Search results for "ALIMENTARI"
showing 10 items of 497 documents
HPLC PROFILE AND EVOLUTION DURING STORAGE OF TRIGLYCERIDES AND DIGLYCERIDES IN VIRGIN OLIVE OILS
2007
Acidic and sterol composition, pigment fraction and antioxidant compounds (tocopherols, total phenols and polar phenols) from eight monovarietal Sicilian olive oil samples, analyzed during the crop seasons from 2003/2004 to 2005/2006, are reported. Cultivars were divided, according to their diffusion, in main, minor and neglected cultivars. Encouraging data were observed for minor and neglected cultivars, for some revaluation in regard to their relevance, because they showed the highest content in tocopherols, in total phenols and polar phenols compared with main cultivars.
Affinamento dei vini rossi sur lies
2009
Presenza di micotossine in oli extra-vergini d’oliva e olive da mensa
2005
La presenza di aflatossine e ocratossina A è stata ricercata in 28 oli extra vergini di oliva siciliani, delle annate 2002 e 2003, di produzione tradizionale o da agricoltura biologica, ed in 45 campioni di olive da mensa di diverse tipologie. Il 54% dei campioni di olio e il 33% dei campioni di olive sono risultati esenti da micotossine. Negli altri, i livelli di contaminazione oscillavano tra 6 e 40 ng/kg negli oli e tra 31 e 1.518 ng/kg nelle olive, quelli dell’ocratossina A fra 52 e 244 ng/kg negli oli e fra 101 e 8.391 ng/kg nelle olive. Un solo campione di olio e sei di olive erano contaminati sia da aflatossina B1, sia da ocratossina A. The occurrence of aflatoxins and ochratoxin A w…
NATURAL INDICO FROM ISATIS TINCTORIA L. FOR THE VALORISATION OF SICILIAN CROPS
2012
Isatis tinctoria L. or woad (Brassicaceae) is an upright herbaceous biennal species up to 120 cm in height. It is in Mediterranean counlries, a common plant cultivated through out centuries to produce the blue dye indigo. With increasing concem for sustainability and a demand from consumers for naturally sourced products, there is a revival of interest in naturai indigo as an agricultural crop produci. Indigo is formed after the extraction of indigo precursors in the leaves of these plants: mainly isatans in woad These compounds are extracted by steeping leaves in warm water. With woad, the addition of alkali to the steep water releases free indoxyl, which forms indigo after a vigorous aera…
Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents
2012
Tillage and crop sequence effects on productivity and technological and nutritional quality of durum wheat
2015
We report data from two consecutive growing seasons {2012/13 and 2013/14, i.e., after 21-22 years of continuous application of the treatments) on grain yield and some technological and nutritional quality parameters of durum wheat. On average, grain yield was higher with CT than NT, but the effects of tillage varied greatly by crop sequence. On average, NT caused a decrease in both grain protein and gluten contents with respect to CT when wheat was grown after faba bean, whereas no differences between NT and CT were observed for these traits for continuous wheat or berseem clover. Significant interactions between tillage system and crop sequence were observed for alveographic parameters and…
Flavonoid profiles of Sicilian grape skin cells might diverge from a commonly accepted paradigm.
2013
Effect of drying condition on Leonforte peaches
2013
Leonforte peaches ripen in September and October and even as late as November. They are wrapped in paper bags to protect them from the wind and parasites and are harvested only when perfectly ripe. Protected inside the bags, they ripen late and take on a bright yellow colour with red streaks. Wonderfully scented, the peach boasts yellow, firm flesh that is sweet with a distinctive, slightly caramelized flavour. Aim of this paper was to set a drying process for fresh fruit transformation. In fact, the fruit harvest is limited in a very short time, so is important to find a conservation method. Drying process was carried out in a pilot plant setting different temperature and time condition. T…
LE POTENZIALITA QUALITATIVE DELL’OLIO DI OLIVA SICILIANO
2013
La coltivazione dell’olivo (Olea europea, subsp. sativa) ha origini remote, riconducibili al 3500 a.C., così come evidenziano i ritrovamenti archeologici di noccioli e legname da costruzione. Si ritiene, però, che già dal 5000 a.C. la pianta di olivo fosse conosciuta ed utilizzata dall’uomo.Le analisi sono state condotte all’inizio dell’annata olivicola 2012 su 22 campioni di olio d’oliva seguendo il Reg. CEE 1989/03.
Aspetti sulla qualità microbiologica delle olive da mensa commercializzate sfuse
2003
Il consumo delle olive da mensa in questi ultimi anni è notevolmente aumentato. Lo scopo del lavoro è stato quello di andare ad investigare la qualità microbiologica e la sicurezza d uso di olive.