Search results for " Preservation"
showing 10 items of 322 documents
Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization
2013
Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, s…
Halloysite Nanotubes Loaded with Calcium Hydroxide: Alkaline Fillers for the Deacidification of Waterlogged Archeological Woods
2018
A novel green protocol for the deacidifying consolidation of waterlogged archaeological woods through aqueous dispersions of polyethylene glycol (PEG) 1500 and halloysite nanotubes containing calcium hydroxide has been designed. First, we prepared functionalized halloysite nanotubes filled with Ca(OH)2 in their lumen. The controlled and sustained release of Ca(OH)2 from the halloysite lumen extended its neutralization action over time, allowing the development of a long-term deacidification of the wood samples. A preliminary thermomechanical characterization of clay/polymer nanocomposites allows us to determine the experimental conditions to maximize the consolidation efficiency of the wood…
Two operative risk indicators as tools for negotiating contracts between curators of Museums and HVAC technical services providers
2020
Abstract The purpose of Heating, Ventilating and Air-Conditioning (HVAC) systems in museums is to properly control important microclimate parameters; such systems, in fact, apart from ensuring the visitors’ wellbeing, are requested to guarantee suitable indoor conditions for the proper conservation of the important cultural goods hosted by museums. Hence, in case of disservice, or interruption due to maintenance interventions, it is important to quantify the economic damage induced to exhibited and/or stored works of art (or even to the building museum itself). Accordingly, it is essential to guarantee the shortest possible period of disservice during which probable damages for the works of…
Digitization and Preservation of Cultural Heritage Products
2017
Cultural heritage encompasses various aspects of a nation's history. Cultural heritage artifacts are considered as priceless items that need special care. Since the wide adoption of new digital technologies, documenting and storing cultural heritage assets became more affordable and reliable. These records are then used in several applications. Researchers saw the opportunity to use digital heritage recordings for long-term preservation. They are considering cultural heritage artifacts as products, and the history behind them as a product lifecycle. In this paper, we present the research progress in cultural heritage digital processing and preservation, highlighting the most impactful advan…
Visually low-impacting methods for the measurement of parameters related to IAQ risk indicators in exhibition halls
2021
Microclimate for cultural heritage plays a fundamental role in the degradation process of artefacts exhibited in museums. Generally, the Indoor Air Quality (IAQ) monitoring inside museums is based on conventional measurements of thermo-hygrometry parameters and longtime averaged measurements of atmospheric pollutants’ concentration. Unfortunately, all these approaches require electric supply and are usually characterized by a noticeable visual impact on the exhibition space, which clearly negatively affects the visitors’ experience. This paper intends to revisit and discuss a methodology (and its test application on field, to estimate the risk of damage of three artefacts displayed in an ol…
Effect of storage conditions (relative humidity, duration, and temperature) on the germination time of Aspergillus carbonarius and Penicillium chryso…
2012
Fungal conidia are disseminated, often in the air, for a certain period of time, prior to contaminating food products. The objective of this study was to examine the effects of the relative humidity, RH (%), time (day), and temperature (°C) during this period of time, called "storage", on the germination time, τ (h), of Aspergillus carbonarius and Penicillium chrysogenum. A Doehlert design was used in the range, 20-100% RH, 2-28 days, and 5-25 °C. As compared to un-stored conidia, the germination time of conidia stored at 60% RH, 15 days, 5 °C was increased by 23 and 28%, for A. carbonarius and P. chrysogenum, respectively. Stored conidia exhibited a minimum τ value at 60% RH, and 100% RH f…
Evaluación etnobotanica de la Yareta (Azorella compacta) en Arequipa (Perú) y sus posibles aplicaciones
2013
Abstract – Ethnobotanical study of the Yareta Arequipa plant (Azorella compacta Phil) and its possible applications. – The aim of this work is the ethnobotanical characterisation of the Yareta Arequipa plant (Azorella compacta Phil), to report indications about the uses of the Yareata plant by “Salinas y Aguada Blanca” National Reserve (RNSAB) populations and to find its possible applications. The survey has been lead on nine communities of the Arequipa Region (Peru), it concerned the actual degree of conservation of the plants, the botanical description and classification, the ecological characterization, the use and the distribution in ethnomedicine and ethnopharmacology and all the uses …
Azorella compacta (Yareta):an endemic plant of the Andean planteaux in South America. Azorella compacta (Yareta): pianta endemica degli altipiani and…
2013
Azorella compacta (Yareta): pianta endemica degli altipiani andini del Sud America. – Si riportano i risultati di una ricerca sugli usi della Azorella compacta Phil da parte delle popolazioni sudamericane del Perù, Argentina, Cile e Bolivia, allo scopo di realizzare una documentazione etnobotanica di partenza per possibili applicazioni pratiche della pianta. La sperimentazione sulla A. compacta ha preso in esame lo stato attuale di conservazione, la classificazione e descrizione botanica, l’ecologia, la distribuzione, l’utilizzazione in etnomedicina e etnofarmacologia e altre possibili impieghi. Dalla suddetta esperienza è emerso che tutte le comunità in studio,dei suddetti Paesi, utilizzan…
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality?
2010
Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and Results: Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. Conclusions: The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. Significance and Impact of the Study: This study represents…
Biogenic amines in wines from three Spanish regions.
2005
One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3-6 months) …