438 research outputs found
Caratteri della letteratura camaldolese medievale
No full textIndividuazione degli autori e dei testi prodotti dentro l'Ordine di Camaldoli nel medioevo, dal secolo XI al XV. Si affrontano alcuni problemi interpretativi generali della storia letteraria camaldolese, come la coscienza d'autore, il rapporto con i classici, la costruzione di una identità istituzionale
Study of the release kinetics of Ethyl Lauroyl Arginate from poly(3-hydroxybutyrate-co-3-hydroxyvalerate) active films
No full textThis study investigates the underexplored area of the release mechanism and kinetics of the antimicrobial Ethyl Lauroyl Arginate (LAE (R)) from an innovative active packaging system based on poly(3-hydroxybutyrate-co-3hydroxyvalerate) (PHBV). We evaluated the impact of food simulants and temperatures on LAE (R) release, diffusion, and partition coefficients. Mathematical modeling was used to elucidate LAE (R) release kinetics, offering understanding of the release behaviour in food matrices. Results highlighted that temperature notably affected LAE (R) release into simulant A (10% EtOH) unlike the release into simulant D1 (50% EtOH). Although the release was faster in the less polar simulant, a greater partition coefficient demonstrated greater LAE (R) retention within the polymer matrix at equilibrium. Weibull models ensured robust fits, suggesting their usefulness for future studies on LAE (R) release kinetic. Finally, the active films were validated in food, showing significant reduction in microbial counts. These findings contribute to the design of effective antimicrobial food packaging and the selection of suitable food applications
Study of the release kinetics of Ethyl Lauroyl Arginate from poly(3-hydroxybutyrate-co-3-hydroxyvalerate) active films
No full textA genealogy of the citrus family
No full textClarification of the genetic relationships among species opens new possibilities for enhancing citrus diversity and disease resistanc
Stabilization of Prickly Pear Puree by High-Pressure Processing (HPP)
No full textThe food industry is experiencing an increasing demand for clean-labeled and
minimally processed foods with high nutritional and health value. In this scenario, high- pressure processing (HPP) stands out among non-thermal treatments as a stabilization method that induces limited changes to the nutritional value, color, and flavor of the food,
ensuring food safety and extending shelf life. This study assessed the potential of HPP as an alternative to thermal pasteurization for stabilizing prickly pear puree. To this aim, one batch of prickly pear puree was submitted to a HPP cycle (600 MPa for 180 s at 5°C), while another batch was pasteurized (80 °C for 30 s). After treatment, the samples were stored at 4°C for 42 days. The untreated (NT), pressurized (HP), and pasteurized (PAST)
prickly pear purees were first compared on day 0 to evaluate the impact of treatments. Additionally, the stabilized purees (HP and PAST) were monitored weekly for 42 days to evaluate microbiological growth, pH and color change, bioactive compounds content (ascorbic acid, phenolic compounds), antioxidant activity, enzymatic activity (pectin methyl esterase, lipoxygenase, and polyphenol oxidase), and volatile organic compounds. Both treatments ensured microbial stabilization for 42 days under refrigeration. HPP ensured better color preservation, enhanced retention of ascorbic acid and did not significantly impact the total phenolic content. Our study highlighted similar inactivation levels for pectin methyl esterase and lipoxygenase following both treatments, while HPP was less effective at inactivating polyphenol oxidase: despite this, no negative impacts of HPP on color, sensory perception, or aromatic profile were observed. On the contrary, the volatile profile was better preserved with HPP, resembling the characteristics of fresh puree more closely than pasteurization
La «Legenda» di Alberto da Montalceto (BHL 232): un eremita irregolare nella Toscana del XII secolo
No full textAlbert from Montalceto (Siena), who died around 1151, is known to us through
a Legenda, a new edition of which is given here, with source research and commentary.
The author of the work is a monk from the Camaldolese Abbey of San Salvatore
della Berardenga, writing between 1158 and 1162 at the request of prior
Rodulfus II-III of Camaldoli. But Rodulfus had an active part in the writing, as a
coauthor, and the Legenda has similarities with his Liber Eremitice Regule (of the same
years). The style is good and the writing is very correct, classical in style. The model
of holiness is hermitic, proposing asceticism in solitude, but we find original themes
such as the return to the lost paradise and the friendship for animals (particularly a
hare). The author often quotes Seneca, because in his opinion – following Peter
Abelard – the ideals of the Christian ascetic life coincide with those of the best
Greek and Roman philosophers. The Legenda expresses historically the rootedness
of the monastery in the Berardenga territory, around the church of Sant’Alberto
in Montalceto, and the friendship between the monks and the family of Count
Scialenghi, the lords of the place
The challenges of food preservation materials and technologies for a more sustainable world
No full textIl culto dei santi nella Tuscia longobarda
No full textPresentazione delle dinamiche culturali e delle problematiche storiche legate al culto dei santi nella Tuscia di epoca longobarda, dal VI all'VIII secolo. Sono usate in particolare le fonti documentarie, le intitolazioni delle chiese e i testi agiografici redatti in quest'area
La fonction normative dans l’hagiographie monastique de l’Italie centrale (Xe-XIIe siècles)
No full textStudio del concetto di funzione normativa nei testi agiografici provenienti dall'Italia centrale dei secoli X-XI. Il concetto di normatività è declinato da molteplici punti di vista, letterario, storico, agiografico
La Passio e il culto di santa Mustiola in età longobarda
No full textStudio della tradizione cultuale di santa Mustiola, vergine e martire di Chiusi, delle testimonianze e della diffusione del suo culto e della Passio, di cui si fornisce un'edizione provvisoria a partire da quelle esistenti
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