1,721,031 research outputs found
Presenza di micotossine in oli extra-vergini d’oliva e olive da mensa
No full textLa presenza di aflatossine e ocratossina A è stata ricercata in 28 oli extra vergini di oliva siciliani, delle annate 2002 e 2003, di produzione tradizionale o da agricoltura biologica, ed in 45 campioni di olive da mensa di diverse tipologie. Il 54% dei campioni di olio e il 33% dei campioni di olive sono risultati esenti da micotossine. Negli altri, i livelli di contaminazione oscillavano tra 6 e 40 ng/kg negli oli e tra 31 e 1.518 ng/kg nelle olive, quelli dell’ocratossina A fra 52 e 244 ng/kg negli oli e fra 101 e 8.391 ng/kg nelle olive. Un solo campione di olio e sei di olive erano contaminati sia da aflatossina B1, sia da ocratossina A.The occurrence of aflatoxins and ochratoxin A was determined in 28 samples of Sicilian extra virgin olive oils, produced between 2002 and 2003, from traditional and biological agriculture and in 45 samples of different styles of green and black olives.
The toxins were not detectable in the 54% of the oil and in the 33% of the olive samples. In the others samples the aflatoxins ranged from 6 to 40 ng/kg in the oils and from 31 to 1,518 ng/kg in the olives while the ochratoxin A ranged from 52 to 244 ng/kg in the oils and from 101 to 8,391 ng/kg in the olives. Only one oil and six olive samples contained both aflatoxin B1 and ochratoxin A
Effect of nitrogen fertilizer level on quality and shelf-life of fresh cut Swiss chard
No full textSwiss chard (Beta vulgaris L. var. cicla L.) is a leafy vegetable highly appreciated in some areas for its nutritional properties and year round supply. Its production area is not commercially important, but this minor vegetable offers an interesting enlargement of the current vegetable assortment by using its stalks and leaves. Swiss chard is a very nutritive demanding species. The content of mineral elements, total quality and yield are influenced by the amount, frequency and method of fertilization. The aim of this study was to evaluate the effect of high or low levels of nitrogen fertilization on the quality and shelf-life of minimally processed Swiss chard. Plants grown with a high (180 kg ha-1) or low (60 kg ha-1) level of nitrogen fertilizer were harvested and then immediately processed as fresh-cut produce. Leaves were stored in PE bags at 5°C for 14 days. On day 0, 7 and 14, the fresh and dry matter, colour, SSC, nitrate, ascorbic acid and chlorophyll were evaluated. After 2 weeks of cold storage, minimally processed Swiss chard showed good quality. Higher levels of nitrates and ascorbic acid were found in the leaves from plants grown with a higher level of nitrogen fertilization
The color of dried fruit through the color analysis sensor
No full textThe consumption of dried fruit in the world, primarily almonds from hazelnuts followed by walnuts and pistachios, has increased exponentially in recent decades and has increased especially in the past year.
The consumer directs his choice of consumption on dried fruit, not only from his taste preferences but also from the color of the packaged product. To determine the color with a fast method is fundamental for a commercial success of the product
Going 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
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
Use of potassium polyaspartate for the tartaric stabilization of Sicilian white wines
Full text linkCold stabilization is a common method used to avoid tartaric acid crystals from forming in bottled wine, but this technique shows some inconveniences on the sensory characteristics and energy cost. In the present research, the tartaric stabilization in Sicilian white wines, with a recently permissible molecule in oenology, was studied: the potassium polyaspartate (PAK). The PAK has a negative charge at wine pH and allows to sequester the K+ cations; consequently it inhibits the formation and the growth of potassium bitartrate crystals. PAK is a relatively small polymer; perfectly microfiltrated and does not allow the filling phenomena in filtration membranes. The adding of PAK allowed to reduce almost all the tartaric precipitations on very unstable wines, regardless of the chemical-physical characteristics of the treated white wines. The stability of PAK, after thermal stress of the wine added to this polymer, was confirmed evaluating different analytical parameters such as pH, total acidity and buffer power, while variations in the conductivity of wines seemed to indicate a residual tartaric instability. In conclusion, the use of PAK makes possible to improve the sensory characteristics of wines, considering lower losses of tartaric acid and potassium, which are important for acid perception and acid persistence (buffer power), as well as reducing production costs and low environmental impact
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