Browsing by Author "Ferrari, Giovanna"
Now showing items 1-6 of 6
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Allergenic power reduction of food proteins by nonthermal technologies
De Maria, Serena (Universita degli studi di Salerno, 2015-07-30)The great interest of the research activity in food allergies could be attributed to the increase of allergic reactions all over the world not only in infants but even in adult age. As an alternative to the development ... -
Functionalization of pasta through the incorporation of active ingredients of natural origins
Carpentieri, Serena (Universita degli studi di Salerno, 2023-05-03)L'industria alimentare sta attraversando un processo di costante evoluzione per soddisfare le esigenze dinamiche di una popolazione in crescita, sempre più preoccupata per le malattie legate alla dieta. Tuttavia, le ... -
Integration of pulsed electric fields technology in the biorefinery of agri-food wastes and microalgae
Carullo, Daniele (Universita degli studi di Salerno, 2019-03-12)Recently, the idea of valorizing industrial agro-food wastes and microalgal biomass, through an efficient recovery of their major bioactive constituents to be used as ingredients in food, feed, pharmaceutical and cosmetic ... -
Nanoencapsulation of bioactive compounds for food applications
Sessa, Mariarenata (Universita degli studi di Salerno, 2012-06-19)The increase in dietary-intake-related illnesses, such as obesity, cardiovascular diseases, hypertension, diabetes and cancer, have made in recent years the development of health-and-wellness promoting foods a priority of ... -
Sustainable recovery and advanced use of nanostructured cellulose from agri-food residues
Pirozzi, Annachiara (Universita degli studi di Salerno, 2023-07-14)In recent years, there has been a growing interest in the development of sustainable alternative materials due to the environmental impacts related to the high disposal of fossil oil-based products. In this regard, ... -
Utilization of high pressure processing (HPP) for the production of starch-based hydrogels for innovative applications
Larrea-Wachtendorff, Dominique (Universita degli studi di Salerno, 2020-07-07)Nowadays, the development of plant-based systems to replace or reduce the utilization of synthetic materials has been receiving significant attention, in view to fulfil consumers demand natural products in all the ...