Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy
powders and is often used as an estimation of a products shelf-life and consumer …

As known, color plays a dominant role in orienting consumer choices. Beyond the individual
perception, color expressed by foodstuff is strictly associated to quality, genuineness, work …

dioleic acid-2-palmitate (OPO), a widely used breast milk substitution fat, is susceptible to
oxidation and the formation of harmful substances during preparation and processing. To …

Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile
odour compounds that can negatively impact sensory perception. Three commercial dairy …

Inflammatory bowel diseases (IBDs) are chronic and multifactorial inflammatory conditions of
the colonic mucosa (ulcerative colitis), characterized by increased and unbalanced immune …

Pomegranate is receiving renewed commercial and scientific interest, therefore a deeper
knowledge of the chemical composition of the fruits of less studied varieties is required. In …

Hexanal formation and pentanal formation were found to be early signs of quality
deterioration of both a high lipid infant formula milk powder and a high protein infant formula …

Prostatitis, a general term describing prostate inflammation, is a common disease that could
be sustained by bacterial or non-bacterial infectious agents. The efficacy of herbal extracts …

Lactobacillus reuteri fortified camel milk infant formula (CMIF) was produced. The effect of
encapsulation in different matrices (sodium alginate and galacto-oligosaccharides) via spray …

The microbial biofilm has been defined as a “key virulence factor” for a multitude of
microorganisms associated with chronic infections. Its multifactorial nature and variability, as …