Search results for " TECNOLOGIE"

Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut sli…

2015

Abstract Peach genotypes in Southern Italy include the white-flesh ‘Pesca di Bivona’ (‘Murtiddara’, ‘Bianca’, ‘Agostina’ and ‘Settembrina’) and the yellow-flesh ‘Pesca di Leonforte’ (‘Settembrina’, ‘Giallone’ and ‘Ottobrina’ ) landraces, with non-melting clingstone fruit, characterized by a persistent aroma and an excellent flavor that is highly appreciated by consumers. The aim of this work was to assess the suitability of these white- and yellow-flesh landraces to be processed as fresh-cut product with regard to the persistence of their quality and sensory profiles. Fruit of ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ landraces were cut into slices and stored at 5 °C for 3, 5, 7, 12 d. Fre…

Fruit Quality Traits of Two Apricot Cultivars

2010

In this trial we evaluated physical and chemical fruit quality traits and sensory profile of two late-ripening apricot cultivars ‘Vitillo’ and ‘Pellecchiella’. Fruits were harvested at full maturation in three different pickings, at 4 day intervals, to ensure the same fruit quality. To verify quality among different pickings, weight, diameter, soluble solid content, titratable acidity, pH, colour were recorded. To describe and quantify the sensory characteristics of apricot fruits a panel of 10 judges generated 16 descriptors. For each of these attributes judges assigned a score from 1 to 9. Qualitative and sensory data for each attribute were submitted to one way Analysis of Variance (ANOV…

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

2011

The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1–4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The …

Xyloglucan self-assembled nanostructures and gels for biomedical applications

Changes in Sicilian virgin olive oil during storage with particularly highlighteg biophenol components

2007

Ti6Al4V Surface Modification Techniques to Modulate Bone Cell Response: A Review

2022

Biomaterial-tissue interactions are known to largely affect implant performance, relating to alteration of physiological processes. Within this context, metals continue to have a major role as most implants contain at least one metallic part. In particular, titanium alloys are of pivotal importance in orthopedics and dentistry. Being osteointegration somewhat affected by implant surface conditions, surface modifications, surface modification qualify as a way to modulate tissue response, net of an effective design of the whole implant. Currently, a lack of full understanding on the direction to be taken for proper techniques and process conditions to be employed, for the regulation of osteoi…

Brookite, the least known TiO2 photocatalyst, Catalysts

2013

Brookite is the least studied TiO2 photocatalyst due to the difficulties usually encountered in order to obtain it as a pure phase. In this review, a comprehensive survey of the different methods available for preparing brookite powders and films is reported. Attention has been paid both to the most traditional methods, such as hydrothermal processes at high temperatures and pressures, and to environmentally benign syntheses using water soluble compounds and water as the solvent. Papers reporting the photocatalytic activity of pure and brookite-based samples have been reviewed.

Defining collaboration rules in mechatronic Industry

2011

Small and medium companies in order to survive in the global market should promote the creation of partnerships and business networking. Thanks to business networks, in fact, they can reach efficiencies, improve their knowledge and increase their degree of internationalization. The industrial district is a very common type of business network model, especially in Italy. Belonging to an industrial district increases companies inclination to sign inter-firm collaboration contracts such as alliances, outsourcing and joint ventures. However, some Italian districts, mostly those recently constituted and localized in the south of Italy, such as the Sicilian Mechatronic District (SMD), lacks of ac…

PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO

2020

The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.

The Relevance Of The Preform Design In Coining Processes Of Cupronickel Alloy

2007

Coining is a forging process in which a metallic disk, characterized by a low volume‐surface ratio, is deformed with the aim to impress 3D images on its three surfaces. Due to the large production volumes and, at the same time, to the high quality standards required to the final products in terms of final dimensions, tolerances and surface finishing, such closed‐die, cold forging process requires a careful evaluation and choice of the proper operative parameters. In particular, along with technological parameters as the die velocity, die stroke and lubrication, which, in turn, contribute to affect the pressure values on the die surfaces, and thus the press choice, geometrical parameters as …