Search results for " quality parameters"

showing 2 items of 2 documents

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

2016

Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Trit…

0301 basic medicineWeissellaFlour030106 microbiologyLactobacillus sanfranciscensisFermentation; Lactic acid bacteria; Quality parameters; Sourdough; Starter culture; Triticum durum genotypes; Volatile organic compounds; Microbiology; Food Science; Safety Risk Reliability and Qualitymedicine.disease_causePolymerase Chain ReactionMicrobiology03 medical and health sciencesStarterLeuconostoc citreumLactobacillusLactic acid bacteriamedicineLeuconostocLactic AcidFood scienceWeissella cibariaSafety Risk Reliability and QualityTriticumbiologyChemistryfood and beveragesBreadSettore AGR/15 - Scienze E Tecnologie AlimentariGeneral MedicineVolatile organic compoundbiology.organism_classificationTriticum durum genotypeSettore AGR/02 - Agronomia E Coltivazioni ErbaceeQuality parameterLactobacillusStarter culture030104 developmental biologyItalyWeissellaSourdoughFermentationFermentationLeuconostocSettore AGR/16 - Microbiologia AgrariaFood ScienceInternational Journal of Food Microbiology
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Influence of an evoked pleasant consumption context on consumers’ hedonic evaluation for minimally processed cactus pear (Opuntia ficus-indica) fruit

2016

Awareness of the need to consider a consumption context when measuring the consumer's hedonic evaluation of a food product led researchers to investigate differences among responses given by consumers in different contexts. Previous studies measured the effects of evoking a consumption context, by using photographs or a written scenario, on hedonic evaluations of consumers for food products. This study investigated the influence of evoking a consumption context on hedonic evaluation of minimally processed cactus pear (Opuntia ficus-indica) fruit, using pictures and memories of pleasant personal experiences. A hedonic scale method for measuring food preferences was used. Hedonic evaluation o…

0106 biological sciences0301 basic medicineConsumption (economics)PEAR030109 nutrition & dieteticsOpuntia ficusContext (language use)Horticulture01 natural sciencesSettore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree03 medical and health sciencesHorticultureGeographySettore AGR/01 - Economia Ed Estimo RuraleCactusscenario evoked context consumer hedonic testing acceptance testing context effects quality parameters010606 plant biology & botanyActa Horticulturae
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