Search results for " tecnologie alimentari"

History, Processing and Quality Enhancement of Traditional Egyptian Kariesh Cheese: A Review

2013

Kariesh is a soft acid cheese made from skimmed cow's milk, buffalo milk or buttermilk from sour cream; apparently it is made only on farmsteads. It is considered to be one of the most important traditional Egyptian dairy products, commonly made in the Egyptian countryside, especially in small villages, as low-income people such as farmers use Kariesh cheese in their diet owing to its high protein content, low fat and price. Therefore, nowadays, Kariesh cheese is a promising food in the avoidance of health problems associated with fat, particularly for old people. The aim of this article is to provide a wide range of information on Egyptian Kariesh cheese starting with a brief description o…

Impiego enologico di un ceppo di Kluyveromyces marxianus isolato a Linosa

2014

Production of functional probiotic, prebiotic, and synbiotic ice creams

2010

In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria, after frozen storage that met the minimum required to achieve probiotic effects. Moreover; most of the ice creams show…

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

2007

Aims:  The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Methods and Results:  Twelve LAB were studied for the ability to grow at 10 and 45°C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)–mass spectrometry (MS). Most of the strains were able to grow both at 10 an…

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory tr…

2014

Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L…

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

2013

article i nfo Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of γ-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibari…

Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes"

2009

Lysozyme is a natural enzyme with muramidase activity which can work against a range of lactic acid bacteria (LAB), including Oenococcus, Pediococcus and Lactobacillus spp., that can affect wine stability (Cunningham et al., 1991). For such reason, over the last decade, there has been a growing interest in lysozyme as a supplement to sulphur dioxide for bacterial inhibition (Sonni et al., 2009). Since, lysozyme applications proved to be enough specific to require technical knowledge and expertise to be efficient, an experimental winemaking was performed to evaluate the efficiency of this enzyme application to produce a Sicilian wine from “organic grapes”. Specifically, two experimental cond…

Effect of nitrogen fertilizer level on quality and shelf-life of fresh cut Swiss chard

2018

Swiss chard (Beta vulgaris L. var. cicla L.) is a leafy vegetable highly appreciated in some areas for its nutritional properties and year round supply. Its production area is not commercially important, but this minor vegetable offers an interesting enlargement of the current vegetable assortment by using its stalks and leaves. Swiss chard is a very nutritive demanding species. The content of mineral elements, total quality and yield are influenced by the amount, frequency and method of fertilization. The aim of this study was to evaluate the effect of high or low levels of nitrogen fertilization on the quality and shelf-life of minimally processed Swiss chard. Plants grown with a high (18…

Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage

2020

Abstract Cold storage may cause changes in the volatile and non-volatile components of orange fruit, in association with the decrement of the characteristic fruit flavour and sensory acceptability. The aim of this work was to evaluate the changes of some non-volatile taste-altering components (total and individual sugars, acids, anthocyanins, putrescine and limonin) that may affect the organoleptic perception of cold-stored orange fruit. Three blood orange varieties ('Tarocco TDV', 'Tarocco Gallo', and 'Moro') and a common variety ('Washington navel') were stored at 6 ± 1 °C and 90–95% Relative Humidity (RH) for 60 d. Chemical and sensory assessments were performed during fruit storage at 1…

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

2019

Early vat bacterial biofilms developed spontaneously through contact with whey have been characterized on seven wood types (Castanea sativa Miller, Cedrus libani, A. Rich., Prunus avium L., Fraxinus ornus L., Juglans regia L., Pinus nigra J.F. Arnold and Populus nigra L.). The present study aimed to evaluate the influence of these biofilms on the microbiological, chemical, physical and sensory characteristics of PDO Vastedda della valle del Belìce (VdB) cheese, processed traditionally from raw ewe's milk using wooden tools. To this purpose, the experimental cheeses after 15 d of refrigerated storage were examined. Lactic acid bacteria (LAB) populations dominated the microbial community of a…