Joint Project 2015 - “Sviluppo di metodi innovativi di preparazione e cottura sottovuoto di cibi – Development of innovative methods of preparing and cooking food in vacuum-sealed”

Data inizio
1 gennaio 2016
Durata (mesi) 
24
Dipartimenti
Neuroscienze, Biomedicina e Movimento
Responsabili (o referenti locali)
Calderan Laura

This research has the overall aim of assessing which combinations of vacuum techniques are the best ways to improve organoleptic, nutritional, health and functional quality, compared with conventional procedures and matching them with simplicity and speed of preparation and coking. Since the consumption of organic products continues to increase, it is important to evaluate possible differences in the interaction between the techniques of preparing and coking under vacuum and the raw materials of biological or conventional type. Magnetic resonance imaging, optical and electronic microscopy, optical imaging allows to evaluate not only the chimical composition of a food but also its link to anatomical and histological structure. This ability becomes strategic to assess the differencies that reasonably hesitate between the possible combinations of modes of vacuum cooking and preparation of food. It will take into account and main food categories according to the “Food Pyramid“ of the National Institute of Food and Nutrition (INRAN). So animal products (meat, fish), milk and diary products, cereals , legumes, vegetables and fruits. The dishes will be prepared and cooked so that you can compared to conventional ones. 
 

Enti finanziatori:

DECORFOOD ITALY srl
Finanziamento: assegnato e gestito dal Dipartimento
Programma: JOINT PROJECTS

Partecipanti al progetto

Laura Calderan
Ricercatore
Aree di ricerca coinvolte dal progetto
Multidisciplinary Sciences

Attività

Strutture