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Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites
Get PDFDespite the growing worldwide interest on pomegranate due to its health benefits, little is known about the varieties produced and consumed in Italy. In this context, the aim of our study was to evaluate the factors affecting preferences of Italian consumers towards pomegranate arils of different varieties and cultivation sites. Three samples of pomegranate arils were analysed. Two retrieved from the local (Veneto) agricultural market: one of Turkish origin and one of Sicilian (Italy) origin. The third was retrieved from local producers in Veneto. Selected varieties were ‘Wonderful’ for Italian samples and ‘Hicaz’ for Turkish. Samples have been characterized by panel tests and physicochemical analyses. Consumers' preferences were assessed by submitting a questionnaire to 203 college students. Results showed that samples were significantly different in sensory and physicochemical characteristics among varieties and the cultivation sites. Significant differences also emerged on consumers preferences. Wonderful from Sicily was the most preferred sample: highest overall liking (6.65) due to a higher appreciation of sweetness (6.47), juiciness (6.18) and size of the arils (6.57); Wonderful from Veneto was the least appreciated (5.48). Despite this, Wonderful from Veneto showed the highest content of polyphenols. Sensory evaluation of pomegranates arils of different varieties and cultivation sites can effectively predict consumers' preferences in the Italian market. The traits contributing the most to the overall liking are the juiciness of arils, their red colour, firmness and size, while bitterness, seed intrusiveness and astringency are the products' traits that affect preferences the least
Effect of freezing and freeze-drying techniques on antioxidant activity of tomato fruits
No full textConsidering that only a small amount of fruit and vegetables are consumed in their raw state, the evaluation of influence of food processing on naturally occurring antioxidants is a key factor in finding those technological conditions necessary to preserve or improve their original activity and bioavailability. The aim of the present research was to make a preliminary study on the effects of freezing and freeze-drying on the antioxidant activity of two types of tomato cultivars. in clusters and oblongs. Results showed that a polyphenolic fraction is mainly present on the fruit skin in both types of tomatoes. It seemed that oblongs tomatoes had better percentage of polyphenols than those in clusters after freezing; the differences between the two types seemed to disappear after freeze-drying. About AAT, the results showed that the antioxidant activity was quite low, even if tomatoes in clusters were better than oblongs: technological treatments increased, in comparison with raw material, this quality parameter. On the other hand, DPPH radical scavenging activity was stable
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration
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Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe 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
Get PDF“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
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment
Get PDFCider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it is part of an ancient tradition, is gaining more and more interest from the consumer. For this reason, in this research, we wanted to conduct a preliminary study on the combination of cider and cheese. In particular, six Italian sparkling ciders were selected, obtained through the Charmat and Champenoise method, and four types of Italian cheeses, from the Veneto region: Casatella Trevigiana, Fienil, Morlacco and Ubriaco, with very different sensory characteristics. The cider-cheese pairing test, conducted by a panel of experts, revealed how some cider parameters are reduced in intensity, such as astringency, while others are enhanced, such as fruitiness and persistence taste aroma. The hedonic test, conducted on the matching by 90 consumers, promoted some combinations while others were rejected. The sensory parameters associated with liking were fruity and taste aroma persistence, particularly expressed in some cider-cheese pairings
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe 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
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces cerevisiae.
No full textDue to the importance of esters in determining wine aroma, the presence of different esterases in soluble and insoluble cell fractions of an oenological strain of Saccharomyces cerevisiae was studied. Cells of an oenological yeast strain were separated into three fractions corresponding to the cytoplasm, periplasm and plasma membrane, all showing esterase activity. The conditions for optimal solubilization of the membrane-bound esterase were found, as well as those allowing its electrophoretic analysis, using the detergent disodium-n-lauryl-β-iminodipropionate (Deriphat) in the cathodic buffer. Comparison of the activity bands detected on gels revealed the presence of different esterase isoforms in the three sub-cellular fractions. The method can also be used as the first electrophoretic step in two-dimensional PAGE. Therefore, the procedures described are also a promising tool for the study of the yeast enzymes in relation to their effects during winemaking
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