Search results for "Aliment"
showing 10 items of 1752 documents
EVALUATION OF FRUIT QUALITY IN LOQUAT USING BOTH CHEMICAL AND SENSORY ANALYSES
2011
The use of scientific methodologies on fruit quality perception by using both instrumental and sensory analyses has been affirmed and tested on many fruit tree species. Loquat is still little known from a sensory analysis point of view. The aim of this work is to evaluate fruit quality characteristics of some loquat cultivars using both physico-chemical and sensory analyses. The trial was conducted in Palermo, Sicily on 4 cultivars: ‘Bianco Dolce’, ‘BRT20’, ‘Peluche’ and ‘Nespolone di Trabia’. Fruits were analyzed for weight, transversal and longitudinal diameter, soluble solid content, titratable acidity, peel colour and sensory profile by a trained panel. The sensory attributes were corre…
Valorizzazione della biodiversità frutticola in Sicilia: caratterizzazione qualitativa di vecchie varietà di melo.
2010
Profilo sensoriali di frutti di Mango (Mangifera Indica L.) coltivati in Sicilia
2012
La coltivazione del melograno in Sicilia: qualità dei frutti e adattamento di due cultivar
2019
Nel presente lavoro sono stati monitorati gli stadi fenologici di due varietà di melograno durante una stagione produttiva al fine di studiarne l’evoluzione e l’adattamento utilizzando la scala BCH. I risultati hanno permesso di valutare l’andamento vegeto-produttivo di queste varietà di melograno in clima mediterraneo.
Changes in physico-chemical traits and enzymes oxidative system during cold storage of 'Formosa' papaya fresh cut fruits grown in the mediterranean a…
2020
In this study, the effects of cold storage (5 +/- 0.5 degrees C and relative humidity of 90 +/- 1%) on the quality of fresh papaya slices packed in a passive atmosphere with a semi-permeable film were evaluated. Physico-chemical traits such as total soluble solids, reducing sugar, pH increased during storage as well as the polyphenols, carotenoid content and antioxidant activity that reaching the highest values at end of trials. Changes in colorimetric parameters resulted in a significant decrease after 4 days of hue angle values, which then remained constant. The cutting process enhanced the antioxidant enzymes activity such as superoxide dismutase, catalase and ascorbate peroxidase. The a…
Prime osservazioni sulla qualità dei frutti di pesco (cv Stark Saturn) in Sicilia.
2011
Nespole disidratate: un nuovo prodotto creato a partire da frutti di scarto
2022
La disidratazione delle nespole, sia a polpa gialla che a polpa bianca, rappresenta un metodo innovativo per prolungare la shelf-life dei frutti e per poter reinventare un prodotto che altrimenti verrebbe individuato come scarto alimentare. Anche se alcuni parametri, come il colore e la consistenza, hanno subito un cambiamento, rimangono comunque apprezzati a livello sensoriale. Tra tutti i trattamenti le nespole disidratate a polpa bianca della cv Claudia hanno mostrato una migliore evoluzione dei parametri qualitativi e la tecnica di packaging in MAP non ne ha influenzato l’evoluzione dei parametri. In definitiva, tramite una semplice trasformazione, come la disidratazione in corrente di …
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
2023
Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread making. To this purpose, almond skin was used to produce functional products modifying a traditional sourdough bread recipe. The doughs were prepared replacing semolina with powdered almond skin (PAS) at 5 and 10 % (w/w). Sourdough inoculum was started with a mix of lactic acid bacteria (LAB) and propagated in semolina until reaching pH 3.7. The pH of PAS added breads was higher than that of control (CTR) breads before and after fermentation. Plate counts showed a similar evolution of LAB and total mesophilic microorganisms, but members…
Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage
2017
Introduction – Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods – The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 °C for 20 h and at concentrations from 1 to 5 μL L . The treated fruits were stored at 1 °C for 21 days before removal to 20 °C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 °C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and …