Search results for "Aliment"
showing 10 items of 1752 documents
Fruit quality and aroma of tree ripe and detached, sun-exposed ‘Annurca’ apples
2008
Atractyligenin chemistry. Part 4: Synthesis of the 15β-ol epimer of atractyligenin
1996
The oxidation with PCC of atractyligenin 3, the aglicone of the toxic glycoside 1 isolated from Atractylis gummifera L., led to the 15-oxo-derivative 6, together with a small amount of 2,15-dioxoderivative 5, with a selective oxidation of the allylic 15-OH group of the molecule. Further reduction with NaBH4 and KOH hydrolysis gave stereoselectively the 15β-ol epimer of atractiligenin 9.
AUTOPHAGY AND APOPTOSIS MODULATION BY AQUEOUS EXTRACTS FROM LEAVES AND RHIZOMES OF Posidonia oceanica ON HEPG2 HEPATOCARCINOMA CELLS
2023
Rheological and nutritional profile of spaghetti and bread fortified with hemp flours
2022
In recent years, the demands of food consumers have changed considerably. Food today is not only intended to satisfy hunger and provide the necessary nutrients, but also to prevent food-related diseases and improve the physical and mental well-being of consumers. Functional foods are formulated to contain healthy components, which when consumed daily as part of the diet, can have beneficial health effects. Cereal-based products, especially pasta and bread, are well suited for adding nutrients. Both bread and pasta, traditionally produced using durum wheat flour, can be prepared also using "non-wheat flours" in variable percentages or by incorporating food by-products, capable of increasing …
Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.
2010
The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the…
Hemp flour, from waste to nutritional and nutraceuticals reuse
2023
One of the main objectives of recent years is to characterize and valorize by-products of agri-food industries, as new sources of bioactive components, from the perspective of a circular economy and a biorefinery approach both for environmental and economic reasons. Hemp flour, obtained from Cannabis sativa seeds, is an example of promising bio-sustainability raw material with a high nutritional value that can be obtained from industrial by-products. From C. sativa seeds is obtained an oil rich in fatty acids, mainly linoleic and α-linolenic acids [1]. After oil extraction, seeds can be ground to obtain edible flour. Foods fortified with these “non-wheat flours” would have an additional sup…
Effetto del PRD (Partial Rootzone Drying)sulla composizione della frazione volatile di mele ‘Pink Lady’
2008
Carboidrati
2019
La parola «nutraceutica» è la crasi, non solo semantica, tra i termini nutrienti e farmaceutica, e la disciplina corrispondente richiede la conoscenza di aspetti chimici e biologici, oltre a mostrare che tipo di declinazione ha impresso alla chimica degli alimenti. A partire dal 1990 infatti, anno in cui si è tenuto in Italia il primo Congresso nazionale di Chimica degli alimenti, l’attenzione in questo campo ha cominciato a orientarsi verso la presenza di contaminanti organici e inorganici nei cibi, di metaboliti secondari e di microcostituenti di interesse nutraceutico e salutistico. Da allora sono stati fatti molti passi avanti e questo settore si è rivelato strategico dal punto di vista…