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Gianpiero Pataro
University of Salerno
64Publications
19H-index
905Citations
Publications 64
Newest
Published on Nov 1, 2018in Journal of Food Engineering 3.63
Waleed Mustafa (UNISA: University of Salerno), Gianpiero Pataro19
Estimated H-index: 19
(UNISA: University of Salerno)
+ 1 AuthorsFrancesco Donsì28
Estimated H-index: 28
(UNISA: University of Salerno)
Abstract The suspension of micronized agri-food residues, such as tomato peels and spent coffee grounds, at 25% vol in peanut oil, results in the formation of a sample-spanning network (capillary suspension) upon the addition of a secondary immiscible fluid, such as water (at 0.17–0.57 vol with respect to the oil), to preferentially wet the particle surface, thus forming capillary bridges. The strength of the capillary bridges, measured through the rheological characterization of the structured ...
Published on Sep 1, 2018in Journal of Food Engineering 3.63
Gianpiero Pataro19
Estimated H-index: 19
(UNISA: University of Salerno),
Daniele Carullo1
Estimated H-index: 1
(UNISA: University of Salerno)
+ 3 AuthorsGiovanna Ferrari32
Estimated H-index: 32
(UNISA: University of Salerno)
Abstract The combination of steam blanching (SB) with Pulsed Electric Fields (PEF) treatments of whole tomatoes, in addition to reducing the energy required for tomato peeling, can significantly contribute to the recovery of carotenoids from the peels. In this work, PEF (0.25-0-75 kV/cm, 1 kJ/kg) and SB (1 min at 50–70 °C), as pre-treatment prior to hand peeling, were investigated to assess their ability, separately and in combination, to induce the cell permeabilization of tomato peels, and hen...
Published on Apr 1, 2018in Algal Research-Biomass Biofuels and Bioproducts 3.72
Daniele Carullo1
Estimated H-index: 1
(UNISA: University of Salerno),
Biresaw Demelash Abera1
Estimated H-index: 1
(UNISA: University of Salerno)
+ 4 AuthorsGianpiero Pataro19
Estimated H-index: 19
(UNISA: University of Salerno)
Abstract Pulsed Electric Fields (PEF) and High Pressure Homogenization (HPH) are promising and scalable cell disruption technologies of microalgae cells. In this work, the permeabilization degree, morphological properties, and extractability of intracellular compounds from microalgae Chlorella vulgaris suspensions (1.2%, w/w) were investigated as a function of PEF treatment at different electric field strengths (10–30 kV/cm) and total specific energy input (20–100 kJ/kg), in comparison with the ...
Published on Mar 27, 2018in Sustainability 2.59
Álvaro J. Arnal1
Estimated H-index: 1
,
Patricia Royo4
Estimated H-index: 4
+ 4 AuthorsGermán Ferreira12
Estimated H-index: 12
In Europe, science and innovation are boosting the agri-food sector and, in parallel, are helping to decrease greenhouse gas emissions (GHG) and European dependency on non-renewable resources. Currently, it is well-known that this sector contributes to the consumption of energy and material resources, causing significant environmental impacts that require a complex and comprehensive environmental evaluation in order to manage them effectively. This becomes even more complicated when new technolo...
Published on Nov 1, 2017in International Journal of Food Microbiology 4.01
Özge Taştan4
Estimated H-index: 4
(Ege University),
Gianpiero Pataro19
Estimated H-index: 19
(UNISA: University of Salerno)
+ 2 AuthorsTaner Baysal14
Estimated H-index: 14
(Ege University)
Abstract In this study, the impact of the combination of pulsed light (PL) treatments with antimicrobial coatings, consisting of modified chitosan suspensions incorporating carvacrol nanoemulsions, was investigated on the decontamination of fresh-cut cucumber slices. The upper surface of the cucumber slices, with or without the coating deposition, was inoculated with Escherichia coli ATCC 26 to reach a final concentration of 10 7 CFU/g of the vegetable. PL treatments were conducted at different ...
Published on Sep 1, 2017in Food Research International 3.58
Abu Bakar Siddique2
Estimated H-index: 2
(UNISA: University of Salerno),
Paola Maresca12
Estimated H-index: 12
+ 1 AuthorsGiovanna Ferrari32
Estimated H-index: 32
(UNISA: University of Salerno)
Abstract The effect of pulsed light (PL) on the aggregation of whey protein isolate (WPI) solutions was investigated. PL fluence values from 4 to 16 J/cm 2 were used to treat WPI (1% w/v) solutions in sodium phosphate buffer (pH = 7.5). Whey protein structural modification and aggregation were assessed through the determination of free SH-groups and UV-absorption spectra. Additionally, covalent and non-covalently linked protein-protein interactions were identified through the measurement of turb...
Published on Sep 1, 2017in Food and Bioprocess Technology 3.03
Gianpiero Pataro19
Estimated H-index: 19
(UNISA: University of Salerno),
Ramunė Bobinaitė5
Estimated H-index: 5
+ 5 AuthorsPranas Viškelis4
Estimated H-index: 4
Pulsed electric field (PEF) treatments (1–10 kJ/kg at 3 kV/cm) were applied before pressing of blueberry fruits to improve the yield and quality of expressed juice as well as the recovery of anthocyanins from blueberry by-products (press cake) via solid–liquid extraction. A PEF pre-treatment at 1 kJ/kg was sufficient to significantly increase the juice yield (by 32%) with respect to the untreated sample. Higher energy input (10 kJ/kg) was most favorable for the largest increment of anthocyanin c...
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