Search results for "Aliment"

The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices

2016

Abstract The aim of this work was to study the effect of mucilage edible coating extracted from Opuntia ficus-indica (OFI) on the quality and shelf life maintenance of packaged kiwifruit slices. OFI mucilage alone or added with TWEEN ® 20 were applied on kiwifruit fresh cut surfaces. After treatments, kiwifruit samples were stored under passive atmosphere at 5 ± 1 °C for 3, 5, 7 and 12 days. At each storage period, visual quality and flavor score, pectin content, ascorbic acid and the microbiological characteristics were measured together with CO 2 and O 2 content in the packages. Kiwifruit slices coated only with mucilage or with mucilage plus Tween 20, showed a significant higher firmness…

Integral Extraction of Opuntia ficus-indica Peel Bioproducts via Microwave-Assisted Hydrodiffusion and Hydrodistillation

2019

The microwave-assisted hydrodiffusion extraction process affords high quality pectin and betanin from the peel of red and green Opuntia ficus-indica fruits under mild conditions. An aqueous mixture of valued bioproducts is readily obtained from the fruit peel cell water itself, without any water addition. The integral extract can be used as such to formulate nutraceutical beverages and products or, upon straightforward separation, to isolate pectin and betanin devoid of chemical contaminants suitable as ingredients for products ranging from food and beverage to cosmetic and pharmaceutical sectors. Betanin shows exceptional stability thanks to the high amounts of antioxidant polyphenols in t…

Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils

2021

Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damage for companies, but also a threat to the environment. It is known that waste from wine production has properties (e.g., antioxidants) which have potential reuse at cosmetic, pharmaceutical and nutritional levels to obtain economically sustainable applications. A new goal is given by the recovery of added value compounds from agri-food wastes and by-products. Grape seed oil is a promising vegetable fat and cold pressing does not involve the use …

Which factors promote the highest food acceptance at weaning?

2012

Which factors promote the highest food acceptance at weaning?. 1. Stakeholder workshop of the HabEat project

Efecto de la formalización y la confianza organizativa sobre la capacidad de ambidestreza. Estudio empírico en la industria agroalimentaria ecológica…

2018

Durante las últimas décadas, la ambidestreza ha despertado gran interés entre las organizaciones y los académicos. Para obtener una perspectiva completa del concepto de ambidestreza, investigaciones recientes han sugerido el estudio en profundidad de sus antecedentes. Estudios previos enfatizan que la ambidestreza necesita mecanismos de integración y factores contextuales para aumentar los flujos de conocimiento a través de las unidades organizativas de explotación y exploración (Gibson & Birkinshaw, 2004; Jansen, Tempelaar, Van den Bosch & Volberda, 2009). Sobre la base de una extensa revisión de la literatura, creemos que la formalización y la confianza se destacan como variables claves p…

SISTEMI IBRIDI DI ALIMENTAZIONE PER DISPOSITIVI PORTATILI

2009

Protecting from Oxygen (and from other gases)

2016

As mentioned in previous chapters, the benefits provided by innovation in the paper and board business are connected with the possible chemical modification of fibres, with coupling with other materials (composites), as well as with special surface treatments. Today paper and board can substitute polymers by virtue of their enhanced ability to act as barriers to gases, while displaying an active, antimicrobial, photocatalytic, etc. behaviour. The desired barrier effect is primarily against oxygen. Considerable interest was aroused in the past by substances like artificial or natural antioxidant additives, capable to act as a barrier to oxygen by preventing its action, as well as by solution…

Compte rendu de : Sidonie Naulin, Des mots à la bouche. Le journalisme gastronomique en France, Rennes/Tours, Presses universitaires de Rennes/Presse…

2018

International audience

Régimes passionnels de l'excès

2022

Si l’alimentation constitue un marqueur de santé et de plaisir, idéalement à la jonction du bien et du bon, les addictions alimentaires renvoient plus directement à l’univers des troubles, des compulsions, du désordre dans le rapport aux aliments, à l’alimentation. Mais, en dehors du discours nutritionnel ou médical, on peut aussi concevoir l’addiction dans un rapport plus complexe à la séduction alimentaire, au plaisir gastronomique, jouant avec l’excès, l’expérience des limites. Jusqu’à basculer et se perdre par rapport à la recherche initiale et idéale du plaisir alimentaire.

The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation

2020

Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following …