1,721,024 research outputs found
Different applications of the electronic nose in coffee and other foodstuff
No full textThis PhD thesis concerned the development of a model of analysis fast and economic applicable to different types of food. In particular the study was focused on two projects related to coffee. The first has concerned the identification of the geographical origin before and after the roasting process with the joint use of various techniques including the electronic nose (EN EOS 835) and the gas chromatograph coupled with mass spectrometer. In this way the composition of the volatile fraction (consisting of hundreds of volatile substances) was determined by different conditions. The second project was aimed to test the ability of electronic nose (EN EOS 835) in the early detection of fungal contamination in the early stages of the food chain of green coffee
Novel Approach for rapid detection and identification of different kind of coffee by electronic nose
No full textThe first two activities of the PhD thesis project are described. In firstly the study about the identification of geographical origin of coffee before and after roasting by Electronic Noses (ENs). The composition of global volatile (constituted by hundreds of volatiles) is determined by different conditions, ENs could be interesting candidates for distinguishing the provenience by exploiting differences in chemical volatile profile. Secondly the aim of this work was to verify the ability of the EN to early detection of fungal infection at early stages of food chain of green Arabica coffee
Dalla valutazione qualitativa ai modelli di previsione dei rischi ignoti
No full textDalla valutazione qualitativa ai modelli di previsione dei rischi ignoti.
L'analisi del rischio come tecnica di valutazione, gestione e comunicazione del rischio era già conosciuta dai primi anni '70, ma solo recentemente ha ricevuto un'attenzione particolare come applicazione specifica nel campo della microbiologia degli alimenti e più in generale, della sicurezza alimentare
Detection of microorganisms in water and different food matrix by Electronic Nose
No full textIn the food matrix are involved very elemental products like water to other more complex like, for example, processed and non processed, vegetables and dairy products. All these matrix pass very restrictive controls and a intensive monitoring during the processing time to evaluate their safety and quality. The early detection of the contamination is critical to preserve the consumer's health and to avoid economic losses for the industry. On the other hand, microorganisms are part of a wide range and significant managing process, like fermentations used since ancient times and applied to many different matrix. One of this group of microorganism are Lactic Acid Bacteria (LAB) that play a different role, fermentative or contaminant, depending on the matrix where are founded. Electronic Noses (ENs) has shown to be a very effective and fast tool for monitoring microbiological spoilage and food quality control. The ability of this instrument can also be used for the selection of the most appropriate species or strains for a determinate purpose. The aim of this study was essay the ability of a novel EN for the detection of bacterial presence in water and other foodstuff in cooperation with classical microbiological and chemical techniques like Gas Chromatography Mass Spectrometry with SPME (GC-MS-SPME). The achieved results notably advocate the use of EN in industry laboratories like a very important tool in quality contro
Electronic Noses as Flexible Tools to Assess Food Quality and Safety: Should we Trust Them?
No full textThis paper presents three different applications of an electronic nose (EN) based on a metal oxide sensor array, in order to illustrate the broad spectrum of potential uses of the technique in food quality control. The following scenarios are considered: 1) the screening of a typical error that may occur during the processing of tomato pulp, which leads to sensory damage of the product; 2) the detection of microbial contamination by Alicyclobacillus spp. (ACB) affecting soft drinks; and 3) the proof of evidence of extra virgin olive oil fraudulently adulterated with hazelnut oil. In each case, the EN is able to identify the spoiled product by means of the alterations in the pattern of volatile compounds, reconstructed by principal component analysis of the sensor responses
DISCRIMINATION BETWEEN DIFFERENT TYPES OFCOFFEE ACCORDING TO THEIR COUNTRY OF ORIGINPresentazione oraleVERONICA SBERVEGLIERI
No full textDISCRIMINATION BETWEEN DIFFERENT TYPES OFCOFFEE ACCORDING TO THEIR COUNTRY OF ORIGI
Nanowire technology to Asses the bacterial presence in water and other food stuff
No full textIt has been broadly documented the presence of bacteria, yeast and mold in food processing like fermentations, ripening and also spoiling. The early detection of the contamination is critical to preserve the consumer’s health and to avoid economic losses for the industry. The aim of this work was the establish a new fouling based on the cooperation between the use of a novel EN and classical techniques, like GC-MS coupled with classical microbiology, for the detection of bacterial presence in water and other foodstuff
Fast Identification of Different Kind of Green Coffee by Electronic Nose
No full textThe present contribution is focused on the application of the Electronic Nose to the fast
detection of fungi in green coffee. The Electronic nose applied in this study is based on array
of 6 metal oxide gas sensors with 4 obtained by the film technology and 2 by nanowire
technology. The detection of mold in green coffee was achieved by the EN thanks to the
cooperation use of different chemical and microbiological (fenotipic) techniques aimed to
detect metabolities
Synthesis and characterization of Zinc and Tin Oxide nanowires for the detection of Parmigiano Reggiano cheese
No full textNew methods for the early detection of fungal contamination on green coffee beans by an Electronic Nose
No full textElectronic Noses (ENs) are attracting a relevant interest as valuable monitoring
tool in several fields, between which the food industry, with special emphasis on microbial
contamination detection on food products. Herein we present the ability of an Electronic
Nose to early identify the fungi contamination in green coffee. The detection of mold in green
coffee was achieved thanks to the cooperative use of different chemical and microbiological
(fenotipic) techniques aimed to detect the secondary metabolite
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