Search results for " TECNOLOGIE"
showing 10 items of 1308 documents
Evoluzione degli idrossiacidi nel corso della vinificazione in bianco
2011
Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses
2012
International audience; The objective of the present work is to demonstrate the interest and the feasibility of the measurement of NaCl concentrations in soft cheeses and in particular an in vitro digestion process by the use of chemical sensors. The analyzed matrices were the commercial Italian mozzarella cheeses and domestic cheese base models. The classification of mozzarellas was performed according to their salinity, while the breakdown of cheese base models has been followed both at initial steps of digestion in artificial mouth dispositive mimicking the oral sphere and in a gut-imitating digester (TIM-1). During the breakdown of soft cheese in the digester, the estimated values for N…
Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus)
2012
Biodistribution of Insulin-Nanogels in Mouse: A Preliminary Study for the Treatment of Alzheimer's Disease
2017
A growing body of evidence shows that Insulin, Insulin Receptor (IR) and IR signaling are involved in brain cognitive functions and their dysfunction is implicated in Alzheimer's disease (AD) neurodegeneration. Thus, administration of insulin could be a strategy for AD treatment. For this aim we have designed, synthesized and characterized a nanogel system (NG) that has been conjugated to insulin molecules (NG-In) to deliver the protein into the brain, as a tool for the development of a new therapy against AD. In our preclinical study in mice, intraperitoneal injection of fluorescent-labeled NG has allowed to determine the biodistribution of NG vs time in the whole body and its clearance th…
PRODUZIONE DI GELATINA DA SUCCO DI MELOGRANO OTTENUTO CON TECNICHE NON CONVENZIONALI.
2010
Effect of abrasive pretreatment on hot dried goji berry
2015
Goji (Lycium barbarum L.) is a Solanaceous deciduous shrub that grows in China, Tibet and other parts of Asia. Nowadays, goji berries are known as being very rich in nutrients with high antioxidant capacity, fact for which they were included in the novel category of “superfruits”. Goji berries contain high amounts of antioxidants, carotenoids, vitamin A and zeaxanthin. Most of goji berries produced are dried because they are very delicate fruits. Drying process improves fruit stability, since it decreases considerably the water activity of the food, reduces microbiological and enzymatic activity and minimizes physical and chemical reactions during storage. However, drying of goji berries ca…
Kefiran-based Scaffolds For Biomedical Applications
2018
Kefiran is an exopolysaccharide produced by microorganisms present in kefir grains, with several health promoting properties. A optimized protocol was developed for the separation of kefiran from kefir grains, allowing to reach a yield 4÷5 % without using toxic or expensive chemicals. The capability of kefiran to produce scaffold via Thermally Induced Phase Separation (TIPS) technique was investigated and porous scaffolds structure was obtained. Separated kefiran and scaffolds were analyzed via DSC and different thermal properties between purified kefiran and scaffold were revealed. XRD analysis revealed different structure between kefiran and scaffolds. The porous scaffold structure can be…
Production of a a-L-Rhamnosidase from Aspergillus Terreus Using Citrus Solid Waste as Inducer for Application in Juice Industry
2012
Naringinase is an enzyme complex consisting of a a-L-rhamnopyranosidase (Rha, EC. 3.2.1.40) and ß-D-glucopyranosidase (ßG, EC. 3.2.1.21). a-L-rhamnopyranosidase is an enzyme of considerable importance in food technology for increasing the aroma of fruit juices and alcoholic beverages. It is particularly used for debittering of citrus-juice by the hydrolysis of naringin and hesperidin, however this activity is low in commercial enzyme preparations. The aim of this work is the production of Rha from Aspergillus terreus fermentation using citrus solid waste (CSW), called “pastazzo”, as specific inducer. CSW is rich in fermentable materials such as sugars, in particular rhamnose, in pectins, an…
Drying kinetics and physico-chemical quality of mango slices
2019
Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative …
A methodological framework based on a DANP model for evaluating the software quality in terms of usability: a preliminary investigation on mobile ope…
2020
Evaluation of the software usability as concerns software alternatives represents a typical Multi- Criteria Decision-Analysis (MCDA) problem. Such a kind of problem can be successfully faced via structured models and approaches which validity have been widely shown in literature. In this work, a methodological framework based on a MCDA model integrating the DEMATEL method along with the ANP technique is proposed and explained with more detail to address the relevant issue of the software usability evaluation. The applicability of the considered DEMATEL-ANP (DANP) based model in the under analysis contest is demonstrated via a preliminary investigation, where the usability of the two major M…