1,721,120 research outputs found
Studi di compatibilità ed accettabilità nella produzione di cocktails e bevande derivate da distillati alcolici
No full textSono stati esposti esempi di linee di sviluppo adottate per la formulazione di cocktails a produzione non estemporanea, ma strettamente dedicate a proporre nuovi temi a livello industriale e diretti comunque alla commercializzazione di cocktails per i quali risulta spendibile il claim di “gran flavor a grado alcolico ridotto”. In queste applicazioni trovano opportuno impiego le tecnologie più attuali di produzione delle “preparazioni aromatiche” previste dalla vigente normativa sugli aromi
Criteri non convenzionali di verifica dell'efficacia di preparati a base di gomma arabica
No full textSi presentano i risultati relativi alla caratterizzazione della frazione volatile di vini bianchi e rossi addizionati di quantità variabili di gomma arabica e sottoposti a cicli di stress termici al fine di valutare eventuali modifiche nel profilo aromatico. La tecnica di estrazione scelta è stata la SBSE-TDS-CIS, tecnica che sostanzialmente non modifica la frazione volatile interessata nella valutazione
Tecniche analitiche integrate per la caratterizzazione e qualificazione delle piante officinali
No full textVengono esposti i risultati ottenuti in seguito all'applicazione di tecniche estrattive innovative (SPME, SBSE-TDS-CIS; si evidenziano caratteristiche della frazione volatile atte alla caratterizzazione ed alla qualificazione di varie piante officinali considerate
Survey on Ochratoxin A in wines. More data concerning bottled red wines.
No full textResearch on Ochratoxin A (OA), the survey on bottled red wines dealt with in a previous note (Bulletin O.I.V., 2001, vol. 74, n° 849-850, pp. 772- 780), has been extended to cover 76 bottled red wines collected on the northern Italian market. The results show that 19 samples had an Ochratoxin A content below the quantitation limit, while, for the other 57 samples, the level of OA ranges between 0.06 and 2.90 μg/L. Taking into account the 94 bottled red wines analysed in this project and in the previous one, the percentage of the samples having an OA content exceeding 0.5 μg/L has been
found to be 18%
Identification of perflurooctanoic acid release from commercial coated cooking pans by liquid chromatography coupled to electrospray ionization tandem mass spectrometry
Full text linkSalts of perfluorooctanoic acid (PFOA) can be used in the manufacture of fluoropolymers
employed for coating pans; moreover, PFOA can be formed as a byproduct of thermolysis of the
aforesaid fluoropolymers. This study was carried out to evaluate PFOA migration into food cooked in
fluoropolymer-coated pans. The pans were purchased from a local retailer and subjected to cooking
conditions. Used oil was extracted with a methanol/water solution and analyzed by liquid
chromatography tandem mass spectrometry (LC/MS/MS). We found that PFOA can enter cooked food
during a container's first phases of use, not only in containers already abused by kitchen tools or otherwise scratched
The activities of analytical research laboratories on food matrices
No full textThe Authors present data relating the acrylamide content in various food matrices
LC-ESI-MS/MS identification of oleuropein as marker of Olea europaea L., leaves used as a bulking agent in ground oregano and sage
Full text linkThe identification of the secoiridoid oleuropein by LC-ESI-MS/MS (negative) is demonstrated for the quality control directed toward confirmation of the presence of Olea europaea L. leaves used as bulking agent in ground oregano and sage. The described operating conditions are useful for the simple qualitative identification of this marker of O. europaea L. leaves. No tolerance limits are defined for the presence of the above mentioned extraneous vegetable material in ground oregano and sage, the herbs which have been identified in various cases as adulterated with O. europaea L. leaves. Despite the importance of quality control of aromatic herbs, only a limited number of papers have been published on the identification of phenolic compounds as markers of adulteration. The proposed method is simple and suitable for rapid routine analysis
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