{"id":273,"date":"2016-10-20T16:35:57","date_gmt":"2016-10-20T14:35:57","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=273"},"modified":"2020-11-20T12:05:52","modified_gmt":"2020-11-20T11:05:52","slug":"maria-eletta-moriano-phd-student-profile","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2016\/10\/20\/maria-eletta-moriano-phd-student-profile\/","title":{"rendered":"PhD student profile, Maria Eletta Moriano"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Maria Eletta Moriano<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-344 alignnone\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/10\/Moriano-Maria-Eletta.jpg\" alt=\"moriano-maria-eletta\" width=\"200\" height=\"204\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tutor<\/strong>: Prof. Cristina Alamprese \u2013 DeFENS<\/p>\n<p><strong>Dean<\/strong>: Prof. Francesco Bonomi<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>PhD title achieved on<\/strong>: 18<sup>th<\/sup> December 2018<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Multidisciplinary approaches to the study of multi-phase food products.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>My PhD project aims at investigating how different production technologies can be used to obtain low fat (LF) products (i.e., biscuits and mousses) with improved nutritional functionality and quality features comparable to those of the traditional counterparts. In particular, extrusion-cooking and depositing technologies will be compared for LF biscuits production, while high-pressure homogenization and blending will be compared for the pre-mix preparation of LF mousses. The importance of understanding interlinks between production technology and nutritional properties lies in the possibility to develop new approaches in process\/product optimization and a broader variety of healthier products of high quality.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>food technology, food structure, food rheology, nutrition<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p><a href=\"mailto:mariaeletta.moriano@unimi.it\">mariaeletta.moriano@unimi.it<\/a><\/p>\n<p>Department of Food, Environmental and Nutritional Sciences (DeFENS) \u2013 Via Celoria 2, 20133 Milan<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Publications<\/strong><\/p>\n<p><em>Publications with Impact Factor<\/em><\/p>\n<p><strong>Moriano, M.E. &amp; Alamprese, C.<\/strong> (2017). Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study. <em>LWT-Food Science and Technology<\/em>, <strong>75<\/strong>: 329-334 <a href=\"http:\/\/dx.doi.org\/10.1016\/j.lwt.2016.08.057\" target=\"_blank\">http:\/\/dx.doi.org\/10.1016\/j.lwt.2016.08.057<\/a><\/p>\n<p><em>Proceedings of National and International Conferences (papers)<\/em><\/p>\n<p><strong>Moriano, M.E.<\/strong> (2016). Impact of production technologies on structural and nutritional properties of low fat foods. <em>21<sup>th<\/sup> Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology<\/em>, <em>September 14-16, 2016.<\/em> Portici (NA) ISBN: 978-88-99648-06-0<\/p>\n<p><em>Proceedings of National and International Conferences (abstracts)<\/em><\/p>\n<p><strong><u>Moriano, M.E<\/u><\/strong><strong>., Cappa, C. &amp; Alamprese, C. <\/strong>(2016). Optimization of a low fat and high resistant starch biscuit formulation. <em>30<sup>th<\/sup> EFFoST Conference, November 26-28, 2016<\/em>. Vienna (Poster)<\/p>\n<p><strong><u>Alamprese, C.<\/u><\/strong><strong> &amp; Moriano, M.E. <\/strong>(2016). Sunflower oil organogels and natural sucrose alternatives: new ingredients for healthier artisanal ice creams. <em>30<sup>th<\/sup> EFFoST Conference, November 26-28, 2016<\/em>. Vienna (Poster)<\/p>\n<p><strong><u>Frauenlob, J.<\/u><\/strong><strong>, Moriano, M., D&#8217;Amico, S., Sch\u00f6nlechner, R.<\/strong> (2016). Influence of wheat flour quality on bread made from pre-fermented frozen dough. <em>15th International Cereal and Bread Congress, April 18-21, 2016. <\/em>Istanbul (Oral Presentation)<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Other<\/strong><\/p>\n<p><em>International Experiences<\/em><\/p>\n<p>September 2014 &#8211; February 2015: Abroad traineeship during MSc degree founded by Erasmus+ grant. Food Technology Institute \u2013 University of Natural Resources and Life Sciences of Vienna. Thesis Title: \u201cFrozen dough and frozen partially baked bread: effect of flour characteristics and storage time on the quality of final rebaked bread\u201d. (Tutor: Prof. Regine Sch\u00f6nlechner, Prof. Mara Lucisano)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Maria Eletta Moriano &nbsp; Tutor: Prof. Cristina Alamprese \u2013 DeFENS Dean: Prof. Francesco Bonomi Research area: Food Science and Nutrition PhD title achieved on: 18th December 2018 &nbsp; Research topic Multidisciplinary approaches to the study of multi-phase food products. &nbsp; Project Synopsis My PhD project aims at investigating how different production technologies can &#8230;<\/p>\n","protected":false},"author":1,"featured_media":344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[17,60,48,41],"class_list":{"0":"post-273","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-food-rheology","10":"tag-food-structure","11":"tag-food-technology","12":"tag-nutrition","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=273"}],"version-history":[{"count":13,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/273\/revisions"}],"predecessor-version":[{"id":1564,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/273\/revisions\/1564"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/344"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}