Fruits and Vegetables Processing

Fruits-and-vegetables-processing Study of physico-chemical modifications that occur during processing vegetable food.

Activity start 2010
Publications - Raffaele  Romano, Antonello  Santini, Laura  Le Grottaglie, Nadia  Manzo, Attilio  Visconti, Alberto  Ritieni  (2014). Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures.JOURNAL OF FOOD COMPOSITION AND ANALYSIS (ISSN:0889-1575) (in press; doi:  (Q2)
- R. Romano, N. Manzo, L. Le Grottaglie, A. Giordano, A. Romano, P. Masi (2013). Comparison of the frying performance of high oleic oils subjected to discontinuous and prolonged thermal treatment. J Am Oil Chem Soc, 90:965–975 (Q2)
- Raffaele Romano, Anella Giordano, Laura Le Grottaglie, Nadia Manzo, Antonello Paduano, Raffaele Sacchi, Antonello Santini (2013). Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance. European Journal of Lipid Science and Technology. Vol 115, Issue 7, 764–773. (Q1)
- Romano R., A. Giordano, S. Vitiello, L. Le Grottaglie, S. Spagna Musso (2012). Comparision of the frying performance of olive oil and palm superolein. Journal of Food Science, Vol. 77 nr.5, pp519-531. (Q1)
- R. Romano, L. Le Grottaglie, N. Manzo, A. Giordano, S. Vitiello,  A. Santini (2012). Comparison of frying performance of olive oil, bi-fractionated palm oil and sunflower oil. Progress In Nutrition, vol. 14, n. 3, 199-218. (Q4)
Permanent staff Raffaele Romano (SSD AGR/15), Raffaele Sacchi (SSD AGR/15), Paolo Masi (SSD AGR/15), Antonello Santini (SSD CHIM/10), Alberto, Ritieni (SSD CHIM/10)
Temporary or external staff Laura Le Grottaglie (dottoranda), Giordano Anella (dottoranda), Nadia Manzo (dottoranda)
Recognitions and awards  
Scientific events  
Technology and know-how transfers Improving of chemical and sensorial quality of frying processes typical of restaurants and fast food.