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View article: Combined Effect of Plasma-Activated Water, Edible Coating, and Active Packaging on Shelf-Life of Cherry Tomatoes
Combined Effect of Plasma-Activated Water, Edible Coating, and Active Packaging on Shelf-Life of Cherry Tomatoes Open
Cherry tomatoes are highly appreciated for their nutritional value, but remain highly perishable due to rapid respiration and senescence. This study evaluated the combined effect of plasma-activated water (PAW), a sodium caseinate-based ed…
View article: Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage
Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage Open
This study investigated the impact of an alternative washing technology, plasma-activated water (PAW), in combination with antioxidant packaging, on the physicochemical, nutritional, and microbiological properties of minimally processed fe…
View article: Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products
Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products Open
The environmental concerns associated with synthetic polymers have intensified the search for sustainable and biodegradable alternatives, particularly for food packaging applications. Natural biopolymers offer promising solutions due to th…
View article: Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics
Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics Open
The study aimed to valorize the oily extract of spent coffee ground (SCG-O) by developing an antioxidant-active biopolymeric film and investigating how the film structure affected its properties. Two film systems were studied: alginate at …
View article: Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products
Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products Open
Natural and biodegradable polymers have gained significant attention as environmentally friendly alternatives to traditional synthetic materials, especially in food packaging. These materials offer several benefits, such as reduced environ…
View article: New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food
New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food Open
This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional…
View article: Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils
Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils Open
View article: Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels Open
View article: The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage
The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage Open
This research aimed to study the effect of an active edible coating based on sodium caseinate (SC) and propyl gallate (PG) on the quality of minimally processed (MP) fennel during storage. The respiration rate (RR) of the MP fennel coated …
View article: Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review
Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review Open
This review systematically explores the pivotal role of food science and technology as a support for Phenylketonuria (PKU) dietary management. It delves into the genetic and metabolic underpinnings of PKU, highlighting the crucial need for…
View article: The Effect of Edible Coating Based on Sodium Caseinate and Propyl Gallate on the Shelf Life of Minimally Processed Fennel During Storage
The Effect of Edible Coating Based on Sodium Caseinate and Propyl Gallate on the Shelf Life of Minimally Processed Fennel During Storage Open
View article: Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” Open
The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza-making within the disciplinary procedures of Pizza Napoletana…
View article: Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures
Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures Open
The effect of an active coating based on sodium caseinate and propyl gallate on the physical and nutritional quality indices changes of minimally processed fennel stored at different temperatures was investigated. Pseudo-zero and pseudo-fi…
View article: Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder Open
This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study,…
View article: Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates
Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates Open
The objective of the work was to improve the physical properties of caseinate (SC)-based coating by using a thickening agent, guar gum (GG), and a solid fat phase, beeswax (BW). To this aim, the effect of GG, BW, and surfactant concentrati…
View article: Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension
Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension Open
There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to …
View article: Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice
Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice Open
The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with …
View article: Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity
Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity Open
The objective of this work was to investigate the effect of sodium caseinate concentration on physical-chemical properties of coating solutions and films obtained by casting as a starting point for the development of an active coating for …
View article: Impact of heat treatments on technological performance of re-milled semolina dough and bread
Impact of heat treatments on technological performance of re-milled semolina dough and bread Open
View article: Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples
Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples Open
The effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally processed apples was studied …
View article: Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad
Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad Open
Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C. Enzymatic brown…
View article: Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties
Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties Open
View article: Visual evaluation of sliced Italian salami by image analysis
Visual evaluation of sliced Italian salami by image analysis Open
Visual inspection is an important part of quality control not only for manufacturers but also for retailers and consumers. The object of this investigation was to determine fat content in sliced salami by means of image analysis. The image…
View article: Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt Open
Sweeteners and flavors are generally added to yogurt to make them more palatable. However, the addition of these ingredients may affect the fermentation process of yogurt as well as its physical and sensory characteristics. Consumers prior…
View article: Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit
Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit Open
Although similar fruit-related quality processes are activated in the same environment, different tomato genotypes follow distinct transcriptomic, metabolomic and sensorial trajectories depending on their own genetic makeup.
View article: Additional file 2: of Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit
Additional file 2: of Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit Open
Dataset S1-S4. list Pearsonâ s correlations between transcripts, metabolites and sensorial profiles in SM and RSV in the two environments. Dataset S5., Dataset S6. and Dataset S7. show the novel genes identified in H, SM and RSV with relat…
View article: Reduced-Calorie Filling Cream: Formula Optimization and Mechanical Characterization
Reduced-Calorie Filling Cream: Formula Optimization and Mechanical Characterization Open
Filling creams are generally fat and sugar based; they are important components in different confectionary foods, in which they provide taste, texture and adhesion of the baked items. The objective of this research was to develop and optim…