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Items affiliated to "Univ. Teramo"

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Number of items at this level: 13.

English

{Project} SusOrganic - Development of quality standards and optimised processing methods for organic produce. Runs 2015 - 2017. Project Leader(s): Sturm, Dr. Barbara; Bantle, Dr. Michael; Esper, Dr. Albert; Gebresenbet, Dr. Grima; Badulescu, Dr. Liliana; Pittia, Dr. Paola and Massantini, Dr. Riccardo.

Mayer, Maria; Vogl, Christian R.; Amorena, Michele; Hamburger, Matthias and Walkenhorst, Michael (2014) Treatment of Organic Livestock with Medicinal Plants: A Systematic Review of European Ethnoveterinary Research. Forschende Komplementärmedizin , 21, pp. 375-386.

Moscetti, Roberto; Ferri, Serena; Neri, Lilia; Santarelli, Veronica; Pittia, Paola and Massantini, Riccardo (2019) Use of blanching and vacuum impregantion with trehalose and green tea as drying pre-treatments of organic sliced carrots. In: Proceedings of the Eurodrying 2019, 10-12-July 2019, Torino, Italy, p. 108.

Neri, L.; Santarelli, V.; Di Mattia, C.; Sacchetti, G.; Faieta, M.; Mastrocola, D. and Pittia, P. (2019) Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. Jounal of Food Science, 84 (4), pp. 798-806.

Neri, L.; Santarelli, V.; Di Mattia, C.D.; Sacchetti, G.; Mastrocola, D. and Pittia, P. (2017) Effect of freezing on Quality of organically grown apples. Poster at: [Completed]

Neri, Lilia; Santarelli, Veronica; Moscetti, Roberto; Massantini, Riccardo and Pittia, Paola (2019) Quality and stability of frozen carrots fortified with green tea polyphenols. In: Proceedings of the 33rd EFFoST International Conference 2019, 12-14-November 2019, Rotterdam, The Netherlands.

Santarelli, V.; Neri, L.; Sacchetti, G.; Di Mattia, C.D.; Mastrocola, D. and Pittia, P. (2020) Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity. Food Chemistry, 308, p. 125570. [In Press]

Sturm, B. (2018) SusOrganic - Development of quality standards and optimised processing methods for organic produce - Final report. .

German/Deutsch

{Tool} Modul 5 High temperature processing - general aspects/Verarbeitung unter hohen Temperaturen - Allgemeine Aspekte/Trattamenti ad alta temperatura - aspetti generali. Creator(s): Pittia, Paola. Issuing Organisation(s): Universität Teramo, Fakultät für Biowissenschaften und Technologie in Lebensmitteln, Landwirtschaft und Umwelt. (2018)

{Tool} Module 2.1 Food quality/Lebensmittelqualität/Qualità degli alimenti. Creator(s): Pittia, Paola. Issuing Organisation(s): Universität Teramo, Fakultät für Biowissenschaften und Technologie in Lebensmitteln, Landwirtschaft und Umwelt. (2018)

Italian/Italiano

Pittia, P. (2018) Qualità degli alimenti: attributi e indici (Module 2.1). Università di Teramo, Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali, Teramo, Italy .

Pittia, Paola (2018) Trattamenti ad alta temperatura - aspetti generali (Modulo 5). Università degli Studi di Teramo, Facoltà di Bioscienze e Tecnologie Agroalimentari ed ambientali, Teramo, Italia .

{Tool} Processing and Quality Guidelines for Organic Food Processing. Creator(s): Sturm, Barbara; Esper, Albert; Gebresenbet, Girma; Bosona, Techane; Bantle, Michael; Claussen, Ingrid C.; Tolstorebrov, Ignat; von Gersdorff, Gardis; Shrestha, Luna; Md. Saleh, R.; Pittia, Paola; Neri, L.; Santarelli, V.; Faieta, M.; Rocchi, R.; Massantini, R.; Moscetti, R.; Ferri, Serena; Raponi, Flavio and Bedini, Giacomo. Issuing Organisation(s): University of Kassel, Department for Agricultural and Biosystems Engineering, Meridian Fruchthandelsgesellschaft mbH, Swedish University of Agricultural Sciences, SINTEF Energy Research, University of Teramo, Department of Food Science and Technology, University of Tuscia, Department for Innovation in Biological, Agro-food and Forest System. (2019)

This list was generated on Wed Nov 25 11:50:56 2020 CET.