1,720,984 research outputs found
Modelling the growth kinetic of spoilage microorganisms in a packaged cow's Ricotta processed with high pressure
No full textToday consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment's effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Tendenze recenti della produzione e del consumo di burro nell'Unione Europea e in Italia
No full textLa realtà del mercato internazionale del burro viene affrontata in un'ottica di filiera evidenziando le tendenze evolutive in tutti i suoi segmenti, dall'industria di trasformazione ai consumi, senza trascurare il commercio estero ed i canali distributivi. Trattandosi di una commodity derivata dal latte si è ritenuto utile inquadrare il mercato del burro nel contesto europeo ed internazionale dell'intero settore lattiero-caseario, al fine di meglio interpretarne le dinamiche. L'elevata volatilità dei prezzi registrata negli ultimi anni ha prodotto effetti destabilizzanti sui mercati ed ha innescato un processo di aggiustamento che ha dilatato i margini distributivi. Nell'ultima parte del lavoro viene affrontato il problema del posizionamento del prodotto in esame in rapporto alla GDO
Ruolo dei lieviti nella produzione e stagionatura del Parmigiano Reggiano
No full textAlla luce delle scarse notizie presenti in Letteratura, questa rassegna ha lo scopo di fare luce riguardo la presenza e ruolo dei lieviti nella produzione del Parmigiano Reggiano. I lieviti fanno infatti parte del microbiota del latte, favoriscono la maturazione di alcune tipologie di formaggi e possono essere causa di alterazione. Gli ambienti e le attrezzature, in stalla e in caseificio, con cui il latte viene in contatto costituiscono una potenziale fonte di inquinamento. I lieviti giungono nel Parmigiano – Reggiano attraverso il latte o come microbiota secondario del siero innesto dove, specialmente in determinate condizioni di gestione della temperatura di fermentazione, possono sviluppare attivamente. Le cellule presenti non vengono totalmente inattivate dalla cottura, anzi alcuni ceppi appartenenti al genere Kluyveromyces sviluppano a temperature superiori a 50°C. I lieviti che giungono nel formaggio possono trovare le condizioni idonee allo sviluppo, anche se il loro ruolo nella maturazione sembra secondario o, al massimo, circoscritto alla formazione di occhiature per fermentazione degli zuccheri eventualmente residuali. A questo riguardo si renderanno necessari ulteriori approfondimenti con studi mirati.Considering the few informations in literature, this review has the aim to focus about the presence and the role of yeasts in the Parmigiano - Reggiano cheesemaking. The yeasts belong to the milk microbiota, which originate from the milking and processing environments. Another important source is the added natural whey starter, in which the yeasts can actively grow and become a part of the secondary microbiota, especially in certain fermentation temperature gradients. The cheese cooking temperature (54-55°C) does not inactivate the cells, indeed some yeasts, belonging to the genus Kluyveromyces, also grow at temperatures above 50 ° C. The yeasts can find in the cheese the suitable conditions for growing: in some cheeses they have an important role in ripening or as cause of spoilage. In particular, in the Parmigiano – Reggiano cheese, their role appears secondary or limited to the formation of eyes due to fermentation of residual sugars. In this regard, further investigations, with specific studies, will be needed
Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics
Full text linkThe adoption of innovative processes, such as the automatic milking system (AMS), in the production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated and tested, to verify its influence on milk quality and the typicality of the product. The present research was aimed to study the effect of the introduction of the AMS on the cheesemaking characteristics of the milk and the ripening process and the sensory properties of the Parmigiano Reggiano PDO cheese. Six cheesemaking trials were performed and, in each trial, two different separated pools of milk were submitted to the cheesemaking process in parallel, one from AMS and the other from a traditional milking parlor (TMP). AMS milk, in comparison with TMP one, showed higher content of lactose and calcium and lower contents of somatic cells, thermophilic lactic acid bacteria and chloride. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process and the cheese composition and its sensory profile. Moreover, cheeses made with AMS milk fully complied with the sensory characteristics of Parmigiano Reggiano cheese PDO, as defined by the PDO rules
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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