Carla Severini

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Associate Professor

University of Foggia

Italy

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Recent Grants

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Innovative solutions of food packaging to extend the shelf life (InFoPack)

Open Date: 2012-01-01

Close Date: 2015-01-01

Grant: Close

Enhancement of new food products by biotechnological, engineering and technological solutions (ProInnoBit)

Open Date: 2012-01-01

Close Date: 2015-01-01

Grant: Close

Innovative technological and clinical practices for producing functional food (Pro.ali.fun.)

Open Date: 2012-01-01

Close Date: 2015-01-01

Grant: Close

Total reuse of vegetable rejects to produce biodegradable materials

Open Date: 2012-01-01

Close Date: 2015-01-01

Grant: Close

Study, realization and finalization of a new technology to produce tomato derivatives minimally processed

Open Date: 2007-01-01

Close Date: 2013-01-01

Articles (10)

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2022

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2021

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2021

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2021

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2021

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2021

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2021

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2021

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2020

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2020

Collaborators (1)

martijn noort

Wageningen University & Research

NETHERLANDS

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Carla Severini

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (10)

Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time

Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods

Characterizing the rheological and bread-making properties of wheat flour treated by “gluten friendly<sup>tm</sup>” technology

Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020

From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties

Study of different technological strategies for sugar reduction in muffin addressed for children

Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures

Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins

Collaborators (1)

martijn noort

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