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Attività sperimentale per la produzione dell'agresto
No full textIl libro di Giancarlo Scalabrelli e Aurelio Visconti nasce dall’attenzione che gli autori da lungo tempo dedicano all’Agresto, condimento sconosciuto ai più, la cui presenza sulle nostre tavole è ricca di effetti benefici. L’agresto presenta diverse tipologie, che il libro ha contribuito a definire, ed è capace di trasmettere ai nostri cibi delle note acidule senza prevaricare il sapore dell’alimento, cui s’integra magnificamente. All’impegno assiduo dello sperimentatore nel corso degli anni, si aggiunge l’attività di ricerca che ha consentito recentemente di verificare come quelle sensazioni di beneficio che come consumatori si avvertono, siano in realtà veritiera espressione di qualità intrinseche dell’Agresto. Ecco che il contenuto in acidi organici, catechine, polifenoli totali e attività anti radicalica sono perfezionati dal metodo di produzione e dalle uve impiegate, contribuendo a potenziarne proprietà antiossidanti e “scavenging” che mantiene pulite le arterie. È pertanto pertinente la proposta di includere l’Agresto tra gli alimenti funzionali. È anche un prodotto d’interesse ambientale che si produce utilizzando il frutto dei diradamenti delle uve acerbe effettuati all’inizio dell’estate, soprattutto in aziende a orientamento biologico o biodinamico. S’inserisce pertanto nell’attuale processo di valorizzazione delle risorse agrarie, volto a ottenere prodotti utili da materie prime “povere” creando ricchezza da beni altrimenti destinati alla distruzione
Agresto: A natural product from unripe grape
Full text linkThe interest aroused by consumers stimulated the development of an experimental project to produce a seasoning named “Agresto” in the specific area of Amiata Mountain with the aim of affirming the territorial specificities of a natural product derived from unripe grapes obtained from local grapevine varieties to enhance their use in gastronomy. With this project, we intended to adopt several strategies in the vineyard and in processing in order to obtain a final product from grapes cultivated by “organic farming” having sensory characteristics suitable for various types of dish combinations. For this purpose were chosen local varieties grown in the ampelographic collection located in Cinigiano (Gr) and the hybrid ‘Isabella’ from which were obtained three experimental Agresto. In several years (from 2010 to 2014) was also produced from ‘Sangiovese’ the “Traditional Agresto” according to an ancient recipe. Tue variety ‘Isabella’ is grown sporadically without pesticide treatments while the other varieties were cultivated according to the organic farming method. Moreover the Agresto is produced without alcoholic fermentation, so as the final product is free from methyl alcohol. Tue goal is to get to the production of a unique and genuine seasoning through natural methods and without preservatives. Tue main composition of different Agresto produced was determined as well as antioxidant activity and microbial analysis. Interesting sensory profiles were obtained using a parametric sheet specially adapted to this type of product. Tue traditional Agresto currently marketed in very modest amounts remains a niche product particularly required by Tuscany kitchen. It is believed that its use will expand providing more opportunities for
the productive sector
Proprietà salutistiche nell'Agresto, condimento antico da uve biologiche immature
No full textL'Agresto è un condimento antico, molto apprezzato in epoca romana, ottenuto dalla concentrazione a caldo del succo di uva acerba con l’eventuale aggiunta di frutti, mosti, aceto e piante officinali. Si produce in estate con l’uva immatura proveniente dai diradamenti nelle vigne, preferibilmente a coltivazione biologica o biodinamica per garantire l’assenza di residui di fitofarmaci. In Toscana vi è grande attenzione per il recupero di Prodotti Agroalimentari Tradizionali (PAT) e per le qualità salutistiche degli alimenti legati alla dieta Mediterranea. Negli ultimi decenni è stata attuata una sperimentazione per produrre Agresto da vitigni reperiti nell’ambito del patrimonio viticolo autoctono, affermando la specificità territoriale di un prodotto derivato dall’uva immatura e mettendone in risalto l’utilizzo in gastronomia. La caratteristica nota acida non è a dovuta all'acido acetico ma ad altre componenti, principalmente gli acidi malico e tartarico.
L' attività di riscoperta e sperimentazione ha visto affiancarsi, alla ricetta di San Miniato inserita nella lista dei “Prodotti tradizionali della regione Toscana”, altri tipi meno noti che hanno mostrato interessanti proprietà salutistiche - antiossidanti e “scavenging” (pulizia delle arterie) – oltre che organolettiche, con promettenti prospettive. La sperimentazione è proseguita fino ai giorni nostri portando alla definizione di metodi di produzione e tipologie di prodotto consolidati e presenti adesso sul mercato. Recentemente è stato proposto di sviluppare un prodotto con caratteristiche funzionali definite, che ben s'inserisca nel mercato di alimenti di ottima qualità gastronomica associata a elevato valore salutistico. Il processo produttivo comporterebbe inoltre la produzione di sottoprodotti con contenuto in HAVC, composti ad alto valore aggiunti, d'interesse per la cosmetica, la cura del corpo e la salute umana.
Le caratteristiche salutistiche dell’Agresto evidenziate riguardano le proprietà antiossidanti e le correlazioni positive tra attività anti-radicalica e contenuto in polifenoli, suggerendo di considerarlo un potenziale alimento funzionale. Le diverse tipologie di agresto sono state inoltre sottoposte ad analisi sensoriale utilizzando una scheda parametrica non strutturata adattata a questo tipo di prodotto. Le proprietà benefiche sono state esaminate in relazione all'origine degli acini d'uva e al metodo di produzione. L'attività antiradicalica, con valori che variano da 75 a 89% si è rivelata essere maggiore di quella del Trolox, un analogo della vitamina E utilizzato come controllo. L'analisi di contenuto in polifenoli totali (TPC) indica un contenuto approssimativamente di 45 -50 mg GAE / ml. Le analisi chimiche su diverse tipologie di Agresto confermano la presenza di elevati contenuti in acidi organici e catechine. Sono state inoltre valutate la possibile attività antimicrobica rispetto a batteri Gram negativi e Gram positivi e la MIC (minima concentrazione inibente) rilevando interessanti attività d'inibizione dei ceppi batterici analizzati. L'elevato contenuto in acidi organici può essere messo in relazione all'attività antimicrobica rilevata
MICROBIOLOGICAL CHARACTERIZATION OF AGRESTO, A SEASONING WITH ANTIOXIDANT PROPERTIES FROM UNRIPE GRAPE
No full textAgresto is a seasoning obtained from unripe grape used with vegetables, meat and food preparations to be
improved by a sour note, which in this case is not due to the acetic acid but to other organic acids, mainly malic and
tartaric. In Tuscany the interest of consumers stimulated the development of an experimental project to produce Agresto
in the specific area of Amiata Mountain, with the aim of affirming the territorial specificities of a natural product
derived from unripe grapes, obtained from local grapevine varieties, to enhance its use in gastronomy. The goal was to
get to the production of a unique and genuine seasoning through natural methods and without preservatives, in order to
obtain a final product from grapes cultivated by "organic farming", having sensory characteristics suitable for various
types of dish combinations and showing a positive contribution to food beneficial properties. Sensory profiles obtained
using the parametric sheet allowed describing its specific characteristics. Recently Agresto has been considered for its
beneficial properties related to its origin from grape and to the method of production.
The role of microorganism has been not considered of importance in Agresto production as it is made from
cooked grape must, nevertheless in preliminary works microorganisms, mainly yeasts, have been detected in the final
product and during the production phases. It suggests a possible microbial involvement on Agresto properties. In the
present work chemical and microbial characterization of Agresto’s samples of different origins is discussed in relation
with their antioxidant properties, antiradical activity, and total polyphenol content. Tuscan Agresto is currently marketed
in very modest amounts especially in “short chain” as a niche product although its use could expand according with its
potential as functional food
AGRESTO FROM UNRIPE ORGANIC GRAPE WITH ANTIMICROBIAL ACTIVITY
No full textAgresto is a seasoning obtained from unripe grape used with different food including vegetables and meat preparations. The characteristic sour note in this case is not due to the acetic acid but to other organic acids, mainly malic and tartaric. In Tuscany the interest of consumers stimulated the development of an experimental project to produce Agresto in the specific area of Amiata Mountain, with the aim of affirming the territorial specificities of a natural product derived from unripe grapes, obtained from local grapevine varieties, to enhance its use in gastronomy. Agresto samples were obtained following an ancient recipe from different Vitis vinifera varieties, including Sangiovese vines and local grape varieties grown in an ampelographic collection located in Cinigiano (Grosseto, Italy) and cultivated according to the organic farming method. Sensorial analysis on the different types of Agresto obtained was also performed.
Agresto has been also examined for its beneficial properties related to its origin from grape and to the method of production. Tuscan Agresto is currently marketed in very modest amounts especially in “short chain” as a niche product although its use could expand. Chemical and microbial characterization of Agresto’s samples of different origins showed notable antioxidant properties, antiradical activity, and total polyphenol content. Chemical analysis of Agresto samples indicate elevated contents of organic acids, total phenols and catechins, expressing also specific sensory profiles. All samples have a good antiradical activity, with values ranging from 75 to 89%. This activity is higher than of Trolox, an analogue of vitamin E. The analysis of total polyphenol content (TPC) indicate that Agresto samples contained about 45 -50 mg GAE/ml of polyphenols. The antiradical activity of Agresto correlates with polyphenol content, suggesting to consider this product as a potential functional food. In order to obtain a deeper knowledge on Agresto's beneficial properties, its possible antimicrobial activity has been evaluated on Gram negative (Escherichia coli, Enterobacter aerogenes, Salmonella typhimurium) and Gram positive (Enterococcus faecalis, Staphylococcus aureus) bacterial strains, and the MIC (minimal inhibitory concentration) was determined. It was found growth inhibition of all the bacterial strains analyzed
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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