1,720,967 research outputs found
Nanotecnologie nel settore alimentare: stato dell’arte e prospettiva [Nanotechnologies in the food sector: state of art and perspectives]
No full textNegli ultimi anni, in tutti i settori tecnologici, si sta assistendo ad una crescita vertiginosa delle applicazioni che sfruttano le nanotecnologie.
Questa tendenza coinvolge anche il settore alimentare. In particolare, in questo campo, le nanotecnologie promettono di apportare una numerosa serie d’innovazioni, quali: nuovi alimenti funzionali, nuovi processi produttivi, nuovi sistemi di confezionamento e nuovi sensori per il controllo della sicurezza degli alimenti.
Questo lavoro fornisce una panoramica delle applicazioni delle nanotecnologie, nel settore delle tecnologie alimentari, nonché alcune considerazioni su aspetti tossicologici e normativi
Effect of monoglyceride-oil-water gel structure on aroma partition. In Delivery of functionality in complex food systems
No full textEffect of monoglyceride organogel structure on cod liver oil stability
No full textThe aim of the present research was to study the influence of monoglyceride organogel structure on the oxidative stability of cod liver oil. To this purpose, organogels were prepared by mixing increasing percentages of saturated monoglycerides with cod liver oil, chosen as a natural source of polyunsaturated fatty acids. The structural characteristics of the systems as well as the kinetics of oxidation product formation were evaluated.
Increasing the monoglyceride concentration, organogels show an increase of the rheological parameters highlighting different macroscopic structures. On the contrary, at nano-level the systems present the same molecular organization consisting in monoglyceride molecules crystallized in the beta-phase and self-assembled in lamellae with a width of around 46 angstrom.
The presence of the monoglyceride network shows a double effect on the oxidative stability of the oil entrapped in the system. It results to be ineffective in affecting the first steps of oxidation but appears a consisting hurdle against the development of secondary oxidation product formation. These results appear interesting in the light of exploitation of organogels to structure liquid oil and thus to product novel health value-added food
Shear nanostructuring of monoglyceride organogels
No full texthe aim of the present research was to study the effect of shear on the crystallization behavior of monoglyceride organogels. To this end, organogels were prepared by mixing cod liver oil and saturated monoglycerides at 80°C and then crystallizing them at 20°C under shear rates ranging from 0 to 2,000 s -1. The organogels were characterized using polarized light microscopy, Cryo-SEM, and X-ray diffraction. The rheological properties and the oil binding capacity of the different systems were also evaluated. Results obtained in this study showed that the introduction of shear during organogel formation greatly affects structure at the nano, micro, and macro levels. Solidification of the organogel under static conditions led to the formation of a strong gel network, with a high oil binding capacity. On the contrary, shear processing during crystallization led to the formation of a weak gel network with a low oil binding capacity
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products
No full textThis study provides useful information in the task of application of monoglyceride gels in food formulation. In particular, results highlighted that the use of monoglycerides-oil-water gel as solid fat provides a valid alternative to the saturated fat matrix normally used in the production of lipid-containing foods. However, the specific interaction among ingredients should be carefully taken into account during the development of new formulations containing monoglyceride-oil-water gels
Shelf-life prediction of bread sticks by using oxidation indices: a validation study
No full textThe aim of this study was to apply the protocol for the shelf life prediction of bakery products proposed by Calligaris and others (2007a) on bread sticks. The methodology comprises 4 steps: (1) evaluation of the physical properties of fat; (2) performing the accelerated shelf life test; (3) evaluation of sensory acceptance limit and the relevant chemical index limit; (4) setting up the shelf life prediction model. The results allow validating the shelf life prediction methodology proposed. In fact, the peroxide number was found to be a representative index of the quality depletion of bread sticks during their shelf life. In addition, once again by accounting for the changes in the fat physical state, it is possible to set up a modified Arrhenius equation able to describe the temperature dependence of peroxide formation. Finally, a mathematical model to simply and quickly calculate the shelf life of bread sticks has been developed. © 2008 Institute of Food Technologists
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
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