Search results for " tecnologie alimentari"
showing 10 items of 320 documents
Dynamics of pistachio oils by proton nuclear magnetic resonance relaxtion dispersion
2011
A number of pistachio oils were selected in order to test the efficacy of nuclear magnetic resonance relaxation dispersion (NMRD) technique in the evaluation of differences among oils (1) obtained from seeds subjected to different thermal desiccation processes, (2) retrieved from seeds belonging to the same cultivar grown in different geographical areas and (3) produced by using seed cultivars sampled in the same geographical region. NMRD measures relaxation rate values which are related to the dynamics of the chemical components of complex food systems. Results not only allowed to relate kinematic viscosity to relaxometry parameters but also were successful in the differentiation among the…
Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and chang…
2019
The objective of this paper was to study the effects of different drying methods that are: microwave (MW), hot air (HA) and a combination of both (HY), on the 1H-NMR relaxation properties, shrinkage and volatile compounds of Golden Delicious apple slices. Fast field cycling NMR relaxometry reveals that the HA samples dried at different temperatures (65 and 75 °C) appear to contain less restrained water as compared to the sample obtained by MW heating at the same temperatures. In fact, the longitudinal relaxation rates (T1) of the water molecules in the HA dried slices resulted shorter than those measured for the MW dried samples, thereby revealing that in the MW slices, water molecules beha…
The making of Sicilian SO2-free wines
2013
Saccharomyces cerevisiae yeast strains from the Linosa Island
2013
Study of green Sicilian Table Olive Fermentation Through Microbiological, Chemical, Hs-Spme and Sensory analyses
2011
Fruit quality of two apricot cultivars
2008
CHANGES IN ASCORBIC ACID CONTENT IN FRESH CUT SICILIAN YELLOW-FLESH PEACHES
2015
The traditional yellow-flesh peach cultivars 'Settembrina' and 'Ottobrina' di Leonforte ripen respectively during the first 10 days of September, and the first 10 days of November, in Sicily, Italy. During pit hardening, fruit are covered with a paper bag in order to protect them from Mediterranean fruit fly. To understand their behaviour in terms of postharvest maintenance and suitability for minimal processing, 'Settembrina' and 'Ottobrina' di Leonforte were processed (i.e., cleaned, washed, peeled, cut, dipped and packed) to obtain fresh-cut peaches. Fresh cut slices were stored in perforated or bi-oriented polystyrene bags, after soaking in either a 2% ascorbic acid and 1% calcium lacta…
EVALUATION OF FRUIT QUALITY IN LOQUAT USING BOTH CHEMICAL AND SENSORY ANALYSES
2011
The use of scientific methodologies on fruit quality perception by using both instrumental and sensory analyses has been affirmed and tested on many fruit tree species. Loquat is still little known from a sensory analysis point of view. The aim of this work is to evaluate fruit quality characteristics of some loquat cultivars using both physico-chemical and sensory analyses. The trial was conducted in Palermo, Sicily on 4 cultivars: ‘Bianco Dolce’, ‘BRT20’, ‘Peluche’ and ‘Nespolone di Trabia’. Fruits were analyzed for weight, transversal and longitudinal diameter, soluble solid content, titratable acidity, peel colour and sensory profile by a trained panel. The sensory attributes were corre…