117,543 research outputs found
Salt reduction in meat processing: effects of water state and quality of dry cured ham.
No full textSalting is an ancient technology widely used in combination with other actions to preserve meat by water activity depression and development of desired sensorial properties. In recent times the health and nutritional concerns about sodium intake has led to a reduction of the salt content in processed meat products also in the case of the traditional ones. This is not easy task in the dry cured ham as salt plays an important technological role in the control of endogenous enzymes involved in the development of the main quality characteristics and in the water state of the final product.In this study the effects of changes in the salting process conditions on the salt diffusion and water state of a traditional smoked dry cured ham have been investigated. Raw hams of two different size (small-S and large-L) were subjected to a 2- or 3- salting steps process. Salt content, moisture and aw were determined on three muscle portions of the ham before and after salting up to 90 days of processing. The decrease of the number of salting steps reduced the salt diffusion and the salt content of the inner regions of the L-hams while no meaningful effects occurred when the same experimental procedure was applied to the small size raw hams. NaCl content and aw values of all the ham samples resulted to fit a linear model (r2> 0.80) and the linear equation was used to predict the final aw value of the differently salted dry cured hams. The predictive model highlighted the risk that based on the salt content determined at the end of the resting, 2-salting steps-L dry-cured hams will achieve an aw > 0.92 value that could impair the microbial stability of the product and compromise the sensory quality. [...
GLI INNESTI OSSEI IN CHIRURGIA PARODONTALE RICOSTRUTTIVA.REVISIONE DELLA LETTERATURA E CASI CLINICI (in coll. con S Matarasso,F Coraggio,L Sbordone) Min. Stomat. 35,327,1986
No full textFood choices in snacking moments and biogenic amines exposure. A preliminary observation on children and toddlers from Abruzzo region.
No full textSnacking outside of main meals is common and often a dietary requirement, especially for children and toddlers. This habit has both social and educative dimensions, as it has become an established moment in people’s daily routines. We conducted an easy online survey involving students and their families from schools in the Abruzzo region, Italy. The aim of the survey was to understand the participants’ habits, food choices, and meal composition during snack time. Additionally, we inquired about their general health state. Our interest lies in knowing more about this population, with sufficient data to observe whether habits and food choices may be accountable for exposure to biogenic amines (BAs). BAs are unavoidable natural compounds that come from the catabolism of amino acids in tissues. They are possibly involved in reactions such as allergic-like manifestations, abdominal pain, and more severe symptoms depending on individual sensitivity. The action of BAs can be augmented by the intake of foods, mainly fermented products, which are common in everyday diets. We collected 300 responses from students ranging from 11 to 18 years old. The most popular foods eaten were sweets (pastries, cakes) and sweet bakery products, followed by yogurt-based and milk-based products (30% and 23%, respectively). Most students (58%) reported having a snack moment daily. The population was generally in good health, but some reported experiencing light discomfort after snacking, such as transient gastrointestinal pain, headache, and dermatological symptoms (8.7%, 2%, and 0.7% of the total, respectively). All this information may be linked and added to the knowledge about BA content in foods and their potential impact on health
Partners in Crime in the Setting of Recurring Cardiac Arrest
No full textNo previous reports are available about the potential dramatic effects resulting from the combination of acquired long QT interval not associated to bradycardia and myocardial ischemia. We report the case of a man that during acute necrotic pancreatitis presented QT interval prolongation without bradycardia, TdP, and two episodes of cardiac arrest. A coronary angiogram revealed a subocclusive stenosis of left anterior descending coronary artery, treated with a percutaneous coronary intervention. After myocardial revascularization, even in presence of long QT interval, no arrhythmic events occurred suggesting the key role of myocardial ischemia in triggering TdP in acquired long QT even without bradycardia. ECG performed six months later, after complete recovery from pancreatitis, showed a normal QT interval
Influenza della temperatura di conservazione e della concentrazione di NaCl sulla sopravvivenza di Listeria monocytogenes inoculata in brodo di salmone e in BHI
No full textThe role of Industry 4.0 technologies in improving safety performance and safety management systems in manufacturing environment
No full textIndustry 4.0 revolution is broadly reshaping the manufacturing environment, increasing technological level and digitalization of systems with the purpose of enhancing productivity and reaching the highest level of efficiency in production of goods. Since safety and health at work (OHS) is one of the critical components of success of industrial systems, as it allows to achieve the maximum efficiency of the manpower, it is crucial to exploit new technologies to improve this aspect of the organization, both in terms of boosting the safety performance (prevention and mitigation of injuries and physical/mental diseases) and strengthening the safety management system (risk analysis and identification/comprehension of disease causes). The aim of the paper is to synthesize and present the main applications of Industry 4.0 technologies to safety through the analysis of the most important and recent scientific papers concerning the topic, pointing out advantages and benefits which can be achieved through the utilization of advanced tools as collaborative robots, exoskeletons and wearable technologies, sensors, Internet of Things, Cloud, Augmented Reality and Big Data
Postoperative pain and early and late complications related to the avulsion of impacted third molars
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