Roberto Massini - Academia.edu (original) (raw)

Papers by Roberto Massini

Sciences des Aliments, 2001

Journal of Food Engineering, 2007

Journal of the Science of Food and Agriculture, 1999

Food Res Int, 1999

The effect of low, high and very high drying temperatures on the development of the Maillard reac... more The effect of low, high and very high drying temperatures on the development of the Maillard reaction in pasta was studied. In particular, an investigation was carried out into the influence of the different temperatures used on the development of colour, the formation of furosine and the changes in the chain breaking activity of pasta samples having different moisture contents as well as on the adsorption and desorption isotherms. Results showed that, depending on temperature, time and moisture conditions, pasta had antioxidant or pro-oxidant properties. The increase in the antioxidant potential was always associated with an increase in brown colour, while the pro-oxidant properties were observed in the early stages of the Maillard reaction.

International Journal of Food Science Technology, 2010

Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork coo... more Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork cooked under two different treatments (forced convection, FC and forced convection/steam combined, FC/S) at 100, 110, 120 and 140 °C by means of experimental ...

Journal of Food Engineering, Nov 1, 2006