Antonio Derossi - David Publishing

[email protected]
Antonio Derossi, PhD
Department of Food Science
University of Foggia, Italy
Via Napoli, 25
71100 - Foggia
[email protected] or [email protected]
+39 0881 589245 (phone)
+39 0881 589222 (fax)
Education
2001 – Graduated with full marks in Food Science and Technology at the University of Foggia.
2005 – PhD, Food Science and Biotechnology, Dep. Food Science, University of Foggia.
2006 – 5th International advanced Course “Reaction Kinetics in Food Science” held at Graduate School
VLGA in cooperation with Product Design and Quality Management of Wageningen University (NL).
Research Experienced and Employment
2001 - Stazione Sperimentale per l’Industria delle Conserve Alimentari di Parma south based of Angri
(SA) southern branch of Angri - SA. In this period Antonio Derossi studied different acidification
methods : a) blanching acidification with a mixture of organic acids; direct addiction of organic acids to
vegetables cream. He studied the effects of these acidification methods on pH and organoleptic
characteristic of asparagus creams.
2004 – He spent three months during its PhD at Dep. Food Science and Technology, University of
California (Davis). Advisor: Prof. M.J. McCarhty. In this period he studied mass transfer of vegetable
during osmotic dehydration by using NMR and MRI techniques.
2006 – Visiting Researcher at Dep. Food Science and Technology, University of California (Davis).
Advisor: Prof. M.J. McCarhty. In this period he deep the study of mass transfer of apples during
osmotic dehydration by using NMR and MRI techniques.
Project Leader
2002 - Young Research Project – Project Leader. Title: Evaluation of different processes and storage
conditions on Rutin crystals in Asparagus canned food. Department of Food Science – University of
Foggia.
2003 - Young Research Project – Project Leader. Title: Influence of light condition on some quality
indexes. Department of Food Science – University of Foggia.
2007 – Research Grant – Project Leader. Title: Study on complex osmotic solutions to produce semidried tomato. Regional Operative Program (POR) Puglia, Misura 3.12, azione A) – Intervento specifico
A.1 – Avviso n. 22/2006.
Project Partecipant
2004 - Young Research Project – University of Foggia. Title: Effects of different light conditions on
polypheloxidase activity of vegetable food. Department of Food Science – University of Foggia.
Postdoctoral Researcher
2004 – Postdoc. Project title “Water availability in food: the chemical bound, the state of water and its
translational motion”. Advisor: Prof. Carla Severini. Department of Food Science – University of
Foggia.
2007 – Project title “Setting and optimization of an innovative process for the production and
stabilization of semi-dried tomatoes”. Advisor: Prof. Carla Severini. Department of Food Science –
University of Foggia.
2008 – Postdoc. Project title “Inflatable technology to design a multifunctional devices to process
vegetables: the study of critical process variables”. Advisor: Prof. Carla Severini. Department of Food
Science – University of Foggia.
Teaching responsibilities
2006 – Department of Food Science and Technology, University of California (Davis). Lab Training of
Undergraduate student concerning mass transfer during osmotic dehydration of apples.
2006/2010 - Lecturer of Food Science and Biotechnology Course, University of l’Aquila.
Current Research Interests
Acidification process:
-
Vacuum impregnation as method to improve pH reduction of vegetable tissue
-
Dehydration-acidification combined treatment
Dehydration Process and mass transfer mechanisms:
-
The study of mass transfer mechanism during air drying and osmotic dehydration
Heat treatment:
-
Development of a software to predict pasteurization time.
Shelf life prediction:
-
Shelf life prediction of shelf life under non isothermal conditions by using Weibullian-logistic
model.
Food Architecture:
-
To study the food structure changes during heat treatment, dehydration and rehydration
processes. The application of physic and statistical approach such as mathematical morphology,
random walk and percolation theory on mass transfer. The study of the effect of food structure
on the most important quality indexes of food.
Inflatable technology:
-
The use of inflatable technology to design an multipurpose devices to process vegetable food
during long duration space mission.
-
The use of inflatable technology to design a low cost and save energy solar drying for vegetable
food.
Reviewer
Antonio Derossi is a reviewer for the following journal:
-
LWT – Food Science and Technology;
-
Journal of Food Engineering;
-
Food Research International;
-
Food and Bioprocess Technology;
-
AIChE Journal;
Editorial Board membership
-
Journal of Food Industry
Patent
2009 – Derossi, A., Severini, C. “Metodo di produzione di conserve e semiconserve vegetali”.
RM2009A000238. Depositato il 13/05/2009 presso la camera di commercio Industria, Artigianato e Agricoltura
di Roma.
Pubblications
2002 – C. Severini, T. De Pilli, A. Derossi, E. De Lorenzo. Uso di sostanze umettanti per la
stabilizzazione di conserve vegetali. Ingredienti Alimentari. 1, n. 4, 26-31.
2003 – C. Severini, A. Baiano, T. De Pilli, R. Romaniello, A. Derossi. Prevention of enzymatic
browning in sliced potatoes by blanching in boiling saline solutions. Lebensmittel-Wiss. u.Technologie. 36, 657-665.
2003 – C. Severini, A. Derossi, L. Palmieri, T. De Pilli, R. Loiudice. Blanching acidificante in prodotti
vegetali trasformati. Italus Hortus, vol 11, n.1, 121-126.
2004 – A. Derossi, L. Palmieri, A. De Giorgi, E. De Martino, C. Severini. Studio degli effetti di pre-
trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale.
Industria Conserve. 79, 337-344.
2004 – A. Derossi, L. Palmieri, A. De Giorgi, R. Loiudice, C. Severini. Study on pH lowering in
preserved asparagus cream. Italian Journal Food Science. 4, 16, 457-464.
2004 – C. Severini, A. Baiano, T. De Pilli, R. Romaniello, A. Derossi. Microwave blanching of sliced
potatoes dipped in saline solution to prevent enzymatic browning. Journal of Food Biochemistry. 28,
75-89.
2004 – C. Severini, A. Derossi, P. Falcone, A. Baiano, R. Massini. The study of acidifying blanching of
pickled “Cicorino” leaves using response surface methodology. Journal of Food Engineering. 62, 331
– 335.
2004 – C. Severini, A. Derossi, T. De Pilli, A. Baiano. Acidifying-blanching of ‘Cicorino’ leaves:
effects of recycling of processing solution on product pH. International Journal of Food Science and
Technology. 39, 811-815.
2004 – T. De Pilli, C. Severini, B.F. Carbone, R. Giuliani, A. Derossi. Improving fatty extrudate
structure with amylase and protease. Journal of Food Biochemistry. 28, 387 - 403.
2005 – A. Derossi, C. Severini, E. De Lorenzo. Studio sulla separazione di fase di un condimento a
base vegetale. Ingredienti Alimentari. 4, n. 20, 6-12.
2005 – C. Severini, A. Baiano, T. De Pilli, B.F. Carbone, A. Derossi. Combined treatments of
blanching and dehydration: study on potato cubes. Journal of Food Engineering. 68, 289-296.
2005 – T. De Pilli, C. Severini, A. Baiano, A. Derossi, A. Arhaliass, J. Legrand. Effects of operating
conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty
meal: preliminary study. Journal of Food Engineering, 70 109 – 116.
2005 – T. De Pilli, R. Giuliani, B.F. Carbone, A. Derossi, C. Severini. Study on different emulsifiers to
retain fatty fraction during extrusion of fatty flours. Cereal Chemistry. Vol. 82, n. 5, 494- 498.
2006 – A. Derossi, C.Severini. Prediction of water activity in vegetables creams: note 1. European
Food Research and Technology. Vol. 223, 2, 216-224.
2007 – A. Derossi, T. De Pilli, C. Severini. Prediction of water activity in vegetable creams: note 2.
Journal of Food Engineering. 79, 1280-1286.
2007 – A. Derossi, T. De Pilli, C. Severini. Innovazione di processo per la produzione di pomodori
semi-dry: trattamento combinato essiccamento-acidificazione. Industria Conserve, n.2, anno 82, 145 –
150.
2007 – A. Derossi, R. Giuliani, C. Severini. Study on relationships between food kinetic state and some
reactions of food degradation. Italian Food and Beverage Technology, n.49, 21 – 24.
2008 - T. De Pilli, B.F. Carbone, A. Derossi, A.G. Fiore, C. Severini. Effects of operating conditions on
oil loss and structure of almond snacks. International Journal of Food Science and Technology, 43, 430
– 439.
2008 - Severini C., Corbo M.R., Derossi A., Bevilacqua A., Giuliani R. Use of Humectants for the
stabilization of pesto sauce. International Journal of Food Science and technology, 43, 1041 – 1046.
2008 – T. De Pilli, R. Lovino, S. Maenza, A. Derossi, C. Severini. Study on operating conditions of
orange drying processing: comparison between conventional and combined treatment. Journal of Food
Processing and Preservation. In press.
2008 – A.Derossi, C.Severini, T. De Pilli, M.J. McCarhty. Mass transfer during osmotic dehydration of
apples. Journal of Food Engineering, 86, 519 -528.
2008 – A.Derossi, T. De Pilli, R. Giuliani, I. Orlando, L. Palmieri, C. Severini. Study on prestabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary solution. Journal
of Food Process Engineering. In press.
2008 – De Pilli, T., Jouppila K., Ikonen J., Kansikas, J., Derossi, A., Severini, C. Study on formation of
starch-lipid complexes during extrusion-cooking of almond flour. J. Food Eng., 87(4): 495-504.
2008 - De Pilli, T., Legrand, J., Derossi, A., Severini, C. Study of interaction among extrusion-cooking
process variables and enzyme activity: evaluation of extrudate structure. J. Food Process Engineering.
doi: 10.1111/j.1745-4530.2008.00260.x.
2008 - De Pilli, T., Giuliani, R, Derossi, A., Severini, C. Effects of microwave drying on lipid
oxidation of stuffed pasta. JAOCS. in press.
2009 – De Pilli, T., Giuliani, R., Derossi, A., Severini, C. Study of cooking quality of spaghetti dried
through microwaves and comparison with hot air dried pasta. Journal of Food Engineering, 95, 453-459.
2009 - Teresa De Pilli, Jack Legrand, Roma Giuliani, Antonio Derossi and Carla Severini. Effects of
Processing Variables and Enzymatic Activity on Dough Wheat Flour-Based Extruded Under Different
Operating Conditions. Food Technology and Biotechnology. In press
2010 – A.Derossi, T. De Pilli, A.G. Fiore. Vitamin C kinetic degradation of strawberry juice stored
under non-isothermal conditions. LWT- Food Science and Technology, 43, 590-595.
2010 – A.Derossi, T. De Pilli, C. Severini. Reduction in the pH of vegetables by vacuum impregnation:
a study on pepper. Journal of Food Engineering, 99, 9-15.
2011 – A.Derossi, T. De Pilli, M.P., La Penna, C. Severini. pH reduction and vegetable tissue structure
changes of zucchini slices during pulsed vacuum acidification. Lebensmittel-Wiss. u.-Technologie, 44,
1901-1907.
2011 – De Pilli, T., Derossi, A., Talja, R.A., Jouppila, K., Severini, C. Study of starch-lipid complexes
in model system and real food produced using extrusion-cooking technology. Innovative Food Science
& Emerging Technologies. DOI: 10.1016/j:ifset.2001.07.011.
ì
2011 – A. Derossi, A.G., Fiore, T., De Pilli, C., Severini. A review on acidifying treatments for
vegetable canned food. Critical Reviews in Food Science and Nutrition, 51:955-964.
Chapters Book
2007 – A. Derossi, C.Severini. Water Food Interaction: Availability and Mobility of Water Related to
Quality of Food. In: Food Engineering Research Developments, Terrance P. Klening Editor, pp 25 – 66.
2010 – A.Derossi, C. Severini. D. Cassi. Mass transfer mechanisms during dehydration of vegetable
food: traditional and innovative approach. In: Mass Transfer, ISBN 978-953-7619-x-x InThec
Publisher, in press.
2011 – A.Derossi, T. De Pilli, C. Severini. The application of Vacuum impregnation Techniques in
Food Industry. In: Food Industry. InThec Publisher, in press.
Congress Partecipation as relator
2003 – A. Derossi, T. De Pilli, R. Giuliani, C. Severini. Predizione del valore di attività dell’acqua in
formulazioni alimentari complesse di origine vegetale. Congresso Italiano di Scienze e Tecnologia
degli Alimenti – 6° CISETA. Cernobbio 18-19 Settembre. Published on “Ricerche e Innovazioni
nell’Industria Alimentare”. Ed. Sebastiano Porretta. Vol. 6, Chiriotti Editori, pag. 1073-1078.
2004 - A. Derossi. Mathematical prediction of water activity in complex food. 9th
Workshop
“Developments In The Italian PhD research In Food Science and Technology”. 8 – 10 Settembre, pag
93-98.
2005 – A. Derossi, C. Severini. Effetti della diffusione dell’acqua sulla reazione di imbrunimento
enzimatico. Congresso Italiano di Scienze e Tecnologia degli Alimenti – 7° CISETA. Cernobbio 18-19
Settembre. Published on “Ricerche e Innovazioni nell’Industria Alimentare”. Ed. Sebastiano Porretta.
Vol. 7, pag 982 -987.
2005 - A. Derossi, L. Palmieri, T. De Pilli, A. G. Fiore, C. Severini. Pre-Stabilization of pumpkin
(Cucurbita Moschata) by organic acids and humectants addiction. International Congress
“Technological innovation and enhancement of marginal products”. 5-7 Aprile 2005, Foggia, pag. 282289.
2006 – A. Derossi. Le trasformazioni degli alimenti nello Spazio. Quali vantaggi per la terra?
Convegno “Agrospazio. Ricerca e Territorio. 2th International workshop”. Sperlonga 25 – 26 maggio.
Interevento pubblicato sul sito del convegno www.agrospaceconference.com.
2006 – A. Derossi, R. Giuliani, C. Severini. Study on relationships between food kinetic state and some
reactions of food degradation. “Shelf life International Meeting - SLIM 2006” - Catania, 21-23 Giugno,
328 – 332.
2007 – A.Derossi, T. De Pilli, C. Severini. Sviluppo e validazione di un metodo di calcolo per la
programmazione di trattamenti termici su conserve vegetali. Congresso Italiano di Scienze e
Tecnologia degli Alimenti – 8° CISETA. Milano 18-19 Settembre.
Published on “Ricerche e
Innovazioni nell’Industria Alimentare”. Ed. Sebastiano Porretta. Vol. 8”, pag 811 – 816.
2008 – A. Derossi, M. McCarthy, T. De Pilli, C. Severini. Osmotic dehydration kinetics of apples and
associated water mobility changes. Book of Abstract. International Congress Engineering and Food –
ICEF10, Vina del Mar, 20 – 24 Aprile, Chile.
2008 – A.Derossi, C. Severini. Design of an inflatable system to process vegetable food. 3th
International Workshop: Agrospace and Dual Use Technologies, 22 – 23 Maggio, Sperlonga.
Intervento in pubblicazione sul sito del convegno www.agrospaceconference.com.
2008 – A.Derossi, C.Severini. I trattamenti di acidificazione come metodo di pre-stabilizzazione dei
vegetali trasformati: problematiche, metodi e sviluppi tecnologici. Workshop “Le giornate
dell’innovazione” 18 Luglio, Cerignola.
Congress Partecipation (as co-authors)
2002 – A.G. Fiore, T. De Pilli, A. Derossi, C. Severini. Study on the extrusion process applied to fatty
dough. International Conference Quality and risk assessment of Agricultural food in the
mediterranenan area. Foggia, 24-27 Settembre.
2003 – A.G. Fiore, M. Anese, M. Sinigaglia, T. De Pilli, A. Derossi. Shelf-life extension on the
minimally processed artichokes. Convegno “Shelf-life degli alimenti confezionati”. Milano, 11-13
giugno. Pubblished on Special Issue of Italian Journal of Food Science, pag. 385-389.
2003 - A. Derossi. Effects of substances humectant on aw value in model system. Lavoro pubblicato
negli Atti dell’ 8th Workshop - Developments In The Italian PhD Research in Food Science and
Technology. September 24 – 26, pag 341-343.
2003 - A.G. Fiore, T. De Pilli, B.F. Carbone, A. Derossi, C. Severini. Influenza di alcuni parametri di
processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco.
Congresso Italiano di Scienze e Tecnologia degli Alimenti – 6° CISETA. Cernobbio 18-19 Settembre.
Published on “Ricerche e Innovazioni nell’Industria Alimentare”. Sebastiano Porretta. Vol. 6, Ed.
Chiriotti, pag 842-846.
2003 – R. Giuliani, A. Derossi, T. De Pilli, G. Colelli, C. Severini. Effetti delle alte pressioni su
prodotti V gamma in olio. Congresso Italiano di Scienze e Tecnologia degli Alimenti – 6° CISETA.
Cernobbio 18-19 Settembre. Published on “Ricerche e Innovazioni nell’Industria Alimentare”.
Sebastiano Porretta. Vol. 6, Ed. Chiriotti, pag 831-836.
2003 – T. De Pilli, A.G. Fiore, B.F. Carbone, A. Derossi, C. Severini. Studio sul processo di
estrusione-cottura applicato a farine ricche in grasso. Congresso Italiano di Scienze e Tecnologia degli
Alimenti – 6° CISETA. Cernobbio 18-19 Settembre. Published on “Ricerche e Innovazioni
nell’Industria Alimentare”. Sebastiano Porretta. Vol. 6, Ed. Chiriotti , pag 814-820.
2004 – G. Roma, A. Derossi, T. De Pilli, G. Colelli, C. Severini. Application of high pressure on oil
dressed vegetable food. International Congress on Engineering and Food – ICEF9. Montpellier, France,
on March, 7 – 11, 2004. Lavoro pubblicato nel CD degli Atti del Convegno.
2004 – T. De Pilli, A. Derossi, R. Giuliani, C. Severini. Using of different emulsifier for fatty flours
extrusion. International Congress on Engineering and Food – ICEF9. Montpellier, France, on March, 7
– 11, 2004. Lavoro pubblicato nel CD degli Atti del Convegno.
2005 – A. Derossi, A.G. Fiore, R. Giuliani, C. Severini. Effetti di differenti condizioni luminose su
alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo. National Congress “Nuove
tecnologie per la conservazione di alimenti altamente deperibili”. Ariano Irpino (AV), 16-19 Marzo,
pag 253-256.
2005 – A.Derossi, A. Bevilacqua, R. Giuliani, A.G. Fiore, C. Severini. Pre-stabilization of pesto sauce
by reduction of water activity. International Congress “Technological innovation and enhancement of
marginal products”. 5-7 Aprile 2005, Foggia. pag. 276-281.
2005 – M.J. McCarthy, K.L. McCarthy, Y.J. Choi, A. Derossi, C. Severini. Experimental
characterization of processing dynamics using tomographic sensors. International Congress
“Technological innovation and enhancement of marginal products”. 5-7 Aprile 2005, Foggia, pag 112120.
2005 – R. Giuliani, T. De Pilli, A. Derossi, C. Severini. Color measure on microwave blanched
artichokes. International Congress “Technological innovation and enhancement of marginal products”.
5-7 Aprile 2005, Foggia, pag 345-351.
2005 – T. De Pilli, B.F. Carbone, A. Derossi, C. Severini. Effect of barrel temperature on quality of
almond snacks. International Congress “Technological innovation and enhancement of marginal
products”. 5-7 Aprile 2005, Foggia., 265-269.
2005 A.G. Fiore, T. De Pilli, A. Derossi, C. Severini. Effects of process conditions on physical
properties of extruded based on rice flour and copra. International Congress “Innovations in
Traditional Foods. Intrafood-Effost”. 25-28 ottobre – Valencia, Spain, pag 301-304.
2005 T. De Pilli, B.F. Carbone, A. Derossi, C. Severini. Caratterizzazione del pane di Monte
Sant’Angelo per l’ottenimento della denominazione IGP. Published on “Ricerche e Innovazioni
nell’Industria Alimentare”. Sebastiano Porretta, Ed. Chiriotti, Vol. 7, pag 296 – 300.
2007 - T. De Pilli, R. Giuliani, A. Derossi, C. Severini (2007). Study of Maillard reaction in pasta
dried by microwaves. In “Consumer Protection through food process improvement & innovation in the
real world” Vol. II, Evangelos S. Lazos Ed., Hellenic Association of Food Technologists, Thessaloniki
– Grecia, pag 291-299.