Raffaele Romano
University of Naples Federico II, Italy
Biography
Raffaele Romano is an Associate Professor at University Of Napoli Federico II, where he teaches food processing at the Dept. of Agricultural Sciences. He has completed his graduation in Food Sciences and Technologies at the Univ. of Napoli, and has received a Postgraduate Specialitation in Agro-Food Biotechnology from the same University in 1995. Since 1996, he started his academic career as a researcher in food chemistry and processing. He has nowadays more than 150 publications in many food fields. The main research area of interests include thermal and non-thermal processing, benefits of antioxidants/ phytochemicals in vegetables, fruits and cereals, processing effects on quality product.
Abstract
Abstract : Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2