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Contributo alla classificazione dei mieli uniflorali della Sardegna su base chimico-fisica con l'ausilio dell'analisi multivariata discriminante
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Comparazione delle caratteristiche chimico-fisiche di mieli della Sardegna e della Corsica
No full textINFLUENCE OF TEMPERATURE STORAGE ON THE FOOD QUALITY OF STRAWBERRY-TREE HONEY (ARBUTUS-UNEDO L) (Effetti della temperatura di conservazione sulla qualità alimentare del miele di Corbezzolo (Arbutus unedo L.))
No full textSamples of strawberry-tree honey harvested the same day but characterized by different water contents (A = 17.4%; B = 21.2%) were stored for 1 year at these temperatures: +4 degrees, +16 degrees and +25 degrees C (consequently: A4, A16, A25 and B4, B16, B25). The number of yeasts and, consequently, the ethanol content increased depending on the storage temperature and on the water content of honey; the initial contents of number of yeasts and ethanol of the fresh and +4 degrees C stored honey were respectively 0.01% compared to the one of B16 for the number of yeasts, and the 0.75% compared to B16 and B25 samples for the ethanol, after 1 year of storage.
The diastase activity, the HMF content and the index of colour seemed to depend only by storage-temperature factor and compared to the values of the Fresh and +4 degrees C stored honey, after I year, they were: diastase activity -35% on average in A25 and B25, -22% on average in A16 and B16; HMF content over +500% on average in A25 and B25; index of colour increased from 84 mm Pfund to 114 mm Pfund in A25 and B25. From the different data of the assays, the refrigeration at +4 degrees C of strawberry-tree honey with high water content results indispensable for long storage
Utilizzazione di un piccolo deumidificatore per la disidratazione di miele di corbezzolo (Arbutus unedo L.)
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Maintaining quality attributes of “Craxiou de porcu” fresh fig fruit in simulated market conditions by modified atmosphere
No full textFlora di interesse apistico della Sardegna (II. Risorse pollinifere di un'area settentrionale)
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