52 research outputs found
Prendi l’arte e mettila da parte
No full textQuesto articolo fu scritto a caldo da Laura Malvano nel pieno della polemica sul destino del prestigioso Musée de l’Homme il cui smantellamento avrebbe dato luogo all’attuale Musée des Arts Premiers, meglio noto come Musée du Quai Branly. Nell’argomentare la sua perplessità di fronte al museo previsto, l’articolo ricorda le origini e le specificità del Musée de l’Homme.Cet article fut rédigé à chaud en 2003, lors du démantèlement du prestigieux Musée de l’Homme, destiné à être remplacé par l’actuel Musée des Arts premiers, mieux connu comme Musée du Quai Branly. Tout en faisant état de ses doutes sur le nouveau musée, Malvano rappelle l’histoire et les spécificités du Musée de l’Homme.The paper deals with the polemics that took place in 2003 over the future of the Musée de l’Homme soon to be replaced by the Musée des Arts Premiers, better known as the Musée du Quai Branly. While arguing against the dismantlement of the Musée de l’Homme, the author reminds the history and the peculiarities of the latter
Prendi l’arte e mettila da parte
No full textQuesto articolo fu scritto a caldo da Laura Malvano nel pieno della polemica sul destino del prestigioso Musée de l’Homme il cui smantellamento avrebbe dato luogo all’attuale Musée des Arts Premiers, meglio noto come Musée du Quai Branly. Nell’argomentare la sua perplessità di fronte al museo previsto, l’articolo ricorda le origini e le specificità del Musée de l’Homme.Cet article fut rédigé à chaud en 2003, lors du démantèlement du prestigieux Musée de l’Homme, destiné à être remplacé par l’actuel Musée des Arts premiers, mieux connu comme Musée du Quai Branly. Tout en faisant état de ses doutes sur le nouveau musée, Malvano rappelle l’histoire et les spécificités du Musée de l’Homme.The paper deals with the polemics that took place in 2003 over the future of the Musée de l’Homme soon to be replaced by the Musée des Arts Premiers, better known as the Musée du Quai Branly. While arguing against the dismantlement of the Musée de l’Homme, the author reminds the history and the peculiarities of the latter
Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer
No full textThe production of multicomponent food items requires a correct ratio among the ingredients when specific quality parameters must be obtained. Recently, there has been an increase in the trend of consumption of healthy products, low in sugar and saturated fat and with increased protein intake. Nut based spreads need a high percentage of sugars and fat to guarantee their spreadability and mouth-melting behaviour. The present work was then aimed to design a pistachio spread without added sugars, low in saturated fat, spreadable and inducing positive sensory attributes to the consumer. An optimal formulation of a no added sugars and high protein pistachio spread was obtained by using olive oil based oleogel as unsaturated fat replacer and increasing the amount of milk originated powders (skimmed milk powder and whey protein concentrate) as structural modifier.
The optimization, done by mixture design, considered technological and sensorial aspects together. The experimental design consisted of twelve different formulations in which oleogel, whey proteins and skimmed milk were set as the ingredients while spreadability, oil binding capacity, and sensory attributes like meltability, mouth adhesiveness and undesirable flavours were used as responses. Polynomial regression models were used to fit the experimental data for each type of investigated response of pistachio spreads. The optimized formulation in terms of the selected quality responses was identified in a spread characterized by 20% of olive oil based-oleogel, 13.16% of whey proteins and 26.84% of skimmed milk, achieving an overall desirability score of 0.56. The optimized spread formulation showed a spreadability of 11.71 N mm, OBC of 95.88% and sensory scores of 5.61, 9.31 and 5.42 for meltability, adhesiveness to mouth and other flavours respectively
Label-free impedimetric immunosensors for sensitive detection of aflatoxin B1 in food
No full textAflatoxin B1 (AFB1) is one of the mycotoxins highly resistant to food processing that enters the food chain and provide a threat to human health. In this paper, different immobilization techniques of the monoclonal anti-AFB1 on gold electrodes were tested and compared, in order to develop a label-free immunosensor able to detect AFB1 amount imposed by European legislation for adult and infant foods. Different materials, coupled with Electrochemical Impedance Spectroscopy as transduction technique, were used to improve immunosensors analytical parameters, such as linear range, sensitivity and limit of detection. Through the use of ferrocene molecules, the immunosensor showed linearity in the range 0.01-10 ng/mL and the lowest limit of detection (0.01 ng/mL), allowing the possibility to use it in a wide range of food products, including infant foods
Disposable label - Free immunosensor on screen - Printed electrodes for the detection of Aflatoxin B1 in food
No full textAn impedimetric label - free immunosensor on disposable screen-printed carbon electrode (SPCE) for Aflatoxin B1 detection has been developed in this work. SPCE surface was modified with gold nanoparticles and the monoclonal anti-AFB1 was immobilized on the working electrode through a cysteamine layer. After each coating step, the modified surface was characterized by Cyclic Voltammetry and Electrochemical Impedance Spectroscopy. The charge transfer resistance (Rct) was chosen as the best parameter that describes the reproducible change in electrical properties of the electrode surface at different AFB1 concentrations and it was used to investigate the analytical parameters of the developed immunosensor. Under optimized conditions, the immunosensor showed a linear relationship between 0.01 and 4 ng/mL with a low detection limit of 0.01 ng/mL, making it suitable to detect AFB1 amount in many common food products. Lastly, the immunosensor was used to measure AFB1 in nuts samples with good results
Impedimetric label - free immunosensor for rapid detection of Ochratoxin A in beer and wine
No full textIn this work, the development of an impedimetric label-free immunosensor for the detection of Ochratoxin A in food products is reported. Two different immobilization schemes of a monoclonal antibody for OTA detection were investigated and compared, with the aim to develop an analytical device able to detect an OTA amount equal to the maximum levels imposed by European legislation for food products. activated ferrocene as electron-transferring mediator, improved the electrical properties of the immunosensor, which showed a limit of detection equal to 0.25 ng/mL. This immunosensor was used to analyze wine and beer samples spiked with known OTA amounts
Label-free impedimetric biosensors for the control of food safety–a review
No full textThe guarantee of food safety requires fast and accurate control for all contaminants, chemicals and bacteria, which are harmful to human health. Ensuring the safety and quality of food is the main interest both for the food industry and for consumers. In the food industry, the safety of a food product is evaluated through chemical and microbiological analysis: these procedures conventionally use the technique as chromatography, spectrophotometry and electrophoresis that are time-consuming, require highly trained personnel, are expensive and require steps of sample pretreatment, increasing the time of analysis. Consequently, among food and beverage industries, exists a growing demand in biosensing technologies as simple, rapid, accurate, low - cost and portable analytical devices for the monitoring and detection of chemical and microbiological contaminants (toxins, mycotoxins, pathogenic bacteria, pesticides and allergens) that endanger the food safety. Among biosensors, the label-free biosensors, characterised by direct detection of the analyte of interest, exploiting the advantages of an impedimetric transduction technique, seem to be the most promising devices for the future. In the last years, the potential use of Electrochemical Impedance Spectroscopy technique has been widely considered in the biosensor field; it is, in fact, a powerful, non-destructive and informative technique which can be used to study the electrical properties of the sensing device interface and to trace the reactions that occur on it. For these reasons, the application of impedimetric technique as a transduction technology has allowed the label-free detection and sensitive quantification of the bio interaction in different application and thus for the development of food hazards biosensors too. This review provides the current situation in the literature on label-free impedimetric biosensors in food safety
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