1,721,056 research outputs found
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Full text linkThere is currently a growing consumer interest in healthy food. Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease, who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030 (UN 2 015), which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods prepara-tion. In this context, researchers are also encouraged to use agro-industrial by-productsof high added value for food fortification. In this frame, the Special Issue “Improving theSensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected nine original articles focused on new product formulationsof gluten-free pasta or baked products formulation, as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional,technological, and sensory standpoint
Digestibility of pasta made with three wheat types: A preliminary study
No full textThe aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T. polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T. polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products
Full text linkImproving well-being, allowing for sustainable lifestyles, and enhancing waste control are aims of the United Nations in the 2030 Agenda for Sustainable Development [...
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties
Full text linkIn the wake of the United Nations' Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified
A Method for the Preparative Separation of Beer Proteins and Glycocompounds
No full textThe overall evaluation of foodstuffs and the "numerical" description of food qualities play an important role in scientific food research. Concentration and characteristics of beer proteins and glycocompounds can strongly influence the "quality" of the product. The quanti-qualitative studies of these molecules are therefore of crucial importance, but at the same time represent a difficult task as a consequence of all of the interfering substances present in the beverage. Recently, we have described a straightforward two-step method for almost pure protein and glycoprotein fractionated recovery from wine. The method represents an upgrade of the previously described KDS-precipitation (i.e., complexation of proteins with dodecyl sulphate, added as sodium salts, and subsequent insolubilization of the protein-detergent complexes by addition of potassium ions added as KCl). Here we present the application of the protocol to different beer samples. The protocol involves the successive precipitation by acetone of glycocompounds from the KDS supernatant. In this way, a fractionated preparation of proteins and glycocompounds from a few millilitres of beverage could be obtained and these molecules could be quantified. The obtained proteins and glycoproteins are almost free from interfering molecules and are directly utilizable for electrophoretic assays
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining
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Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens
No full textFining agents of animal origin are commonly used in winemaking process to clarify and stabilize wines and to optimize their organoleptic properties thanks to the removal of phenolic compounds that cause bitterness and astringency. Considering the potential allergenicity of proteins used as fining agents, theneed of label declaration for wines treated with such compounds is compelling. However, the difficulties in detecting proteins in a wine matrix by immunological assays have given rise to a search for alternative methods that can overcome the limitations of classical approaches. Mass spectrometry (MS) has recentlyemerged as a powerful and sensitive technique to detect residual ning proteins in wines. In this study we show that a simple and straightforward mass spectrometric approach can be used to reliably detect egg and milk allergens in commercial bottled wines. We tested 25 different wines by liquid chromatography coupled with tandem MS (LC-MS/MS) and found proteins of animal origin in 8 samples, so demonstrating that the proposed method allows to monitor the presence of potential allergenic proteins in red commercial wine
Trattamenti criogenici per la produzione di vini bianchi di qualità
No full textTrattamenti criogenici per la produzione di vini bianchi di qualita
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine
No full textThe study of withered grape infection by Penicillium, a potentially toxigenic fungus, is relevant topreserve grape quality during the post-harvest dehydration process. This report describes the firstproteomic analysis of Amarone wine grapes, infected by two strains of P. expansum (Pe1) and P.crustosum (Pc4). Protein identification by MS analysis allowed a better understanding ofphysiological mechanisms underlying the pathogen attack. The Pe1 strain had a major impact on V.vinifera protein expression inducing pathogenesis-related proteins and other protein speciesinvolved in energy metabolism. A greater expression of new Penicillium proteins involved inenergy metabolism and some protein species related to redox homeostasis has been observed ongrapes infected by Pc4 strain. Moreover, the new induced proteins in infected grapes couldrepresent potential markers in withered grapes, thus creating the chance to develop case-sensitiveprevention strategies to inhibit fungal growth
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