1,721,072 research outputs found
Differential scanning calorimetry: Applicationsin fat andoil technology
No full textDifferential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology.The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC coupled to related thermal techniques and other physical measurements. And the third covers specific applications of DSC in the field of quality evaluation of palm, palm kernel, and coconut oils and their fractions as well as of some other important aspects of lipid technology such as shortening and margarine functionality, chocolate technology, and food emulsion stability.This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers, and regulatory agencies
High hydrostatic pressure and mild heat combined treatments: A new prospect on inactivation of pathogens and spoilage bacteria in animal based foods
No full textThe ultra-high pressure and hydrostatic pressure-pasteurization to destroy spoilage and pathogenic microorganisms are efficient tools for food industry in order to preserve and increase the shelf-life of treated products, keeping the same flavour and nutritive characteristics of fresh ones.The effect of pressure on microorganisms is connected to many variables that are the microbial species, the cellular morphology, the physical and chemical substrate characteristics, the presence of antimicrobial agents in the media, and parameters such as temperature, time and pression intensity during compression. High pressure treatment can be successfully used on milk and meat, now and in the future, to inactivate both dangerous foodborne pathogens such as Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., and Fastidious spoilage bacteria
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche
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Studio RP-HPLC dei tempi di sospensione di preparazioni contenenti cefapirina in latte vaccino
No full textComparison of the immunomagnetic separation method (IMS) with an automated immunoconcentration (VIDAS-ICE) system for detecting Escherichia coli O157:H7 in bovine raw milk and unpasteurized cream
No full textIn order to compar two commercially available immunoseparation/immunoconcentration methods for the isolation of Escherichia coli O157:H7 from food enrichments, a total of 80 dairy samples (40 bovine raw milk samples and 40 unpasteurized cream samples) were tested. The samples were collected in the Parmesancheese area, Parma province (northern Italy), from 9 cheese factories. The IMS requires a 24 h enrichment in m-TSB+acriflavin and after immunoseparation the Dynabeads®-bacteria complexes are plated onto CT-SMACTheVIDAS-ICE method needs a double enrichment, 6 h in m-TSB+acriflavin followed by 18 h in CT-MacConkey broth, and after automated immunoconcentration the samples are streaked onto O157:H7 ID chromogen medium. Even if no colonies of E. coli O157:H7 were isolated from the dairy samples, the IMS technique was laborious compared to the VIDAS ICE method. Moreover, confirmation of suspect colonies grown on CT-SMAC was time-consuming, due to the higher number of sorbitol-negative colonies to be tested compared to the lower number of green colonies grown on O157:H7 ID (433 vs. 153)
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition
No full text: Mozzarella di Bufala Campana is an Italian protected designation of origin cheese characterized by a stretched structure, high moisture (<65%), and short shelf life (<30 days). This cheese is generally stored refrigerated in a covering liquid that is an aqueous solution containing NaCl and organic acids. Although microbial growth has been reported as the main cause of quality deterioration, physico-chemical phenomena (water/solute migration, enzymatic reactions, etc.) also play a role in determining the cheese quality and its storability. This study investigates the effect of covering liquids formulated with different percentages of NaCl (1, 2%) and types of organic acids (lactic acid, citric acid, and a 1:1 mix of both) on the evolution of some physico-chemical characteristics of the cheese (moisture, pH, electrical conductivity, color, expressible serum, texture, rheology) during a 30-day storage period. Eight cheese batches collected from different dairies were considered as replicates of the study. The % of NaCl in the covering liquid showed a strong, significant effect on the evolution of different structural, physico-chemical characteristics of the cheeses; in particular, a NaCl concentration of 2% caused the greatest extent of moisture content increase because of casein swelling during storage, accompanied by softening of the structure
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