I'm a food science professor and my reaserches concern innovation of products, semifinished ingredients, raw matters with the aim to obtain novel foods having both compositional, nutritional and sensory properties and a strong link with tradition
The aim of this study was to determine the main changes in physicochemical and sensory characteri... more The aim of this study was to determine the main changes in physicochemical and sensory characteristics of industrial fresh bread rolls stored in different conditions. Specific objectives were to evaluate instrumental texture, dry matter, appearance of moulds on the bread surface and sensory profile of rolls maintained for some days in controlled atmosphere. Some experimental runs were carried out utilizing several industrial bread rolls stored at two levels of R.H. (70; 95%), temperature (T = 4°C; T = 24°C), PCO 2 (0, 100 kPa). On the basis of analysis of some physicochemical parameters and sensory evaluations, it is possible to discern the best storage conditions: 24°C temperature, 70% RH, 100% CO 2 . Our data confirm that carbon dioxide is an effective preservative for bakery products but when storage atmosphere contains only CO 2 the crumb becomes more bitter (at 24°C) or more acid (at 4°C) and the aftertaste increases.
When bottled wine is opened, a completely different scenario occurs that can accelerate the oxida... more When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO2 and Free SO2 and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the S...
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose an... more The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N2, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N2 and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were un...
The aim of this study was to determine the main changes in physicochemical and sensory characteri... more The aim of this study was to determine the main changes in physicochemical and sensory characteristics of industrial fresh bread rolls stored in different conditions. Specific objectives were to evaluate instrumental texture, dry matter, appearance of moulds on the bread surface and sensory profile of rolls maintained for some days in controlled atmosphere. Some experimental runs were carried out utilizing several industrial bread rolls stored at two levels of R.H. (70; 95%), temperature (T = 4°C; T = 24°C), PCO 2 (0, 100 kPa). On the basis of analysis of some physicochemical parameters and sensory evaluations, it is possible to discern the best storage conditions: 24°C temperature, 70% RH, 100% CO 2 . Our data confirm that carbon dioxide is an effective preservative for bakery products but when storage atmosphere contains only CO 2 the crumb becomes more bitter (at 24°C) or more acid (at 4°C) and the aftertaste increases.
When bottled wine is opened, a completely different scenario occurs that can accelerate the oxida... more When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO2 and Free SO2 and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the S...
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose an... more The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N2, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N2 and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were un...
Uploads
Papers by Angela Zinnai