1,721,189 research outputs found
Labelling and traceability of GMOs in foodstuffs: New computer tools
No full textTools to trace and track foodstuffs or, more generically, goods, have risen great interest in recent years and many solutions have been proposed to monitor products over the supply chain, such as RFID tag and DNAbased labels. The legal duty of indicating in the food label the presence of GMOs implies the necessity of solid internal traceability systems, as well all as effective tools to carry data and information over the supply chain. In this note, after an exam of the evolution of the legislative panorama dealing with labelling and traceability of GMO-containing foodstuffs, including "no-GMO" and "GMO-free" certifications, the most important computer tools useful in traceability processes are considered, with special regard to the analysis of their advantages and critical points
Molecular markers in olive tree: Current state and potential applications to olive oils
No full textDNA analysis by means of molecular markers enables, among its possible applications, genome fingerprinting with consequent identification of different individuals. In the matter of agro-food this can have interesting applications enabling identification of both monovarietal row material and processed products. The various categories of molecular markers employed in Olea europaea L. with cultivar identification purposes are described and their potential application to virgin oils is evaluated. This, with the aim of detecting the presence of not declared cultivars in recognised preserved origin (DOP) oils
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications
No full textLupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modified crop, able to adapt to harsh conditions and low-input farming. Lupines are rich in protein and poor in starch, similar to soy. The factor limiting the use of lupine is the presence of quinolizidine alkaloids especially in bitter species. Nevertheless, modern breeding programs ensured the selection of sweet lupine species with reduced alkaloid content (≤ 0.2 g/kg DM). Numerous techniques have been employed to produce lupine protein isolates, concentrates and hydrolysates. These proteins are rich in bioactive peptides associated with health-related benefits and have been reported with interesting techno-functional properties. Lupine Protein isolates and concentrates are used mostly for developing healthy foods, while hydrolysates are more applied in nutraceutical and cosmetic industries. Further research is needed to ensure better safety and wider spectrum of application through adequate strategies for allergenicity mitigation and improving techno-functionality
Situazione attuale dell'identificazione varietale in frumento duro e potenzialità offertedall'analisi dei microsatelliti. In:Troccoli A., De Vita P., Di Fonzo N.(eds)Atti VI giornate internazionali sul grano duro "Prospettive di una moderna cerealicoltura alle porte del terzo millennio
No full textSymbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East
Full text linkBroad beans (Vicia faba L.) are rarely consumed in Northern Europe and in the USA, whereas they are constantly present in the culinary habits of the Mediterranean and Middle Eastern countries. This grain legume is characterized by interesting nutritional properties because of high levels of complex carbohydrates, proteins, and dietary fiber, coupled with a low content of saturated lipids and the presence of several bioactive compounds. However, broad beans are much more than a cheap source of nutrients. Among the oldest domesticated legumes, they have also a cultural value linked to an ancient symbolic meaning. Generally associated with funerary rituals, broad beans have also a positive significance being “dead” seeds with a regenerative capacity. This review focuses on the social symbolism of broad bean consumption and its associated rituals. Furthermore, the culinary habits related to this legume are analyzed along different Mediterranean and Middle Eastern countries, from Egypt to Iran. Soups, thick gruels, and purees were found to be by far the most common culinary preparations. Using the Egyptian ful medames as a model, the study highlights a link between broad bean–based dishes in different countries, which arises from similar environmental conditions and from cultural interactions along trade routes. Enhancing the knowledge of these ethnic legume-based foods could improve the diet of Western countries by increasing the consumption of legumes
Inter-simple sequence repeat DNA markers for identification of drupes from different Olea europaea L. cultivars
No full textIn order to evaluate the efficiency of intersimple sequence repeat (ISSR) markers for Olea europaea L. varietal identification purposes, ten primers constituted by simple sequence repeats were tested against drupes and leaves from ten Italian O. europaea cultivars. Leaf DNA was initially used to assess optimal PCR conditions as well as to screen the effectiveness of the primers. Subsequently, DNA extraction from drupes, rich in PCR interfering substances such as phenolic compounds and lipids, was set up. An analysis of primer informativeness in the chosen set of cultivars was also carried out. By combining the amplification patterns from two primers, namely UBC-841 and UBC-808, that were the most polymorphic in terms of both polymorphic/amplified bands ratio and resolving power, it was possible to distinguish the drupes from all the examined cultivars. © Springer-Verlag 2001
Use of recent analytical parameters to evaluate the quality of refined oils used as a covering medium for canned fish
No full textAn experimental investigation was carried out on several in-oil preserved canned tuna samples to evaluate the degradation level of the refined oil medium by means of recent analytical parameters as well as by the routine analysis prescribed by the EC Regulations. The analytical results show that the HPSEC analysis of polar compounds, separates and quantifies classes of oxidation (triglyceride oligopolymers and oxidized triglycerides) and hydrolysis (diglycerides) substances, giving a much more accurate evaluation of the quality of refined oils used as preserving medium in canned foodstuffs with respect to the routine analyses
Valutazione dell'imbrunimento enzimatico in sfarinati di frumento duro: confronto tra metodi spettrofotometrici e colorimetrici
No full textThe Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties
Full text linkDurum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters
Full text linkThe aim of this work was to identify the effect of two different extrusion-cooking (E-C) conditions, milder and more severe, on starch gelatinization, dough rheological properties and techno-functional parameters of lentil flour (Lens culinaris Medik.). Extruded flours were obtained at 100 °C die temperature, with a screw speed of 220 rpm (EF1) and at 115 °C, 230 rpm (EF2), in an industrial plant. The E-C increased the viscoamylograph initial viscosity compared with native flour (NF), with a significantly higher value (p < 0.05) in EF1 (69.3 ± 4.1 Brabender Units, BU) than EF2 (59.1 ± 3.1 BU). The extruded flours also showed a lower degree of starch retrogradation than NF (cooling maximum viscosity = 201.3 ± 6.4 BU in EF1, 194.1 ± 9.2 BU in EF2 and 433.5 ± 8.5 BU in NF). The E-C markedly increased the Mixolab maximum consistency (with EF1 reaching 1.77 ± 0.04 Nm) compared with NF. The techno-functional parameters significantly improved, compared with NF, with an increase in water absorption index (higher in EF1 than in EF2) and oil absorption capacity (higher in EF2 than in EF1), and a decrease in bulk density. Therefore, by conveniently modulating the industrial processing conditions, lentil flour can become a valuable ingredient for several food applications
- …
