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Tullia Gallina Toschi

Full Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology

Research

Keywords: lipid oxidation and antioxidants food and functional food virgin olive oil sensory analysis food waste recovery food refluent and by-products recovery virgin olive oil chemical analysis of food sensory analysis chemical analysis of food lipid oxidation and antioxidants food and functional food food waste recovery food refluent and by-products recovery

Chemical composition and stability of lipids of animal and vegetable origin. Studies on lipid, in particular cholesterol and fatty acid oxidation mechanisms.  Study on different extraction methods (Accelerated Solvent Extraction) for the isolation of the lipid fraction.  Production technologies related to the quality of virgin olive oils: studies on the composition of the polar fraction (CMP) of virgin olive oils and their mill wastewaters.  Sensory evaluation of extra virgin olive oil and other food.Studies and analysis of natural antioxidants: extraction procedures and measurement of activity. Studies on irradiated food (meat and spices): induced modifications on the lipid fraction and methods to detect chemical markers of the treatment. Sensory analysis of food and consumer test. Dissemination. 

 



Chemical composition and stability of lipids of animal and vegetable origin. Studies on lipid, in particular cholesterol and fatty acid oxidation mechanisms. Study on different extraction methods (Accelerated Solvent Extraction) for the isolation of the lipid fraction. Production technologies related to the quality of virgin olive oils: studies on the composition of the polar fraction (CMP) of virgin olive oils and their mill wastewaters. Sensory evaluation of extra virgin olive oil and other food. Studies and analysis of natural antioxidants: extraction procedures and measurement of activity. Studies on irradiated food (meat and spices): induced modifications on the lipid fraction and methods to detect chemical markers of the treatment. Methods' setting up and use of various absolute (FT-IR, FT-NIR), preparative (TLC, SPE) simple and hyphenated (GC, GC-MS, HPLC-UV-VIS, HPLC-ELSD, HPLC-DAD/FD, HPLC-MS-ES, HPLC-MS-APCI and LC-GC) analytical techniques in collaboration with other national and international groups. Chemical composition and stability of lipids of animal and vegetable origin. Methods of sensory analysis of foods. Studies for the recovery and reuse of olive mill wastewater.

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