Browsing by Author "de Cindio, Bruno"
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Item Bioreattori per l’ingegnerizzazione di tessuto per grandi difetti ossei(2010) De Napoli, Ilaria Ester; de Cindio, Bruno; Catapano, GerardoItem Caratterizzazione funzionale dell'attività agonista/antagonista di nuovi ligandi del recettore estrogenico GPER(2013-11-29) Lappano, Rosamaria; Sinicropi, Maria Stefania; de Cindio, BrunoItem Concezione e sintesi di nuovi analoghi della colchicina e dell'attività ad attività antitumorale(2011-10-28) Santoro, Francesca; de Cindio, Bruno; Sinicropi, Stefania; Patrick, PatrickItem Discontinuous Galerkin Methods for all speed flows(2013-11-30) Renda, Salvatore Manuel; de Cindio, Bruno; De Bartolo, Carmine; HartmannItem Experimental & simulation analysis of reforming reactions of bio-fuels in both membrane and fixed bed reactors for hydrogen production(2011) Liguori, Simona; de Cindio, Bruno; Calabrò, Vincenza; Basile, AngeloItem Extra virgin olive oil intake and the lower likelihood of being obese, hypertensive and diabetic(2014-11-29) Schella, Anita; de Cindio, Bruno; Mazzulla, Sergio; Muniesa, Pedro GonzálezItem Extraction of nutraceuticals from natural matrices(2014-11-30) Perri, Valentina; de Cindio, Bruno; Sinicropi, M.S.Item Interface rheology(2011-11-28) Seta, Lucia; de Cindio, BrunoItem Interface rheology of structured food(2019-03-18) Mileti, Olga; Cerra, Maria Carmela; Gabriele, Domenico; de Cindio, Bruno; Baldino, NoemiProteins are widely used to form and to stabilize the interfacial layers in multiphase systems, due to their surface activity and their ability to give high mechanical resistance to interfacial layers. In the food industry, animal proteins are largely employed with these functions, but, because of their tendency to give rise intolerances or, simply, for etic reasons, their use is becoming more and more limited. Vegetable proteins could be a good alternative to animal proteins, thanks to their good nutritional profile and complete amino acid profile, but their interfacial rheological properties are not widely known in order to evaluate their potential use in food products such as foams and emulsions. In this PhD work, the interfacial properties of vegetable proteins were studied and the results analysed by rheological models. Three different systems were investigated A/W interface, in particular, soy, hemp and brown rice proteins. The rheological analysis was performed in dilational and shear kinematics, using the pendant drop tensiometer and the interfacial rod magnetic field rheometer, respectively. The dilational analysis was performed either in static as well in dynamic condition. The static measurements allow evaluating the saturation concentration (CMC, critical micellar concentration) and the kinetic phenomena, while the dynamic measurements help to characterize the viscoelastic film at the interface. In particular, all the dynamic tests were performed at the CMC concentration, either the frequency sweep tests (in the linearity region) as well the stress relaxation tests (in the linear region, but far from equilibrium condition). The kinetic results were interpreted by the Ward- Torday and Graham and Phillips equations, while the William Watts and the Scott Blair models were employed for the relaxation experiments. Finally, vegetable emulsions were obtained and optimized and the use of a polysaccharide was necessary for stabilising them. The study of the emulsions was carried out with the help of microscopy and drop diameter distribution. Additionally, measurements of ζ-potential and flow curve tests were also performed to characterize the system The results showed that the vegetable proteins show comparable mechanical properties and good surface activity similar to the animal proteins (such as casein or lactoglobulin), confirming them excellent substitutes in a lot of food systemsItem Modeling of mixing and drying processes in pasta production(2014-11-30) Carnevale, Ilaria; de Cindio, Bruno; Baldino, NoemiItem Nuove tecniche estrattive di fitocomplessi e singoli principi attivi ottenuti da piante di particolari aree geografiche e valutazione delle loro potenziali applicazioni in puva terapia e terapia fotodinamica(2013-11-29) Marrelli, Mariangela; Conforti, Filomena; de Cindio, BrunoItem Nuovi metodi per la definizione di protocolli disciplinari “GMP(2010-12-02) Berardi, Riccardo; de Cindio, BrunoItem A rheological approach to the new organogelation process for structuring vegetable oils(2015-12-16) Greco, Valeria; Canonaco, Marcello; de Cindio, Bruno; Lupi, Francesca RomanoItem Sintesi e valutazione biologica di nuovi derivati ciclici del pirazolo(2013-11-29) Caputo, :Angela Maria; de Cindio, Bruno; Sinicropi, Maria Stefania; Puoci, FrancescoItem Studio della strutturazione della fase oleosa di emulsioni W/O a base di olio d'oliva(2012-12-13) Facciolo, Deborah; de Cindio, BrunoItem Sviluppo di modelli integrati per la qualità dell'aria(2008-11-25) Algieri, Andrea; Pirrone, Nicola; Sprovieri, Francesca; de Cindio, BrunoItem Tecnologie innovative per il trattamento di reflui di comunità soggette a fluttuazioni di popolazione(2008) Tripicchio, Francesco; De Rose, Salvatore; de Cindio, BrunoItem Valorizzazione mediante digestione anaerobica delle biomasse provenienti da attività agroindustriali(2012-11-29) Stillitano, Maria Assuntina; de Cindio, Bruno; De Rosa, SalvatoreItem Valutazione dello stress ossidativo e del danneggiamento cellulare indotto dai radicali liberi su preparati cellulari umani e animali in vitro: azione protettiva di agenti riducenti naturali(2011) Virgilia Nicoletta,; de Cindio, Bruno; Mazzulla, Sergio