Search results for "Aliment"
showing 10 items of 1752 documents
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…
Nelle mappe del cibo. Dal Foraging preistorico al Foodscape postmoderno
2014
Analisi delle modalità di traduzione culturale dei processi di alimentazione dal Paleolitico all'età postmoderna. Il cibo viene studiato nella sua relazione con l'ambiente e con il paesaggio, in un processo di mappatura tassonomica e spaziale che porta l'individuo a trasformare l'elemento nutritivo in oggetto culturale.
Emerging fungi and mycotoxins in crops in the framework of climate change. Design of strategies for their prevention and control
2015
Las micotoxinas son metabolitos secundarios fúngicos que se encuentran frecuentemente como contaminantes naturales en diversos alimentos habituales en la dieta humana y animal. Producen micotoxicosis agudas y crónicas que afectan principalmente al hígado, riñón y sistemas inmunológico y reproductor. Además, algunas de ellas como las aflatoxinas (AFLs) han sido reconocidas por la “International Agency for Research on Cancer” (IARC) como los compuestos naturales con mayor potencial teratogénico y cancerígeno para humanos que se conocen, a ellas le sigue la ocratoxina A (OTA), fumonisinas (FBs), deoxinivalenol (DON), zearalenona (ZEA), patulina (PAT) y citrinina (CIT). La IARC las ha clasifica…
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…
'How much did you like the meal today?' Children's liking for vegetarian and non-vegetarian meals at school canteens
2022
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
Investigating the effect of meat products ingredients and reaction mechanisms for enchancing savory and toasted aromas in dry cured meat products
2023
En la carne cocinada, las notas olfativas cárnicas y tostadas son producidas mediante reacciones de degradación y transformación de aminoácidos que contienen átomos de azufre (Cys, Cis y Met), aminoácidos nitrogenados (Pro y Orn), así como de la vitamina tiamina. Sin embargo, en los productos curados madurados no se conocen los mecanismos de formación de los compuestos aromáticos que producen notas cárnicas y tostadas, así como su impacto en el aroma curado-madurado. Entre los productos cárnicos curados madurados que se elaboran en el área mediterránea se encuentran los sometidos a procesos de fermentación como los embutidos fermentados, y los curados-madurados como los lomos y jamones cura…