0000000001279290
AUTHOR
V Alfeo
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…
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…