Search results for "ALIMENTARI"

showing 10 items of 497 documents

Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

2018

Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite meals with wheat flour. Besides being less time-consuming, drying at 60 °C for 30 min lowered effectively skin moisture (7.86 g/100 g) and kept better odor notes (leafy and rancid odor scored 6.1 and 0.2, respectively), as well as higher content of phenolics (813.89 µg/g, with the most effective extracting me…

BlanchingComposite numberWheat flourBioactive compoundsfunctional food0404 agricultural biotechnologyAntioxidant activityRheological propertiesFood sciencebioactive compoundchemistry.chemical_classificationFarinographdoughalmond skinsfarinographAlmond skinExtraction (chemistry)food and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciences040401 food scienceGlutenbody regionsAlmond blanching waterchemistryOdoralveographFood ScienceLWT
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Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration.

2014

Abstract The aim of the present work was to investigate the microbiological, chemical, and sensory characteristics of red wine subjected to post-fermentation maceration that was extended to 90 days. For this purpose, the ‘Aglianico di Taurasi’ grape was used as a case study. The total yeast concentration increased until day 40 of maceration and decreased thereafter, whereas the concentration of lactic acid bacteria slightly increased. Dekkera/Brettanomyces spp. and acetic acid bacteria were not detected. The yeast community was composed of Saccharomyces cerevisiae, Zygosaccharomyces bisporus, Metschnikowia pulcherrima, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Pichia guilliermondi…

BrettanomycesFood HandlingColony CountColony Count MicrobialWineSaccharomyces cerevisiaeMicrobiologyTimechemistry.chemical_compoundMicrobialYeastsBotanyLactic acid bacteriaMaceration (wine)Lactic acid bacteria; Polyphenols; Prolonged post-fermentation maceration; Red wine production; Saccharomyces cerevisiae; Yeasts; Acetic Acid; Alcohols; Colony Count Microbial; Humans; Mycological Typing Techniques; Polyphenols; Saccharomyces cerevisiae; Taste; Time; Vitis; Wine; Yeasts; Fermentation; Food Handling; Food Microbiologyred wine long maceration microorganismsHumansVitisFood scienceRed wine productionAcetic acid bacteriaMycological Typing TechniquesAcetic AcidWinebiologyProlonged post-fermentation macerationfood and beveragesPolyphenolsSettore AGR/15 - Scienze E Tecnologie AlimentariGeneral Medicinebiology.organism_classificationchemistryAlcoholsTasteFermentationFood MicrobiologyHanseniaspora guilliermondiiFermentationMalic acidMetschnikowia pulcherrimaSettore AGR/16 - Microbiologia AgrariaFood ScienceInternational journal of food microbiology
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Esperienze di vinificazione di uve Grillo con protezione del mosto dalle ossidazioni

2009

CV Grillo vinificazioni in riduzione aromi tioliciSettore AGR/15 - Scienze E Tecnologie Alimentari
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Uso in cantina del ceppo selezionato di Candida zemplinina CZ3 per ridurre il tenore alcolico e aumentare il contenuto di glicerolo dei vini

2014

Candida zemplinina Cz3 alcolico glicerolo Vino Merlot Nero d’Avola FrappatoSettore AGR/15 - Scienze E Tecnologie Alimentarivini Candida zemplinina glicerolo
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Impiego enologico di due nuovi ceppi di lievito Candida zemplinina per il miglioramento qualitativo dei vini rossi.

2014

Candida zemplinina vino rosso MerlotSettore AGR/15 - Scienze E Tecnologie Alimentari
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Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content

2012

Candida zemplinina wine fermentation alcohol glycerolSettore AGR/15 - Scienze E Tecnologie Alimentari
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Use of Candida zemplinina to improve wine quality: lowering alcohol level and enhancing glycerol content

2012

Candida zemplinina wine quality alcohol glycerolSettore AGR/15 - Scienze E Tecnologie Alimentari
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POMOLOGICAL TRAITS, SENSORY CHARACTERISTICS, AND ANTIOXIDANT ACTIVITY IN FRUITS OF NINE LOQUAT CULTIVARS GROWN IN SICILY

2015

Loquat cultivation in Italy currently aims at offering a wider choice of cultivars to growers. The present study determined commercial quality, characterized the antioxidant capacity, and quantified the major bioactive compounds of some local ('BRT 20', 'Claudia', 'Nespolone di Trabia', 'Sanfilippara') and international ('Algerie', 'El Buenet', 'Bueno', 'Golden Nugget' and 'Peluche') cultivars. Fruit was harvested at commercial ripening and chemical-physical determinations of weight, diameters, skin and flesh color, soluble solid content, tritable acidity, antioxidant activity and polyphenol content, and sensory analyses were carried out. Data showed a large variability among genotypes and …

CarotenoidPolyphenolFruit qualityAntioxidantmedicine.medical_treatmentPlant compositionTitratable acidSettore AGR/15 - Scienze E Tecnologie AlimentariHorticultureBiologySettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticultureEriobotrya japonicaPolyphenolSoluble solidsSettore BIO/10 - BiochimicamedicineCrop qualityBioactive compoundCultivarChemical compositionActa Horticulturae
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Influenza di lieviti diversi sulla composizione e sul profilo sensoriale di vini Catarratto

2013

Catarratto Saccharomyces cerevisiae Saccharomyces bayanus composti volatili analisi sensorialeSettore AGR/15 - Scienze E Tecnologie Alimentari
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Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

2016

The dipping of berries in a dilute solution of sodium hydroxide during a short time was evaluated as pretreatment undertaken prior to convective dehydration of wine grapes. The impact of the sodium hydroxide content and dipping time on weight loss (WL) at different dehydration times was thoroughly assessed using central composite design (CCD) and response surface methodology (RSM). Furthermore, the effects of these two variables were also investigated on the skin mechanical properties of dehydrated grapes. The effect of these two pretreatment factors on the dehydration kinetics and skin hardness was satisfactorily fitted to regression models. The berry pretreatment with low sodium hydroxide…

Central composite designMuscat of Alexandria grapeMineralogyBerryIndustrial and Manufacturing Engineering040501 horticultureGrape dehydration kineticchemistry.chemical_compound0404 agricultural biotechnologyResponse surface methodologymedicineDehydrationResponse surface methodologyFood scienceGrape dehydration kinetics; Alkaline pretreatment; Berry skin mechanical properties; Response surface methodology; Muscat of Alexandria grapesBerry skin mechanical propertiesBerry skin mechanical propertieSafety Risk Reliability and QualityAlkaline pretreatmentChemistryProcess Chemistry and Technology04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie Alimentarimedicine.disease040401 food scienceMuscat of Alexandria grapesSodium hydroxideGrape dehydration kineticsPostharvestHydroxide0405 other agricultural sciencesLow sodiumFood Science
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