1,721,085 research outputs found
I Succhi di Arancia: Produzione Nazionale, Preparazione e Conservazione
No full textNel lavoro sono stati valutati criticamente i vari aspetti legati alla produzione e conservazione di succhi di aranci
La normativa del settore lattiero-caseario: una visione integrata del D.P.R. 54/97, del D.L.vo 155/97 e delle altre disposizioni vigenti.
No full textImpiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare
No full textNel lavoro viene descritto l'impiego di acqua allo stato sub-critico per il recupero di sostanze antiossidanti da sottoprodotti e scarti dell'industria alimentar
Pigment Extraction from Alfalfa Leaf Protein Concentrates
No full textThe extraction and recoveries of carotenoids from alfalafa leaf protein was investigated using different organic solvent
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare
No full textIl lavoro ha riguardato lo studio di un nuovo processo di estrazione per il recupero di antiossidanti naturali basato sull'impiego dell'acqua allo stato sub-critico.l La fattibilità del processo è stata studiata utilizzando, come substrati, sottoprodotti o scarti dell'industria alimentare (vinaccioli, vinacce, bucce di patata) che, per la loro composizione, possono rappesentare una fonte economicamente molto interessante di sostanze fenoliche per l'industria alimentare, cosmetica e farmaceutica
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
Influenza di imballaggi commerciali sulla shelf-life e sulla qualità dei pomodorini cherry (CV Shiren)
No full textIn Italy tomatoes represent a very important segment of the fruit and vegetable production
and among the different varieties cherry tomatoes are of increasing economic importance.
Nowadays, thanks to the improved agronomic techniques, cherry tomatoes can be found
on the markets throughout the year and consumers are showing an increasing preference
for this kind of product. Furthermore, there is also an increasing scientifi c interest for
the consumption of tomatoes, due to their content in antioxidants moieties (carotenoids,
phenols, ascorbic acid, etc.), among which lycopene is of the utmost importance, also
because its anticarcinogenic properties. At present, a signifi cant amount of the Italian
production of cherry tomatoes is sold in foreign countries, often quite far away from
the production sites; therefore, an adequate shelf-life of the product is needed, in order
to reach the markets with no or minimal changes of the organoleptic characteristics.
In this work, the infl uence of various commercial types of packaging on the shelf-life of
cherry tomatoes was investigated. Shelf-life tests were conducted at 7° and 15°C (90%
R.H.) using 4 types of commercial PP boxes and 2 fi lms, all available on the market, and
the infl uence of the different packagings on the tomato quality was assessed taking into
account chemical, physical and microbiological parameters such as: carotenoids and
vitamin C content, °Brix, acidity, pH, color, presence of yeasts and moulds
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