1. Department of Food Science, University of Napoli “Federico II”, Parco Gussone, 80055 Portici, Napoli, Italy; Department of Public Health, University of Parma, via Volturno 39, 43100 Parma, Italy; and Department of Industrial Engineering, University of Parma, V.le Usberti 181/A, 43100 Parma, Italy