Foto del docente

Maria Caboni

Full Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology


Keywords: chromatography phospholipid antioxidant lipid oxidation

Evaluation of lipid oxidation and particulary cholesterol oxidation products on cholesterol containing foods. Antioxidant activity evaluation of vegetal extract and natural systems. Chemical composition of foods: lipids composition and quality. Lipolysis and oxidalion of lipids were studied by chromatographic techniques. Evaluation of shelf life of foods containing lipids. Quality of bees productions, with attention to royal jelly.