相关论文: Olive oil by-product as functional ingredient in b…
English version of abstract A growing number of scientific researches have been demonstrating that olive oil operates a crucial role on the prevention of cardiovascular and tumoral diseases, being related with low mortality and morbidity in…
The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D…
Extra virgin olive oil (EVOO) is the highest quality of olive oil and is characterized by highly beneficial nutritional properties. The large increase in both consumption and fraud, for example through adulteration, creates new challenges…
This work systematically investigates the oxidation of extra virgin olive oil (EVOO) under accelerated storage conditions with UV absorption and total fluorescence spectroscopy. With the large amount of data collected, it proposes a method…
The interaction between oil and foam has been the subject of various studies. Indeed, oil can be an efficient defoaming agent, which can be highly valuable in various industrial applications where undesired foaming may occur, as seen in…
High-performance, environmentally-friendly biodegradable packaging as substitutes for conventional plastics becomes severe demand to nowadays economy and society. As an aliphatic aromatic copolyester PBAT is recognized as the preferred…
Sucrose esters (SEs), derived from sucrose and fatty acids, are biodegradable and non-toxic surfactants increasingly favored as substitutes for petrochemically-synthesized ones in food, cosmetics, and pharmaceuticals. SEs provide versatile…
A novel method was developed for the sampling of volatiles produces by polymer decomposition during UL94 standard flammability tests, allowing to collect, separate and analyze the precise composition of the fuel mixture feeding the flame in…
This study investigates the energy valorization potential of 16 aromatic seed residues (ASW), a by-product generated after essential oil extraction from Mediterranean aromatic and medicinal plants. Driven by the increasing demand for…
Traceability, security and freshness monitoring are crucial to the food and pharmaceutical industries. Currently, barcodes and sensors are almost exclusively located on product packaging. Making them edible and introducing them into edible…
Levan is a bacterial homopolysaccharide, which consists of beta-2,6 linked beta-D-fructose monomers. Because of its structural properties and its health promoting effects, levan is a promising functional ingredient for the food, cosmetic…
Edible electronics will facilitate point-of-care testing through safe and cheap devices that are digested or degraded in the body or environment after performing a specific function. Its thrive depends on creating a library of materials…
The flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within…
A totally green chemistry alternative that would lead both to energy production from renewable feedstocks and to solutions of parts of ecological problems related to waste disposals would be very attractive. Pyrolysis of used frying oils…
Phytochemicals are plant-derived secondary metabolites, which may exert many biological activities in humans, including anticancer properties. Although recent findings appear to support their role in cancer prevention and treatment, this…
Whilst cooking is a very important human activity, there has been little consideration given to how we can formalize recipes for use in a reasoning framework. We address this need by proposing a graphical formalization that captures the…
Short-chain fatty acids (SCFAs), including acetate, propionate and butyrate, are organic fatty-acids that are produced when indigested carbohydrates are fermented in the colon by gut-bacteria. Butyrate is especially considered a beneficial…
Herbs and spices each contain about 3000 phytochemicals on average and there is much traditional knowledge on their health benefits. However, there is a lack of systematic study to understand the relationship among herbs and spices, their…
Rhamnolipids are very promising sugar-based biosurfactants, generally produced by bacteria, with a wide range of properties that can be exploited at an industrial and technological level, e.g. in cosmetics, food science, or oil recovery, to…
As problems of antibiotic resistance increase, a continuing need for effective bioactive wound dressings is anticipated for the treatment of infected chronic wounds. Naturally derived antibacterial agents, such as Manuka honey, consist of a…