alexa Vegetable Salami With High Nutritional And Functional Properties
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading
Loading Please wait..
 

3rd International Conference and Exhibition on Food Processing & Technology
July 21-23, 2014 Hampton Inn Tropicana, Las Vegas, USA

Roma Giuliani, Teresa De Pilli, Antonio Derossi, Carla Severini and Aurelia De Filippis
Posters: J Food Process Technol
DOI: 10.4172/2157-7110.S1.006
Abstract
Vegetables are strongly recommended in human diet since they are wealth of minerals, antioxidants, vitamins and dietary fibers. There are wide epidemiological studies describing the correlation between the consumption of vegetables and the decrease of cardiovascular diseases. Despite these advantages, many people (especially children) do not like vegetables as it, as opposed to some foods that are very attractive for their sensorial characteristics but nutritionally unbalanced. Among them, ?salami? are typical Italian fermented products made up of pork meat and back-fat that are very appreciated for their flavor and taste but present a high content of fatty saturated acids and cholesterol. The aim of this research was the realization of new fermented vegetable salami, with high nutritional and functional properties. Formula and processing of vegetable ?salami? were studied. The realized product showed an appropriately balanced composition of nutrients, a good color and a texture very similar to meat ?salami?. A particular flavor developed by slow processing fermentation. During ripening stage, lactic bacteria concentration was more than 108 UFC/g. This value represents the minimum threshold to consider a food as probiotic in vitro.
Biography
Roma Giuliani is a PhD doctorate and researcher in Food Technology at Foggia University, Italy. Her researches have been focused on preserved vegetable food and microwave stabilization. Currently, her research is focused on biodegradable packaging obtained by extrusion-cooking and edible film. She has published 25 scientific publications.
image PDF   |   image HTML
 

Relevant Topics

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri, Food, Aqua and Veterinary Science Journals

Dr. Krish

[email protected]

1-702-714-7001 Extn: 9040

Clinical and Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]com

1-702-714-7001Extn: 9042

Chemical Engineering and Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001 Extn: 9040

Earth & Environmental Sciences

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

General Science and Health care Journals

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics and Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001 Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Informatics Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Material Sciences Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Mathematics and Physics Journals

Jim Willison

[email protected]

1-702-714-7001 Extn: 9042

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001 Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

John Behannon

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001 Extn: 9042

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords