F
Fabio Masotti
Researcher at University of Milan
Publications - 37
Citations - 711
Fabio Masotti is an academic researcher from University of Milan. The author has contributed to research in topics: Casein & Cheese ripening. The author has an hindex of 14, co-authored 35 publications receiving 525 citations.
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Effects of overprocessing on heat damage of UHT milk
TL;DR: In this article, the effects of severe sterilization conditions, different proportions of milk recirculation, and storage of the finished product (23°C for up to 90 days) have been investigated on the levels of the above molecules in UHT milk.
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Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion.
TL;DR: The results evidenced that the degree of proteolysis itself cannot be regarded as a promoting or hindering factor for ACE-I peptide release during cheese digestion and indicated that theACE-I potential of cheeses cannot be inferred based on the type and amount of ACE- I peptides present in undigested samples.
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Sensitive determination of lysinoalanine for distinguishing natural from imitation Mozzarella cheese
TL;DR: In this paper, reverse-phase HPLC was used to determine the crosslinked amino acid lysinoalanine in natural Mozzarella cheese, dairy-based substitutes, and related ingredients.
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Airborne contamination in the food industry : An update on monitoring and disinfection techniques of air
TL;DR: In this paper, the relevance of bioaerosol monitoring in the food industry is discussed, providing an update of air sampling techniques and methods of analysis in view to strengthen preventive hygienic actions.
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Technological tools to include whey proteins in cheese: Current status and perspectives
TL;DR: In this paper, a review of the technological tools to fortify conventional and low-fat cheeses with whey proteins (WP) is presented. Buttermilk is considered a vehicle for the inclusion of WP.