Analisi e caratterizzazione di Alimenti e Ambiente

Line of research
Development of methods of analysis for the determination of some parameters in food and ambiante. For food, the presence of foreign substances and genuineness was identified. Foods according to place of origin were to be characterized. For the environment, they were considered quality parameters for the abatement of harmful substances. For food, (not reported characterization and comparison between cocoa and chocolate) oligoelements in wheat (n.1), presence of antibiotics (n.2). For environment antidotes (n.3 and 4), use of H2S in swimming pools (n.5) and embedding of Pb in expanded clay (n.6).
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