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University of Rome ‘La Sapienza’ - Articles and news items

Coupling NIR spectroscopy and chemometrics for the assessment of food quality

Issue 1 2013  •  28 February 2013  •  Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’

In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid and non-invasive/non-destructive way, together with its easy on-line applicability, make NIR particularly suitable for real-time assessment and control of food quality both in a laboratory and on an industrial scale.

Pasta processing and nutrition

Issue 4 2008, Past issues  •  18 December 2008  •  Carlo Cannella, Professor, Department of Medical Physiopathology – Food Science & Nutrition Unit, ‘La Sapienza’ University of Rome

Pasta has ancient roots that go back approximately 7,000 years to when humankind abandoned his nomadic lifestyle, started to cultivate the land and learned how to process grain. For many years, Marco Polo was credited with introducing pasta to Italy after his voyages in China, but several written documents deny this. In one of them, dated 1154, the Arab geographer Al-Idrin mentions ‘food made of strings’ called ‘triyah’ which was produced in Palermo. It is therefore thought that pasta, intended as ‘maccheroni’, actually originated in Sicily, around Trabia, near Palermo.

 

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