@article{Dalmoro2018,

title = {On the relevance of thermophysic characterizations in microwave treatments of legumes},

author = {Annalisa Dalmoro and Carlo Naddeo and Silvestro Caputo and Gaetano Lamberti and Liberata Guadagno and Matteo D'Amore and Anna Angela Barba},

url = {http://pubs.rsc.org/en/Content/ArticleLanding/2018/FO/C7FO01488K},

doi = {10.1039/C7FO01488K},

issn = {2042-650X},

year  = {2018},

date = {2018-03-01},

journal = {Food \& Function},

volume = {9},

number = {3},

pages = {1816-1828},

abstract = {This study is focused on the characterization of thermal behavior and physical properties of most consumed legumes in daily diet such as beans, lentils and chickpeas. Because of a lack of knowledge in literature about the effect of microwave treatments on legumes, characterization protocols have been applied before and after subjecting them to microwave irradiation suitable for pest disinfestation. The effects of two different radiative treatments, one suitable to inactivate the infesting fauna, and one simulating uncontrolled treatments, characterized by very high temperatures, were tested. The impacts of microwave treatments on legumes, in terms of thermal behavior, germination capability, tannin and total polyphenols composition and other physical properties (water uptake capability, texture change, mineral losses), after typical soaking cooking processes, are also performed. Examined legumes thermal properties were found comparable for all samples. Similarly, no significative differences in antinutritional factors, polyphenols and tannins, content among all samples were detected. Under structural point of view, samples exposed to high temperatures have been shown a texture degradation and in turn, losses of mineral nutrient during soaking processes. Moreover, their germinative capability was drastically reduced. These latter results highlighted how is important to correctly perform radiative microwave process in order to both assure an effective and safe disinfestation and avoid nutritional values losses and physical properties worsening.},

keywords = {legumes, microwave, Tecnagri, thermophysic},

pubstate = {published},

tppubtype = {article}

}

@article{Dalmoro2015b,

title = {Qualit\`{a} ed efficienza con l’uso di microonde nel trattamento di alimenti},

author = {Annalisa Dalmoro and Anna Angela Barba and Silvestro Caputo },

url = {https://www.gruppotpp.it/wp-content/uploads/2015/12/dalmoro_et_al_ta_2015.pdf

http://www.interprogettied.com/tecnologie-alimentari-n2-marzo-2015/},

year  = {2015},

date = {2015-03-01},

journal = {Tecnologie Alimentari},

volume = {2},

pages = {32-36},

abstract = {L’obiettivo primario dei processi di sanitizzazione e di trasformazione \`{e} quello di rendere gli alimenti conservabili nel tempo, edibili e pi\`{u} gustosi. Questo scopo non pu\`{o} per\`{o} essere disgiunto da fattori importanti quali il mantenimento del loro patrimonio nutritivo e la sostenibilit\`{a} di processo. Da ci\`{o} l’interesse verso tecnologie pi\`{u} efficaci e allo stesso tempo meno invasive, da applicare per ottenere prodotti alimentari di elevata qualit\`{a}. },

keywords = {Tecnagri},

pubstate = {published},

tppubtype = {article}

}

@article{Dalmoro2015,

title = {Microwave technology applied in post-harvest treatments of cereals and legumes},

author = { Annalisa Dalmoro and Anna Angela Barba and Silvestro Caputo and Francesco Marra and Gaetano Lamberti},

url = {http://www.aidic.it/cet/15/44/003.pdf},

doi = {10.3303/CET1544003},

year  = {2015},

date = {2015-01-01},

journal = {Chemical Engineering Transaction},

volume = {44},

pages = {13--18},

abstract = {For agricultural purposes microwave heating is an emerging technology today successfully applied in postharvest disinfestation treatments of many agricultural products, such as cereals and legumes, susceptible of degradation due to the presence of natural infesting fauna. Microwave irradiation is proposed as an effective alternative to chemical methods of disinfestation which can be characterized by severe side effects. Extensive studies focused on disinfestation treatments assisted by microwave have proved their effectiveness. Overall goal of the present research is to point out correlations between thermo-physic properties and irradiation conditions (power, time to exposure, load configuration) to stabilize cereals and legumes in short time without damages of structures and nutritive features. In this work, two kinds of agro-foods, weak wheat and beans, were undergone to microwave heating and several physical properties, devoted to control structural possible changes, were investigated on irradiated samples. The achieved results show that the applied irradiation protocol globally does not affect water uptake phenomena in swelling and cooking treatments, peel hardness and germination capability of seeds.},

keywords = {Tecnagri},

pubstate = {published},

tppubtype = {article}

}

@article{Caccavo2015,

title = {Hydrogel-based Granular Phytostrengtheners for Prolonged Release: Production and Characterization},

author = { Diego Caccavo and Sara Cascone and Maria Chiara Amoroso and Pietro Apicella and Gaetano Lamberti and Anna Angela Barba},

url = {http://www.aidic.it/cet/15/44/040.pdf},

doi = {10.3303/CET1544040},

year  = {2015},

date = {2015-01-01},

journal = {Chemical Engineering Transaction},

volume = {44},

pages = {235--240},

abstract = {Soil wellness is an indispensable requirement to obtain fruits and vegetables with finest quality and with high yields. To the purpose, periodical administrations of nutrients, as well as phytostrengtheners could be required. Crucial goals to maximize the economic and environmental sustainability of the whole cultivation are the decrease of the dosages number together with the increase of the active substance availability within the soil. With these aims a controlled release phytostrengtheners encapsulated in a granular Hydroxypropyl methylcellulose matrix has been developed exploiting the wet granulation process. The granular product has been analyzed in terms of Particle Size Distribution (PSD), morphology and flowability. The results showed the effectiveness of the granulation process and the good flowability of the granules, highly desirable features for the product handling and commercialization.},

keywords = {Granulation, Hydrogel Characterization, Tecnagri},

pubstate = {published},

tppubtype = {article}

}

@article{Cascone2015,

title = {Optimization of Chelates Production Process for Agricultural Administration of Inorganic Micronutrients},

author = { Sara Cascone and Pietro Apicella and Diego Caccavo and Gaetano Lamberti and Anna Angela Barba},

url = {http://www.aidic.it/cet/15/44/037.pdf},

doi = {10.3303/CET1544037},

year  = {2015},

date = {2015-01-01},

journal = {Chemical Engineering Transaction},

volume = {44},

pages = {217--222},

abstract = {The iron chlorosis is one of the most diffused plant disease, which affects their growth and reduces the yield of harvests. This disease is caused by the iron deficiency and it is highlighted by the progressive yellowing of plants due to the reduction of chlorophyll production. The most efficient and diffused therapy against the iron chlorosis is the use of chelating agents and, among them, the o,o-EDDHA/Fe3+, the most stable isomer of EDDHA, is the most used due to its capacity to guarantee a prolonged treatment. The aim of this work is to develop a production process environment friendly, based on the recovering and recycling of organic solvents to minimize the waste produced. The feed organic solvents ratio has been varied evaluating the synthesis yield and the percentage of o,o-EDDHA/Fe3+ produced to identify the best feeding conditions. Several products have been then tested on lettuce plants to determine their usability.},

keywords = {Chelating Agents, Tecnagri},

pubstate = {published},

tppubtype = {article}

}