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Food Structure and Physical Properties

This research area is concerned with physical properties and structure of food products.The main applications are: studing food components interactions and transitions; modelling food unit operations; predicting food quality and stability.

Activity start 2004
Publications - Torrieri E., Pepe O., Ventorino V., Masi P., Cavella S. (2013). Effect of sourdough at different concentrations on quality and shelf life of bread.  LWT- Food Science and Technology. http://dx.doi.org/10.1016/j.lwt.2013.12.005. (Q1)
- Romano A., Cavella S., Toraldo G., Masi P. (2013). 2D structural imaging study of bubble evolution during leavening. Food Research International. 50 (1): 324-329. (Q1)
- Pepe O., Ventorino V., Cavella S., Fagnano M., Brugno R. (2013). Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. Appl. Environ. Microbiol. 79 (12): 3779-3785 (Q1).
- Palomba S., Cavella S., Torrieri E., Piccolo A., Mazzei P., Blaiotta G.,Ventorino V., Pepe O. (2012) Polyphasic screening, homopolysaccharide composition and viscoelastic behavior of wheat sourdough from a Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-producing starter culture . Appl. Environ. Microbiol. 78 (8): 2737-2747 (Q1)
- Giancone, T., Torrieri, E., Di Pierro, P., Cavella, S., Giosafatto, C.V., Masi, P. (2011). Effect of surface density on the engineering properties of high-Methoxyl Pectin-based edible Films. Food and Bioprocess Technology, 4 (7), 1228-1236.  (Q1)
- Di Luccia A., Lamacchia C., Mamone G., Picariello G., Trani A., Masi P., and Addeo F., 2009. Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index, Journal of Food Science: 74 (4): C307-C311 (Q2)
- Di Monaco, R., Giancone, T., Cavella, S. and Masi, P. (2008). Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads. Journal of Texture Studies 39, pp. 460-479. (Q2)
- Romano A., Toraldo G., Cavella S., Masi P. (2007). Description of leavening of bread dough with mathematical modelling. Journal of Food Engineering, 83: 142–148 (Q1)
- Di Marzo, S., Di Monaco, R., Cavella, S., Romano, R.; Borriello, I., Masi, P. (2006). Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films. Trends in Food Science and Technology 17/4, 167-174 (Q1)
- Sarghini F., Cavella S., Torrieri E., Masi P. (2005). Experimental analysis of mass transport and mixing in a single screw extruder for semolina dough. Journal of Food Engineering, 68: 497-503. (Q1)
Permanent staff Silvana Cavella PA AGR/15, Paolo Masi PO AGR/15, Rossella Di Monaco RU AGR/15, Elena Torrieri RU AGR/15, Annalisa Romano (Funzionario-PTA)
Temporary or external staff Stefania Volpe (dottorando di ricerca) UNINA, Raspavolo Giuseppa (Co.Co.Co/Co.Co.Pro) UNINA
Collaborations - Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Città del Messico, Mexico 
SSD  
Projects - PRIN 2012  Long Life, High Sustainability (36 mesi) MIUR Responsabilità UO. Costo totale= 1.179.837 EURO; costo UO=111.256 EURO.
- MAISFOOD Riqualificazione della polenta e di altri prodotti alimentari a base di farina di mais attraverso l’impiego di tecnologie innovative  (durata 36 mesi), Ministero dello Sviluppo Economico,COSTO =949.999,92 EURO, 2012. Responsabilità UO
- VIVOPACK (36 mesi),  Made in Italy-MISE: New biodegradable package for made in Italy product (Costo UO=1.026.813,26 euro). 2010. Responsabile UO
- Progetto PRIN (36 MESI), MIUR - Studio e caratterizzazione di film edibili a matrice proteica ($$), 2005. Responsabile del progetto 
- Progetto PRIN (36 mesi) MIUR - Studio e caratterizzazione di film di potenziale interesse agro-alimentare da idrocolloidi di origine vegetale e/o microbica ($$), 2003. Responsabile del progetto
Recognitions and awards - Chair 15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology, (2010)
Scientific events  
Technology and know-how transfers  
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