206 research outputs found
Innovations in Traditional Foods
No full textFruits and vegetables (F&V) are both food products in their own right and key ingredients in many processed foods. On the other hand, processed fruits play an important role in the healthy eating of consumers. Both of them, as traditional food products, are an important part of the cultural heritage of the European society as well as in other regions of the world too. Although there is a long-term decrease in the consumption of F&V, fresh-cut products because of their convenience represent a valid alternative to counteract this negative trend. In fact, the fresh-cut sector is showing positive figures, and innovation in product quality and safety attributes, which are generally valued by consumers. Nonetheless, how will F&V products, geography, and the market evolve? This chapter discusses these issues thoroughly. In addition, coverage will include consumer insights, market perspectives, and health benefits of increased vegetable consumption, as well as production and business strategies for Small Medium Enterprises (SMEs) and distributors
Project QUAFETY: An EC-funded R&D project on quality and safety of fresh-cut produce
No full textQUAFETY, a collaborative R&D project co-funded by the European Commission, aims to improve safety and quality of ready-to-eat fresh produce throughout the whole chain. Objectives of the proposal will be reached through the realization of 9 Work Packages in three years. There are 14 participants from seven countries, including six small and medium enterprises, two public research institutes and six universities, assorted in terms of scientific and technological expertise. During the first period of activity, interesting results were achieved related to the developments of diagnostic kits to predict quality and safety of raw material and final product, non-destructive and rapid evaluation tools, and innovative processes to improve quality and safety of fresh-cut products. Potential impacts may be related to the increase in scientific evidence about safety and quality, expansion of consumer awareness, increase of the innovation capacity of the industry strengthening its competitiveness, provision of scientific evidence to EC and other health authorities (also for campaigns for healthy nutrition), and a reference point for mass media
Valutazione della qualità del lavoro svolto da una seminatrice da banco in diverse condizioni operative
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Securing connection between IT and OT: The Fog Intrusion Detection System prospective
No full textIndustrial Control systems traditionally achieved security by using proprietary protocols to communicate in an isolated environment from the outside. This paradigm is changed with the advent of the Industrial Internet of Things that foresees flexible and interconnected systems. In this contribution, a device acting as a connection between the operational technology network and information technology network is proposed. The device is an intrusion detection system related to legacy systems that is able to collect and reporting data to and from industrial IoT devices. It is based on the common signature based intrusion detection system developed in the information technology domain, however, to cope with the constraints of the operation technology domain, it exploits anomaly based features. Specifically, it is able to analyze the traffic on the network at application layer by mean of deep packet inspection, parsing the information carried by the proprietary protocols. At a later stage, it collect and aggregate data from and to IoT domain. A simple set up is considered to prove the effectiveness of the approach
Comparison of different gas compositions on fresh-cut peach quality: A preliminary study
No full textThe aim of this study was to evaluate the effect of different atmosphere compositions on fresh-cut peaches, and to identify a suitable gas mixture to extend their shelf-life. The research was performed on a yellow fleshed peach (Prunus Persica L. 'Tardi Belle'), cut into wedges and stored at 5°C for 7 days. During storage, peach samples were subjected to continuous and humidified flows of different atmosphere compositions (respectively air; 2 kPa O2; 2 kPa O2 + 10 kPa CO2; 2 kPa O2 + 20 kPa CO2). Visual quality, physical attributes (color, weight loss, firmness) and chemical composition (total soluble solids, titratable acidity, vitamin C, total phenols, acetaldheyde and ethanol) of fresh-cut peaches were evaluated upon cutting and during storage. Among the different gas compositions tested, 2 kPa O2 alone and/or combined with 10 kPa CO2 was not beneficial to the quality of peach slices. In particular peach stored in these conditions as well as samples stored in air showed a poor visual quality due to the low value of b∗and to browning development. On the other hand, the gas mixture with 2 kPa O2 + 20 kPa CO2 seemed more appropriate to extend the shelf-life of fresh-cut peaches, even though in these conditions a higher fermentative metabolism may occur, leading to significant higher contents in ethanol and acetaldehyde, with a possible negative influence on sensorial quality
Influence of quality attributes of early, intermediate and late peach varieties on suitability as fresh-convenience products.
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