Search results for "Aliment"

ACTIVITIES TO PROMOTE THE SELF-LEARNING OF THE EFFECTIVE COMMUNICATION STUDENT OUTCOME

2018

[EN] Universities all over the world are implementing a competence-based type of teaching and learning to guarantee certain student learning outcomes at the end of the studies. To reach these student outcomes, active methodologies should be included in teaching practice at the same time that carefully designed rubrics might be used for the evaluation of the students. Despite the fact that teachers introduce more and more authentic tasks in the classroom, these activities are not still well employed by all the University teaching staff. The goal of this work is to propose a guideline of activities to promote the self-learning of the effective communication outcome by the students. For that p…

No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

2012

Abstract A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp . salivarius , by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012  g water · g sample - 1 ) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) × 10 7  CFU  g dry sample - 1 ) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture c…

Azobenzene Polyesters Used as Gate-Like Scaffolds in Nanoscopic Hybrid Systems

2012

The synthesis and characterisation of new capped silica mesoporous nanoparticles for on-command delivery applications is reported. Functional capped hybrid systems consist of MCM-41 nanoparticles functionalised on the external surface with polyesters bearing azobenzene derivatives and rhodamine¿B inside the mesopores. Two solid materials, Rh-PAzo8-S and Rh-PAzo6-S, containing two closely related polymers, PAzo8 and PAzo6, in the pore outlets have been prepared. Materials Rh-PAzo8-S and Rh-PAzo6-S showed an almost zero release in water due to steric hindrance imposed by the presence of anchored bulky polyesters, whereas a large delivery of the cargo was observed in the presence of an esteras…

INTERACTIVE POLYPHENOLS-BASED BIOPACKAGING FOR FOOD PRESERVATION: AN IN VITRO STUDY

2015

Producing green, sustainable and renewable materials is one of the major challenge nowadays in the food-packaging sector. In this context, the aim of our study is to develop an active cellulose-based packaging, cellulose in fact is one of the most plentiful polymer on the earth. Tetrahydrocurcumin (THC), a derivative of curcuma, chosen as antioxidant and antimicrobial natural substance, was added into a cellulose matrix (1.5% w/w) and the resulting material was then studied. In addition to this active compound, the paper also contained chitosan and carboxymethylcellulose, to improve the retention of THC and the mechanical properties. Mechanical, chemical and microbiological analyses were do…

Aspetti giuridici della tracciabilità e della rintracciabilità di filiera nel settore alimentare

2005

VALUTAZIONE DELLA TERMOPORAZIONE DINAMICA IRREVERSIBILE (DIT) COME STRUMENTO PER L’ABBATTIMENTO DELLA CARICA BATTERICA IN MATRICI ALIMENTARI

2013

Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione siv…

2014

Obiettivo di questa ricerca . stato validare le attitudini tecnologiche alla trasformazione di olive da mensa cv. “Nocellara del Belice” da parte del ceppo Lactobacillus pentosus OM13. Lo starter Lb. pentosus OM13 ha dimostrato di dominare l’intero processo fermentativo e ha determinato un sensibile abbassamento del pH, inibendo cos. lo sviluppo di microrganismi potenzialmente patogeni e/o alterativi. All’inizio della sperimentazione e fino al 16¢X giorno di fermentazione, i lieviti hanno mostrato un incremento in entrambe le lavorazioni, con starter e di controllo, ma con un livello di carica microbica maggiore nella tesi di controllo. Nella fase di sperimentazione, successiva al 16¢X gior…

Bioactive compounds and quality of extra virgin olive oil

2020

Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major c…

Preferences for fat and basic tastes and in 3-, 6- and 12-month-old infants

2011

Fat perception received recent interest, but fat preference in human infants is a matter of debate. The objective here was to investigate fat and taste preferences in the same infants (N= 66) at 3, 6 and 12 months. Preference for a fat solution (sunflower and rapeseed oils mixed with soy lecithin) and for taste solutions (sweet, lactose; salty, NaCl; bitter, urea; sour, citric acid; umami, sodium glutamate) was evaluated. The same method was applied at each age. Mothers and their infant participated in 2 videotaped sessions, during which the 5 taste and fat solutions were assessed in a balanced order. For each taste, 4 bottles (water, tastant, tastant and water) were presented by the experi…

Strategies to enhance saltiness in food involving cross modal interactions

2013

A series of results is reported on cross modal odour-taste interactions as a mean to enhance salty taste in food. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found effective in low-salt content solid model cheese, but texture dependant. A significant saltiness perception enhancement induced by Comté cheese and sardine odours was observed for softer textures only. In ternary odour-sour-salty solutions, sourness enhances saltiness perception additively with salt-related odo…