Fabio Licciardello

4 Questions 8 Answers 0 Followers

Questions related from Fabio Licciardello

Does lipid oxidation determine the decrease of the total fat content determined by the AOAC method or just a qualitative change of lipids?

Lipid oxidation and total lipid content in foods. Does lipid oxidation determine the decrease of the total fat content determined by the AOAC method (extraction with petroleum ether), or just a...

27 May 2014 8,961 9 View

What is the effect of the sorption of aroma compounds into plastic on the sensory quality of wines (or juices or spirits)?

Does scalping of aroma into plastic affect the sensory quality of wines, juices or spirits? In our work, we hypothesized that this can happen. Does any evidence exist?

12 November 2013 5,982 0 View

I am working on edible coatings for reducing oil uptake during deep-frying. Does anyone have experience with that?

I am especially interested in the influence of coating application techniques and drying. Looking forward to your comments!

04 January 2013 8,683 15 View

Fabio Licciardello

Suggested articles on the effect of Saccharomyces uvarum on wine quality?

Does lipid oxidation determine the decrease of the total fat content determined by the AOAC method or just a qualitative change of lipids?

What is the effect of the sorption of aroma compounds into plastic on the sensory quality of wines (or juices or spirits)?

I am working on edible coatings for reducing oil uptake during deep-frying. Does anyone have experience with that?