Search results for "ALIMENTARI"

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…

Craft Beer Sector: New Technologies and Economic Opportunities for Local Development

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

2019

Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds

Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

2017

Abstract The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70 °C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7 kJ/mol for 13- cis -β-carotene to 120.7 kJ/mol for lutein, being about 91 kJ/mol for all- trans -β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3 kJ/mol and the Q…

Nutritional evaluation of fresh and dried goji berries cultivated in Italy

2017

The nutritional profile of fresh and dried goji berries cultivated in Italy was investigated. The obtained data confirm goji berries as a source of nutritional and healthy components, such as vitamin E, minerals and fibre. Taking into account the Recommended Daily Allowance (RDA) for minerals and vitamins established by the Commission of the European Communities, Goji berries provide significant amounts of dietary fibre and zeaxanthin and can be declared on the label as a potential source of vitamins E and C. Moreover, dried goji berries can be declared as a source of K, P, Cu, Fe Mn, Zn.

Maturazione sur lies di un vino Nero d’Avola della Sicilia occidentale

2009

THE MARKET FOR ALTERNATIVE SPECIES OF SHRIMP (PARAPENEUS LONGIROSTRIS) MINIMALLY PROCESSED TO INCREAS THE SHELF LIFE

2012

A reason that has put at the center of attention the crustaceans has been the growing demand for fast food products to which these fishes are particularly suitable. This paper proposes for the first time the use of the species of shrimp Parapeneus longirostris of the Mediterranean sea to realize precooked trays of V range and analyze the evolution of the process of melanosis with respect to commercial products in general coming from the Atlantic Ocean.

La evaluación del perfeccionismo: utilidad de la Escala Multidimensional de Perfeccionismo en población española

2009

La Escala Multidimensional de Perfeccionismo (MPS) de Frost et al. (1990) es uno de los instrumentos con más tradición empírica y mayor influencia en el estudio del perfeccionismo. El objetivo de este trabajo es traducir y validar la MPS para su uso en población española. Para ello, 434 participantes (77% mujeres; edad media: 23,38 años), completaron la versión española de la MPS junto con cuestionarios de obsesividad, trastornos alimentarios, y preocupaciones ansiosas, para evaluar la validez convergente de la MPS. El análisis de componentes principales (varianza explicada: 56%), reveló una estructura de 4 factores en lugar de los 6 originales: Miedo a los errores, Influencias paternas, Ex…

Predictors of short- and long-term adherence with a Mediterranean-type diet intervention: the PREDIMED randomized trial.

2016

Background: Dietary intervention success requires strong participant adherence, but very few studies have examined factors related to both short-term and long-term adherence. A better understanding of predictors of adherence is necessary to improve the design and execution of dietary intervention trials. This study was designed to identify participant characteristics at baseline and study features that predict short-term and long-term adherence with interventions promoting the Mediterranean-type diet (MedDiet) in the PREvencion con DIeta MEDiterranea (PREDIMED) randomized trial. Methods: Analyses included men and women living in Spain aged 55-80 at high risk for cardiovascular disease. Part…

Metabolic, Affective and Neurocognitive Characterization of Metabolic Syndrome Patients with and without Food Addiction. Implications for Weight Prog…

2021

According to the food addiction (FA) model, the consumption of certain types of food could be potentially addictive and can lead to changes in intake regulation. We aimed to describe metabolic parameters, dietary characteristics, and affective and neurocognitive vulnerabilities of individuals with and without FA, and to explore its influences on weight loss progression. The sample included 448 adults (55-75 years) with overweight/obesity and metabolic syndrome from the PREDIMED-Plus cognition sub-study. Cognitive and psychopathological assessments, as well as dietary, biochemical, and metabolic measurements, were assessed at baseline. Weight progression was evaluated after a 3-year follow u…