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SIARI UNITN: [126909] Home page macrotipologia

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Pubblicazioni recenti

Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas)

Introduction: In this study, we supplemented models of Caciotta-like cheese with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas), as they have a high content of polyphenols, known as phytochemicals associated with health benefits. We evaluated the microbial composition, organoleptic aspects, total phenolic content, and chemical composition of model cheeses enriched with blackcurrant and Cornelian cherry. Methods: Two different suppliers have been tested: a conventional and an or...

Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity

The aim of this study was to understand the influence of saltiness and sweetness intensity on oral processing behaviours of liquid, solid and composite foods. As salty foods, tomato sauce (liquid), penne pasta (solid) and their combination (composite food) were used at two levels of saltiness intensity (low/high). As sweet foods, strawberry sauce (liquid), milk gels (solid) and their combination (composite foods) were used at two levels of sweetness intensity (low/high). Saltiness, sweetness,...

De novo transcriptome assembly and functional analysis reveal a dihydrochalcone 3-hydroxylase(DHC3H) of wild Malus species that produces sieboldin in vivo

Sieboldin is a specialised secondary metabolite of the group of dihydrochalcones (DHC), found in high concentrations only in some wild Malus species, closely related to the domesticated apple (Malus × domestica L.). To date, the first committed step towards the biosynthesis of sieboldin remains unknown. In this study, we combined transcriptomic analysis and a de novo transcriptome assembly to identify two putative 3-hydroxylases in two wild Malus species (Malus toringo (K. Koch) Carriere syn....

Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling

Proton transfer reaction mass spectrometry (PTR-MS) has been developed for the direct, high sensitivity and high time resolution monitoring of volatile organic compounds (VOCs). Although PTR-MS development was not guided by greenness goals, most of its features perfectly fit within the green analytical chemistry (GAC) principles, making PTR-MS an intrinsically green analytical technique. Indeed, in its basic implementation, it does not require solvents or non-renewable carrier gases and, in p...

Evaluation of antioxidant supplementation in must on the development and potential reduction of different compounds involved in atypical ageing of wine using HPLC-HRMS

Atypical aging of white wines (ATA) is an off-flavour characterised by rapid loss of fruity aromas and the development of unpleasant odours. This study aims to evaluate the effectiveness of different oenological adjuvants (4-ethylcatechol, 4-methylcatechol, gentisic acid, hydroxytyrosol, ascorbic acid, glutathione, ellagic acid, gallic acid, galla tannin, ellagic tannin, quebracho, grape tannins) added to musts before fermentation for preventing the possible development of ATA. High resolutio...

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SIARI UNITN: [126909] Home page macrotipologia

Pubblicazioni recenti

Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas)

Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity

De novo transcriptome assembly and functional analysis reveal a dihydrochalcone 3-hydroxylase(DHC3H) of wild Malus species that produces sieboldin in vivo

Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling

Evaluation of antioxidant supplementation in must on the development and potential reduction of different compounds involved in atypical ageing of wine using HPLC-HRMS

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