1,721,086 research outputs found
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 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 in small amounts are produced in all living organisms and have an important role in cell growth and development and in protection of stressed cells, but their presence in foods at dangerous levels is principally attributed to microbial decarboxylation of the corresponding amino acids. Therefore, the occurrence of biogenic amines can be related to both food safety and food spoilage, becoming a useful index for the assessment of food quality 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 to aromatic amines, such as histamine, tyramine, and 2-phenylethylamine; nevertheless, for these amines it is quite difficult to establish the exact threshold toxicity, which depends 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 which result able to enhance the adverse effect of aromatic amines or to 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. They have not a toxic action, but can have a negative effect on wine aroma.
Biogenic amines usually found in wines are cadaverine, histamine, 2-phenylethylamine, putrescine and tyramine; agmatine and ethanolamine can be abundant in wines, 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, MLF 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 wines is given, with a focus on the factors (i.e. microorganisms, raw materials, and processing techniques) affecting their presence and concentration in this alcoholic beverage
Nutritional quality of vegetables: effect of chilling on the ascorbic acid content of fennel.
No full textA fundamental part of the human diet should be represented by fruits and vegetables because of their content in fiber, vitamins and antioxidants that can play an important role in reducing the risks of developing several diseases, among which cancer represents one of the most important. The shelf-life of vegetables can last from a few days to several weeks and refrigeration is a preservation technique often utilized to extend the shelf-life of these products; however, also with refrigeration the final content in vitamins and antioxidants can be significantly reduced during the storage.
Fennel is a vegetable harvested in the period November-June and finds a wide utilization in the Italian diet, especially in the Southern regions of Italy. Its shelf-life normally spans over a period of 2-7 days and in order to extend its commercialization period the product is often refrigerated for several days before arriving on the tables of the consumers. However, it should be pointed out that the scientific papers dealing with the evaluation of fennel quality during storage are limited.
In this work we have studied the nutritional quality of fennels stored under controlled conditions of humidity and temperature (90% R.H. and 6°C respectively) over a period of days and weeks, and the ascorbic acid content was chosen as "quality marker". In order to minimize the ascorbic acid losses during the analyses, a rapid extraction methodology has been set up. The analytical data have shown that the ascorbic acid content in the product had a sharp linear decrease in the first 4 days, with a total loss of about 50% of the initial content. Increasing the storage time did not further affect the ascorbic acid content of the vegetables, that, afterwards, remained constant for more than 2 weeks
Approccio metodologico per la caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano.
No full textAuthentication of Italian red wines on the basis of the polyphenols and biogenic amines
No full textSeventy-three Southern Italian red wines were characterized according to their content in total polyphenols, trans and cis-resveratrol and biogenic amines. These quality parameters were used in multivariate statistical analysis to discriminate the wines according to their specific geographical origin. The results indicated that total polyphenols, resveratrol isomers, and biogenic amines provide a good prospect for discriminating wines by regions. The discrimination was also possible to a lesser extent by cultivar. In particular, Canonical Variate Analysis suggested that the discrimination of wines according to their provenance is based on the following parameters: cis-resveratrol, total polyphenols, spermidine and tryptamine for Basilicata region; agmatine and trans-resveratrol for Calabria and Campania regions; cadaverine, ethanolamine, histamine, putrescine and tyramine for Puglia region
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire
No full textAcceptability and the sensory profile of experimental and commercial gluten-free biscuits were evaluated using a consumer test. Experimental biscuits contained flours little employed in commercial gluten-free products (buckwheat, sorghum and lentil) and without rice and maize flours and starches. Liking scores, answers to a Check All That Apply questionnaire and responses to a dietary habits survey were collected from consumers. Consumers were clustered through Hierarchical Clustering of Principal Components and CLUSCATA. Interestingly, the cluster that, based on dietary habits survey, was more used to the consumption of wholemeal biscuits preferred experimental formulations. On the contrary, liking scores expressed by consumers that consumed less often wholemeal biscuits were below the threshold of acceptance. Different groups of consumers had a diverse perception of the products and different drivers of liking and disliking. The information achieved in this study confirms the importance of consumers’ data. © 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry
No full textThe supercritical fluid extraction of natural antioxidants present in by-products of the tomato industry was studied. The recovery of carotenoids (licopene and beta-carotene) and tocopherols (alfa- and gamma-tocopherol) was investigated as a function of the drying process of the raw material, of the extraction parameters, temperature (60 and 80°C) and pressure (30 and 50 MPa), and of the use of sunflower oil as a non conventional cosolvent
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