1,721,025 research outputs found
Le Architetture dello Spazio Pubblico: forme del passato e forme del presente
No full textMostra "Le Architetture dello Spazio Pubblico: forme del passato e forme del presente", tenuta alla Triennale di Milano dal 30/101997 al 10/01/1998; è esposto il progetto degli autori A. Giovannelli ( capogruppo) M. Negroni, M. Seccia "Riqualificazione di Piazza Celimontana a Roma, redatto su incarico del Comune di Roma, nell'ambito del programma "Centopiazze per Roma
La Fabbrica di Roma
No full textMostra dei progetti del concorso nazionale " Centopiazze per Roma". la piazza della Stazione di Fidene, promosso dal Comune di Roma, tenuta al Palazzo delle Esposizioni di Roma dal 22 al 27 giugno 1996. Progetto esposto con motto "Fidenemonamur 6210", di A. Giovannelli (capogruppo) M. Negroni, M. Seccia (premiato con rimborso spese)
Riqualificazione dell'area di Piazza Celimontana al quartiere Celio, Roma
No full textIl progetto è stato redatto nell'ambito del programma "Centopiazze" promosso dal Comune di Roma. L'incarico professionale è stato affidato sulla base dei risultati del concorso di cui il gruppo dell'autore A. Giovannelli ( capogruppo) M. Negroni, M. Seccia hanno conseguito il riconoscimento di un rimborso spese per il progetto di concorso nell'area della Stazione di Fidene. Non potendo affidare un incarico in detta area il Comune di Roma ha individuato l'area di piazza Celimontana per affidare al gruppo degli stessi progettisti la redazione del progetto preliminare, definitivo ed esecutivo
Effects of Olive, Canola, and Sunflower Oils on the Formation of Volatiles from the Maillard Reaction of Lysine with Xylose and Glucose
No full textSome important edible oils (extra virgin oilve oil, canola oil, and sunflower oil) were added to aqueous glucose-lysine or xylose-lysine model systems to investigate their effect on the formation of volatiles from the Maillard reaction (MR). The volatile compounds were extracted by a Likens-Nickerson apparatus and quantified: Pyrazines, Maillard reaction products with an important impact on food flavor, appeared to be particularly sensitive to the presence of the oils in both the xylose-lysine and glucose-lysine model systems. The unsubstituted pyrazine was formed more with olive oil, less with canola oil, and even less with sunflower oil, whereas 2-methylpyrazine, 2,5-methylpyrazine, and 2,3-dimethylpyrazine were formed less with olive oil, more with canola oil, and even more with sunflower. The oxidative states of the oils and their fatty acid fingerprints were determined: the results indicated that the relative amounts of the pyrazines are sensitive to the degree of unsaturation of the oil. The autoxidation of the volatile compounds generated from the MR, investigated by the addition of free radical modulators (antioxidants a-tocopherol, 2,6-di-tert-butyl-4 -methylphenol, and rosemary extract; or pro-oxidant α,α'-azobis-isobutyronitrile, a free radical initiator), was limited in respect to aqueous model systems
Progetti per quattro Edifici pubblici temporanei post-sisma in Emilia Romagna. Aule magne-teatri e magazzini comunali a Mirandola, San Felice sul Panaro, Concordia sulla Secchia, Medolla
No full textAutoxidation in Xylose/Lysine Model Systems
No full textThe volatiles produced in xylose/lysine model systems added with an antioxidant (α-tocopherol, 2,6-di-tert-butyl-4-methylphenol, or rosemary extract) or a free radical initiator (α,α'-azobis(isobutyronitrile), AIBN) were analyzed to investigate the effects of the presence of free radicals on the Maillard reaction. The pH was maintained constant at 4 or 6, by adding a base, and the data were compared by principal component analysis (PCA). The additives were more effective at pH 4 than pH 6. At pH 4, the model system added with AIBN is very well-discriminated by PCA from the models with the antioxidants and the reference model system, indicating that the volatiles are sensitive to compounds that can interfere in an opposite way with free radical formation
Autoxidation in the Formation of Volatiles from Glucose−Lysine
No full textThe formation of volatile compounds from an aqueous glucose-lysine model system heated in the presence of either a free radical initiator (pro-oxidant) or an antioxidant was investigated. α-Tocopherol, 2,6-di-tert-butyl-4-methylphenol (BHT), and rosemary extract were used as antioxidants, and α,α′-azobis(isobutyronitrile) (AIBN) was used as a free radical initiator. The experiments were performed at pH 4 and 6, which were constantly maintained during the heating time by the addition of diluted NaOH. Principal component analysis was used to find similarities and differences among the model systems. Especially at pH 6 AIBN produces a depletion of pyrazine, 2-methylpyrazine, and 2,3-dimethylpyrazine, whereas the three antioxidants enhance the same compounds. This could be due to an autoxidation of the already formed pyrazines or of some intermediate: in particular, the sensitive material could be the C2 fragment necessary for the formation of pyrazine, 2-methylpyrazine, and 2,3-dimethylpyrazine, but not of 2,5-dimethylpyrazine
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