Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (triticum aestivum L.)

The objective of the present investigation was to examine the relationships between agronomical behavior and grain quality along ten cycles of a recurrent selection program performed under rainfed condition. Twenty-four lines, four for each one of the 0, 2, 4, 6, 8 and 10 cycles of recurrent selection, were evaluated for two consecutive years (2011 and 2012). The experimental lines were evaluated under conventional (CT) and no tillage (NT) systems. Grain yield and grain weight were determined and harvest index and grain number estimated. Flour protein content, sodium dodecyl sulphate sedimentation (IS-SDS) and lactic acid SRC (LASRC) were considered as end-use quality predictive tests. The Spearman correlation coefficient was used to measure the relationships among yield, its components and grain quality parameters. Within the context of CT, flour protein content was negatively associated with all the agronomic variables. The IS-SDS has a negative association with the grain weight; meanwhile, LASRC associated positively with all the agronomic variables. When wheat was grown in NT, the relationship between IS-SDS and harvest index, like LASRC with all agronomic traits, was positive. Confining the discussion to the CT results, after ten cycles of recurrent selection the highest grain yield achieved was accompanied by a decrease in protein percentage. However, the decrease in the percentage of protein in more advanced selection cycles was offset by an improvement of its quality.Fil: Maich, Ricardo Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Di Rienzo, Julio Alejandro. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentin

Efecto de las enzimas pentosanasa, glucosa oxidasa y transglutaminasa en productos de panificación

Objetivo general Estudiar los mecanismos de acción de enzimas como aditivos de panificación mediante el análisis de las interacciones que se establecen entre los componentes de la formulación del producto. Objetivos específicos - Evaluar el efecto de las enzimas como aditivos sobre la calidad de los productos y la conservación del pan elaborado mediante el método tradicional y mediante la tecnología de masas congeladas. - Estudiar el efecto de las enzimas sobre el comportamiento reológico y la microestructura de la masa de harinas de trigo. - Estudiar la modificación de la estructura del gluten por efecto de las enzimas, mediante tecnologías de análisis comúnmente utilizadas para la caracterización de proteínas. - Estudiar en sistemas modelo enzima-proteína, el mecanismo de acción de las enzimas sobre los cambios estructurales producidos en las moléculas constituyentes de las harinas. - Optimizar formulaciones de productos de panificación empleando las enzimas estudiadas.Facultad de Ciencias Exacta

EVALUACIÓN DEL EFECTO DE LAS PROPIEDADES DEL ALMIDÓN SOBRE LA CALIDAD DE PASTAS LIBRES DE GLUTEN ELABORADAS CON VARIEDADES DE POLINIZACIÓN LIBRE DE MAÍZ

El objetivo del presente trabajo es evaluar el efecto de las propiedades del almidón sobre la aptitud de diferentes genotipos de maíz de polinización libre para la obtención de pasta libre de glute

Utjecaj različitih uvjeta klijanja pšenice na značajke integralnog pšeničnog brašna

Research background. Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of this study is to find sprouting conditions for the grains of Klein Valor wheat variety (Triticum aestivum L.) that would increase the nutritional value without significantly affecting the gluten proteins, which are essential in wholegrain baked goods. Experimental approach. The chemical and nutritional composition, enzymatic activity and pasting properties of the suspensions of unsprouted and sprouted whole-wheat flour were evaluated. Results and conclusions.This bioprocess allowed us to obtain sprouted whole-wheat flour with different degrees of modification in its chemical composition. Sprouting at 25 °C resulted in an observable increase in enzymatic activity and metabolic processes, particularly α-amylases, which significantly affect the starch matrix and the associated pasting properties. Additionally, there was a smaller but still notable effect on the structure of the cell walls and the protein matrix due to the activation of endoxylanases and proteases. In contrast, sprouting at 15 and 20 °C for 24 h allowed for better process control as it resulted in nutritional improvements such as a higher content of free amino acid groups, free phenolic compounds and antioxidant capacity, as well as a lower content of phytates. In addition, it provided techno-functional advantages due to the moderate activation of α-amylase and xylanase. A moderate decrease in peak viscosity of sprouted whole-wheat flour suspensions was observed compared to the control flour, while protein degradation was not significantly prolonged. Novelty and scientific contribution. Sprouted whole-wheat flour obtained under milder sprouting conditions with moderate enzymatic activity could be a promising and interesting ingredient for wholegrain baked goods with improved nutritional values and techno-functional properties. This approach could avoid the use of conventional flour improvers and thus have a positive impact on consumer acceptance and enable the labelling of the product with a clean label.Pozadina istraživanja. Kontrolirano klijanje potiče fiziološke i biokemijske promjene u cjelovitim zrnima žitarica, poboljšava njihov hranjivi sastav i nudi tehnološke prednosti za proizvodnju kruha kao alternativu tradicionalnim cjelovitim žitaricama. Ovo je istraživanje imalo za svrhu pronaći uvjete klijanja sorte pšenice Klein Valor (Triticum aestivum L.) koji bi povećali njezinu hranjivu vrijednost i pritom ne bi u većoj mjeri utjecali na gluten, koji je nužan za proizvodnju peciva od cjelovitog zrna. Eksperimentalni pristup. Ispitani su kemijski i hranjivi sastav, enzimska aktivnost i svojstva lijepljenja suspenzije integralnog brašna od neklijale i proklijale pšenice. Rezultati i zaključci. Ovaj biološki postupak omogućio je dobivanje različitog sastava brašna od proklijallog cjelovitog zrna pšenice. Klijanje na 25 °C rezultiralo je primjetnim povećanjem enzimske aktivnosti i metaboličkih procesa, osobito α-amilaza, što je bitno utjecalo na škrobno zrno i njegova svojstva lijepljenja. Dodatno je uočen manji, ali ipak bitan učinak na strukturu staničnih stijenki i proteina uslijed aktivacije endoksilanaza i proteaza. Nasuprot tome, klijanje na 15 i 20 °C tijekom 24 h omogućilo je bolju kontrolu procesa, jer je potaknulo promjenu hranjivog sastava, kao što su veći udjeli slobodnih aminokiselinskih skupina i slobodnih fenolnih spojeva i izraženiji antioksidacijski kapacitet, te manji udjel fitata. Dodatno, poboljšalo je tehnološka i funkcionalna svojstva brašna zbog umjerene aktivacije α-amilaze i ksilanaze. Uočeno je umjereno smanjenje viskoznosti suspenzija brašna od proklijalog cjelovitog zrna pšenice u odnosu na kontrolni uzorak brašna, pri čemu se nije povećala razgradnja proteina. Novina i znanstveni doprinos. Integralno brašno od proklijale pšenice dobiveno u blažim uvjetima klijanja s umjerenom enzimskom aktivnošću može biti obećavajući i zanimljivi sastojak za formuliranje peciva od cjelovitog zrna s poboljšanim hranjivim sastavom i tehnološkim i funkcionalnim svojstvima. Ovim bi se pristupom moglo izbjeći korištenje konvencionalnih poboljšivača brašna, čime bi se poboljšala prihvatljivost i olakšalo označavanje proizvoda od integralnog pšeničnog brašna

Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance

Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole-wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled applying different times (25, 125, 225 and 250 s) before milling. Characteristic, nutritional composition and rheology of the pearled wheat flour (P), and their bread-making performance, were analysed. Whole-wheat flour and refined flour (RF) were used as control. P125s, P225s and P250s exhibited a superior nutritional profile concerning RF. P had lower water absorption and led to higher volume bread with lighter crust and crumb compared to WWB. P125s, P225s and P250s bread showed characteristics similar to those of white bread, but their hardness was lower. The improvement resulted from the extraction of the outermost bran layers, a decrease in insoluble dietary fibre, an increase in the proportion of water-soluble pentosans and a lower protein weakening.Fil: Navarro, José Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Biglione, Camila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Paesani, Candela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Moiraghi, Malena. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; ArgentinaFil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentin

Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality

The aim of this work was to assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy, rice and cassava), different water levels (76, 68 and 60%), fat samples and emulsifiers (sodium stearoyl lactylate - SSL and diacetyl tartaric acid ester of mono and diglycerides - DATEM) were used to elaborate dough pieces and baked products. Laminated dough samples based on rice/cassava/soy (35:45:20), 60% of water and shortening, presented a high resistance to deformation and showed an inner sheeted structure after baking. The incorporation of the higher doses of SSL and DATEM leads to products of greater specific volume and a tortuous inner conformation due to their layered conformation. This work provides new perspectives into the study of additives with specific action over the components of gluten-free flours and starches, to develop laminated optimum quality products.Fil: de la Horra, Ana Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Barrera, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentin

Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour

Fil: Navarro, José Luis. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina.Fil: Navarro, José Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Losano Richard, Pedro. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Losano Richard, Pedro. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Moiraghi, Malena. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Bustos, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Bustos, Mariela. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina.Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: León, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Steffolani, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Research background. Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of this study is to find sprouting conditions for the grains of Klein Valor wheat variety (Triticum aestivum L.) that would increase the nutritional value without significantly affecting the gluten proteins, which are essential in wholegrain baked goods. Experimental approach. The chemical and nutritional composition, enzymatic activity and pasting properties of the suspensions of unsprouted and sprouted whole-wheat flour were evaluated. Results and conclusions. This bioprocess allowed us to obtain sprouted whole-wheat flour with different degrees of modification in its chemical composition. Sprouting at 25 °C resulted in an observable increase in enzymatic activity and metabolic processes, particularly α-amylases, which significantly affect the starch matrix and the associated pasting properties. Additionally, there was a smaller but still notable effect on the structure of the cell walls and the protein matrix due to the activation of endoxylanases and proteases. In contrast, sprouting at 15 and 20 °C for 24 h allowed for better process control as it resulted in nutritional improvements such as a higher content of free amino acid groups, free phenolic compounds and antioxidant capacity, as well as a lower content of phytates. In addition, it provided techno-functional advantages due to the moderate activation of α-amylase and xylanase. A moderate decrease in peak viscosity of sprouted whole-wheat flour suspensions was observed compared to the control flour, while protein degradation was not significantly prolonged. Novelty and scientific contribution. Sprouted whole-wheat flour obtained under milder sprouting conditions with moderate enzymatic activity could be a promising and interesting ingredient for wholegrain baked goods with improved nutritional values and techno-functional properties. This approach could avoid the use of conventional flour improvers and thus have a positive impact on consumer acceptance and enable the labelling of the product with a clean label.info:eu-repo/semantics/publishedVersionFil: Navarro, José Luis. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina.Fil: Navarro, José Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Losano Richard, Pedro. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Losano Richard, Pedro. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Moiraghi, Malena. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Bustos, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Bustos, Mariela. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina.Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: León, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Steffolani, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina

The role of gluten in breadmaking and the challenge of elaborating gluten-free bread

La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de factores genéticos y ambientales provoca la pérdida de tolerancia a ciertas proteínas presentes en algunos cereales. Recientemente se estableció una prevalencia de celiaquía del 1% en el mundo, con grandes variaciones entre los países. El único tratamiento eficaz es adoptar una dieta libre de gluten. El gluten es una red proteica que se estructura al hidratar la harina y se refuerza mediante el amasado. Está conformado fundamentalmente por dos fracciones proteicas: prolaminas y glutelinas. Estas proteínas juegan un rol preponderante en la calidad de los más tradicionales productos de panificación, por lo que es un gran desafío para investigadores y tecnólogos elaborar estos productos sin contar con esta red. La polimerización de proteínas para simular la red de gluten ha mostrado sus limitaciones, por lo que se profundizó en el estudio de las interacciones entre diferentes componentes como un factor determinante para el desarrollo de productos. Sobre esa base se obtuvieron mejores resultados usando almidón de mandioca y harina de soja activa, gracias a las interacciones específicas establecidas entre ambos componentes.Celiac disease is an immunomodulated chronic enteropathy triggered by gluten ingestion in genetically susceptible patients. The interaction between genetic and environmental factors leads to an intolerance toward some proteins present in certain cereals. Recently, the worldwide prevalence of this disease has been estimated in 1%, with an important variation among different countries. Nowadays, the only effective treatment for the disease consists in a lifelong gluten-free diet. Gluten is a protein network formed when four and water are mixed (energy input), and is composed of two main protein fractions: prolamins and glutenins. This protein network is a leading factor determining the quality of most traditional baked products; therefore, obtaining these products without this network is a major challenge for food scientists and technologists. Protein polymerization -other than gluten- has shown limited results in replacing the gluten network; hence, a different approach was adopted, focusing on the study of interactions among different raw components as a key factor in gluten-free products development. With this approach, better results were obtained when using cassava starch and active soy flour, due to specific interactions established between both components.Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentin

Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours

To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type

Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

Chia (Salvia hispanica L.) is an ancient crop from Central America which has been recently rediscovered as a source of ω-3 and nutraceuticals in seeds. Besides traditional seed consumption, innovative uses of the plant seeds and leaves have been proposed based on the high protein content and the production of mucilage which lends itself to a range of applications. This chapter reviews research on the plant’s genetics and breeding, quality, and uses. Agronomic studies which have only recently started worldwide are also presented along with results from case studies in Basilicata