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Effetti di alcuni pretrattamentisull’attività antiossidante di mela essiccata durante lo stoccaggio
No full textAn integrated simplified modelling approach established to fulfil safety requirements of ready-to-eat (RTE) products
No full textCaratterizzazione e valorizzazione tecnologica di antiche varietà di melo del Friuli-Venezia Giulia di potenziale impiego nella produzione di nettari ad alto impatto funzionale
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Effect of High Pressure Homogenization on Droplet Size Distribution and Rheological Properties of Ice Cream Mixes
No full textThe effect of different homogenization pressures (15/3 MPa and 97/3 MPa) on fat globule size and distribution as well as on structure-property relationships of ice cream mixes was investigated. Dynamic light scattering, steady shear, and dynamic rheological analyses were performed on mixes with different fat contents (5 and 8%) and different aging times (4 and 20 h). The homogenization of ice cream mixes determined a change from bimodal to monomodal particle size distributions and a reduction in the mean particle diameter. Mean fat globule diameters were reduced at higher pressure, but the homogenization effect on size reduction was less marked with the highest fat content. The rheological behavior of mixes was influenced by both the dispersed and the continuous phases. Higher fat contents caused greater viscosity and dynamic moduli. The lower homogenization pressure (15/3 MPa) mainly affected the dispersed phase and resulted in a more pronounced viscosity reduction in the higher fat content mixes. High-pressure homogenization (97/3 MPa) greatly enhanced the viscoelastic properties and the apparent viscosity. Rheological results indicated that unhomogenized and 15/3 MPa homogenized mixes behaved as weak gels. The 97/3 MPa treatment led to stronger gels, perhaps as the overall result of a network rearrangement or interpenetrating network formation, and the fat globules were found to behave as interactive fillers. High-pressure homogenization determined the apparent viscosity of 5% fat to be comparable to that of 8% fat unhomogenized mix. © American Dairy Science Association, 2009
A simplified modelling approach established to determine the Listeria monocytogenes behaviour during processing and storage of a traditional (Italian) ready-to-eat food in accordance with the European Commission Regulation N 2073/2005
No full textThis paper considers the applications of the European Commission (EC) Regulation N 2073/2005 concerning
Listeria monocytogenes in ready-to-eat (RTE) food products. A simplified modelling approach
(SMA), which is intended for a practical evaluation of the behaviour of the pathogen during processing
and storage of an RTE meat product (Pitina) from traditional producers, was presented. This approach
included a growth/no-growth model, which was developed by using the limits adopted as safety criteria
by the EU, a model based on the gamma concept (GM) and a kinetic three-phase model (TPL). Based on
the findings of the present study, Pitina was incapable of supporting the growth of L. monocytogenes and
the no-growth conditions assessed through the shelf life by the model were confirmed by challenge
testing. When the simplified approach was used to estimate the total pathogen growth relative to the
Pitina multistage process, taking into account the effects of various hurdles, it provided predictions of
L. monocytogenes growth corresponding to the observed data in the inoculation studies. Therefore, this
simplified approach is expected to enable the food producers to identify appropriate processing conditions.
The successfully validated SMA was found sufficiently complex to predict growth responses of
L. monocytogenes in RTE foods, but at the same time easy-to-use for practical processing situations
Influenza delle metodiche di estrazione e dei processi di lavorazione sulla componente fenolica e sul potere antiossidante di mele e derivati
No full textGoing 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
Preparation of freeze-dried yoghurt as a space food
No full textTo develop a satisfying, calcium-rich food for consumption in space, white skim yoghurt, both plain and with added blueberries, was subjected to freeze-drying. Optimised freeze-drying parameters were extracted from the thermal analysis of the yoghurts, taking into account the role of the added ingredients. Rheological properties were not seriously affected by freezing, while the drying step resulted in an overall structural weakening of the reconstituted products, possibly as a consequence of the mechanical energy required for mixing with water. However, its viscoelastic properties were retained and the original strength could be recovered by modulating the amount of water, The freeze-drying process affected survival of the lactic acid bacteria, resulting in a 2-3 log population reduction. Mortality levels were reduced when sucrose and blueberries were added as ingredients
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