Search results for "ALIMENTARI"

Influenza della natura dei nutrienti azotati sull’attività di due ceppi di lievito nella vinificazione di uve bianche prodotte in Sicilia

2008

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.

2013

The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

2018

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several an…

Myrosinase activity and quality parameters on fresh-cut Chinese cabbage stored at two different temperatures

2009

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process:

2018

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, while n…

Impiego di coadiuvanti di natura ed origine diversa nella chiarifica dei mosti

2013

Validación del cuestionario holandés de comportamiento alimentario (DEBQ-C) para su uso en niños españoles

2011

Introduction: The Dutch Eating Behaviour Questionnaire for children was developed by Van Strien and Oosterveld (2008) to measure three different eating behaviors (emotional eating, restrained eating and external eating); it is an adaptation of the DEBQ for adults. Objective: The purpose of this study is to analyze the psychometric properties of the Dutch Eating Behavior Questionnaire for Children (DEBQ-C) with a Spanish sample. Method: The DEBQ-C was administered to 473 children (240 boys and 233 girls), from 10 to 14 years old. The sample included a Clinical Overweight Group (COG; n = 81) comprising children who were receiving weight loss treatments, a Non Clinical Overweight Group (NCOG, …

Production and characterization of glicosidases from Aspergillus terreus using "pastazzo" as inductor .

2010

Modulation of geraniol metabolism during alcohol fermentation

2004

J. Inst. Brew. 110(3), 213–219, 2004 Geraniol is the main monoterpenol present in Gewurtztraminer white grapes and in some red aromatic grapes from northern Italy. During fermentation, the geraniol concentration showed a dramatic drop and a small amount was transformed into linalool and -terpineol by an acid catalysed chemical reaction. Yeast are responsible for changing most of the geraniol to citronellol through enzymatic reactions. The final aroma of wine is due mainly to both the untransformed geraniol and the formed citronellol. In this study, competition between the geraniol-citronellol transformation and another metabolic process, in which according to our hypothesis sterol biosynthe…

Antilisterial effect of citrus essential oils and their performance inedible film formulations

2016

[EN] The antimicrobial activity of eight essential oils (EOs) extracted from the fruit peel of Citrus genotypes (orange, mandarin and lemon) was evaluated against 76 strains of Listeria monocytogenes, previously isolated from different food matrices. EOs showing the most (EO L2 and EO L8) and least (EO O3 and EO M7) effective inhibition activities were chemically characterized by gas chromatography coupled with mass spectrometry (GC/MS) to compare their composition. EO L2 and EO L8 were chosen to determine the MIC and to evaluate the cell viability of the most sensitive strains (L. monocytogenes LM35 and LM69) after 1, 2, 4 and 6 h of exposure. The effectiveness of chitosan (CH) and methylc…