1,721,302 research outputs found
Retinal ganglion cells with NADPH-diaphorase activity in the chick form a regular mosaic with a strong dorsoventral asymmetry that can be modelled by a minimal spacing rule
No full textGoing Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe 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
Fat inclusion level, NaCl content and lab starter cultures in the manufacturing of Italian-type ostrich Salami: Weight loss and nutritional traits †
Full text linkThe experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality
Fenomeni ossidativi nei prodotti di salumeria
No full textLo studio ha interessato una serie di campioni di salami Milano e di mortadelle
acquistati dal commercio in modo tale da avere un campione rappresentativo della produzione
nazionale
I risultati delle analisi relative alla composizione centesimale, nitriti, pH, azoto non
proteico (quest'ultimo solo per il salame Milano) hanno fornito un'immagine sufficientemente
ampia dell'ìntervallo di valori che puo' essere riscontrato nei salami Miilano e nelle mortadelle
normalmente commercializzati in Italia. L'ossidazione, valutata tramite la determinazìone del numero di perossidi, TBA e dei
prodotti di ossidazione del colesterolo (COPs) è risultata sufficienteme ridotta. Sono state osservate variazionl cosplcue nel contenuto di colesterolo sia del salame che della mortadella con valori che vanno da 40 a oltre 130mgl100g di campione. Le frequenze di rilevamento dei prodotti di ossidazione del colesterolo sono piuttosto
diverse nei due salumi
Dynamic microtubule-dependent interactions position homotypic neurones in regular monolayered arrays during retinal development
No full textOxidation in traditional Mediterranean meat products
No full textLipid oxidation in dry-fermented sausages and dry-salted-hams, representative items of
traditional Mediterranean pork products, is responsible for the production of compounds
which can a#ect their organoleptic qualities and wholesomeness. Lipid-derived compounds
make up an important share of the volatiles extracted from matured products, once the
contribution of spices is removed, and contribute significantly to thejlavour of old style
products. The few reports available on oxysterols depict a total cholesterol oxidation rate
of about 0~1%. a threshold level for toxic effects to occur in vitro but about 100 times
lower of the in vivo toxicity dose. The value could perhaps be reduced with the use of
antioxidants. Phospholipids are the main class of fats interested b,y lipolysis and unsaturated
fatty acids are those most interested by oxidation. On that basis, the case of special
feeding regimes, such as that of Iberian pigs, and the possible relevance of muscle Jibre
type on flavour development are discussed
Grassi, colesterolo e fenomeni ossiddativi: relazioni con la salute del consumatore e la qualità dei prodotti carnei
No full textFenomeni ossidativi e caratteristiche nutrizionali dei prodotti di salumeria
No full textA set of samples of commercial products has been bought with the aim of taking a picture of products normally marketed in Italy. Results of proximate composition, pH, nitrites, hydroxyproline and non protein nitrogen (the last one only for salame Milano) determinations have given a comprehensive picture of the range of values which can be found in mortadella and salame available in the shops.
Oxidation, monitored by the measure of peroxide value, the TBA test and the determination of cholesterol oxides, was found to be sufficiently low in general. Significant fluctuations have been observed in cholesterol content of both salame and mortadella, with values ranging from less than 40 to over 130mg/100g of sample. Cholesterol oxidation products were found to differ in the two pork products. Nortadella was characterized by the presence in all samples examined of 5,6a-epoxycholesterol, while 25-hydroxycholesterl has never been found. Only some samples of salame were found to contain cholesterol oxides and the four oxides identified were scattered among the samples with no relationship between them
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