Search results for "Aliment"

Changes in ascorbic acid content in fresh cut Sicilian yellow-flesh peaches during post harvest and in fresh cuts.

2013

The traditional yellow-flesh peach cultivars Settembrina and Ottobrina di Leonforte, ripen, the former, during the first 10 days of September and, the latter, during the first 10 days of November in Sicily (Italy). During the pit hardening stage, fruit are covered with a paper bag in order to protect them from the Mediterranean fruit fly. To understand their behaviour in term of postharvest manteinance and suitability to minimal processing, Settembrina and Ottobrina di Leonforte were processed (cleaned, washed, peeled, cut, dipped, packed) to obtain fresh-cut peaches. Fresh cut slices were also stored in perforated bi-oriented polystyrene bags, with 2% ascorbic acid and 1% calcium lactate a…

Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane

2011

Questo studio rappresenta un’indagine preliminare sulla caratterizzazione di sidri ottenuti in via sperimentale impiegando mele coltivate in sicilia. Per la sperimentazione sono state scelte tre varietà di mele autoctone siciliane (cardinale, Gelata e Virticchiaro). Prima del processo di trasformazione, i frutti sono stati sottoposti ad analisi delle caratteristiche morfologiche (peso, diametro, altezza), fisiche (consistenza della polpa) e microbiologiche (presenza di lieviti sulle bucce). Il succo proveniente dalla polpa di mele è stato analizzato chimicamente (contenuto in solidi solubili, polisaccaridi, ph ed acidità titolabile del succo). La polpa finemente triturata è stata sottoposta…

Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

2016

Background and Aims: Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results: Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration th…

High quality extra virgin olive oil from olives attacked by the olive fruit fly, Bactrocera oleae (Rossi) (Diptera Tephritidae): which is the tolerab…

2017

The infestation due to the olive fruit fly, Bactrocera oleae (Rossi), the key pest in most of world olive groves, has been monitored in six years, from 2004 to 2008 and in 2014, in eight coastal Sicilian olive groves consisting of ‘Cerasuola’ and ‘Nocellara del Belice’ cultivars. Infestation was recorded following the classical sampling method based on olive collection and dissection, in order to count live olive fruit fly instars (eggs, larvae and pupae) and exit holes. Four different infestation indexes, all of them calculated using data recorded at harvest, have been used to assess their relationship with the main three quality parameters of the olive oil obtained from the same olive sam…

Cellulose Nanocrystals from Lignocellulosic Raw Materials

2017

Cellulose nanocrystals (CNCs) are unique, renewable top-down nano particles from which coatings with improved gas barrier properties and new functionalities can be prepared. In this paper, the potential for obtaining such high performing nanocrystals from low-cost lignocellulosic by-products or raw materials is proved by a comparison study on CNCs obtained both from cotton linters and kraft pulp, by means of the ammonium persulfate (APS) process. Morphological and chemical characterization of the nanocrystals obtained, as well as the main functional properties of the poly(ethylene terephthalate) coated films, showed quite similar characteristics and performances of CNCs obtained from pure c…

Studio preliminare sulle caratteristiche qualitative e salutistiche di 4 cultivar di mango (Mangifera indica L.) coltivate in Sicilia.

2010

Valutazione qualitativa di pesche e nettarine a maturazione tardiva in Sicilia

2008

Posidonia Oceanica And Green Tea Extract As Active Agents For Shelf Life Extension Of Fresh Cut Peach

2015

Nowadays the reduction of food waste and the availability of food all over the world areas are priority keys for society. In this context, the shelf life extension of fresh products in a sustainable way may represent one of the main goals. The aim of the present research work was to extend the shelf life of fresh cut peach slices by using extracts of Posidonia oceanica (POS) and green tea (GT), and compared to the control. Total polyphenols content was assessed by Folin-Ciocalteu method and the antioxidant capacity by DPPH (2,2-Diphenyl-1-Picrylhydrazyl) assay. Antimicrobial activity of the two extracts was initially carried out in vitro by determining the Minimal Inhibitory Concentration (…

L'uso congiunto dell'analisi strumentale e sensoriale per la valutazione di pesche, nettarine e albicocche

2009

Characterization and development of different methods to extend shelf life of fresh cut fruit. Case study: novel controlled release system by layer-b…

2016

The research project aimed at the investigation of different methods for the storage of fresh-cut fruit. This case study relates to the proposal of an innovative controlled release system to improve the shelf life of ready-to-eat fruit. The methods applied during three research years included the application of active molecules from natural substances, some widely used in commerce and other tested for the first time; first analyzed in vitro and then applied in vivo. The under consideration methods concerned dipping, coating and the layer-by-layer assembly. The analysis carried out on the fruit have monitored pomological traits performances (soluble solids content, titratable acidity, pH, co…