Categoria: Food sustainability

Rabitti NS, Appiani M, Marti A, Buratti S, Benedetti S, Chiodaroli G, Proserpio C, Laureati M. Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods. 2022; 11(21):3442.  https://doi.org/10.3390/foods11213442 In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional […]

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Bresciani, A., Vanara, F., Pagliarini, E., Locatelli, M., Proserpio, C., Travaglia, F., Blandino, M. & Marti, A. (2023). Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response. Food Chemistry, 398, 133936. https://doi.org/10.1016/j.foodchem.2022.133936 This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) […]

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Pedrali D, Proserpio C, Borgonovi SM, Zuccolo M, Leoni V, Borgonovo G, Bernardi AM, Scarafoni A, Pagliarini E, Giorgi A, Giupponi L. Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountains Areas. Sustainability. 2022; 14(20):13409. https://doi.org/10.3390/su142013409 Agrobiodiversity conservation includes strategies and actions to be taken to prevent landrace loss, […]

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Pagliarini, E., Spinelli, S., Proserpio, C., Monteleone, E., Fia, G., Laureati, M., Gallina Toschi, T., & Dinnella, C. (2022). Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. Journal of Sensory Studies, 37(1), e12710. https://doi.org/10.1111/joss.12710 The use of phenol compounds obtained from unripe grapes as antioxidant sustainable food ingredients is challenging […]

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Appiani, M., Rabitti, N. S., Proserpio, C., Pagliarini, E., & Laureati, M. (2021). Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations. Foods, 10(11), 2613. https://doi.org/10.3390/foods10112613 Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to […]

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Pagliarini, E., Proserpio, C., Spinelli, S., Lavelli, V., Laureati, M., Arena, E., Di Monaco, R., Menghi, L., Gallina Toschi, T., Braghieri, A., Torri, L., Monteleone, E., & Dinnella, C. (2021). The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods. Food Quality and Preference, 93, 104250. https://doi.org/10.1016/j.foodqual.2021.104250 Among factors influencing food […]

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Proserpio, C., Fia, G., Bucalossi, G., Zanoni, B., Spinelli, S., Dinnella, C., Monteleone, E., & Pagliarini, E. (2020). Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol-enriched plant-based food. Antioxidants, 9(8), 661. https://doi.org/10.3390/antiox9080661 One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain […]

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Proserpio, C., Bresciani, A., Marti, A., & Pagliarini, E. (2020). Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?. Foods, 9(11), 1680. https://doi.org/10.3390/foods9111680 The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well […]

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Bucalossi, G., Fia, G., Dinnella, C., De Toffoli, A., Canuti, V., Zanoni, B., Servili, M., Pagliarini, E., Gallina Toschi, T., Monteleone, E. (2020). Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chemistry, 315, 126291. https://doi.org/10.1016/j.foodchem.2020.126291 Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as […]

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De Toffoli, A., Spinelli, S., Monteleone, E., Arena, E., Di Monaco, R., Endrizzi, I., Gallina Toschi, T., Laureati, M., Napolitano, F., Torri, L., Dinnella, C. (2019). Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages. Nutrients, 11(6), 1329. https://doi.org/10.3390/nu11061329 Abstract Plant phenolics are powerful antioxidants and […]

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