Search results for "Aliment"
showing 10 items of 1752 documents
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.
2022
The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ripening, was evaluated by a multivariate statistical approach. The shelf biofilms of this study were previously analyzed for their microbial composition, but no correlation between biodiversity and cheese type was investigated. Canonical discriminant analysis confirmed a cheese typology effect on the microbial loads of the wooden shelves investigat…
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.
2013
The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
2018
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several an…
Myrosinase activity and quality parameters on fresh-cut Chinese cabbage stored at two different temperatures
2009
Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process:
2018
Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins, while n…
Impiego di coadiuvanti di natura ed origine diversa nella chiarifica dei mosti
2013
Validación del cuestionario holandés de comportamiento alimentario (DEBQ-C) para su uso en niños españoles
2011
Introduction: The Dutch Eating Behaviour Questionnaire for children was developed by Van Strien and Oosterveld (2008) to measure three different eating behaviors (emotional eating, restrained eating and external eating); it is an adaptation of the DEBQ for adults. Objective: The purpose of this study is to analyze the psychometric properties of the Dutch Eating Behavior Questionnaire for Children (DEBQ-C) with a Spanish sample. Method: The DEBQ-C was administered to 473 children (240 boys and 233 girls), from 10 to 14 years old. The sample included a Clinical Overweight Group (COG; n = 81) comprising children who were receiving weight loss treatments, a Non Clinical Overweight Group (NCOG, …
Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system
2019
Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha−1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol c…
Comment favoriser des choix de goûters favorables à la santé au sein du binôme mère-enfant ? : effet d’une intervention « nutritionnelle » ou d’une i…
2020
In France, the midafternoon snack is a frequent habit among children usually characterized by the consumption of fatty, sweet and high-energy-dense foods. If eating behaviours remain flexible and can evolve throughout the life, they are already strongly established during childhood. In this context, improve food habits in terms of midafternoon snack seem important. The thesis aim was therefore to assess the effectiveness of levers aimed at promoting healthy snack choices within mother-child dyads. A first experiment was conducted in order to assess the impact of a nutritional labelling system, the Nutri-Score, on the nutritional quality and on the liking of the snacks chosen within mother-c…
Analysis of phytosterols in foods
2006
Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.