Loredana Liguori
University of Salerno, Italy
Biography
Loredana Liguori has completed her PhD from University Mediterranea of Reggio Calabria in established consorzium with University of Salerno, and Postdoctoral studies from University of Salerno. She has experience in food science and technology, especially in membrane processes for reducing alcohol content in beverages and improvement of taste and aroma. Other researches activities are shelf life extension of fruits and vegetables, improvement of stevia sensory characteristics, alternative methods for peeling of hazelnuts, ready to cook meat products in PET based nanocomposite films for microwave packaging applications. She has published 15 papers in reputed journals.
Abstract
Abstract : Influence of different packaging systems on the quality of roasted chestnuts