Search results for "ALIMENTARI"

Tunisian tomato by-products, as a potential source of natural bioactive compounds.

2016

Consumption of tomato and tomato products is positively related to the reduction in cardiovascular disease and several types of cancer, thanks to the presence of natural compounds, such as antioxidants. Peels and seeds fractions of tomato, collected after industrial processing in Tunisian industries, were analysed for nutritional and antioxidants composition in perspective of its utilisation. Proximate composition, fatty acids profile, carotenoids, such as lycopene and beta-carotene, polyphenols contents, demonstrated the good potential of these residual products as a source of natural compounds, useful for food and nutraceuticals applications.

Impiego della lmax del vino nel visibile come indicatore della presenza di antociani copigmentati

2007

Evoluzione degli antociani e dei flavonoidi durante la maturazione di uve autoctone e internazionali nell’ambiente della Sicilia Occidentale.

2009

In the 2006 vintage was followed the evolution of total anthocyanis and total flavonoids of skins as well as of monomer catechins, dimer procyanidins and total flavonoids of seeds of Nero d’Avola, Syrah, Merlot and Cabernet sauvignon berries, in environments of average hill of western Sicily, warm - arid during the maturation period (from 18 to 21 August the temperatures overcome 40 °C). The situation of stress, caused by the high temperatures registered in the above period, even if negatively influenced the synthesis of the anthocyanis, did not induce important variations in the profiles of these molecules that remained quite invariant especially in Nero d’Avola and Syrah. The consequences…

Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

2020

The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciat…

Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.

2005

Evaluation of the aroma compounds of Sicilian Cactus pear (Opuntia Ficus-Indica) fermented juice

2011

Use of GC-MS to study the aromatic profiles of Candida Zemplinina/Saccharomyces cerevisiae mixed fermentation wines

2012

Influenza dei chips di quercia, di diversa origine e livello di tostatura, nella vinificazione in bianco

2011

Esaltare gli aromi varietali con la tecnica enologica

2008

Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract

2016

In recent years, considerable interest has been shown in the functional properties of foods, and a relevant role has been played by phenolic compounds, able to scavenge free radicals. A more sustainable agriculture has to emerge to guarantee food supply over the next years. Wheat, corn, and rice are the most common cereals cultivated, but also other cereal species, such as barley can be appreciated for their peculiarities. Barley (Hordeum vulgare L.) is a C3 winter cereal that shows high resistance at drought and salt stresses. There are growing interests in barley as ingredient for the production of functional foods due to its high content of phenolic compounds and Beta-glucans. In this re…