1,721,037 research outputs found
Pane surgelato funzionale con attività antiossidante
No full textL'invenzione concerne un metodo per la produzione di un pane funzionale surgelato con proprietà antiossidanti mediante l'impiego di un estratto polifenolico di vinacciol
Un approccio alla valorizzazione di vinaccia esausta
No full textLa valorizzazione dei sottoprodotti dell’industria alimentare rappresenta un’opportunità per il mantenimento dell’equilibrio ambientale, ma può diventare economicamente conveniente, nonostante i costi necessari per il recupero degli scarti, qualora se ne ricavino composti bioattivida utilizzare come ingredienti funzionali. A questo proposito, durante il processo di trasformazione dell’uva in vino, solo una limitata porzione della frazione fenolica viene trasferita al mosto, mentre la maggior parte rimane nei residui della vinificazione, le vinacce . In Italia, queste sono tradizionalmente impiegate nella produzione di grappa (EC 1576/89), tipico distillato di grande importanza storica, culturale e commerciale. Dopo il processo di distillazione che può essere effettuato insistemi continui o discontinui, la vinaccia “esausta”ritorna ad essere un residuo del ciclo produttivo, utilizzabilenell’alimentazione del bestiame o come combustibile .Con questa ricerca si sono voluti gettare i presupposti per un suo impiego alternativo, testando la possibilitàdi recuperare la frazione fenolica residua. L’estrazione di vinacce di Raboso è stata effettuata utilizzando 5 differenti solventi, mentre l’efficienza di estrazione è stata determinata misurando la concentrazione in polifenoli totali e l’attività antiradicalica dei diversi estratti
Miglioramento delle caratteristiche nutrizionali del latte di soia mediante l'impiego di bifidobatteri
No full textSoy-milk contains galacto-oligosaccharides such as raffinose and stachyose implicated in gastrointestinal distress. Alfa galactosidase activity of selected Bifidobacterium breve B943 reduces the oligosaccharides content in 24 hours
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES.
No full textA speciation method by ICP-OES was developed to study the mineral profile of Crescenza and Squacquerone cheeses, together
with the corresponding milk. The research and the quantitative estimate of macro- and microelements indicate that Crescenza and Squacquerone show a low content of Na compared to other cheeses or foods and an optimum ratio Ca/P. Hence, the use of a reliable analytical technique maybe ultimate not only to quantify the food composition but also for a best rationalisation of food productive process with a consequent valorisation and survival of typical product
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking
No full textAutochthonous grapevine varieties are considered a biodiversity resource in viticulture and an opportunity for Italian sustainable wine production. In this study, the ancient white wine variety Bianchetta Trevigiana, considered part of the agricultural history of the Veneto region, was vinified alone,with or without maceration, in order to better understand its technological and organoleptic characteristics, with the overall objective of valorising and re-evaluating it. The evolution of phenols that are very important for the organoleptic and technological profile of wine was
monitored during the winemaking process. Results show that contact with grape skins and seeds enhance phenol extraction and produces must and wine with higher concentrations of these compounds. Moreover, it was found that the concentration of flavanols in Bianchetta Trevigiana is similar or even higher than that of red wines
An approach to have control of malolactic bacteria by nisin fiber bioreactor
No full textThe overall objective of this study is to espand the practical use of the bacteriocin nisin through combination with mild treatments which allow its controlled release. For the reasons given above, we set up the best conditions to confined a commercial nisin in a spiral wound asymmetric polyetheresulphone membrane and investigate its activity on the indicator strain Lactobacillus brevi
Caratterizzazione delle frazioni caseiniche in campioni di Crescenza ottenuti con coagulanti a diverso contenuto di chimosina e pepsina
No full textFour coagulants with a different ratio of chymosin/pepsin were used . The samples were analysed using the SDS-Page method which allowed to visualize the coagulants proteolytic action on the casein fractions
Approcci innovativi allo studio dell'attività esterasica in S. cerevisiae
No full textFluorescein diacetate was employed as substrate for a new zymographic technique useful to study the esterase isoforms in yeast cell fractions
Antimicrobial activity of nisin immobilized onto membrane
No full textThe efficiency of the antimicrobial peptide nisin was examined against Lactobacillus brevis in a free and immobilized form after its adsorption to polyethersulfonic membrane in spiral UF-module. Results indicated that immobilized nisin can be used to control malolactic fermentation and may have potential for use as a food grade antimicrobial agent on food contact surface
Effetto del tipo di coagulante sulla formazione di frazioni caseiniche in formaggio Squacquerone
No full textFour different coagulants were tested in Squacquerone dairy production to study the proteolytic action. The goal of this work was to evaluate the effect of coagulant on anomalous softness, a typical defect of soft cheese. After 3 and 10 days of dairy production we determined the total and non protein nitrogen content. The same samples were electrophoretically analysed by SDS-Page and Urea-Page. The breakdown casein fractions were also evaluated by SDS-Page and Urea -Page
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