Search results for "Aliment"

El enriquecimiento injusto en los procedimientos de familia

2021

En las relaciones familiares post crisis de pareja pueden darse situaciones que originen el enriquecimiento sin causa de una de las partes en perjuicio de la otra. Encontramos ejemplos de ello en cuestiones como la pensión de alimentos, atribución de la vivienda familiar, o indemnizaciones por rupturas de parejas de hecho.

History, Processing and Quality Enhancement of Traditional Egyptian Kariesh Cheese: A Review

2013

Kariesh is a soft acid cheese made from skimmed cow's milk, buffalo milk or buttermilk from sour cream; apparently it is made only on farmsteads. It is considered to be one of the most important traditional Egyptian dairy products, commonly made in the Egyptian countryside, especially in small villages, as low-income people such as farmers use Kariesh cheese in their diet owing to its high protein content, low fat and price. Therefore, nowadays, Kariesh cheese is a promising food in the avoidance of health problems associated with fat, particularly for old people. The aim of this article is to provide a wide range of information on Egyptian Kariesh cheese starting with a brief description o…

Study of the retention and release of n-hexanal incorporated into soy protein isolate–lipid composite films

2010

[EN] This work deals with the study of the kinetic of aroma release, which had been previously incorporated into soy protein isolate (SPI)-lipid composite films. The aim was to determine the influence of type and amount of lipidic material on aroma (n-hexanal) release and retention, as well as the apparent diffusion coefficients. To carry out this study it have been employed SPI-based films containing two SPI:LIPID ratios (1:0.25 and 1:0.5), and two types of lipids, oleic acid (OA) and beeswax (BW), in OA:BW ratios 100:0, 70:30, 50:50, 30:70 and 0:100. The measurements were performed by a gas chromatography technique. The films that showed more retention were SPI:LIPID 1:0.5 100% BW and con…

Impiego enologico di un ceppo di Kluyveromyces marxianus isolato a Linosa

2014

European traditional tomatoes galore: a result of farmers' selection of a few diversity-rich loci

2022

A comprehensive collection of 1254 tomato accessions, corresponding to European traditional and modern varieties, early domesticated varieties, and wild relatives, was analyzed by genotyping by sequencing. A continuous genetic gradient between the traditional and modern varieties was observed. European traditional tomatoes displayed very low genetic diversity, with only 298 polymorphic loci (95% threshold) out of 64 943 total variants. European traditional tomatoes could be classified into several genetic groups. Two main clusters consisting of Spanish and Italian accessions showed higher genetic diversity than the remaining varieties, suggesting that these regions might be independent seco…

An overview of the microbiological characteristics of the wooden shelves used in cheese ripening

2022

Cheese ripening is a complex phenomenon affected by several factors. Among these, the influence of the wooden shelves used for aging traditional cheeses is underrated. The surfaces of the wooden boards are in contact with cheese rind for the entire ripening period and develop a microbial community. The aims of this review article is to provide an overview on the microbiological approaches applied to study the biofilms associated to the wooden tools used for dairy productions and to summarize the studies specifically performed on the wooden shelves used to ripen traditional cheeses. A critical discussion is focused on the hygienic aspects and the safety of these systems applied in cheese pro…

Production of functional probiotic, prebiotic, and synbiotic ice creams

2010

In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria, after frozen storage that met the minimum required to achieve probiotic effects. Moreover; most of the ice creams show…

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

2007

Aims:  The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Methods and Results:  Twelve LAB were studied for the ability to grow at 10 and 45°C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)–mass spectrometry (MS). Most of the strains were able to grow both at 10 an…

A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening

2008

The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidi…

Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria

2011

Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows’ milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) …