[HTML][HTML] Recovery of biomolecules from food wastes—A review

A Baiano - Molecules, 2014 - mdpi.com
Food wastes are produced by a variety of sources, ranging from agricultural operations to
household consumption. About 38% occurs during food processing. At present, the European …

Application of hyperspectral imaging for prediction of physico-chemical and sensory characteristics of table grapes

A Baiano, C Terracone, G Peri, R Romaniello - Computers and Electronics …, 2012 - Elsevier
The possibility of applying the hyperspectral imaging technique for prediction of some
physico-chemical and sensory indices of table grapes was checked. Seven cultivars were studied: …

Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications

A Baiano - Trends in Food Science & Technology, 2020 - Elsevier
Background Edible insects are considered as traditional foods in over 100 countries of Asia,
Africa, and South America. Apart from this traditional aspect, edible insects are gaining …

Craft beer: An overview

A Baiano - Comprehensive reviews in food science and food …, 2021 - Wiley Online Library
The purpose of the work was to provide an overview on craft beer. Details and issues
concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, …

3D printed foods: A comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues

A Baiano - Food Reviews International, 2022 - Taylor & Francis
Three-dimensional printing can be successfully applied in the food sector to fabricate 3D
foods with complex geometries, customized texture, and tailored nutritional contents. The …

Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

C Fares, C Platani, A Baiano, V Menga - Food Chemistry, 2010 - Elsevier
The effect of processing and cooking on phenolic acids profile and antioxidant properties of
durum wheat (Triticum turgidum L. var. durum) pasta samples enriched with debranning …

Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods

…, S Chillo, A Mentana, A Baiano - Journal of Food …, 2007 - Elsevier
A comprehensive study on the ability of the generalized Maxwell model to describe the stress
relaxation behavior of food matrices is presented in this work. Five different food matrices …

Antioxidant compounds from vegetable matrices: Biosynthesis, occurrence, and extraction systems

A Baiano, MA Del Nobile - Critical reviews in food science and …, 2016 - Taylor & Francis
Natural antioxidants such as vitamin C, tocopherols and tocotrienols, carotenoids, and phenolic
compounds are largely distributed in plant products. Most of them are not synthesized by …

Influence of protein content on spaghetti cooking quality

MA Del Nobile, A Baiano, A Conte, G Mocci - Journal of Cereal Science, 2005 - Elsevier
Water sorption tests on three different types of laboratory-made spaghettis were conducted
at 100C to study the influence of protein content on hydration kinetics during cooking and …

Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

…, A Troccoli, L Cattivelli, A Baiano - … journal of food …, 2010 - Wiley Online Library
In order to assess the effect of genotype, location and their interaction on total phenolic
content (TPC) of chemical extracts, the whole grains of durum and soft wheat, oat, barley and …