Search results for " vegetable"

Analisi della produzione e del mercato dei prodotti di IV gamma in Italia

2007

Il volume si articola in due parti: la prima approfondisce l’analisi della produzione e del mercato in Europa, con particolari specificazioni e approfondimenti sulla situazione produttiva e organizzativa esistente in Francia: Paese, come sopra specificato, dove nacque e dov’è più diffuso il comparto della produzione e della commercializzazione dei prodotti di IV gamma; la seconda si diffonde sull’analisi della produzione e del mercato in Italia, con particolare attenzione alla situazione siciliana.

trans -Lycopene from tomato juice attenuates inflammatory biomarkers in human plasma samples: An intervention trial

2017

cope : To evaluate the effects of carotenoids from tomato juice (TJ) on inflammatory biomarkers, by performing a 4-week dose-response nutritional trial in a population at high cardiovascular risk. Methods and results : An open, prospective, randomized, cross-over, and controlledclinical trial was carried out with 28 volunteers (mean age 69.7 ± 3.1 years; mean BMI 31.5 ± 3.6 kg/m2) at high cardiovascular risk, which were assigned to consume daily for 4 weeks in random order: 200 mL (LD) or 400 mL (HD) of TJ, or water as a control (C), with a 21-day wash-out period between each intervention. Blood samples were collected at baseline (B) and after each intervention. Endpoints included significa…

The role of information and communication technologies and logistics organization in the economic performance of Sicilian fruit and vegetable enterpr…

2013

Through a direct survey conducted on a sample of firms operating in the Sicilian fruit and vegetable sector, the present study provides an empirical evidence on the degree of diffusion of ICTs as well as on relationships with the regional distribution system. To pursue this goal, a multiple regression analysis model was implemented to identify which factors affect more the economic results of fruit and vegetable enterprises. The main results of the analysis indicate that firms using specific software for accounting, warehousing, payment and sales orders and contracts, are more likely to obtain higher economic performances under the “coeteris paribus” condition, as well as firms which are eq…

Survey of microbial quality of plant-based foods served in restaurants

2013

This study was carried out to evaluate the microbiological quality of plant-based foods obtained from foodservice establishments. The samples included cereals, legumes, fruits and vegetables. According to the European Commission Regulation (No. 2073/2005 and No. 1441/2007) and Spanish microbiological criteria (No. 3484/2000), vegetables were the plant-based dishes where more samples exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae. Furthermore, Staphylococcus aureus and Escherichia coli were also found in several vegetable dishes. E. coli and Salmonella spp. were detected in 6.6% and 0.7% of lettuce samples, respectively. However, all the samples were negative f…

THE BOTANICAL GARDEN OF MEDITERRANEAN SPECIES OF AGRIGENTO WITH REFERENCE TO THE SUSTAINABLE DEVELOPMENT

2010

Influence of Ecklonia maxima Extracts on Growth, Yield, and Postharvest Quality of Hydroponic Leaf Lettuce

2021

Ecklonia maxima is a brown algae seaweed largely harvested over the last years and used to produce alginate, animal feed, fertilizers, and plant biostimulants. Their extracts are commercially available in various forms and have been applied to many crops for their growth-promoting effects which may vary according to the treated species and doses applied. The aim of the study was to characterize the effect of adding an Ecklonia maxima commercial extract (Basfoliar Kelp

Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce

2019

Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn&ndash

An experimental investigation on the long-term compatibility of preheated crude palm oil in a large compression ignition diesel engine

2018

An experimental study was carried out on a large stationary compression ignition engine to evaluate the long-term compatibility and durability issues associated with the use of crude palm oil as fuel. Two different preheating temperatures (60 and 80 °C) were adopted to assess the potential improvements related to lower fuel viscosity. The results obtained, in terms of in-cylinder carbon deposits and engine wear, were compared with the results obtained using ordinary diesel fuel. For each fuel and preheating temperature, the engine was operated for 300 consecutive h, during which several engine lubricant samples were collected and analysed to determine soot and fuel contaminations, viscosity…

Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and…

2018

The impact of supercritical carbon dioxide (SCCD) (10-60 MPa/45 °C/30 min) and subsequent 10 weeks storage at 4 °C on polyphenol oxidase (PPO), peroxidase (POD) activities, phenolic profile, vitamin C, sugars, physicochemical properties of cloudy apple juices was investigated. No significant changes in sugars and total polyphenols were observed, whereas significant degradation (≈28%) of vitamin C and individual polyphenols (≈18%) was noted after SCCD treatment. After 4 weeks storage only 34% of vitamin C was retained and no vitamin C was detected after this time. Ten weeks of storage caused hydrolysis of sucrose in 15%, whereas degradation of individual polyphenols ranged from 43 to 50% dep…

A Mediterranean versus a Nordic way of coarse vegetable preparation

2015

International audience; The bitter taste might be the main reason for rejection of many vegetables, especially coarse vegetables,. Besides the taste, coarse vegetable intake may also be related to habitual factors such as preparation methods. To study cross-cultural differences between Danish (n = 204) and French (n = 304) consumers with regard to preparation of coarse vegetables (broccoli, cauliflower, curly kale, Brussels sprouts, white cabbage, parsnip/root parsley, beetroot, celeriac and carrot), a consumer study was conducted in each county on following preparations: raw, steamed, boiled, fried, in the oven, soup and pickled. The check all that apply (CATA) data showed that serving the…