Nuovi ingredienti funzionali per l'applicazione in campo alimentare

Bonsi, Barbara (2012) Nuovi ingredienti funzionali per l'applicazione in campo alimentare, [Dissertation thesis], Alma Mater Studiorum Università di Bologna. Dottorato di ricerca in Biologia cellulare, molecolare e industriale/cellular, molecular and industrial biology: progetto n. 3 Microbiologia e biotecnologie industriali, 24 Ciclo. DOI 10.6092/unibo/amsdottorato/4755.
Documenti full-text disponibili:
Documento PDF (Italiano) - Richiede un lettore di PDF come Xpdf o Adobe Acrobat Reader
Download (2MB) | Anteprima


The Mediterranean diet is rich in healthy substances such as fibres, vitamins and phenols. Often these molecules are lost during food processing. Olive oil milling waste waters, brans, grape skins are some of the most relevant agri-food by-products in the Mediterranean countries. These wastes are still rich in extremely valuable molecules, such as phenolic antioxidants, that have several interesting health promoting properties. Using innovative environmental friendly technologies based in the rational use of enzymatic treatment is possible to obtain from agri-food by-products new ingredients containing antioxidants that can be used as functional ingredients in order to produce fortified foods. These foods, having health protecting/promoting properties, on top of the traditional nutritional properties, are attracting consumer’s attentions due to the increasing awareness on health protection through prevention. The use of these new ingredients in different food preparation was studied in order to evaluate the effects that the food processing might have on the antioxidant fraction, the effect of these ingredient on foods appearances as well as the impact in terms of taste and scent, crucial feature for the acceptability of the final product. Using these new ingredients was possible to produce antioxidant bred, pasta, cheese, cookies and ice-cream. These food products retains very well the antioxidant properties conferred by the added ingredients despite the very different treatments that were performed. The food obtained had a good palatability and in some cases the final product had also a good success on the market.

Tipologia del documento
Tesi di dottorato
Bonsi, Barbara
Dottorato di ricerca
Scuola di dottorato
Scienze biologiche, biomediche e biotecnologiche
Settore disciplinare
Settore concorsuale
Data di discussione
27 Aprile 2012

Altri metadati

Statistica sui download

Gestione del documento: Visualizza la tesi