1,720,984 research outputs found
Explorando la armonía en los aceites de oliva virgen extra y maridajes con vegetales
Full text linkDespite the growing interest in the sensory and healthy properties of extra virgin olive oil (EVOO), the topic of oil-food pairing is practically unexplored. This study systematically explores sensory effects on the flavor and harmony obtained by combining two ingredients (EVOOs and vegetables) and aims to provide practical indications for harmonic oil-vegetable combinations. The approach considered an optimal pairing of five EVOOs combined with five typical raw Italian vegetables characterized by different degrees of bitterness (Artichoke, Late Treviso radicchio, Chioggia radicchio, rocket, Early Treviso radicchio). An Index of Disharmony was computed for each pairing, using intensity ratings given by a trained panel that described EVOOs, vegetables and pairings. The results suggested a flavor congruency principle to enhance the oil-pairing harmony. EVOOs with intense green and bitter flavor maximise harmony when combined with very bitter or very pungent vegetables. EVOOs with moderate green flavor and bitterness seemed best paired with vegetables with low/intermediate bitterness.A pesar del creciente interés por las propiedades sensoriales y saludables del aceite de oliva virgen extra (AOVE), el tema de la combinación de aceite y alimentos está casi inexplorado. Este estudio explora sistemáticamente los efectos sensoriales sobre el sabor y la armonía que se obtienen al combinar dos ingredientes (AOVE y vegetales) y tiene como objetivo proporcionar indicaciones prácticas para las combinaciones de aceites armónicos y vegetales. El enfoque consideró el emparejamiento óptimo de cinco EVOO combinados con cinco vegetales crudos italianos típicos caracterizados por diferentes grados de amargor (alcachofa, Late Treviso radicchio, Chioggia radicchio, Rúcula, Early Treviso radicchio). Se calculó un índice de desarmonía para cada emparejamiento, utilizando las calificaciones de intensidades dadas por un panel capacitado que describía los AOVE, las verduras y los emparejamientos. Los resultados sugirieron un principio de congruencia del sabor para mejorar la armonía de emparejamiento de aceites. Los AOVE con intenso sabor verde y amargo maximizan la armonía cuando se combinan con vegetales muy amargos o muy picantes. Los AOVE que tienen un sabor verde y un amargor moderados parecían combinarse mejor con los vegetales con un amargor bajo / intermedio
The nitrogen atmosphere affects the quality and the phenolic profile of must obtined from vacuum pressed white grapes
No full textNew insights on phytocannabinoids role in antioxidant activity of hemp inflorescences extract in high-oleic sunflower oil
Full text linkHemp (Cannabis sativa L.) inflorescences contain bioactive compounds potentially able to counteract lipid oxidation in vegetable oils. In this study, two hemp inflorescences extracts with (E) and without (wE) phytocannabinoids were tested at 0.02, 1.0, and 2.0 g/100 g of high-oleic sunflower oil (HOSO) exposed to thermo-oxidative conditions (90 °C; pO2, 600 KPa). Immediately at the end of induction time, the oxidative stability index (OSI), peroxide value (PV), main lipid classes, phytosterols, phytosterols oxidation products (POPs) content, and volatile organic compounds were determined. E extract added at 2.0 g/100 g proved to be more effective than wE extract, extending the OSI by almost 30 % with respect to control. The lowest PV (p < 0.01) was observed in the oil containing E (2.0 g/100 g), which also proved to significantly reduce the POPs content (p < 0.05). Both extracts had no effect on lipolysis during the entire experiment. The principal component analysis highlighted different antioxidant activity related to both type of extract and their concentration. These results suggest that hemp inflorescences could be a source of natural preservatives for vegetable oils even under severe oxidative conditions and confirm that phytocannabinoids play a key role in the modulation of antioxidant activity
Eleven monovarietal extra virgin olive oils from olives grown and processed under the same conditions: Effect of the cultivar on the chemical composition and sensory traits
No full textEleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors
Olive oil enriched in lycopene from tomato by-product through a co-milling process
No full textThe aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40 kg of cultivar Correggiolo olives and 60 kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2 mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as "OO dressing enriched in lycopene" or "condiment produced using olives and tomato by-product"
Effects of the supplementation on the lipids of pork meat [Effetti della supplementazione sui lipidi di carne suina]
No full textIn order to evaluate the effects of a dietary treatment with 3% high oleic sunflower oil (O) (85% oleic acid) to Italian heavy pigs, either or not in combination with 250 mu g g(-1) alpha-tocopheryl acetate (E), high resolution chromatographic techniques were used and the characterization of the fatty acid profile, triacylglycerols and phospholipids molecular species of the loin (Longissimus lumborum) was achieved. The supplementation with high oleic sunflower oil lead to an increase of the triacylglycerols containing oleic acid in the raw meat, and a decrease of both linoleic and saturated acids, regardless the sex of the animals and the addition of vitamin E. In contrast, the unsaturation degree of the molecular species of phospholipid was less affected than triacylglycerols. Moreover, the content of phosphatidylcholine increased to the detriment of phosphatidylserine in the meat obtained with the diet O and O+E, with respect to the corresponding controls (C and E). The level of free and esterified vit. E in the supplemented fodder decreased of about 10-15% after a 2-week storage at room temperature. The average content of free alpha-tocopherol in the meat increased upon supplementation, but the data dispersion was high
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
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
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