1,721,138 research outputs found
F. Galgano (sous dir.), Atlante di diritto privato comparato
No full textF. Galgano (sous dir.), Atlante di diritto privato comparato. In: Revue internationale de droit comparé. Vol. 45 N°1, Janvier-mars 1993. p. 291
F. Galgano (sous dir.), Atlante di diritto privato comparato
No full textF. Galgano (sous dir.), Atlante di diritto privato comparato. In: Revue internationale de droit comparé. Vol. 45 N°1, Janvier-mars 1993. p. 291
Biogenic Amines in Wines: A Review.
No full textBiogenic amines are basic nitrogen compounds that can have toxicological effects on human health when present in foods and beverages at significant levels. These compounds are produced in small amounts in all living organisms and play an important role in cell growth and development, as well as in protecting stressed cells. Their presence at dangerous levels is principally attributed to microbial decarboxylation of thecorresponding amino acids, and hence the occurrence of biogenic amines can be related to both food safety and food spoilage, becoming a useful index for the assessment of foodquality and of the related manufacturing practices. Nowadays an increasing attention is given to the presence in wine of biogenic amines, whose level and the possible synergic effect with ethanol may represent a significant risk for some consumers. The major toxicological implications are related toaromatic amines, such as histamine, tyramine, and 2-phenylethylamine; nevertheless, for these amines it is quite difficult to establish the exact threshold of toxicity, whichdepends on the efficiency of the detoxification mechanisms of different individuals. However, some countries have set limits for histamine in wine ranging from 2 to 10 mg/L, while for tyramine levels exceeding 10 mg/L in beverages should be considered unsafe. Several other amines may be found in wine, among them polyamines, that can enhance the adverse effect of aromatic amines, or cause negative consequences on wine aroma. Moreover, spermine and spermidine, that have secondary group, are involved in nitrosamine formation, compounds with a known cancerous action. Volatile amines, such as methylamine and ethylamine, come from amination of non-nitrogen compounds, such as aldehydes and ketones, and they have not a toxic action, but can exert a negative effecton wine aroma. Biogenic amines usually found in wine are cadaverine, histamine, 2-phenylethylamine, putrescine and tyramine; agmatine and ethanolamine can be abundant,but they are generally little investigated. Low biogenic amine amounts, as normal constituents of the raw materials, can be released in must from grape and pulp during the winemaking process, and the biogenic amine concentration may increase as consequence of alcoholic fermentation, yeast autolysis, malolactic fermentation and wine aging, usually being red wines richer in amines than white wines. In this work an overview of the presence of biogenic amines in wine is given, with a focus on the main factors affecting their presence and concentration in this alcoholic beverage
Analysis of trace elements in southern italian wines and their classification according to provenance.
No full textWines from three important wine-producing Southern Italian regions (Basilicata, Calabria and Campania) were characterized according to their content in macro-, micro-elements and lanthanides. The elemental composition was used in multivariate statistical analysis to discriminatethe wines according to geographical origin. A total of 61 elements were determined in 120 red wines produced in the years 2000e2002, and precisely 40 samples for each region. Results indicated that element analysis provides a good prospect for discriminating wines by regions, even if the element composition is not dependent on the year of production of wine. A Canonical Variate Analysis showed that the discrimination of wines according to their provenance is based on the following elements: Ag, B, Ca, Cd, Eu, Fe, Ga, La, Lu, Mn, Nd, Pr, Sm, Th, Tm, V, Yb, and Zr for Basilicata; Al, B, Fe, Mg, Mn, Ti, Tl, Sc and Zn for Calabria; Ba, Eu, K, I, Rb, and Tl for Campania
The influence of processing and preservation on the retention of health-promoting compounds in broccoli
No full textIn this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), as well as their influence on the release of sulforaphane upon enzymatic hydrolysis of glucoraphanin by the endogenous enzymemyrosinase,were investigated. When chilled at 6 ◦C and 95% R.H. for 35 d, broccoli showed a vitamin C and sulforaphane loss of about 39% and 29%, respectively, while storage at –18 ◦C for 60 d resulted in similar losses, but mainly due to the blanching step. Boiling, steaming, microwaving, pressure-cooking, and the combined use of pressure and microwaves were the cooking methods investigated. Boiling and steaming caused significant vitamin C losses, 34% and 22%, respectively, while with the other treatments more than 90% retention was observed. Sulforaphane was no more detectable after boiling or steaming, while pressure/microwave cooking did not cause any significant loss. The quantitative distribution of these moieties in the florets and stems of fresh and chilled broccoli was also investigated
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