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View article: Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins
Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins Open
Durum wheat meal protein (DWMP) concentrate, obtained through dry fractionation of by-products from durum wheat milling and germ oil extraction, has significant potential for valorization. Its consistent availability, large-scale productio…
View article: Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches Open
Dry-fractionated (DF) starches are considered co-products of protein production and remain underutilized in food applications, where isolated starches are generally preferred. This study aimed to characterize DF pea starch, compare it with…
View article: Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers Open
Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties. Inul…
View article: An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions
An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions Open
Together with the most diffused olive cultivars used for virgin olive oil (VOO) extraction, Apulia boasts a plethora of other minor varieties and accessions whose oil characteristics is little or no studied at all. The main novelty of this…
View article: Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere
Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere Open
This study evaluated the influence of Olive Leaf Extract (OLE) on the quality parameters of sliced ripened sausages during 80 days of refrigerated storage in Modified Atmosphere Packaging (MAP). Shelf-life extension poses significant chall…
View article: Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties Open
Vegetable oils are often added during high moisture extrusion of plant-based meat analogs to improve their textural and sensory quality. However, the impact of extrusion processing on lipid degradation often receives minimal attention, des…
View article: Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review Open
Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and heal…
View article: The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States
The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States Open
Background Multi-national food corporations may saturate country-level food systems with hyper-palatable foods. However, the degree to which global food corporations have been integrated into country-level food systems may vary. Italy has …
View article: Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality
Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality Open
The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from …
View article: Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of <scp><i>trans</i></scp>‐resveratrol in vine‐shoot ethanolic extracts
Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of <span><i>trans</i></span>‐resveratrol in vine‐shoot ethanolic extracts Open
BACKGROUND trans ‐Resveratrol (TR) is a well‐known phytochemical compound with important biological properties. It can be recovered from agri‐food by‐products or wastes, such as vine shoots. Once recovered, its concentration should be meas…
View article: Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” Open
Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVO…
View article: Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review Open
Food authentication verifies the match between product characteristics and claims and it is crucial in a globalized and complex food sector. Currently, class-modelling approaches, such as soft independent modelling of class analogy (SIMCA)…
View article: Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review
Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review Open
Dry‐fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product deve…
View article: Dry‐fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products
Dry‐fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products Open
BACKGROUND Egg replacement is a notable food trend for academics and industry. Dry‐fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueou…
View article: Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread Open
The physical–chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads have not been studied to date, nor have their possible similarities been investigated. Fieldwork was carried out in Somaliland (northwest So…
View article: Nutritional features of flour blends composed of durum wheat and lupin
Nutritional features of flour blends composed of durum wheat and lupin Open
Summary This study aims to improve the nutritional characteristics of durum wheat re‐milled semolina by adding 3%, 7%, 10% and 15% lupin flour ( Lupinus albus L.) (L For lupin protein concentrate (LPC) ( Lupinus angustifolius L.). Lupin fl…
View article: Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake Open
The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum)…
View article: Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies Open
The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This w…
View article: Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties Open
Background: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza marinara-type production. As, often deliberately, other oils are re…
View article: Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product Open
A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increas…
View article: Amino acid and fatty acid compositions of texturized vegetable proteins
Amino acid and fatty acid compositions of texturized vegetable proteins Open
Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combin…