1,721,357 research outputs found
Seed coat mediated inhibition of radish (Raphanus sativus) germination in an hostile environment.
No full textLa reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali
No full textThe recent discovery that cooking various
foods at high temperatures results in the
formation of high levels of acrylamide, has
caused considerable concern because this
compound has been classified as “probably
carcinogenic to humans” by the International
Agency for Research on Cancer. As a
consequence, many researches, some of
which financially supported by national and
international organisms, have been started
all over the world on the mechanisms of
formation and the risks to consumers.
Although much progress has been made
in the last years on the knowledge of the
mechanisms of acrylamide formation in
foods, the role of different compositive and
process variables on the formation of this
molecule has not yet been fully understood.
Based on the most recent literature data, the
following pages deal with properties, methods
of analysis, mechanisms, and kinetics of
formation of acrylamide in foods as well as
with the main technological strategies to
reduce its formation
Seed coat mediated inhibition of radish (Raphanus sativus) germination in an hostile environment.
No full textErcolano M.R., Carli P., Arima S., Fogliano V., Tardella L., Barone A. Complex network analysis of traits affecting tomato organoleptic quality. The 5th Solanaceae Genome Workshop. Cologne (Germany) 12-16 ottobre 2008, pag 172
No full textPsychobiotics, gut microbiota and fermented foods can help preserving mental health
No full textPsychobiotics include a novel class of probiotic microorganisms that convey benefit upon the host's mental health via the dynamic microbiota-gut-brain crosstalk. Research is bolstering the concept that gut bacteria are involved in the transmission of information between the gut and the brain, engaging neural, immune, and endocrine pathways. Factors such as diet, stress and aging can shape the microbiota composition in a process that may also influence the onset and development of mental diseases. This review aims to provide an outline of the link between the microbiota and brain function focusing on preclinical and clinical evidence of the potential application of psychobiotics in the context of the cognitive process and performance. The occurrence of metabolic precursors of neurotransmitters in foods that can be converted by the gut microbiota and play a role in the gut-brain axis is discussed. The understanding of the molecular mechanisms by which communication occurs is still at its infancy; however clinical studies have shown that dietary interventions based on psychobiotics might be a novel nutritional approach targeting gut microbiota for managing cognitive performance and preventing memory decline across the lifespan
Seed germination: a relationship between seed coat mediated inhibition and ATPase activation in radish (Raphanus sativus L.).
No full textPasta regrind: The effect of drying temperature on its functionality as a novel ingredient
No full textCutting and drying steps in pasta production result in by-products, named pasta regrind, which are used mainly as animal feed. Pasta regrind could be a valuable ingredient butits techno-functional properties need to be studied also in relation to the pasta drying process. Hence, the effect of three different drying temperatures, low (LT), high (HT) and extremely high (XHT) on the techno-functional properties of pasta regrind was investigated. Increasing drying temperature increased the water-retention capacity of pasta regrind. Semolina-based bread was selected as a model system to use pasta regrind as a functional ingredient. Bread was made with different percentages (w/w) of pasta regrind (10%, 25%, 50% 100% of HT, 25% of LT and 25% of XHT) mixed with semolina flour. The addition of HT regrind increased the hardness of the crumb whereas decreased bread volume. 25% LT regrinds had no effect on the bread crumb's hardness and porosity compared to 100% semolina bread. Confocal laser scanning microscopy revealed a dense gluten network only in 25% LT bread. Therefore, HT and XHT regrinds are not suitable ingredients for leavened products while LT regrind can be efficiently used for bread production
Seed germination: a relationship between seed coat mediated inhibition and ATPase activation in radish (Raphanus sativus L.).
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