Search results for " grass"

Le proprietà nutrizionali e salutistiche del formaggio in funzione della stagione di pascolamento

2022

Il consumo alimentare si è notevolmente modificato negli ultimi anni. L’alimento, oltre a rappresentare una fonte di nutrienti, è diventato anche espressione dello stile di vita ed un mezzo di interazione e distinzione tra le persone. Il consumatore moderno, in risposta ai modelli alimentari che nei paesi industrializzati hanno generato gravi problemi di salute (obesità, malattie cardiovascolari, tumori), tende ad essere più informato, critico ed esigente sotto il profilo salutistico. Inoltre, cresce nel consumatore l'interesse per il cibo sostenibile proveniente da sistemi che, contribuendo alla mitigazione delle emissioni di CO2 e limitando lo sfruttamento delle risorse naturali, producon…

Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds

2012

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients, such as aroma compounds. One way could be to increase the mobility of both sodium ions and aroma compounds in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds). Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological…

Role of peat organic matter on isotopic composition of most abundant benthic organisms in intertidal habitats of SW Iceland

2008

The transfer of peat organic matter (OM) from tidal pools of upper littoral to downstream rocky shores and its potential incorporation into marine biota were investigated using the stable isotope approach. Samplings were carried out in September 2004 in two SW Icelandic sites (Osar and Hvassahraun), where we selected (1) areas with shores where grass gently declined towards rocks and, on reaching the sea line, formed small tidal peat pools and (2) areas where grass and rocky shores were not contiguous, rather the grass lower limits were several hundreds of meters back from the shore. In both grass and no grass areas, in the intertidal zone, all benthic organisms and all potential OM sources…

Behavior of carbohydrate-based material in black liquor during heating

2004

One industrial softwood Kraft black liquor was heat-treated (at 175 ?C and 190 ?C for 15-60 min) together with laboratory-made soda-AQ (wheat straw and reed canary grass) and Kraft (reed canary grass) black liquors (at 190 ?C for 30 min). The feedstock black liquors were characterized with respect to their polysaccharide (mainly xylem) and aliphatic carboxylic acid contents before and after the heat treatments. It was noted that, due to the higher amount of polysaccharides in the non-wood black liquors (8.2-16.6% of d.s) compared to that in the softwood black liquor (1.4% of d.s), the heat treatment in the former case resulted in a 5-30% increase in the amount of aliphatic acids formed by v…

Soda-AQ pulping of reed canary grass

2001

Abstract Delignification of reed canary grass (Phalaris arundinacea L.) was carried out by conventional soda-anthraquinone (AQ) pulping under varying conditions selected according to an orthogonal experimental design with four factors (cooking parameters) at three levels each L9 (34). The influence of these four parameters, i.e. effective alkali, EA (12, 15, and 18% on oven dried (o.d.) reed, as NaOH), maximum temperature (145, 155, and 165°C), time to maximum temperature (70, 90, and 110 min), and time at maximum temperature (0, 15, and 30 min) on the pulp properties (yield, kappa number, and viscosity) was studied. Results indicated that, with respect to delignification, EA was the most i…

Descrizione di un modello minimo per lo studio della cinetica dei chilomicroni dopo pasto grasso

2000

Multisensory integration as a strategy to compensate for sodium and fat reduction in food

2012

Multisensory integration as a strategy to compensate for sodium and fat reduction in food. Forum Jeunes chercheurs

Species–area relationships in continuous vegetation: Evidence from Palaearctic grasslands

2019

Aim Species-area relationships (SARs) are fundamental scaling laws in ecology although their shape is still disputed. At larger areas, power laws best represent SARs. Yet, it remains unclear whether SARs follow other shapes at finer spatial grains in continuous vegetation. We asked which function describes SARs best at small grains and explored how sampling methodology or the environment influence SAR shape. Location Palaearctic grasslands and other non-forested habitats. Taxa Vascular plants, bryophytes and lichens. Methods We used the GrassPlot database, containing standardized vegetation-plot data from vascular plants, bryophytes and lichens spanning a wide range of grassland types throu…

Disfunzione del tessuto adiposo e diabete mellito tipo 2: scarsa utilità diagnostica della quantificazione del grasso tramite RMN.

2014

Context-dependent foraging habitat selection in a farmland raptor along an agricultural intensification gradient

2021

Abstract Gradients of agricultural intensification in agroecosystems may determine uneven resource availability for predators relying on these man-made habitats. In turn, these variations in resource availability may affect predators’ habitat selection patterns, resulting in context-dependent habitat selection. We assessed the effects of gradients of landscape composition and configuration on habitat selection of a colonial farmland bird of prey, the lesser kestrel (Falco naumanni), relying on 76 GPS-tracked nestling-rearing individuals from 10 populations scattered along an agricultural intensification gradient. Analyses were conducted considering two ecological levels of aggregation (the …