0000000000943625

AUTHOR

Matteo Alessandro Del Nobile

showing 2 related works from this author

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

2021

Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K

Health (social science)Absorption of waterSettore CHIM/10 - Chimica Degli AlimentiPotassiumSodiumchemistry.chemical_elementPlant Scienceessential fatty acidsdurum wheat spaghettilcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticlelentilNutrientmedicinelcsh:TP1-1185Food sciencefortified pastachemistry.chemical_classificationcarboxymethyl cellulosefood and beveragesessential amino acidsCarboxymethyl celluloseHuman nutritionchemistryPolyphenolcmcFood SciencePolyunsaturated fatty acidmedicine.drugFoods
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Shelf life assessment of industrial durum wheat bread as a function of packaging system

2017

This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90 days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that…

ColorShelf lifeSensorial propertieShelf lifeHexanalAnalytical ChemistrySensorial propertieschemistry.chemical_compound0404 agricultural biotechnologyDurum wheat bread; Shelf life; Packaging system; Volatile compounds; Textural properties; Sensorial propertiesProduct PackagingFood scienceTriticumMathematicsTextural propertiesPrincipal Component AnalysisKinetic modelMoistureDurum wheat breadBread04 agricultural and veterinary sciencesGeneral MedicineWheat bread040401 food sciencechemistryOdorTasteVolatile compoundsTextural propertiePackaging systemPackaging and labelingFood ScienceFood Chemistry
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