Search results for " tecnologie alimentari"

GC-MS as a tool to study the aromatic profiles of Candida zemplinina/ Saccharomyces cerevisiae mixed fermentation wines

2013

Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products

2019

In this study, the nutritional profile and some health benefit of three cocoa bean samples of different origins, including Perù, Ecuador (Criollo) and Ghana (Hybrid) and five samples of cocoa products from Criollo variety at different percentage of cocoa solids (from 70 to 100%), are investigated. The Ecuadorian beans were of the same batch used to obtain the chocolate samples (70% cocoa solids) by processing without conching. All samples were analyzed for their proximate composition, mineral content, fatty acids, total polyphenols, catechin, epicathechin theobromine and caffeine. Fatty acid profiles of the cocoa products were quite similar to those obtained in cocoa beans. The atherogenici…

Natural Indigo from Isatis tinctoria L. for the Reassessment of Sicilian Crops - A Minireview

2013

Production of the Sicilian distillate “ Spiritu re fascitrari ” from honey by-products: An interesting source of yeast diversity

2017

The “Spiritu re fascitrari” (SRF) is a typical Sicilian distillate obtained from the by-products of traditional process of honey production. Although some alcoholic fermentation of honey based products have been described, the present research represents the first investigation on the yeast ecology and the physico-chemical characteristics of honey by-products subjected to an alcoholic fermentation followed by distillation. All samples collected during manufacturing process were analysed for the count of total, osmophilic and osmotolerant yeasts. The honeycombs and equipment surfaces showed the presence of yeasts that was 1.7 and 1.1 Log (CFU/mL), respectively. After enrichment, yeast popula…

Effect of pretreatments and drying processo on health-promoting components of goji berries

2020

Drying is one of the most common preservation methods used to extend the shelf life of fruits and vegetables by reducing water content so as to prevent the growth and reproduction of microorganisms and to inactivate many of the moisture-mediated alterative reactions. Goji berries are mainly consumed dried. Several methods can be used to dry goji berries, such as sun drying, hot air drying, vacuum drying, and freeze drying. In this chapter the most used pre-treatment and drying processes found in literature on goji berries are described, together with their effect on their health promoting components, such as carotenoids, tocols, vitamin C, flavonoids and phenols. Moreover the effect of diff…

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

2020

The aim of this research was to study the evolution of carotenoid compounds, antioxidant &beta

Study and characterization of polyphenol oxidase from eggplant (Solanum melongena L.)

2011

ABSTRACT: In this study the catecholase and cresolase activities of eggplant polyphenol oxidase (PPO) were investigated. Enzyme activity was determined by measuring the increase in absorbance using catechol as substrate and 3-methyl-2- benzothiazolinone hydrazone (MBTH) as coupled reagent. The effects of substrate specificity, heat inactivation, temperature, pH, and inhibitors were investigated to understand the enzymatic alteration of ready-to-eat preparations. Browning of vegetables was determined through a colorimeter. Decrease of lightness (L*) and increase of color difference values (ΔE*) were correlated with tissue browning. Antibrowning agents were tested on PPO under the same condit…

Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi

2013

Il presente lavoro ha previsto inizialmente l’isolamento, la tipizzazione e l’identificazione dei batteri lattici (BL) presenti in campioni di farine utilizzate per prodotti da forno a lievitazione naturale prelevati presso diversi panifici siciliani. Le conte in piastra dei BL sono state ottenute su tre differenti terreni colturali, generici e specifici. I risultati hanno evidenziato una concentrazione massima di BL di 4.75 Log UFC/g. Tutte le colonie diverse sono state isolate e purificate. Le colture sono state differenziate sulla base delle caratteristiche fenotipiche e dei profili generati mediante la tecnica randomly amplified polymorphic DNA (RAPD)-PCR che ha permesso il riconoscimen…

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

2016

Abstract Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those o…

New development opportunities for the craft brewing segment: the case study of a micro-malthouse

2017

In Italy in the past few years, the number of small breweries penetrating the craft beer sector has grown exponentially. Craft producers intend to give a strong added value and a local character to their production in different ways. One of these is the use of malt derived from small batches of local cereals and pseudo cereals. The aim of this study is the assessment of investment profitability, through a cost-benefit analysis (CBA), for a compact and a modular micro-malting plant in Sicily (Southern Italy). The CBA for a micro-malthouse was carried out considering both installation and operating costs. Net present value (NPV), discounted benefit-cost ratio (DBCR) and internal rate of retur…