Massimo Mozzon
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View article: Investigating the Volatiles of Kombucha During Storage Under Refrigerated Conditions
Investigating the Volatiles of Kombucha During Storage Under Refrigerated Conditions Open
This study investigates the evolution of the chemical components of kombucha aroma during refrigerated storage. Two preparation methods (MT1 and MT2) were used to produce kombucha from a 1:1 mixture of black and green tea. The bottled beve…
View article: “Potential of baobab (Adansonia digitata L.) dried fruit pulp in contributing to food and nutrient security in Sudan and Senegal”
“Potential of baobab (Adansonia digitata L.) dried fruit pulp in contributing to food and nutrient security in Sudan and Senegal” Open
Food insecurity and nutritional deficiency have become a common problem in Sudan, leading to significant public health problems such as malnutrition. In Senegal, a strong link has been established between the low income of the population a…
View article: Evaluation of the Nutritional Impact of Baobab Leaves (Adansonia digitata L.) as a Dietary Intervention to Combat Nutrient Deficiencies and Poverty-Related Health Problems
Evaluation of the Nutritional Impact of Baobab Leaves (Adansonia digitata L.) as a Dietary Intervention to Combat Nutrient Deficiencies and Poverty-Related Health Problems Open
Background/Objectives: Baobab (Adansonia digitate L.) is an underutilized species and edible parts (fruits, leaves and seeds) contribute to food security and human health in tropical areas. Although the fruits have attracted greater resear…
View article: Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies
Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies Open
Plasmas generated at or near ambient temperature are emerging as mild, selective and environmentally friendly technologies for extending the shelf-life of perishable fish and fish products. However, the high degree of unsaturation makes fi…
View article: Baobab (Adansonia digitata L.) as a remedy to human livelihood challenges: a review
Baobab (Adansonia digitata L.) as a remedy to human livelihood challenges: a review Open
Baobab (Adansonia digitata L.) is a unique plant predominant in different ecosystems in Africa. This review assessed its value in relation to human nutrition, health, and related aspects. Our synthesis shows that baobab leaves, seed oil, a…
View article: Major and Trace Elements of Baobab Leaves in Different Habitats and Regions in Sudan: Implication for Human Dietary Needs and Overall Health
Major and Trace Elements of Baobab Leaves in Different Habitats and Regions in Sudan: Implication for Human Dietary Needs and Overall Health Open
The metabolic needs of the human body and preventing infections require a diet with sufficient amounts of essential nutrients. This study aimed to investigate the importance of Baobab (Adansonia digitata L.) dried leaves as a healthy food …
View article: Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW)
Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW) Open
Plasma activated water (PAW) is emerging as a mild and environmentally friendly technology for microbial and chemical decontamination of food. The aim of this work was to evaluate the degree of oxidation of lipids of sardine tissue treated…
View article: Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome
Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome Open
Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the mi…
View article: Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids Open
Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of …
View article: Crithmum maritimum L.: First Results on Phenological Development and Biomass Production in Mediterranean Areas
Crithmum maritimum L.: First Results on Phenological Development and Biomass Production in Mediterranean Areas Open
In Mediterranean cropping systems, it is important to utilise marginal lands for the cultivation of native food crops. Previous research on Crithmum maritimum L., a species native to southern Europe, has focused on its alimentary and chemi…
View article: Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas
Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas Open
In Mediterranean cropping systems, it is important to utilize marginal lands for the cultivation of non-food crops. Spontaneous thistle genera such as Cynara cardunculus L. and Onopordum tauricum Willd. are native to southern Europe. Previ…
View article: CHARACTERIZATION OF LIPID SUBSTANCES OF ROSE HIP SEEDS AS A POTENTIAL SOURCE OF FUNCTIONAL COMPONENTS: A REVIEW
CHARACTERIZATION OF LIPID SUBSTANCES OF ROSE HIP SEEDS AS A POTENTIAL SOURCE OF FUNCTIONAL COMPONENTS: A REVIEW Open
Functional foods receive the greatest attention for nutritional needs of specific consumers. The rose hip fruit, besides carotenoids and polyphenols, are also good sources of lipid substances (fatty acids, sterols and tocopherols), which c…
View article: Hypobaric Packaging Prolongs the Shelf Life of Refrigerated Black Truffles (Tuber melanosporum)
Hypobaric Packaging Prolongs the Shelf Life of Refrigerated Black Truffles (Tuber melanosporum) Open
Black truffle (Tuber melanosporum Vitt.) is a fine agro-food product known for its unique aroma and very limited shelf life (maximum of 5–7 days, room temperature). Hypobaric packaging at 30 kPa, a mix of 1% O2/99% N2, and 40% CO2/60% N2 w…
View article: Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry Open
The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria (LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological and nutritional properties of the bread, while phytases i…
View article: Design of Healthy Snack Based on Kiwifruit
Design of Healthy Snack Based on Kiwifruit Open
Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the pr…
View article: Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species
Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species Open
Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients)…
View article: Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient
Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient Open
The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are ge…
View article: Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content
Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content Open
The brewing value of hops is mainly affected by the content and composition of humulones (α-acids) and essential oil. Interest in hop plantations is increasing more and more in Italy, in parallel with the rising number of microbreweries an…
View article: Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs
Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs Open
Lamb meat is the main product of Central Italy transhumant farms, where lambs are traditionally reared with their mothers on pastures and are supplemented with concentrates and/or hay from day 20–30 until slaughter. However, few data are a…