Search results for " ALIMENTAZIONE"
showing 10 items of 127 documents
LA CULTURA ALIMENTARE NELL'ALS TRA PAROLA E PARLATO
2009
Lessico dell'alimentazione e geografia linguistica. Problemi onomasiologici e semasiologici
2008
Antroponomástica y usos alimenticios: el caso de los sobrenombres individuales y comunitarios en Sicilia
2014
La alimentación representa uno de los elementos más profundamente identitarios, tanto que se afirma que el hombre es lo que come. La relación entre el hombre y la comida es a veces tan intrínseca que la antroponomástica popular la ha absorbido creando una matriz útil para designar tanto sujetos individuales como comunidades enteras. Actualmente hay dos investigaciones paralelas en Sicilia: una amplia exploración por lo que respecta a los sobrenombres de personas (cfr. Ruffino 2010) y una investigación puntual en lo concerniente a los sobrenombres étnicos. En este artículo se presentan algunos ejemplos de sobrenombres individuales y étnicos.La construcción lingüística de estas formas antropo…
Alimentazione ed insulina-resistenza. In Salute e cultura alimentare globalizzata
2021
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Fattori di rischio per doping in popolazione giovanile.
2012
Consumo critico, alimentazione e comunicazione. Valori e comportamenti per un consumo sostenibile
2011
Silage of Prickly Pears (Opuntia spp.) Juice By-Products
2020
Simple Summary The cactus pear plant is a Cactaceae which originates from the Americas and is highly resistant to arid and hot environments. The plant is used as animal feedstuff in regions characterized by a lack of nutrient resources. In Italy, the fruits are known as prickly pears are usually eaten fresh by humans, and more recently have also started to be transformed into fruit juice. Various by-products (i.e., peel, pulp, and seeds) derived from the extraction of fruit juice are used for livestock feed due to their high amounts of fermentable structural carbohydrates. However, some of these by-products are difficult to conserve due to their high fermentability. The aim of the present s…
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production
2020
Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of …
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese
2021
The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for their microbiota by scanning electron microscopy (SEM) analysis and a combined culture-independent and -dependent microbiological approach. SEM inspection showed an almost continuous biofilm formation. MiSeq Illumina analysis identified 8 phyla, 16 classes, 25 orders, 47 families and 50 genera. Corynebacterium, Bifidobacterium and lactic acid bacteria (LAB) were detected in all samples. In particular…
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening
2021
ABSTRACT The main goal of this research was to characterize the bacterial diversity of the wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano) were selected within the region of Sicily. The wooden shelf surfaces were sampled by a destructive method to detach wood splinters as well as by a nondestructive brushing to collect microbial cells. Scanning electron microscopy showed the presence of almost continuous bacterial formations on the majority of the s…