Fac-simile Scheda Linee di Ricerca - Federalimentare

Titolo della ricercaEFFETTO DELLA FORMULAZIONE E DEL PROCESSO SULLE PROPRIETÀCHIMICO-FISICHE, STATO DELL’ACQUA E STABILITÀ DI PRODOTTIALIMENTARI COMPLESSIResponsabile scientifico della RicercaElena VITTADINI, professore associatoDipartimento di Ingegneria Industriale, Viale Usberti 181/A, 43100 ParmaTel. 0521-905981; e-mail: elena.vittadini@unipr.itComposizione del gruppo di ricerca:Eleonora CARINI Post-Doct. eleonora.carini@nemo.unipr.itElena CURTI Dottoranda elena.curti@nemo.unipr.itBreve descrizioneFood product are complex materials whose quality and stability are strongly dependent upon theway their constituent structural elements interact and assembly at multiple time-space domains. Theability to predict and control quality and ability of food requires a thorough understanding of theproperties and the dynamics at multiple space-time levels characterizing food materials. The formulationof a product defines the type and the amount of structural elements available to build the foodmaterials while the processing conditions determine the way the constituent building blocks interactand assemble.Water plays an important role not only in food processing operations but also in defining qualityand stability of food. Its high abundance and its contribution to functional, technological, and nutritionalproperties in foods make the water molecule one of the most critical component of food. Athorough understanding of water status and water dynamics is fundamental to comprehend qualityand stability of food items.The effect of formulation and processing are studied in respect to products’ quality and stabilitywith a multianalytical approach to describe food materials at different time-space levels rangingfrom macroscopic (i.e. sensory acceptability, texture) through “macromolecular” (i.e. thermal properties,glass transition) to molecular (i.e. 1 H NMR mobility) properties. This approach has been appliedmainly to cereal based products such as pasta, bread, tortillas.Parole chiave- Water mobility- physical properties- phase transitions- microstructure- water status.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it348