Foto del docente

Giovanni Lercker

Adjunct professor

Department of Veterinary Medical Sciences

Research

Keywords: Nutraceutical components of foods Lipid oxidation and antioxidants Recovery of components from waste of food industries Food quality, stability and analysis Chromatographic analysis Olive oils Fat and oil compositions Royaal Jelly composition Food lipids and health Minor components of lipids

Quality of foods. Stabilization food technologies and evaluation of food stability. Water composition, behaviour and chemical structure, and mineral waters. Composition, quality and stability of fats and oils. Food Lipids composition studies  with the aim to evaluate their quality ad storage stability (hydrolysis, oxidation and antioxidation). Studies of the production sector of meats and meat products, and milk and milk products. Animal feeding and  meat quality, milk quality and milk products quality. The olive oils: technology and oil quality, by composition and sensorial evaluations, and reutilization of some compounds from the corresponding by-products and waste. The industry of wines, and their technology and quality. Cereals and their flours: technology, storage and quality. The industry of cheeses, and their technology and quality, Butter production: technology and quality. Foods containing nutraceutical compounds.

Fats and oils: composition and stability; Fat and oil stability related to composition, processing technology, packaging and storage conditions to quality optimization; Emulsions: oxidative stability evaluation in simple and complex model systems, related to foods; Studies of the production sector of meats and meat products, and milk and milk products; Oils obtained by olive processing: technology and oil quality, by composition and sensorial evaluations, and recovery of some compounds from the corresponding by-products and waste; Cereals processing and stability to storage; Effects of mixture of different cereals to stability of particular foods; Foods containing nutraceutical compounds; Presence of nutraceutical components in natural systems; Nutraceutical addiction and effects of their stability during storage.

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