0000000000673564

AUTHOR

Valentina Gianotti

0000-0001-7273-4474

showing 2 related works from this author

Structural Characterisation of Complex Layered Double Hydroxides and TGA-GC-MS Study on Thermal Response and Carbonate Contamination in Nitrate- and …

2015

Layered double hydroxides (LDHs) are versatile materials used for intercalating bioactive molecules in the fields of pharmaceuticals, nutraceuticals and cosmetics, with the purpose of protecting them from degradation, enhancing their water solubility to increase bioavailability and improving their pharmacokinetic properties and formulation stability. Moreover, LDHs are used in various technological applications to improve stability and processability. The crystal chemistry of hydrotalcite-like compounds was investigated by X-ray powder diffraction (XRPD), automated electron diffraction tomography (ADT) and thermogravimetric analysis (TGA)-GC-MS to shed light on the mechanisms involved in io…

Thermogravimetric analysishydrotalcytethermal responseInorganic chemistryIntercalation (chemistry)intercationsion exchangeengineering.materialCatalysischemistry.chemical_compoundCrystallinityAdsorptionlayered compoundsOrganic chemistryTGAHydrotalciteIon exchangeChemistryOrganic Chemistryelectron diffraction; intercations; ion exchange; layered compounds; structure elucidationstructure elucidationLayered double hydroxidesstructural characterization hydrotalcyte TGA GC-MS thermal response X-ray powderGeneral ChemistryX-ray powderstructural characterizationengineeringCarbonateelectron diffractionGC-MS
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Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami

2015

This study is focused on the characterisation of typical salami produced in Alessandria province (North West of Italy). Seventeen small or medium salami producers from this area were involved in the study and provided the samples investigated. The aim is double and consists in obtaining a screening of the characteristics of different products and following their evolution along ripening. The study involved five types of typical salami that were characterised for aroma components and nutritional features. This approach could provide a basis for a possible PDO or PGI label request. Principal Component Analysis and cluster analysis were used as multivariate statistical tools for data treatment…

Article SubjectVOLATILE COMPOUNDSCHROMATOGRAPHY MASS-SPECTROMETRYBIOGENIC-AMINESData treatmentFATTY-ACID-COMPOSITIONlcsh:ChemistryCHIM/01 - CHIMICA ANALITICALabellingMILANO SALAMIFood scienceDRY FERMENTED SAUSAGESAromaCURED SAUSAGEbiologyChemistrybusiness.industryGeneral Chemistrybiology.organism_classificationBiotechnologyMEAT-PRODUCTSlcsh:QD1-999North westMultivariate statisticalGC-MSbusinessSENSORY ATTRIBUTESJournal of Chemistry
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