Persone Dottori di Ricerca2021Alessio Cappelli

Alessio Cappelli

PhD

Curriculum: Agro-Forestry Engineering

Supervisor: Prof. Enrico Cini

Email: alessio.cappelli@unifi.it

Office address: Piazzale delle Cascine, 15, 50144 Firenze

Phone:  +39 055 2755876

Profile

Bachelor’s degree in Food Science and Technology and Master’s degree in Food Science at the University of Florence (IT), both with 110/110 cum laude. Enrolled in the professional register of food technologists (Emilia Romagna, Toscana, Marche and Umbria) since January 2019

Research interests and PhD project

Usability engineering, optimization of machinery and plants in agro-food industry, analysis of environmental impact of productions in agro-food industry (LCA), assessment of rheological and physical-mechanical properties of flours and doughs, by-products optimization, optimization of production chains, insects for food.

Papers

• Cappelli, A., Mugnaini, M., & Cini, E. (2020). Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation. LWT – Food Science and Technology, Volume 133, November 2020, 110067. Doi: https://doi.org/10.1016/j.lwt.2020.110067
• Cappelli, A., Bettaccini, L., & Cini, E. (2020). The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies. Trends in Food Science & Technology, Volume 104, October 2020, 91 – 101. Doi: https://doi.org/10.1016/j.tifs.2020.08.008
• Cappelli, A., Oliva, N., & Cini, E. (2020). A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies. Applied Sciences 10(18), 6559, 2020. Doi: https://doi.org/10.3390/app10186559 .
• Cappelli, A., Canessa, J., & Cini, E. (2020). Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: a focus on ancient and modern wheat cultivars. International Journal of Refrigeration, volume 117C, September 2020, 52-60. Doi: https://doi.org/10.1016/j.ijrefrig.2020.04.006.
• Cappelli, A., & Cini, E. (2020). Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?. Trends in Food Science & Technology, 99, 566, Doi: https://doi.org/10.1016/j.tifs.2020.03.041.
• Cappelli, A., Oliva, N., & Cini, E. (2020). Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics. Trends in Food Science & Technology (2020), volume 97, March 2020, doi: https://doi.org/10.1016/j.tifs.2020.01.008.
• Guerrini, L., Napoli, M., Mancini, M., Masella, P., Cappelli, A., Parenti, A., Orlandini, S. (2020). Wheat grain composition, dough rheology and bread quality as affected by nitrogen and sulfur fertilization and seeding density. Agronomy 2020, 10(2), 233. Doi: https://doi.org/10.3390/agronomy10020233
• Cappelli, A., Cini, E., Lorini, C., Oliva, N., & Bonaccorsi, G. (2020). Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development. Food Control, volume 108, February 2020, 106877. DOI: https://doi.org/10.1016/j.foodcont.2019.106877
• Cappelli, A., Oliva, N., Bonaccorsi, G., Lorini, C., & Cini, E. (2020). Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour? LWT-Food Science and Technology, volume 118, January 2020), 108867. https://doi.org/10.1016/j.lwt.2019.108867
• appelli, A., Guerrini, L., Parenti, A., Palladino, G., & Cini, E. (2020). Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour.  Journal of Cereal Science, volume 91 (January 2020) 102879. https://doi.org/10.1016/j.jcs.2019.102879
• Guerrini L., Calamai L., Cappelli A., Angeloni G., Masella P., Parenti A. (2019). Cross‐flow filtration of lees grape juice for non‐aromatic white wine production: a case study on an Italian PDO. European Food Research and Technology. DOI: https://doi.org/10.1007/s00217-019-03382-1
• Cappelli, A., Guerrini, L., Cini, E., & Parenti, A. (2019). Improving whole wheat dough tenacity and extensibility: a new kneading process. Journal of Cereal Science, volume 90, November 2019, 102852. DOI: https://doi.org/10.1016/j.jcs.2019.102852
• Cappelli, A., Parretti, C., Cini, E., & Citti, P. (2019). Development of a new washing machine in olive oil extraction plant: A first application of usability-based approach. Journal of Agricultural Engineering, 50(3), 134-142. DOI: https://doi.org/10.4081/jae.2019.949
• Recchia, L., Cappelli, A., Cini, E., Garbati Pegna, F., & Boncinelli, P. (2019). Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains. Resources, 8(1), 56. DOI: https://doi.org/10.3390/resources8010056
• Cappelli, A., Cini, E., Guerrini, L., Masella, P., Angeloni, G., & Parenti, A. (2018). Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining. Journal of Cereal Science, 83, 229-235. DOI: https://doi.org/10.1016/j.jcs.2018.09.006

Conference talks and seminars

• Oral presentation at 2nd International conference on nutrition, food science and technology, Abu Dhabi (EAU). Title: Strategies to improve the performances of bakery products made from ancient wheats. (Abstract: https://www.longdom.org/conference-abstracts-files/strategies-to-improve-the-performances-of-bakery-products-made-from-ancient-wheat8217s.pdf)
• Beghi R., Giovenzana V., Guidetti R., Cappelli A., D’Antoni A., Menditto N., Cini E. - Exploitation of technological  innovations  along  the  olive  oil  milling process for an optimization of the plant performance. 11th International AIIA Conference: July 5 - 8, 2016 Bari -Italy“ Biosystems Engineering addressing the human challenges of the 21st century”