Convegni

Dettagli
    • Marconi O., Sileoni V., Di Ghionno L., Ceccaroni D., Perretti G. “Alternative raw materials for gluten-free beer" 13th Trends in Brewing 8-12 of April 2018, Ghent. Presentazione orale.
    • Sileoni V., De Francesco G., Ceccaroni D., Marconi O., Perretti G. “Process and product innovation for the production of a quinoa fermented beverage" 13th Trends in Brewing 8-12 of April 2018, Ghent. Poster.
    • Riccioni C., Belfiori B., Perretti G., Rubini A., Bellucci M. “IDENTIFICATION AND CHARACTERIZATION OF WILD HOP GERMPLASM IN UMBRIA REGION" 13th Trends in Brewing 8-12 of April 2018, Ghent. Poster.
    • De Francesco G., Marconi O., Sileoni V., Perretti G., IGA – Italian Grape Ale - 13th Trends in Brewing 8-12 of April 2018, Ghent. Poster
    • Sileoni V., Marconi O., Tomasi I., Perretti G. “Effetto del maltaggio sui polisaccaridi non amidacei dell’orzo” 11° Convegno AISTEC 22-24 novembre 2017 Roma – Poster
    • Sileoni V., Marconi O., De Francesco G., Perretti G. “Alcoholic and low-alcoholic beer and the health of consumers” Seventh International Conference on Food Studies 26-27 October 2017 Rome – Presentazione orale.
    • Marconi O., Ceccaroni D., Sileoni V., Perretti G. “Bevande fermentate innovative a base di malto di riso” 11° Convegno AISTEC 22-24 novembre 2017 Roma – Presentazione orale.
    • 2-4 Novembre 2016: partecipazione al The Food Factor I Barcelona Conference - Established, emerging and exploratory food science and technology tenutosi a Barcelona con i lavori:
      • - Ceccaroni D., Marconi O., De Francesco G., Sileoni V., Perretti G. "Gluten-free beer from malted rice.
      - Sileoni V., Marconi O., Turchetti B., Rossi S., Perretti G. "Improvement of craft beer quality by using non-brewing Saccharomyces cerevisiae strains"
    • 3-7 aprile 2016: partecipazione al 12° Trends in Brewing tenutosi a Ghent con i lavori:
      • - Ceccaroni D., Rice C. J., Marconi O., Lee E. G., Sileoni V., Perretti G. "Optimization of Malting process to obtain specialty rice malts"
      - Di Ghionno L., Lee E.G., Marconi O., Rice C. J., Sileoni V., Perretti G.Gluten-free sourcies of fermentable extract: behaviour of WITKOP TEFF variety on malting process"
      - Troilo A., Turchetti B., Sileoni V., Marconi O., Aerts G., Perretti G. "Improvement of beer quality by using alternative yeast sources with potential brewing interest"
    • 1-3 luglio 2015: partecipazione a ICC/AISTEC Conference at the World Expo Milan 2015, “Grains for Feeding the World” tenutosi a Milano con i lavori:
      • - Experimental Investigation on Nutritional Effects of Alcoholic/Non-Alcoholic Beer
      - Determination of Total and Water-Extractable Βeta-Glucan and Arabinoxylan in Different Barley Varieties and Corresponding Malts
      - Relationship Between Barley Crop and its Nutritional Properties
    • 24-28 maggio 2015: partecipazione al 35° Congresso EBC tenutosi a Porto con i lavori:
      • - Nutritional Effects of Alcoholic/Non-Alcoholic Beer
      - Analytical Method For The Extraction and Characterization of Water-Extractable β-Glucan From Barley and Malt (Using High-Performance Size-Exclusion Chromatography)
      - The Evaluation of Different Low Alcohol Beer Styles Produced by Osmotic Distillation
          - Production of a 100% Rice Malt Beer-like Beverage
        • 5-7 novembre 2014: partecipazione al Congresso “Advances in Food Processing” tenutosi a San Paolo, Brasile, con i lavori:
          - Improvement of craft beer quality by using autochonous yeasts
          • - Gluten-free barley malt beer produced by prolyl-endopeptidase from  

Aspergillus niger

          13-17 aprile 

2014 

          : partecipazione al 

11° Trends in Brewing 

        tenutosi a Ghent con i lavori:
        - Evaluation of Technological Parameters During Bottle Conditioning in Craft Beer Production
        - Molecular Weight Distribution and Water-Extractable Beta-Glucan Content During Malti
        - Low-alcohol beer production using osmotic distillation: scale-up on pilot plant
        - Behaviour of Non-Starch Polysaccharides During Malting and Brewing
          26-29 maggio 

2013 

          partecipazione al 

34° Congresso EBC 

         tenutosi a Lussemburgo con i lavori:
        - Potential of near-infrared spectroscopy (NIR) in beer food chain: applications in malting.
        -Study of different rice varieties and malting parameters for the production of a saccharifying rice malt