{"id":498,"date":"2016-11-03T12:04:58","date_gmt":"2016-11-03T11:04:58","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=498"},"modified":"2020-11-20T12:05:22","modified_gmt":"2020-11-20T11:05:22","slug":"phd-student-profile-miriam-zanoletti","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2016\/11\/03\/phd-student-profile-miriam-zanoletti\/","title":{"rendered":"PhD student profile, Miriam Zanoletti"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Miriam Zanoletti<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-500\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Zanoletti-Miriam_200x200-adattato.jpg\" alt=\"zanoletti-miriam_200x200-adattato\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Zanoletti-Miriam_200x200-adattato.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Zanoletti-Miriam_200x200-adattato-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p><strong>Tutor<\/strong>: M. Ambrogina Pagani, DeFENS<\/p>\n<p><strong>Dean<\/strong>: Francesco Bonomi<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>PhD title achieved on<\/strong>: 4<sup>th<\/sup> April 2017<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Biotechnological processes suitable for producing foods with high functional properties from cereals and pseudocereals<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>cereals, enriched-products, fiber, bioactive compounds<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>Department of Food, Environmental and Nutritional Sciences<\/p>\n<p>Via G. Celoria, 2, 20133, Milano<\/p>\n<p><em>E-mail<\/em>: <a href=\"mailto:miriam.zanoletti@unimi.it\">miriam.zanoletti@unimi.it<\/a><\/p>\n<p><em>Phone number<\/em>: +39 0250316640<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Dr. Stefano Renzetti, TNO, Expertise group Functional Ingredients, Utrechtseweg 48, NL-3700 AJ Zeist, The Netherlands<\/p>\n<p>Dr. Paolo Menesatti, Dr. Cristina Cecchini, CREA, Unit\u00e0 di ricerca per la valorizzazione qualitativa dei cereali (QCE), Via Manziana 30, 00189, Rome, Italy<\/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><u>Zanoletti, M.<\/u>, 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. <em>LWT-Food Science and Technology<\/em>. DOI: <a href=\"http:\/\/dx.doi.org\/10.1016\/j.lwt.2016.10.016\" target=\"_blank\">10.1016\/j.lwt.2016.10.016<\/a><\/p>\n<p>Marengo, M., Akoto, H. F., <u>Zanoletti, M.<\/u>, 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. <em>Foods, 5<\/em>(2), 38. DOI: <a href=\"http:\/\/dx.doi.org\/10.3390\/foods5020038\" target=\"_blank\">10.3390\/foods5020038<\/a><\/p>\n<p>Uboldi, E., <u>Zanoletti, M.<\/u>, Franzetti, L., Limbo, S. (2015). Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation. <em>Food Packaging and Shelf Life, 5<\/em>, 75-82. DOI: <a href=\"http:\/\/dx.doi.org\/10.1016\/j.fpsl.2015.06.004\" target=\"_blank\">10.1016\/j.fpsl.2015.06.004<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Publications (other)<\/em>:<\/p>\n<p>Bassignana, M., Arlian, D., Marti, A., Morandin, F., <u>Zanoletti, M.<\/u>, Pagani, M.A (2015). Characterization of ancient wheat varieties and evaluation of their bread-making performances. Proceedings of ICC\/AISTEC conference \u201cGrains for Feeding the World\u201d, Milan, 1-3 July 2015<\/p>\n<p>&nbsp;<\/p>\n<p><em>Oral communications<\/em>:<\/p>\n<p><u>Zanoletti, M.<\/u>, (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.<\/p>\n<p><u>Zanoletti, M.<\/u>, 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.<\/p>\n<p><u>Zanoletti, M.<\/u>, 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 \u201cGrains for Feeding the World\u201d, Milan, 1-3 July 2015.<\/p>\n<p><u>Zanoletti, M.<\/u>, 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.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Poster presentations<\/em>:<\/p>\n<p><u>Zanoletti, M.<\/u>, 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.<\/p>\n<p>Marengo, M., Amoah, I., <u>Zanoletti, M.<\/u>, 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.<\/p>\n<p>Abbasi Parizad, P., Capraro, J., Marengo, M., Iametti, S., Scarafoni, A., Lavelli, V., Pagani, M.A., <u>Zanoletti, M.<\/u>, Bonomi, F. Phenolics from pigmented grains have remarkable immunomodulating properties. In: 49th Miami Winter, 24-26 January 2016.<\/p>\n<p><u>Zanoletti, M.<\/u>, 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.<\/p>\n<p>Marengo, M., <u>Zanoletti, M.<\/u>, 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.<\/p>\n<p><u>Zanoletti, M<\/u>. 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.<\/p>\n<p><u>Zanoletti, M.<\/u>, 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.<\/p>\n<p>Pagani, M.A., Baffour, L.C., Manful, J., Johnson, P.T., Firibu, S., Azzini, L., Bonomi, F., Marengo, M., Buratti, S., Benedetti, S., <u>Zanoletti, M.<\/u>, 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.<\/p>\n<p>Manful, J., Akoto, H.F., Johnson, P.T., Sakyi-Dawson, E., Marengo, M., Azzini, L., Bonomi, F., Buratti, S., Benedetti, S., <u>Zanoletti, M.<\/u>, 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.<\/p>\n<p><u>Zanoletti, M<\/u>. 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.<\/p>\n<p>Pagani, M.A., Benedetti, S., Carpen, A., Bonomi, F., Iametti, S., Marengo, M., Marti, A., Quaglia, L., <u>Zanoletti, M<\/u>. Characterization of bread enriched with sprouted grains. In: ICC\/AISTEC Conference \u201cGrains for Feeding the World\u201d, Milan, 1-3 July 2015.<\/p>\n<p>Fagundes, G.A., Salas-Mellado, M., Azzini, L., Marengo, M., <u>Zanoletti, M.<\/u>, Iametti, S., Pagani, M.A. Characterization of bread samples enriched with fish flour (Cobia, <em>Rachycentrum canadum<\/em>). In: AACC International Annual Meeting, Providence, 05-08 October 2014.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Others<\/strong><\/p>\n<p>Visiting scientist at TNO &#8211; Expertise group Functional Ingredients, Zeist (The Netherlands) 08.2015 &#8211; 03.2016<\/p>\n<p>Prize: Miami 2016 Winter Symposium Poster Prize for the poster entitled \u201cPhenolics from pigmented grains have remarkable immunomodulating properties\u201d (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).<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Miriam Zanoletti Tutor: M. Ambrogina Pagani, DeFENS Dean: Francesco Bonomi Research area: Food Science and Nutrition PhD title achieved on: 4th April 2017 &nbsp; Research topic Biotechnological processes suitable for producing foods with high functional properties from cereals and pseudocereals &nbsp; Project Synopsis My PhD thesis dealt with the application of different physical &#8230;<\/p>\n","protected":false},"author":1,"featured_media":500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[123,120,121,122],"class_list":{"0":"post-498","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-bioactive-compounds","10":"tag-cereals","11":"tag-enriched-products","12":"tag-fiber","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/498","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=498"}],"version-history":[{"count":3,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/498\/revisions"}],"predecessor-version":[{"id":1228,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/498\/revisions\/1228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/500"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}