Conservazione dei piccoli frutti mediante film ed adsorbenti

Fluid challenges in intensive care: the FENICE study: a global inception cohort study

Background: Fluid challenges (FCs) are one of the most commonly used therapies in critically ill patients and represent the cornerstone of hemodynamic management in intensive care units. There are clear benefits and harms from fluid therapy. Limited data on the indication, type, amount and rate of an FC in critically ill patients exist in the literature. The primary aim was to evaluate how physicians conduct FCs in terms of type, volume, and rate of given fluid; the secondary aim was to evaluate variables used to trigger an FC and to compare the proportion of patients receiving further fluid administration based on the response to the FC. Methods: This was an observational study conducted i…

Higher Fluid Balance Increases the Risk of Death From Sepsis: Results From a Large International Audit

Contains fulltext : 177598.pdf (Publisher’s version ) (Closed access) OBJECTIVES: Excessive fluid therapy in patients with sepsis may be associated with risks that outweigh any benefit. We investigated the possible influence of early fluid balance on outcome in a large international database of ICU patients with sepsis. DESIGN: Observational cohort study. SETTING: Seven hundred and thirty ICUs in 84 countries. PATIENTS: All adult patients admitted between May 8 and May 18, 2012, except admissions for routine postoperative surveillance. For this analysis, we included only the 1,808 patients with an admission diagnosis of sepsis. Patients were stratified according to quartiles of cumulative f…

Changes in physico-chemical traits and enzymes oxidative system during cold storage of 'Formosa' papaya fresh cut fruits grown in the mediterranean area (Sicily)

In this study, the effects of cold storage (5 +/- 0.5 degrees C and relative humidity of 90 +/- 1%) on the quality of fresh papaya slices packed in a passive atmosphere with a semi-permeable film were evaluated. Physico-chemical traits such as total soluble solids, reducing sugar, pH increased during storage as well as the polyphenols, carotenoid content and antioxidant activity that reaching the highest values at end of trials. Changes in colorimetric parameters resulted in a significant decrease after 4 days of hue angle values, which then remained constant. The cutting process enhanced the antioxidant enzymes activity such as superoxide dismutase, catalase and ascorbate peroxidase. The a…

EFFETTO DELLA TEMPERATURA SULLA QUALITÀ DI MELANZANE ESSICCATE MEDIANTE MICROONDE.

La richiesta da parte dei consumatori di alimenti con elevate caratteristiche qualitative spinge l’industria alimentare alla ricerca di nuove tecnologie di stabilizzazione capaci di mantenere inalterate la qualità del prodotto fresco. Nel caso dei vegetali essiccati questi effetti sono associati alla perdita di composti aromatici, variazione del colore, della texture e diminuzione del valore nutrizionale, dovuti ai prolungati tempi di trattamento ad elevate temperature. Il rapido riscaldamento, associato all’impiego delle microonde contribuisce a minimizzare il danno termico laddove si riesca ad effettuare un controllo della temperatura del prodotto durante l’essiccamento. In questo lavoro …