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Effect of nitrogen fertilizer level on quality and shelf-life of fresh cut Swiss chard
No full textSwiss chard (Beta vulgaris L. var. cicla L.) is a leafy vegetable highly appreciated in some areas for its nutritional properties and year round supply. Its production area is not commercially important, but this minor vegetable offers an interesting enlargement of the current vegetable assortment by using its stalks and leaves. Swiss chard is a very nutritive demanding species. The content of mineral elements, total quality and yield are influenced by the amount, frequency and method of fertilization. The aim of this study was to evaluate the effect of high or low levels of nitrogen fertilization on the quality and shelf-life of minimally processed Swiss chard. Plants grown with a high (180 kg ha-1) or low (60 kg ha-1) level of nitrogen fertilizer were harvested and then immediately processed as fresh-cut produce. Leaves were stored in PE bags at 5°C for 14 days. On day 0, 7 and 14, the fresh and dry matter, colour, SSC, nitrate, ascorbic acid and chlorophyll were evaluated. After 2 weeks of cold storage, minimally processed Swiss chard showed good quality. Higher levels of nitrates and ascorbic acid were found in the leaves from plants grown with a higher level of nitrogen fertilization
Processi gruppali e sogno
No full textIl testo analizza la funzione specifica che il sogno assume nei dispositivi clinici di gruppo. Ogni sogno di ciascun partecipante viene considerato come parte di una catena associativa che si riferisce non soltanto al sognatore ma all'intero processo di gruppo con riferimento al momento presente e alle interazioni tra partecipanti. Le dinamiche del co-transfert assumono nel gruppo significati specifici
Acidi grassi, steroli e componenti antiossidanti di oli di oliva vergini siciliani da cultivar minori e neglette
No full text
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
Indagine preliminare sulla produzione e composizione di succo fermentato di Fico d'India (Opuntia ficus-indica)
No full textHPLC PROFILE AND EVOLUTION DURING STORAGE OF TRIGLYCERIDES AND DIGLYCERIDES IN VIRGIN OLIVE OILS
No full textHigh-performance liquid chromatography has been used for determining the
triglyceridice and diglyceridice composition of olive oils from main, minor and neglected
Sicilians cultivars.
The HPLC analysis has allowed the identification and the quantification of
16 triglycerides. Among these, OOO, POO+SOL, OOL and POL, have shown
a content higher than 84% of the total area of peaks in the chromatographic
profile. Dioleine (OO) and oleopalmitine (OP) resulted the most representative
diglycerides.
Analyses have been made in January 2007 and repeated after six months,
submitting samples to a simulation of shelf life, to verify as the storage conditions
may influence the hydrolitic processes of triglycerides, producing variations in
the diglyceridic profile. The importance of study about the diglycerides is in fact
to impute the correlation between the content in mono and diglycerides and the
oxidative stability of oils.
The experimentation has allowed to verify meaningful decrements in oleopalmitine
(OP) content, while opposite course have shown the dipalmitine (PP), and the
stearilpalmitine (SP).
Principal component analysis (PCA), were applied to data of content of various
triglycerides and diglycerides, to explore their capacity to discriminate varieties of
olive oil, belonging to a Sicilian origin denomination.
That statistic analysis permitted moreover to differentiate significantly samples
in the two different storage periods
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