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View article: Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment
Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment Open
Taralli undergo thermal stress during cooking that can trigger oxidation and acrylamide (AA) production. Natural reducing compounds, like antioxidants, can mitigate the thermal damage and safeguard taralli quality. Hence, the use of a fort…
View article: Phenolic characterization and nutraceutical evaluation of by‐products from different globe artichoke cultivars
Phenolic characterization and nutraceutical evaluation of by‐products from different globe artichoke cultivars Open
BACKGROUND The globe artichoke ( Cynara cardunculus var. scolymus L.) is extensively cultivated in the Mediterranean region, with Italy being a leading producer. Industrial processing of artichoke plants generates substantial amounts of re…
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: 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: 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: 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: 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: Use of the Solid By-Product of Anaerobic Digestion of Biomass to Remove Anthropogenic Organic Pollutants with Endocrine Disruptive Activity
Use of the Solid By-Product of Anaerobic Digestion of Biomass to Remove Anthropogenic Organic Pollutants with Endocrine Disruptive Activity Open
Anaerobic digestion of biomass has increasing implementation for bioenergy production. The solid by-product of this technology, i.e., the digestate, has relevant potential in agricultural and environmental applications. This study explored…
View article: The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil
The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil Open
In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now…
View article: Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés Open
The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, an…
View article: Olive leaf extract as natural preservative
Olive leaf extract as natural preservative Open
Olive leaves, a waste from olive oil production, represent a good source of bioactive compounds, exploitable as natural preservatives in foods for their antioxidant and antimicrobial activities. In this frame, olive leaf extract (OLE) was …
View article: Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils Open
Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combi…