Giacomo Squeo
YOU?
Author Swipe
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: Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine
Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine Open
The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a Primitivo wine were studied at bottling and after six months…
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: 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: Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods Open
Near-infrared spectroscopy (NIR spectroscopy) is a powerful analytical technology for measuring food characteristics. More and more applications of NIR spectroscopy have been studied, and an increasing number of commercial solutions are av…
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: 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, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction Open
Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited ap…
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: Successful Applications of NIR Spectroscopy and NIR Imaging in the Food Processing Chain
Successful Applications of NIR Spectroscopy and NIR Imaging in the Food Processing Chain Open
Forty years ago, Near InfraRed (NIR) was considered a sleeping technique among the spectroscopic ones [...]
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: Application of Agri-Food By-Products in Cheesemaking
Application of Agri-Food By-Products in Cheesemaking Open
Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their…
View article: Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese
Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese Open
The use of raw milk is compulsory in the manufacturing process of most of the European protected designation of origin (PDO) cheeses but, for ovine products, it is often responsible for faulty productions. Since pasteurization is hardly co…
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…
View article: Almond okara as a valuable ingredient in biscuit preparation
Almond okara as a valuable ingredient in biscuit preparation Open
BACKGROUND The okara is the water‐insoluble residue derived from the production of plant‐based beverages, including almond milk. Information on almond okara is scarce, with no scientific references. In the present study, the almond okara w…
View article: The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties Open
Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely foc…
View article: Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products Open
Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to…
View article: Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties Open
Stilbenes are a family of phenolic secondary metabolites that are known for their important roles in plant protection and human health. Numerous studies show that vine shoots, one of the most abundant winery wastes, could be used as a sour…
View article: Quality of frozen stored flavoured olive oils
Quality of frozen stored flavoured olive oils Open
The purpose of the current research was to study the effects of 6-month frozen storage on the quality parameters and the phenolic profiles of flavoured olive oils (FOO) produced by co-malaxation or infusion using basil, chilli, or chilli–g…
View article: Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance Open
We aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. Two formulations were developed using an EVOO from Brazil (BrEVOO) and another from Greece (GrEVOO), both …