Search results for " tecnologie alimentari"
showing 10 items of 320 documents
Dry cherry tomato: innovation from studies on isotherms
2014
The drying of vegetables is a very ancient practice for food preservation still in use nowadays. Tomatoes cut into two parts, added with salt and dried are an important element of the food tradition in south of Italy. The tomato’s drying in Sicily is still carried out with a sun-drying process, with an empiric method. The final product obtained has a high quality which it is not homogeneous. In addition to dried products, the market offer even semidry products, to limit the loss of the nutritional characteristics of the dried product. The semidry product is a special category of dehydrated products that have a residual moisture content about 30%; for this reason, nutritional product charact…
SUN-DRYING AND DRYER: COMPARISON OF PRODUCT QUALITY.
2010
La trasformazione degli agrumi del Giardino della Kolimbetra in marmellate
2012
Evoluzione dei composti volatili nel processo di distillazione delle vinacce di Grillo
2011
composti volatili, Grillo, vinacce, distillato
Tecnica dell'acidificazione dei vini
2008
Produzione di vini bianchi senza l’uso di solfiti
2014
Esperienze di vinificazione di varietà autoctone siciliane con protezione del mosto dalle ossidazioni
2008
Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi
2011
Some musts from Grillo grapes, a cultivar autochthonous of western Sicily, fermented with medium toasted American oak chips or with non toasted French oak chips (Classic Line – HTS enology) have been vinified. the wines were significantly different as regards the contents in volatile and non volatile compounds extracted from American and French oak chips. a slight increase in alcoholic fermentation rate and in some cases a higher content of ethyl esters and medium chain fatty acids, were observed in musts charged with chips, independently of their origin. In wines obtained from musts charged with french medium toasted oak chips, the content in furans was higher (5-methylfurfural, trans-meth…