Search results for " bread"
showing 10 items of 59 documents
Pani cerimoniali e tavole rituali in Sicilia
2019
Il pane di frumento è stato per secoli elemento costitutivo e qualificante delle mense aristocratiche e contadine della Sicilia. Esito concreto di un ciclo stagionale di lavoro, il pane è stato considerato, il cibo per eccellenza, cibo sacro. I gesti che ne precedevano e accompagnavano la preparazione e il consumo erano ritualizzati e pregni di significati trascendenti il puro atto della nutrizione. Stante il fortissimo valore simbolico da esso detenuto non sorprende che offerte e consumi collettivi di pane siano tutt’oggi attestati in numerosissime feste religiose. I pani preparati in queste occasioni non sono quelli di tutti i giorni. Essi presentano peculiari morfologie e vengono prepara…
The Emergence of Women as Main Earners in Europe
2014
This paper conducts a cross-sectional empirical research aimed at documenting the emergence of a new family model characterized by women who earn the largest share of their household income. We show that in Europe, couples with women as the main earner have started to represent a non-negligible share of the population and identify the key characteristics of couples in which women are the main earner in comparison to equal-earner couples and to couples in which men are the main earner. We undertake a comparative approach using micro-level data from the European Social Survey on 19 countries and two time periods (2004 and 2010).
L'ecomuseo del grano e del pane: un percorso progettuale centrato sul design
2018
La festa di S. Giuseppe, oltre che un’importante e sentita ricorrenza religiosa, è a Salemi soprattutto la “festa dei pani”; bellissime realizzazioni di alto artigianato artistico, la cui sapienza si tramanda nelle famiglie e nelle associazioni di donne che per mesi lavorano alla produzione dell’enorme quantità delle piccole e grandi forme di pane, per rivestire le costruzioni votive che accolgono il rito della cena. Nasce quindi l’idea di proporre un “Ecomuseo del grano e del pane” nel Collegio dei Gesuiti, valorizzando e riaprendo al pubblico uno spazio di grande interesse storico-architettonico. Nell’ambito della consolidata collaborazione del Comune di Salemi con il Dipartimento di Arch…
Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread
2007
Fumonisin B1 (FB1) and fumonisin B2 (FB2) are mycotoxins mainly produced by Fusarium verticillioides, and Fusarium proliferatum, fungi species most commonly isolated from maize. The natural occurrence of FB1 and FB2 in broa, typical Portuguese maize bread, was evaluated in 30 samples. Twenty five were found positive with levels ranging from 142 to 550 [mu]g kg- 1. The limit established by the European regulations was exceeded by 27% of the samples. The tolerable daily intake for fumonisin B1, and B2, alone or in combination, for all of the analysed samples, was lower than 2 [mu]g kg- 1 body weight per day established by the European Commission. http://www.sciencedirect.com/science/article/B…
Tracking trace elements from soil to Lebanese bread and Populations Exposure
2021
In Lebanon, the agri-food industry represents 18% of the industrial sector and yet food safety remains a major problem. In this interdisciplinary thesis, we followed the Trace Elements (TEs) in the Lebanese white bread sector "from farm to fork" based on the reality on the ground, and on two links in the sector: (i) the geogenic or anthropogenic origin of TEs present in the soil and their transfer to the wheat grain, for which 10 plots cultivated in wheat, covering the diversity of soils, irrigation practices and anthropogenic environments of the central Bekaa were chosen ; (ii) the exposure of populations to TEs present in bread, for which a survey of consumption habits across Lebanon was …
A novel alpha-amylase-lipase formulation as anti-staling agent in durum wheat bread
2016
The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different commercial amylase preparations and with control without added enzymes. Bread-making trials were carried out at industrial level. Sliced bread, packed under modified atmosphere, was analyzed for texture profile, moisture content, and water activity during 90 days. Crumb sections were submitted to environmental scanning electron microscopy at the end of the storage period. The α-amylase-lipase enzyme preparation showed synergistic interactions in preventing staling. In particular, bread added of these two enzymes in m…
Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread
2019
Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; …
Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre
2016
Variations spatiales et temporelles de communautés adventices des cultures annuelles en France
2010
Résumé de thèse; National audience
Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin
2021
The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bio…