Publications by authors named "D Mastrocola"
Article Synopsis
- Carob pulp flour, derived from the pods of the carob tree, is packed with fibers, naturally sweet, and exhibits antidiabetic and antioxidant properties, influencing the glycemic index of foods.
- The study explored a gluten-free bakery product made with 40% carob pulp flour, where experts noted it was dark, dense, and sweet, though consumer appreciation was modest, averaging between 4 to 5 points on a 9-point scale.
- Consumers' awareness of the product's health benefits did not significantly improve their perception, with prior knowledge of carob's properties being more influential; packaging also played a critical role in maintaining product quality over time.
Cocoa (, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market.
View Article and Find Full Text PDFThis study explores the effect of spray-drying (SD) inlet temperatures (T 120 and 150 °C) and wall material on the chemical and physico-chemical properties of microencapsulated hop extracts (MHE). Hop extract was formulated with maltodextrin (MD) and gum Arabic (GA) used in single or in combination with β-cyclodextrin (βCD). MHE were evaluated for physical properties, bitter acids (BA), total polyphenol content (TPC) and encapsulation efficiency (TPC EE), and antioxidant capacity (AOC).
View Article and Find Full Text PDFThe exploitation of by-products and waste from the agri-food industry represents a sustainable approach within the frame of the circular economy, the basis of the European Green Deal and ecological transition [...
View Article and Find Full Text PDFBiogenic amines (BAs) have been under study since the early 1970s [...
View Article and Find Full Text PDF