Search results for "Aliment"

Biosíntesis y acumulación de carotenoides en frutos cítricos y su implicación en la calidad postcosecha

2015

La conservación refrigerada es una de las tecnologías más utilizadas para preservar la calidad postcosecha de frutas y hortalizas. Los cítricos son el principal frutal que se produce en el mundo y el transporte refrigerado es esencial para conservar la calidad y cumplir con los requisitos de los mercados. Sin embargo, los cítricos presentan una alta sensibilidad a las bajas temperaturas. Los frutos de pomelos se encuentran entre los cítricos más sensibles al frío y desarrollan manchados en la piel conocidos como daño por frío (DF), a temperaturas por debajo de 8-10 ºC. Estas alteraciones no afectan a la calidad interna del fruto, pero deprecian de forma importante su valor comercial. Por el…

Anticancer properties of the New Carrots from Ispica

2012

DETERMINATION OF MACRO ELEMENTS IN GLUTEN-FREE FOOD FOR CELIAC PEOPLE BY ICP-OES

2015

This paper is the first analytical approach to the study of seven nutrients in the gluten-free foods for celiac people. The ICP-OES technique was used. One of the advantages about the use of ICP-OES for this characterization is the high selectivity and low interferences for studied elements. The concentration values of K, Li, Sr, Na, Ca, Mg and Al in seventeen gluten-free food samples are reported. Considering the average concentrations of the elements analyzed, excluding lithium, in the present study it can be concluded that they are inadequate if compared with the recommended daily intake by international organisms, providing only from 1.5 to 20% of the RDI for the essential metals. In pa…

In vitro effects of extracts from leaves and rhizomes of P.oceanica on HepG2 tumor cells

2023

La diversité de consommation de fromages dans la petite enfance : un facteur protecteur des maladies allergiques ?

2015

Introduction Une diversité alimentaire importante et précoce a été montrée protectrice vis à vis des maladies allergiques (Roduit C. et al, JACI 2012 Jul;130(1):130-6). L'effet de la diversité de consommation de fromages, riches en microorganismes, n'a pas été étudié. Or l'exposition aux microorganismes est suspectée pour son rôle protecteur sur la survenue de maladies allergiques. Le but de notre étude était d'évaluer l'effet protecteur de la diversité de consommation de fromages vis-à-vis de maladies allergiques (MA) : allergie alimentaire (AA), dermatite atopique (DA), asthme (AS), rhinite allergique (RA) et bronchite (BR). Méthodes L'étude a porté sur 941 enfants de la cohorte PATURE (P…

Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry

2011

Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …

Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk

2018

This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes’ milk; and to produce a new typology of cheese through the application of “Grana” technology. With this in mind, raw milk from an individual farm was transformed under controlled condition at a pilot dairy plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing, the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413) isolated from raw ewes’ cheese productions (Gaglio et al., 2014), milk clotting at 38°C, curd cooki…

Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds

2012

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients, such as aroma compounds. One way could be to increase the mobility of both sodium ions and aroma compounds in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds). Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological…

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…

Tomato peel drying and carotenoids stability of the extracts

2014

Summary Tomato peels were firstly dried by different methods (hot air, freeze-drying, and fluidized bed drying) to evaluate the recovery of lycopene, β-carotene and DPPH radical scavenging activity. Comparison of the results showed that hot air drying at 50 °C was a suitable method and alternative to freeze-drying to preserve carotenoids compounds and antioxidant activity in tomato peels. Then, ethanol/ethyl acetate (1:1) extracts from tomato peel, previously dried at 50 °C by hot air, were submitted to heat (100 °C) and light treatment (1000 lumen) to evaluate their stability as natural food dyes. Heating of the extracts caused a progressive reduction of total carotenoids, up to about 30% …