196,254 research outputs found
Rock magnetic and relative paleointensity data from Poiana Ciresului/Romania
No full textRock magnetic data from Poiana Ciresului in Romania. The data was used to characterize the rock magnetic sedimentary composition and the magnetic fabric
Il restauro di Villa Poiana
No full textIl testo descrive sinteticamente gli obiettivi, le ricerche e le fasi progettuali e di cantiere dell'intervento di restauro compiuto su Villa Poiana, opera di Andrea Palladi
Valorization of Food Processing By-Products
No full textNowadays, the valorization of by-products of the food industry is a priority linked to the need to release the smallest amount of products from processes [...
Paleomagnegtic and AMS data from Poiana Ciresului, Romania
No full textA palaeomagnetic study of 160 discrete samples from an archaeological excavation near Piatra Neamt (Romania) gave the opportunity to establish the palaeomagnetic signal from this sequence. We correlated the relative palaeointensity record obtained from the Poiana Cireşului site to reference data, discuss our correlation and the possibility of indirect dating of (archaeology bearing) loess by the way of palaeomagnetic intensity signal comparison. Within the palaeomagnetic record we find seveal low intensity intervald, possibly related to geomagnetic excursions
Prevention of enzymatic browning during freezing, storage and thawing of cherimoya (Annona Cherimola, Mill.) derivatives
No full textStrong Solvent and pH Dependence in the Photolysis of Diphenylmethaneimine
No full textBenzophenone imine photolysis shows a strong product solvent pH dependence: diphenylmethane is by far the dominating outcome in methanol
Prevention of enzymatic browning during freezing, storage and thawing of cherimola (Cherimoya cherimola, mill) derivatives
No full textThe objective of this research was to obtain frozen derivatives (puree and slices) from Cherimoya fruit and verify the effectiveness of some substances, individually or combined, on the prevention of enzymatic browning (EB) during freezing, storage and thawing of these products. Results showed that the addition of 0.2% ascorbic acid plus 0.2% citric acid with or without 0.1% sodium chloride to Cherimoya puree and, in the case of slices, dipping for 15 min in solutions containing the same substances, allowed complete control of browning to be obtained during freezing, storage and thawing
Revisitation of Formaldehyde Aniline Condensation. VIII - Monomeric N-Methylene Anilines
No full textA convenient, high yield "dry" method pf the synthesis of monomeric N-methyleneanilines and the characterization of the products by MS, 1H and 13C-NMR and IR are reported, improving previous procedures and describing new compounds. It appeared that the existence of monomeric N-methyleneanilines is strictly related to the presence of enough steric hindrance to oligomerization by substituents in ortho positions
Espresso Coffee (EC) by POD: study of thermal profile during extraction process and influence of water temperature on chemical-physical and sensorial properties
No full textIn this work the thermal profiles of five coffee pods (pure Arabica, pure Robusta, and Arabica Robusta
blends: A20R80, A80R20, and A40R60) at 90, 100 and 110°C are reported. Moreover the chemical–physical
and sensorial properties of espresso coffee (EC) obtained from five different coffee pods were investigated.
The analysis of the thermal profiles highlighted that the extraction process can be considered as
an isothermal process because, after a starting phase, the recorded temperatures stayed around a mean
temperature (Tm). In addition the Tm recorded for each extraction temperature was significantly lower
than those set up by the controller. The chemical–physical parameters of EC samples increased proportionally with extraction temperature highlighting that the effectiveness of extraction process scales up
with percolation temperature. The solid and caffeine contents of the EC samples extracted at 110°C
are related to an over extraction process. Principal Component Analysis (PCA) was applied to identify
relationships and differences among EC samples. Pure Arabica and A80R20 EC samples at 100 and
110°C have shown sensorial attributes typical for a fine espresso coffee
Control of browning in frozen puree of cherimoya (Annona cherimola, mill.) fruit
No full textThe extensive polymorphism and the small size of the fruits of Cherimoya (Annona cherimola, Mill.), known in Italy under the name of "annona", influence the marketability of this product. Further more annona derivatives are very sensitive to enzymatic browning even during storage in the frozen state. The objective of this research was to verify the effectiveness of combined pretreatments on the prevention of enzymatic browning during freezing and thawing of annona puree. In particular the combination of two or more "mild pretreatments", which separately are incapable of obtaining complete control of browning in vegetal tissue, was studied. Results showed that the addition of 2 g . kg(-1) ascorbic acid plus 2 g . kg(-1) citric acid with or without 1 g . kg(-1) sodium chloride to annona puree allowed complete browning control during freezing, storage and thawing
- …
