Qualità di pesci e molluschi

Gruppo: Badiani, Testi, Foschi, Fusaroli, Farabegoli

Ricerche su:

• qualità nutrizionale di pesci e molluschi selvatici e d’allevamento;
• qualità sensoriale di pesci e molluschi – finanziamenti RFO, Consorzio per il Mercato Ittico all’Ingrosso di Manfredonia (FG).

Pubblicazioni significative

Gatta P.P., Testi S., Silvi M., Pagliuca G., Bonaldo A., Roem A., Badiani A., 2004. Tailoring the fatty acid composition of trout fillets for health purposes – Preliminary results. In (H. Rehbein, H. Karl, M. Manthey-Karl, J. Oehlenschläger, R. Schubring, Eds): Proceedings of the 34th Annual Plenary Meeting of the West European Fish Technologists Association (WEFTA), Lübeck, Germany, September 12-15, 2004, 64-68. The German Federal Research Centre for Nutrition and Food, Department for Fish Quality, Hamburg.

Testi S., Bonaldo A., Gatta P.P., Badiani A., 2006. Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry, 98, 104-111

Badiani A., Testi S., Ghidini S., Silvi M., Foschi C., Gatta P.P. (in corso di stampa). Effect of sample preparation with or without shell liquor on contents and retentions of macro and micro elements in three species of bivalve molluscs. In (J.B. Luten, C. Jacobsen, K. Bekaert, A. Sæbø, J. Oehlenschlager, Eds): Seafood from Fish to Dish - Quality, Safety and Processing of Wild and Farmed Fish. Wageningen Academic Publishers, Wageningen, The Netherlands, ISBN 9086860052.