Search results for "ALIMENTARI"
showing 10 items of 497 documents
Characterization of kefir-like beverages produced from vegetable juices
2016
The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent back-slopping fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, there was observance of a decrease of the soluble solid content and an increase of the number of volatile organic compounds. In particular, esters were present in high amounts after the fermentation, espe…
Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability
2018
Abstract 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…
HACIA LA SOBERANIA ALIMENTARIA, ENTRE LA REORGANIZACION INSTITUCIONAL Y LA INICIATIVA LOCAL. EL PROYECTO COMUNITARIO DE RIEGO DE MARIANO ACOSTA (ECUA…
2018
Ecuador es una de las primeras naciones que ha incorporado en su texto constitucional el concepto de soberanía alimentaria. En su Carta Magna de 2008, el artículo 281 señala que la soberanía alimentaria constituye un objetivo estratégico y una obligación, y el artículo 282 requiere que el Estado prohíba el acaparamiento o la privatización del agua. En este contexto, la gestión y la regulación de los recursos hídricos han generado divergencias entre las autoridades centrales y las comunidades rurales. La aprobación de la Ley de Aguas de 2014 ha avivado estas discrepancias. A través del análisis del proyecto comunitario de Mariano Acosta en la provincia de Imbabura, este artículo cuestiona si…
Aproximaciones para mejorar el crecimiento de bacterias lácticas iniciadoras OM13 durante las primeras etapas de producción de aceitunas verdes de me…
2018
The present research aimed at determining the optimal conditions for the lactic acid fermentation of green Spanish-style table olives. The work is a follow-up, and focuses on the performance of the commercial starter strain Lactobacillus pentosus OM13 by applying an acclimatization step and the addition of nutrients, and concentrations of lactic acid that were previously investigated. The acclimatization of the cells warranted the dominance of the starter culture even at an inoculation level of 2 Log cycles lower than that commonly used in standard fermentation. A significant effect was found in terms of acidification kinetics within the first week of fermentation, with the highest decrease…
Exposure to a Highly Caloric Palatable Diet During Pregestational and Gestational Periods Affects Hypothalamic and Hippocampal Endocannabinoid Levels…
2016
Journal Article; Exposure to unbalanced diets during pre-gestational and gestational periods may result in long-term alterations in metabolism and behavior. The contribution of the endocannabinoid system to these long-term adaptive responses is unknown. In the present study, we investigated the impact of female rat exposure to a hypercaloric-hypoproteic palatable diet during pre-gestational, gestational and lactational periods on the development of male offspring. In addition, the hypothalamic and hippocampal endocannabinoid contents at birth and the behavioral performance in adulthood were investigated. Exposure to a palatable diet resulted in low weight offspring who exhibited low hypotha…
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina…
2018
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–10…
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table oli…
2017
The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobaccillus pentosus OM13 was applied during three different industrial processes of table olives as follows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two (IOP2) subjected to same addition of lactic acid as in trial one plus nutrient adjuvant; and trial three (IOP3) subjected to same addition of lactic acid as in trial one, but with the strain L. pentosus OM13 acclimatized in brine for 12 h before inoculation. These trials were compared against two untreated controls (spontaneously fermen…
Valorization of indigenous dairy cattle breed through salami production
2016
The aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine breed: cow on retirement, beef and young bull. A total of six experimental productions, at small-scale plant, were carried out with and without starter culture inoculums. The evolution of physico-chemical parameters in all trials followed the trend already registered for other fermented meat products. Several LAB species were found during process with different levels of species diversity and frequency of isolation among inoculated (mainly Pediococcus pentosaceus and Staphylococcus xylosus) and uninoculated (mainly Enterococcus devriesei, Lactobacillus curvatus and Lactoba…
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterrane…
2016
In this paper the diversity of fruit quality within nine loquat cultivars, including five international affirmed cultivars (Algerie, Golden Nugget, Peluche, Bueno, El Buenet) and four local cultivars (Sanfilippara, Nespolone di Trabia, BRT20 and Claudia), were investigated in order to discriminate the variation in pomological characteristics, sensory profile, and antioxidant properties. Finally, to evaluate potential bioactivity, antiproliferative activity of hydrophilic extracts from loquat fruits was assessed, at dietary relevant concentrations, against three human epithelial cell lines. Even though the international cultivars confirmed an appropriate level of commercial qualities in asso…
Valoración de la efectividad de la educación alimentaria en niños preescolares, padres y educadores
2016
Introducción: La etapa infantil es el momento en el que se desarrollan los factores de riesgo que pueden desencadenar en edades adultas enfermedades relacionadas con la alimentación. Éste es el momento adecuado para instaurar las bases de una alimentación saludable. El objetivo del presente estudio fue evaluar la adherencia a la Dieta Mediterránea de niños, los conocimientos sobre hábitos saludables de niños, padres y profesores antes y después de una intervención de educación alimentaria, así como evaluar su eficacia.Material y Métodos: Estudio transversal en el que participaron 94 estudiantes de edades comprendidas entre 3 y 6 años, 12 padres y 8 profesores. Se calculó el grado de conocim…