DETERMINATION AND CHARACTERIZATION OF A LIPOXYGENASE FROM OPUNTIA FICUS INDICA (L.MILLER).

Dry cherry tomato: innovation from studies on isotherms

The drying of vegetables is a very ancient practice for food preservation still in use nowadays. Tomatoes cut into two parts, added with salt and dried are an important element of the food tradition in south of Italy. The tomato’s drying in Sicily is still carried out with a sun-drying process, with an empiric method. The final product obtained has a high quality which it is not homogeneous. In addition to dried products, the market offer even semidry products, to limit the loss of the nutritional characteristics of the dried product. The semidry product is a special category of dehydrated products that have a residual moisture content about 30%; for this reason, nutritional product charact…

SUN-DRYING AND DRYER: COMPARISON OF PRODUCT QUALITY.

EVOLUZIONE DELL’ATTIVITA’ ANTIOSSIDANTE DI POMODORINO CHERRY DURANTE L’ESSICCAMENTO

INFLUENZA DELLE CONDIZIONI DI ESSICCAMENTO SULLA PESCA DI LEONFORTE.

Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.

Influence of Degradative Enzymatic Activities on the Shelf Life of Ready-to-Eat Prickly Pear Fruits

Prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. This species is very sensitive to low storage temperatures (< 5°C) which cause damages. The fruits can be peeled, suitably packaged and successfully commercialized as a ready-to-eat product. The main limit to the extension of the shelf life is the production of off-flavors due to different factors, the growth of microorganisms and the action of endogenous enzymes. Lipoxygenase (LOX) and Pectinesterase (PE) are involved in fruit degradation. In particular, LOX pathway is directly responsible for lipid oxidation, and the subsequent production of off-flavours, while PE causes the softening of fruit during m…

OXIDASES ACTIVITIES AND ANTIOXIDANT CAPACITY OF MINIMALLY PROCESSED BABY ROMAINE LETTUCE (Lactuca sativa L. CV. DUENDE) CULTIVATED UNDER DIFFERENT SALINITY CONDITIONS.

[SPA] El pardeamiento enzimático es uno de los principales problemas implicados en el procesamiento mínimo y en la siguiente conservación de hortalizas de hoja, reduciendo la vida comercial del producto. Se han evaluado las variaciones de las dos principales oxidasas, polifenol oxidasa (PPO) y peroxidasa (POD), así como del contenido en fenoles, del color y de la capacidad antioxidante (metodo ORAC) durante 10 días de conservación a 4 °C de lechuga Baby Romaine (Lactuca sativa L. cv. Duende) mínimamente procesada, cultivada bajo 3 distintas condiciones de salinidad (2,8, 3,8, 4,8 dS/m), para determinar la condición más apta al siguiente procesamiento. Niveles crecientes de salinidad redujer…

Anticancer effect of citrus limonoids: review of the available evidence.

OPTIMIZATION OF CITRUS PROCESS IN BLOOD ORANGE JUICE

Tillage and crop sequence effects on productivity and technological and nutritional quality of durum wheat

We report data from two consecutive growing seasons {2012/13 and 2013/14, i.e., after 21-22 years of continuous application of the treatments) on grain yield and some technological and nutritional quality parameters of durum wheat. On average, grain yield was higher with CT than NT, but the effects of tillage varied greatly by crop sequence. On average, NT caused a decrease in both grain protein and gluten contents with respect to CT when wheat was grown after faba bean, whereas no differences between NT and CT were observed for these traits for continuous wheat or berseem clover. Significant interactions between tillage system and crop sequence were observed for alveographic parameters and…