritical and liquid carbon dioxide (CO2) extraction. The chem...

The aims of the present work were to evaluate the impact of ultraviolet treatment of re-milled semolina on structural development of dough during mixing and leavening and to define a mathematical modelling for leavened doughs. The re-milled semolina was treated with UVC irradiation for 5, 15, 30 and 120 min. The UVC treatment caused some changes of...

Re-milled semolina used for bread making is appreciated from consumers for its typical sensory features and nutritional attributes. Fluid bed drying treatment can be applied to semolina to change its bacteriological properties, to prolong shelf life by decreasing the risk of mould development, and to degrade some mycotoxins. The main goal of the pr...

The impact of transglutaminase (TG) modification on microstructure and in vitro protein and starch digestibility of grass pea flour was investigated. Results demonstrated that grass pea flour proteins act as effective substrate of TG. Microstructural results showed that the addition of TG produced a more compact structure likely due to TG-catalyzed...

This work aimed at investigating relationships among structure, nutritional properties, and sensory acceptability of reduced-fat biscuits in comparison with a full-fat biscuit (STD). Four reduced-fat formulations were tested: OPT (46.3% fat reduction), an optimized formulation containing polydextrose and resistant starch; RAW and EXTR, obtained by...

Quinoa (Chenopodium quinoa Willd.) has a great agronomic potential across the world and its seeds and flour may represent a source of functional ingredient for novel food production, because its high protein content with all essential amino acids, absence of gluten, high dietary fiber content and abundance of natural antioxidants such as fenolic co...

Flour from grass pea, a legume that is adapted to arid conditions containing high levels of proteins, was characterized according to microstructure, some functional properties and digestibility. Microstructural results showed that grass pea starch granules appeared surrounded by an integral matrix with heterogeneous sizes from 6 to 30 µm. Thermal p...

The study is aimed at developing a new cereal-based product, with increased nutritional quality, using quinoa flour. The effect of the use of transglutaminase (TGase) and proteolytic enzymes on the microstructure, properties and in vitro digestion of gluten-free bakery products based on quinoa flour was evaluated. Microstructural results evaluated...

Potatoes tubers are the raw materials of many processed food, such as cooked potatoes in hot water, baked potatoes and the most popular fried potatoes. The objective of this work was to study the impact of boiling, baking and frying on microstructure and properties of six potato varieties (Agata, Agria, Innovator, Lady Rosetta, Musica and Spunta) w...

Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the background of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of ext...

Visual inspection is an important part of quality control not only for manufacturers but also for retailers and consumers. The object of this investigation was to determine fat content in sliced salami by means of image analysis. The image analysis procedure is applied to digital images of sliced Italian salami produced in 16 different salami facto...

The objectives of this research were to study tuber starch characteristics and chemical - thermal properties of 21 potato varieties, and to determine their genetic diversity through SSR markers. Starch granular size varied among samples, with a wide diameter distribution (5 - 85μm), while granule shapes were similar. Differential Scanning Calorimet...

The addition of cow milk cream to buffalo cream, if not specified on the butter label, is a fraudulent practice. This adulteration is a common because cow cream has lower costs. A chromatographic method based on the detection of specific proteins (as described in DM 10/04/1996) was used to detect bovine cream in buffalo cream destined for the butte...

When selecting a native starch for specific food purposes, it is important to consider the differences between starches of varying botanical sources (cereal, tubers and roots). In this study uncooked starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized according to microstructure, some (physicochemical, functional and...

Common beans (Phaseolus vulgaris L.) are rich in nutrients and have significant amounts of proteins and complex carbohydrates, besides to be rich in unsaturated fatty acids and dietary fibres. Consumption of beans could be improved by processing them into flour. In this study the effect of microbial transglutaminase (TG) on the structure, physical...

Pasta extrusion simulation still represent a powerful challenge from a computational point of view, for both the complexity of the rheological properties of semolina dough and the process itself, in which a polymerization phenomena, driven by a combination of pressure and temperature and strongly influenced by moisture content, takes place in the f...

The objective of this study was to study the effect of dehulling on the microstructural, physico-chemical characteristics, and in vitro protein digestion of common bean flours with particular regard to differences between adult and infant human beings. The microstructure of flour samples from undehulled (WB) and manually dehulled (SB) beans, observ...

Durum wheat semolina is the preferred and most often used raw material for the production of dried pasta. The high quality of pasta is attributed to its specific structure, obtained after successive structural changes of the two main semolina components, starch and proteins, gliadins and glutenins, in presence of water. The present study was conduc...

Protein/pectin (P/P) interactions can be used as an important tool to modify the microstructure of the composite systems to produce stable systems (Dickinson, 2008), because P/P complexes can show better qualities than single components (Ye, 2008). In our study, an initial P/P solution was prepared at complexation pH (pHc) using a microfluidic devi...

The study is aimed at developing a new cereal-based product, with increased nutritional quality, by using natural fermentation of blends of chestnut and rye flour. In spite of the remarkable similarity, the technological potential of combinations of both flours has never been explored before. Three spontaneous chestnut/rye sourdough fermentations w...

Chestnuts are very perishable fruits, whose quality may be compromised during postharvest handling. Damage can be caused both by insects and fungi. Water curing, a commonly used postharvest method, is based on soaking fruits in water typically for about one week. Factors that affect effectiveness of water curing have only been explained partially....

p>In this study the use of liquid carbon dioxide, CO₂, for extraction of oil from olive paste ( Peranzana cultivar ) were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent. It is well known that the use of CO₂ has many advantages: miscibility with a wide range o...

Consumers' demand for innovative probiotic products has recently increased. In previous studies, chestnuts were evaluated as substrate for the growth of lactobacilli and chestnut extract was found to enhance acid tolerance of probiotic strains. The main objectives of the present study were to evaluate the suitability of chestnut extract as carrier...

Frying is a popular practice because of its unique sensory characteristics and low cost. The high temperature reached with this cooking method alters molecules present in the oil. The deterioration of the oil depends primarily on its chemical composition. The aim of this study was to evaluate the thermal stability of high oleic sunflower oil (HOSO)...

Invasive, continuous measurements on dough are generally not adequate as they may provoke dough collapse. The choice of the most appropriate analytical procedure is thus crucial for the full comprehension of the underlying mechanisms of leavening.The purpose of this investigation was to present an analytical approach based on image analysis to desc...

Arabinogalactan (AG) is very promising as a functional additive to foodstuff. The objective of this research was to evaluate the influence of AG content on structural development of wheat dough during mixing and leavening processes. Dough was prepared from wheat flour enriched with 1 – 5 % of AG. The used AG was of plant origin, specifically harves...

Mixing is a common process in food industry, and in particular it is interesting to develop optimal mixers in order maximize fluid mixing and minimize energy consumption by reducing the viscous dissipation effects. Although many studies and results had been presented in literature for both batch and static mixers (Rauline et al. 2000 and Mutsakis e...

A derivative of 2-methylindole, 3-[2-(4-nitrophenyl)ethenyl]-1-allyl-2-methylindole, NPEMI-A, is studied for its photoconductivity and photorefractivity behaviour. Its blends with the organic polymer poly-(2,3-dimethyl-N-vinylindole), PVDMI, are also investigated. Due to the expected and devised mutual solubility of the two components of the blends...

A derivative of 2-methylindole, 3-[2-(4-nitrophenyl)ethenyl]-1-allyl-2-methylindole, NPEMI-A, has been studied for its photoconductivity and photorefractivity behaviour. The neat material was studied together with its blends with the organic polymer poly-(2,3-dimethyl-N-vinylindole), PVDMI. It was possible to carry out measurements with the content...

The photorefractivity of an indole derivative and of its polymer blends has been studied at room temperature. The indole derivative 3-[2-(4-nitrophenyl)ethenyl]-1-(2-ethylhexyl)-2-methylindole (NPEMI-E) is a typical low-molecular-weight glass-forming molecule having peculiar nonlinear optics characteristics. It is unconditionally soluble in the pho...

Dietary fibre is a common and important ingredient of a new generation of healthy food products which is experiencing rapidly increasing consumer demand. Dietary fibre increases the nutritional value of bread but usually at the same time affects rheological properties of dough and, in turn, the sensory properties of the resulting bread. The effect...

Dough fermentation is a process very similar to the expansion of a pseudoplastic foam, in which initial germs (yeast) are quasi-homogeneously distributed. The present model considers the expansion as a chemical reaction, which producing gas leads to the growth and the coalescence of bubbles, which form in the pseudoplastic paste, thus conferring to...

The asymmetric two-beam coupling technique has been employed to measure the photorefractivity of thin films of polymer blends containing 2,5-dimethyl-4-(p-nitrophenylazo)anisole as the nonlinear optical component. Poly-(1-vinylindole) and poly-(2,3-dimethyl-1-vinylindole) were the photoconductive polymer counterparts. The values of the photorefract...

A derivative of 2-methylindole, namely 3-[2-(4-nitrophenyl)ethenyl]-1-(2-ethylhexyl)-2-metylindole (NPEMI-E) has been synthesized. Materials obtained from this molecule have been studied as thin films between two ITO layers. The study revealed that NPEMI-E collects in itself both photoconductivity and NLO characteristics. Differential Scanning Calo...

Knowledge of the functional role of ingredients in complex foods may provide guidelines for approaching problems in the production process. Fats and oils have been important bakery ingredients for centuries, maize oil, palm oil and butter were chosen for their different fatty acids composition and percent of fat that is solid at various temperature...

L'oliva da mensa è un prodotto alimentare di elevato pregio nutrizionale. Per capire come i processi di deamarizzazione possano influenzare le caratteristiche chimico-fisiche e strutturali delle olive, in questo studio sono stati valutati gli effetti delle fermentazioni "al naturale" e "alla Sivigliana" sulla composizione fenolica e sulle caratteri...

The aim of this paper was to describe a methodological approach for the development of a ready-to-eat product: cooked broccoli (Brassica Rapa L. var. silvestris). Samples of broccoli were husked, washed, stewed, packaged with 6 different mixtures of gas, and then stored at 4 +/- 1 degrees C for 14 days. HACCP procedure was performed to identify cri...