444 research outputs found
Sustainable use of fruit and vegetable by-products for designing new food packaging systems
No full textProduzione di pasta Produzione di pasta fresca arricchita fresca arricchita con carciofo e pomodoro con carciofo e pomodoro prodotti attraverso prodotti attraverso una tecnologia innovativa
No full textBibliographie : Octavia römische Geschichte. Zugabe des ersten Theils, [vol. 2] (Nürnberg: J. Hoffmann, 1678)
No full textZweiter Band der ersten Fassung der "Römischen Octavia". Cf. zur vollständigen Publikationsgeschichte: Octavia römische Geschichte, [vol. 1] (Nürnberg: J. Hoffmann, 1677). Enthält mehrere teils wahrscheinlich, teils sicher autorfremde Gedichte. Zwei davon stammen von Christian Hofmann von Hofmannswaldau (vgl. HKA I, pp. CLXXIVf., Anm. 195). Von der "Geschichte der Flavia Domitilla und der Cönis", pp. 920-1015, existiert eine Übersetzung einer unbekannten französischen Hofdame ins Französische, datiert auf den 9. März 1714 (23: Cod.Guelf. 196.1 Extravag.)
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour
No full textA proteomic study of “Coppa Piacentina”: A typical Italian dry-cured Salami
No full textCoppa Piacentina is considered a peculiar dry cured salami, since it is manufactured by the entire neck muscles stuffed and matured in natural casings, the same as dry cured ham and fermented dry cured sausages. In this work the proteolysis of external and internal portions was investigated by a proteomic approach and by amino acids analysis. Samples of "Coppa Piacentina" were analyzed at 0 days and after 5 and 8 months of ripening through mono-and two-dimensional gel electrophoresis. Image analysis of 2D electrophoretic maps indicated a more intense enzyme activity on the external part, mainly due to endogenous enzymes. They favored, respec-tively, myofibrillar or sarcoplasmic proteins at 5 or 8 months of ripening. Free amino acids determination proved that lysine and glutamic acid were the most represented ones, followed by a free amino acids sequence like that of dry cured ham. The peculiarities of "Coppa Piacentina" were characterized by a slow proteolysis, due to sacking and binding of the whole cut of the pork neck
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment
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Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality
No full textThe incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase (p < 0.05) in polyphenol content in the raw and cooked fortified pasta samples with respect to 100% semolina pasta, although the phenolic content decreased after the cooking process. The opposite phenomenon was observed with the antioxidant activity, which increased significantly (p < 0.05) when switching from raw to cooked pasta samples fortified with GPP. The formation of a proper gluten structure was found in the fortified raw pasta, even if a change in the protein arrangement was shown in the fortified cooked samples, confirmed by a significant reduction (p < 0.05) in both the unextractable polymeric protein percentage (% UPP) and disulfide bond (S-S) formation. These results suggest a possible interaction between the protein sulfhydryl groups (-Cys) and polyphenols of grape pomace during cooking through non-disulfide covalent bonds, which was confirmed by the significant (p < 0.05) decrease in the -SH groups when comparing 100% semolina pasta with fortified pasta sample. Finally, a sensory analysis showed that the highest significant score (p < 0.05) was achieved by the 5% GP-fresh pasta sample
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation
No full textProtein–protein interactions were investigated, evaluating the influence of eggs and peanut flour on the chemical features of muffin samples. Electrophoretic, immunochemical, and chromatographic analyses were carried out to evaluate how different proteins can interact with one another, determining changes in their extractability. In this context, two extraction buffers were employed to study the rate of protein aggregate formation. Egg coagulation properties were found to affect the rate of wheat protein solubility, while the extractability of roasted peanut flour protein was less influenced and proportional to its amount in the formulation (i.e., 4% and 20%). The findings of this investigation allowed us to assume a complex form of protein organization, characterized by a “core” of wheat and egg proteins surrounded by peanut proteins, linked together through covalent reducible bonds and hydrophobic interactions. Nevertheless, the occurrence of other types of crosslinking could not be excluded
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