Search results for "ALIMENTARI"
showing 10 items of 497 documents
Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut sli…
2015
Abstract Peach genotypes in Southern Italy include the white-flesh ‘Pesca di Bivona’ (‘Murtiddara’, ‘Bianca’, ‘Agostina’ and ‘Settembrina’) and the yellow-flesh ‘Pesca di Leonforte’ (‘Settembrina’, ‘Giallone’ and ‘Ottobrina’ ) landraces, with non-melting clingstone fruit, characterized by a persistent aroma and an excellent flavor that is highly appreciated by consumers. The aim of this work was to assess the suitability of these white- and yellow-flesh landraces to be processed as fresh-cut product with regard to the persistence of their quality and sensory profiles. Fruit of ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ landraces were cut into slices and stored at 5 °C for 3, 5, 7, 12 d. Fre…
Fruit Quality Traits of Two Apricot Cultivars
2010
In this trial we evaluated physical and chemical fruit quality traits and sensory profile of two late-ripening apricot cultivars ‘Vitillo’ and ‘Pellecchiella’. Fruits were harvested at full maturation in three different pickings, at 4 day intervals, to ensure the same fruit quality. To verify quality among different pickings, weight, diameter, soluble solid content, titratable acidity, pH, colour were recorded. To describe and quantify the sensory characteristics of apricot fruits a panel of 10 judges generated 16 descriptors. For each of these attributes judges assigned a score from 1 to 9. Qualitative and sensory data for each attribute were submitted to one way Analysis of Variance (ANOV…
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
2011
The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1–4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The …
Changes in Sicilian virgin olive oil during storage with particularly highlighteg biophenol components
2007
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO
2020
The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.
Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration
2012
Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9 months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d’Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C6 alcohols, while Nero d’Avola wines were characterized by acetates and monoterpenic oxid…
Foodsimplex - seguridad alimentaria en pequeñas y medianas empresas de restauración
2019
En la actualidad, los restaurantes ponen a disposición de la población trabajadora la principal fuente de alimentos listos para comer. En Portugal, los establecimientos de restauración son principalmente quioscos, pequeñas y medianas empresas con recursos insuficientes para cumplir con las normas de seguridad alimentaria. Estas empresas representan un punto de trasmisión de enfermedades infecciosas alimentarias y un problema de salud pública. Esta tesis tuvo como objetivo evaluar una metodología basada en el Análisis de Peligros y Puntos de Control Críticos (APPCC), denominada FoodSimplex, y aplicada en restaurantes durante un período de cuatro años. FoodSimplex es un conjunto de métodos im…
L’impiego della carbossimetilcellulosa come alternativa alla stabilizzazione tartarica a freddo dei vini.
2014
In questo lavoro è stato studiato l’impiego di diverse carbossimetilcellulosa sulla stabilità tartarica di vini, di diversa origine geografica e varietale, attraverso la valutazione della composizione chimico-fisica dei vini addizionati di CMC, prima e dopo la stabilizzazione a freddo. I dati hanno evidenziato come vini bianchi, instabili alle precipitazioni tartariche (caduta della conduttività elevata dopo trattamento a freddo), sono risultati stabili se addizionati di CMC. Fra le CMC impiegate, la CMC G in polvere, preparato commerciale con gomma arabica, e CMC H liquida, hanno mostrato i migliori risultati.
Anticancer properties of the New Carrots from Ispica
2012
Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid…
2021
Samples of tree hybrid mandarins (´Clemenvilla`, ´Ortanique` and ´Nadorcott`) were employed to determine the physicochemical properties (increase of conductivity, brix° and pH), bioactive compounds (total phenolic, flavonoid, ascorbic acid and carotenoids content) and antioxidant capacity (DPPH and TEAC) of peels. Mandarin peel extracts were prepared employing ultrasound assisted extraction (400 W, 80% v/v duty cycle, 40ºC). The results were compared to the values of control extraction method. Aqueous ethanol solution (50%, v/v) was used as solvent in solid-liquid ratio of 1:10 (w/v). A 5, 15 and 30 min were applied in both methods to stablish the most effective extraction time. The increas…