Search results for "ALIM"

Study of the biochemical composition and physico-chemistry of a protein-based food model of Parkia biglobosa

2022

In West Africa, the seed of the cowpea (Parkia biglobosa) is used in traditional pharmacopoeia and especially in human food as a condiment. This legume is very rich in proteins and lipids and remains a poorly exploited source of protein. Our thesis focuses on the valorization of Néré seeds for the development of new protein-rich products of plant origin as an alternative to the use of soybean as a basic ingredient. The objectives were : (i)biochemical and physicochemical characterization of protein isolates from Néré seed flour according to the extraction process, (ii) selection of proteolytic lactic acid bacteria capable of fermenting Néré juice, reducing anti-nutritional factors in order …

Influenza della natura dei nutrienti azotati sull’attività di due ceppi di lievito nella vinificazione di uve bianche prodotte in Sicilia

2008

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.

2022

The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ripening, was evaluated by a multivariate statistical approach. The shelf biofilms of this study were previously analyzed for their microbial composition, but no correlation between biodiversity and cheese type was investigated. Canonical discriminant analysis confirmed a cheese typology effect on the microbial loads of the wooden shelves investigat…

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.

2013

The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

2018

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several an…

2-[(1-Methyl-1H-pyrrol-2-yl)carbonyl-meth-yl]isoindoline-1,3-dione.

2009

The asymmetric unit of the title compound, C15H12N2O3, contains two almost identical molecules forming an nearly C2-symmetric dimeric pattern. The dihedral angles between the pyrrole ring and the phthalimide unit are 82.95 (8) and 86.57 (8)° for the two molecules. Within such a dimer, the phthalimide units of the two molecules form a dihedral angle of 1.5 (5)°.

Myrosinase activity and quality parameters on fresh-cut Chinese cabbage stored at two different temperatures

2009

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process:

2018

Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins, while n…

Impiego di coadiuvanti di natura ed origine diversa nella chiarifica dei mosti

2013

Validación del cuestionario holandés de comportamiento alimentario (DEBQ-C) para su uso en niños españoles

2011

Introduction: The Dutch Eating Behaviour Questionnaire for children was developed by Van Strien and Oosterveld (2008) to measure three different eating behaviors (emotional eating, restrained eating and external eating); it is an adaptation of the DEBQ for adults. Objective: The purpose of this study is to analyze the psychometric properties of the Dutch Eating Behavior Questionnaire for Children (DEBQ-C) with a Spanish sample. Method: The DEBQ-C was administered to 473 children (240 boys and 233 girls), from 10 to 14 years old. The sample included a Clinical Overweight Group (COG; n = 81) comprising children who were receiving weight loss treatments, a Non Clinical Overweight Group (NCOG, …