PhD student profile, Miriam Zanoletti

PhD Student: Miriam Zanoletti

Tutor: M. Ambrogina Pagani, DeFENS

Dean: Francesco Bonomi

Research area: Food Science and Nutrition

PhD title achieved on: 4^th April 2017

 

Research topic

Biotechnological processes suitable for producing foods with high functional properties from cereals and pseudocereals

 

Project Synopsis

My PhD thesis dealt with the application of different physical or biotechnological approaches to modify the structural properties of specific macromolecules (such as non-starch-polysaccharides and proteins) present in cereals and pseudocereals, in order to enhance the quality of fiber-enriched cereal foods, focusing on pasta and bread products.

 

Project keywords

cereals, enriched-products, fiber, bioactive compounds

 

Contacts

Department of Food, Environmental and Nutritional Sciences

Via G. Celoria, 2, 20133, Milano

E-mail: miriam.zanoletti@unimi.it

Phone number: +39 0250316640

 

Collaborations

Dr. Stefano Renzetti, TNO, Expertise group Functional Ingredients, Utrechtseweg 48, NL-3700 AJ Zeist, The Netherlands

Dr. Paolo Menesatti, Dr. Cristina Cecchini, CREA, Unità di ricerca per la valorizzazione qualitativa dei cereali (QCE), Via Manziana 30, 00189, Rome, Italy

 

Sponsor

Fellowship sponsor: Università degli Studi di Milano

 

Publications

Zanoletti, M., Parizad, P. A., Lavelli, V., Cecchini, C., Menesatti, P., Marti, A., Pagani, M. A. (2016). Debranning of purple wheat: Recovery of anthocyanin-rich fractions and their use in pasta production. LWT-Food Science and Technology. DOI: 10.1016/j.lwt.2016.10.016

Marengo, M., Akoto, H. F., Zanoletti, M., Carpen, A., Buratti, S., Benedetti, S., Barbiroli, A. G., Johnson, P. T., Sakyi-Dawson, E. O., Saalia, F. K., Bonomi., F., Pagani, M.A., Manful, J., Iametti., S. (2016). Soybean-Enriched Snacks Based on African Rice. Foods, 5(2), 38. DOI: 10.3390/foods5020038

Uboldi, E., Zanoletti, M., Franzetti, L., Limbo, S. (2015). Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation. Food Packaging and Shelf Life, 5, 75-82. DOI: 10.1016/j.fpsl.2015.06.004

 

Publications (other):

Bassignana, M., Arlian, D., Marti, A., Morandin, F., Zanoletti, M., Pagani, M.A (2015). Characterization of ancient wheat varieties and evaluation of their bread-making performances. Proceedings of ICC/AISTEC conference “Grains for Feeding the World”, Milan, 1-3 July 2015

 

Oral communications:

Zanoletti, M., (2016) Effect of (bio-)technological approaches on bran to improve the quality of cereal products. In: 21st Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, Portici, 14-16 September 2016.

Zanoletti, M., Pagani, M.A., Renzetti, S., (2016). Including buckwheat bran in wheat dough and bread: what happens? In: 15th European Young Cereal Scientists and Technologists Workshop, Bergamo, 26-29 April 2015.

Zanoletti, M., Redaelli, R., Alfieri, M., Mazzinelli, G., Fessas, D., Signorelli, M., Pagani, M.A. (2015). Screening of maize germplasm for nutritional and technological parameters. In: ICC/AISTEC Conference “Grains for Feeding the World”, Milan, 1-3 July 2015.

Zanoletti, M., Marengo, M., Iametti, S., Bonomi F., Pagani, M.A. (2015). Debranning as a tool for developing innovative milling fractions: application to purple common wheat. In: 14th European Young Cereal Scientists and Technologists Workshop, Copenhagen, 15-17 April 2015.

 

Poster presentations:

Zanoletti, M., Pagani, M.A., Renzetti, S. Effect of buckwheat bran enrichment on wheat dough and bread properties. In: 15th International cereal and bread congress, Istanbul 18-21 April 2016.

Marengo, M., Amoah, I., Zanoletti, M., Carpen, A., Benedetti, S., Buratti, S., Lutterodt, H., Johnson, P.N., Manful, J., Pagani, M.A., Iametti, S., Marti, A. Production and characterization of enriched pasta based on African rice. In: 15th International cereal and bread congress, Istanbul 18-21 April 2016.

Abbasi Parizad, P., Capraro, J., Marengo, M., Iametti, S., Scarafoni, A., Lavelli, V., Pagani, M.A., Zanoletti, M., Bonomi, F. Phenolics from pigmented grains have remarkable immunomodulating properties. In: 49th Miami Winter, 24-26 January 2016.

Zanoletti, M., Abbasi Parizad, P., Marengo, M., Lavelli, V., Carpen, A., Bonomi, F., Iametti, S., Pagani, M.A. (2015). A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat. In: AACC International Annual Meeting, Minneapolis, 18-21 October 2015.

Marengo, M., Zanoletti, M., Marti, A., Benedetti, S., Buratti, S., Barbiroli, A.G., Quaglia, L., Iametti, S., Pagani M.A. Using germinated grains as a breadmaking ingredient. In: AACC International Annual Meeting, Minneapolis, 18-21 October 2015.

Zanoletti, M. Biotechnological strategies to improve the quality of enriched cereal foods. In: 20th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, Perugia, 24-26 September 2015.

Zanoletti, M., Marengo, M., Iametti, S., Bonomi, F., Pagani, M.A. Characterization of new milling fractions and use of biocomponents-enriched fractions in pasta production. In: 6th International Dietary Fibre Conference, Paris, 01-03 June 2015.

Pagani, M.A., Baffour, L.C., Manful, J., Johnson, P.T., Firibu, S., Azzini, L., Bonomi, F., Marengo, M., Buratti, S., Benedetti, S., Zanoletti, M., Iametti, S. Physical and rheological approaches for defining the overall quality of cowpea-enriched breakfast cereals. In: AACC International Annual Meeting, Providence, 05-08 October 2014.

Manful, J., Akoto, H.F., Johnson, P.T., Sakyi-Dawson, E., Marengo, M., Azzini, L., Bonomi, F., Buratti, S., Benedetti, S., Zanoletti, M., Pagani, M.A., Barbiroli, A., Iametti, S. Molecular and sensory approaches to the characterization of soybean-enriched rice-based snacks. In: AACC International Annual Meeting, Providence, 05-08 October 2014.

Zanoletti, M. Biotechnological actions to improve the quality of enriched cereal foods. In: 19th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, Bari, 23-25 September 2014.

Pagani, M.A., Benedetti, S., Carpen, A., Bonomi, F., Iametti, S., Marengo, M., Marti, A., Quaglia, L., Zanoletti, M. Characterization of bread enriched with sprouted grains. In: ICC/AISTEC Conference “Grains for Feeding the World”, Milan, 1-3 July 2015.

Fagundes, G.A., Salas-Mellado, M., Azzini, L., Marengo, M., Zanoletti, M., Iametti, S., Pagani, M.A. Characterization of bread samples enriched with fish flour (Cobia, Rachycentrum canadum). In: AACC International Annual Meeting, Providence, 05-08 October 2014.

 

Others

Visiting scientist at TNO – Expertise group Functional Ingredients, Zeist (The Netherlands) 08.2015 – 03.2016

Prize: Miami 2016 Winter Symposium Poster Prize for the poster entitled “Phenolics from pigmented grains have remarkable immunomodulating properties” (Abbasi Parizad P., Capraro, J., Marengo, M., Iametti, S., Scarafoni, A., Lavelli, V., Pagani, M.A., Zanoletti, M., Bonomi, F. (2016). In 49th Miami 2016 Winter Symposium, Miami, 24-27 January).