Search results for "Aliment"
showing 10 items of 1752 documents
The odour of human milk: Its chemical variability and detection by newborns
2019
International audience; Human milk odour has for long elicited research interest with regard to its function in breastfeeding initiation. The present review aims to provide an overview of the behavioural effects of human milk odour in the human neonate, considering different types of response measures in a feeding or non-feeding context. Further, an overview of the current knowledge of odorant composition and factors influencing milk odour is provided by summarizing results from analytical studies using olfactometry, and addressing changes in milk odour due to storage, lactational stage, and maternal dietary intake of odorous substances. We finally highlight some issues for future research.
Certifcazione ambientale di prodotti agroalimentari LCA dell’olio d’oliva
2009
Oggi viene ampiamente riconosciuta l’importanza di valutare gli impatti ambientali connessi alla produzione dei prodotti agroalimentari. L’applicazione della LCA (Life Cycle Assessment) per la valutazione degli impatti ambientali generati dall’intero ciclo di vita del prodotto risulta particolarmente complessa nel campo alimentare. Ciò a causa delle numerose variabili in gioco, connesse, ad esempio, ai sistemi di coltivazione, specie nell’ottica della definizione delle PCR (Product Category Rules) per la redazione della EPD (Environmental Product Declaration). Il presente studio LCA, effettuato su un olio extravergine d’oliva ottenuto da olive prodotte in Sicilia con sistema di coltivazione…
Sensor to safeguard quality in the conservation of siciian extra virgin olive oil
2020
The production of olive oil in Sicily, in recent decades, has implemented the use of technologies that have as their main objective the sustainable safeguarding of food quality. Food quality both from the point of view of the transformation process, and from the point of view of product conservation, from olive oil is not a simple condiment but involves important nutritional attentions with health implications. The preservation of bottled olive oil is fundamental in order to improve the life cycle of the product after its transformation, in shelf life. The parameters observed during the observed conservation and storage period; temperature and relative humidity. The information collected is…
Qualitative comparision of olive oil mediterranean
2012
Tecnologie alimentari: problemi svolti di operazioni unitarie
2020
Le Operazioni Unitarie (OU) costituiscono gli elementi base del flow-sheet di un processo produttivo. Le OU fondamentali comuni a più processi si basano sugli stessi principi, relativi a fenomeni chimico-fisici e biologici, e quindi su tecnologie simili, anche se naturalmente le apparecchiature, i materiali di costruzione e le condizioni operative devono essere adattate. Questa scomposizione logica, permette di realizzare un qualsiasi processo mediante una sequenza ottimale di OU (Biardi G., ed. Città Studi, 2009), in cui occorre che lo studente acquisisca le medesime conoscenze e competenze. Per tale motivo le OU, vengono impartite in un insegnamento a parte, con un metodo “unitario”, che …
Análisis de antibióticos en alimentos de origen animal, agua de bebida para animales y piensos por cromatografía líquida de alta resolución acoplada …
2022
La utilización de agentes antimicrobianos en producción animal es uno de los principales riesgos para la salud debido a su potencial presencia como residuos en los alimentos en cualquier etapa de la cadena alimentaria. Según datos de la Agencia Europea de Medicamento, España es uno de los países en que las ventas de agentes antimicrobianos para animales productores de alimentos son más elevadas. Los principales efectos adversos producidos por los antibióticos son reacciones alérgicas, destrucción de la microbiota presente en el tracto gastrointestinal y el aumento de la selectividad de bacterias multiresistentes o producción de resistencias antimicrobianas. Actualmente, la resistencia a los…
Animaux, environnements et sociétés.
2005
Revue Le Discours et la Langue
2014
International audience
Deficit irrigation and maturation stage influence quality and flavonoid composition of ‘Valencia’ orange fruit
2016
BACKGROUND:Effects of continuous deficit irrigation (DI) and partial rootzone drying (PRD) treatments (50%ETc) in comparison with full irrigation (CI, 100% ETc) were investigated during ‘Valencia’ orange fruit maturation. Ultra-high-performance liquid chromatography/high-resolutionmass spectrometry was used to quantify hesperidin, narirutin, tangeritin, nobiletin, didymin and neoeriocitrin in the fruit juice and peel. RESULTS: No significant effect of irrigation was found on yield, juice soluble solids or acidity. Juice color was not influenced by irrigation or harvest date, whereas peel color increased during maturation and was more pronounced in CI and PRD fruits. Juice acidity reached a …