Results for "University of Teramo"

22 items total [1 - 10] << First < Previous Next > Last >>

Enhancement of technological capabilities of extra virgin olive oil for formulation development and healthy food high-quality impact

The research project aims to study the technological functionality of the main structure phenolic antioxidant molecules in the olive oil when present in dispersed state in emulsified systems, of the type oil-in-water. The study will develop model systems of increasing complexity of formulation start...

Olive oil, antioxidants

Study of the relationship between physical properties and release of volatile aroma compounds in food systems

The project objective is to study the relationship between physical properties and release of volatile aroma compounds and their perception in amorphous food systems. The study will use as model systems of confectionery products, particularly those rubbery and Gelled that are of particular interest...

Flavouring, confectionery, aroma, food

Technological and functional characterization of local genetic resource for biodiversity valorisation

Tthe research project will be addressed to the identification and characterization of local varieties with the support of technicians belonging to different local agricultural organizations. These products will be characterized from the physiologic, morphologic, chemical, biochemical and physical po...

Specialized cultivation, fruit varieties

Developing solutions biopreservative aimed at controlling the microbial growth in meat vacuum packed and chilled

The project aims to develop strategies that involve biopreservation combination of plant extracts, possibly in association with reduced quantities of salt or acid organic, with the aim of controlling microbial growth and oxidation in the packaged meat vacuum and refrigerated. The biopreservation has...

Microbiological growth biopreservation, antioxidant, antimicrobial, meat

Upgrading quality and stability of a typical Abruzzo food product: “arrosticini”

The project will evaluate the quality profile of “arrosticini” (chemical composition, lipids content, fatty acids profile) highlighting possible differences due to finishing (in stable during winter and grazing during spring and autumn), related to product shelf-life. In addition, by means of in vit...

biopreservation, plant extracts, antioxidant, antimicrobial

Enhancement of technological properties of minor cereals

The research program provides for the compositional characterization of different accessions of spelled grain already characterized for their phenological characteristics, morphological and genetic characteristics. The characteristics chemical and physical properties of granules produced by differen...

Cereals, novel product

Evaluation of essential oils effects on the reduction of potentially mycotoxigenic moulds in traditional fermented meats.

In order to protect, preserve and improve the typical sausage of the Abruzzo region, while ensuring and improving security. The proposed strategy involves the use of biopreservation techniques, using natural antimicrobial substances. In particular, it proposes the development of mixtures bio-preserv...

micotoxigenic moulds, sausages, essential oils

Durum wheat: identification of N-fertilization strategies in management systems and preserve the sustainability of the agricultural sector

The research activities will be complemented by laboratory testing, the kernels still maturing, until fully ripe, will study the dynamics of protein accumulation, and glutinico important antioxidant molecules and the identification and quantification of amino acids. Will be applied to protein extrac...

Durum wheat, Nitrogen, Conservation agriculture, Protein content, Grain quality

Process Analytical Technology: Creating a professional dedicated to process control in food processing sector.

The training project will be developed in different stages: training university, training in local businesses training in a business or a foreign university, and creating practical implementation of PAT protocols. ...

Process Analytical Technology, Chemical analysis, quality

Development of an electronic nose based on gold nanoparticles bearing peptides. Application to the process control of artisanal beers.

Different types of peptides will be tested and the optimal conditions for sinthesys, modification of the surface and sample measurement will be found. The sensor arrays will then be challenged with samples obtained during the production of artisanal beer. An innovative approach for the development o...

bio-sensors, electronic nose, artisanal beers

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