Search results for " Ripening"
showing 10 items of 50 documents
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening
2008
The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidi…
PREDICTION OF INSTRUMENTAL AND SENSORY TEXTURAL CHARACTERISTICS OF MAHON CHEESE FROM ULTRASONIC MEASUREMENTS
2000
Ultrasonic velocity was related to sensory and instrumental texture measurements. A semi-logarithmic model (Weber-Fechner) was used to relate the sensory and instrumental texture measurements. The ultrasonic velocity ranged from 1650 to 1723 m/s for the softest and hardest cheese, respectively. As expected from theoretical equations, the ultrasonic velocity was related to the square root of the instrumental measurements. The deformability modulus (r 2 =0.93) and the slope in puncture (r 2 =0.85) were the most closely related parameters. A model developed from the relationship between sensory and instrumental texture and the relationship between ultrasonic velocity and instrumental texture, …
Elemental geochemistry of soils from the volcanic island of Pantelleria, Sicily: implications for Moscato wine production.
2006
The volcanic island of Pantelleria produces a naturally sweet wine Moscato di Pantelleria DOC obtained from the «Moscato d'Alessandria» (or «Zibibbo»), a grape favoured by hot climate. Geochemical and mineralogical investigations performed on soil profiles devoloped on rocks representative of the major outcropping lithologies (pantellerite, trachyte and alkalic basalt) show that the soils have preserved the parent material imprint. Consistently, values of the chemical index of alteration (CIA) indicate a low to moderate weathering degree for the rocks exposed in the Pantelleria area and consequently a low to moderate soil evolution. Soil-solution chemical analyses highlight that macro- and …
Asymmetric tungsten oxide nanobrushes via oriented attachment and Ostwald ripening
2011
Tungsten oxide nanobrushes were synthesized using a solvothermal approach that lead to self-branching in the presence of citric acid and hexadecylamine as surfactants. Our synthetic approach yielded branched nanorods of tungsten oxide in a single synthetic step. Based on our results, we propose a phenomenological pathway for the formation, branching, and assembly of these tungsten oxide brushes. The formation of tungsten oxide brushes proceeds by thermal decomposition of ammonium tungstate in the presence of citric acid and hexadecylamine. The pale blue powder obtained after solvothermal reaction was analyzed by X-ray diffraction (XRD), transmission electron microscopy (TEM) and high-resolu…
Kinetic Monte Carlo modeling of Y2O3 nano-cluster formation in radiation resistant matrices
2018
This work has been carried out within the framework of the EUROfusion Consortium and has received funding from the Euratom research and training programme 2014-2018 under grant agreement No 633053. The views and opinions expressed herein do not necessarily reflect those of the European Commission.
Statistical characterization of self-assembled charged nanoparticle structures
2013
We propose a novel approach for description of dynamics of nanostructure formation for a system consisting of oppositely charged particles. The combination of numerical solution of analytical Bogolyubov–Born–Green–Kirkwood–Yvon (BBGKY) type equation set with reverse Monte Carlo (RMC) method allows us to overcome difficulties of standard approaches, such as kinetic Monte Carlo or Molecular Dynamics, to describe effects of long-range Coulomb interactions. Moreover, this allows one to study the system dynamics on realistic time and length scales. We applied this method to a simple short-range Lenard–Jones (LJ)-like three- (3D) and two-dimensional (2D) system combining the long-range Coulomb an…
Importance of Sodium Nitrate in the Maturation Process of Gouda Cheese
2011
The aim of this study was to observe the dynamics of sodium nitrate during ripening, in was introduced in different amounts in the recipe. Sodium nitrate is the chemical compound also known as Chile saltpeter or Peru saltpeter, is used as an ingredient as a food preservative. Sodium nitrate should not be confused with the related compound, sodium nitrite. Sodium nitrate in the cheese gives a longer time of preservation (Moore J.C., 2010).
A comprehensive RNA-Seq-based gene expression atlas of the summer squash (Cucurbita pepo) provides insights into fruit morphology and ripening mechan…
2021
[EN] Background Summer squash (Cucurbita pepo: Cucurbitaceae) are a popular horticultural crop for which there is insufficient genomic and transcriptomic information. Gene expression atlases are crucial for the identification of genes expressed in different tissues at various plant developmental stages. Here, we present the first comprehensive gene expression atlas for a summer squash cultivar, including transcripts obtained from seeds, shoots, leaf stem, young and developed leaves, male and female flowers, fruits of seven developmental stages, as well as primary and lateral roots. Results In total, 27,868 genes and 2352 novel transcripts were annotated from these 16 tissues, with over 18,0…
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.
2020
Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…
Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture
2007
International audience; This study investigated the use of microelectrodes to continuously and simultaneously monitor pH and redox potential (Eh) gradients in Camembert cheeses from the rind to the core, as a function of ripening time (15 and 35 days). Cheeses were shown to be heterogeneous throughout their mass. An Eh gradient existed from the rind to the core. The surface was oxidizing (+330 to +360 mV) and the core was reducing and became more so in the course of ripening (−300 to −360 mV). A relationship between firmness and Eh was shown. pH gradients were in line with those previously described in the literature and related to ammonium and lactate gradients. Gradients evolved from the …