Search results for "Aliment"
showing 10 items of 1752 documents
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production
2020
Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of …
Forme del fritto: alcune esperienze di consumo
2020
Questo capitolo propone uno studio sul campo di una pratica alimentare che caratterizza la Sicilia e, in particolare, la città di Palermo: lo street food. Lo street food palermitano si caratterizza per essere indissolubilmente legato alla frittura, una modalità di cottura pervasiva tanto nei mercati storici della città, quanto in quei luoghi chiusi che, in forme diverse, tentano di replicarne l'esperienza. Il fritto è, ancor prima che una modalità di cottura dei cibi, un particolare dispositivo ambientale e sensoriale, che pregiudica olfattivamente gli spazi di vendita e consumo e che spinge, alcuni format di distribuzione, a limitarne la pervasività. Vedremo, in questo senso, come la diffe…
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese
2019
Abstract This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
2014
article Twelve lactic acid bacteria (LAB), previously selected in vitro (Gaglio et al., 2014), were evaluated in situ for their potential to act as starter cultures for the continuous four-season production of Vastedda-like cheese, made with raw ewes' milk. The strains belonged to Lactobacillus delbrueckii, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. mesenteroides and Streptococcus thermophilus .L AB werefirst inoculated in multiple-strain combinations on the basis of their optimal growth temperatures in three process conditions which differed for milk treatment and medium for strain development: process 1, growth of strains in the optimal synthetic media and pasteu…
Compréhension des processus cognitifs de traitement de l’information alimentaire chez des individus normo-pondéraux, en surpoids et en obésité : infl…
2020
Obesity has a multifactorial origin that implies biological, social, psychological, and environmental factors. Previous studies have shown that particular cognitive processing of food stimuli could contribute to the maintenance and development of obesity. This vulnerability was characterized by attentional biases (i.e. the tendency to automatically orient one’s attention) and a decreased inhibitory control (i.e. difficulties to control one’s cognitive processes) toward foods. This phenomenon may be reinforced by the obesogenic environment: an environment abundant in food and with a lack of options for physical exercise. Among the five studies presented in this work, we characterized olfacto…
Water Reuse in the Food Industry: Quality of Original Wastewater Before Treatments
2017
This chapter introduces one of the most important emergencies in the world of food and non-food industries: the availability of clean and drinking water. Water use has more than tripled globally since 1950: water quality and its scarcity are increasingly recognised as one of the most important environmental threats to humankind. In addition, the food and beverage processing industry requires copious amounts of water. For these reasons, direct and indirect water reuse systems are becoming more and more interesting and promising technologies. Different reuse guidelines have been recently issued as the result of risk assessment and management approaches linked to health-based targets. Chemical…
Use of Different Food Classification Systems to Assess the Association between Ultra-Processed Food Consumption and Cardiometabolic Health in an Elde…
2021
The PREDIMED-Plus trial was supported by the European Research Council (Advanced Research grant 2014–2019; agreement #340918; granted to M.Á.M.-G.); the official Spanish institutions for funding scientific biomedical research, CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN) and Instituto de Salud Carlos III (ISCIII) through the Fondo de Investigación para la Salud (FIS) which is co-funded by the European Regional Development Fund (coordinated FIS projects led by J.S-S. and J.V., including the following projects: PI13/00673, PI13/00492, PI13/00272, PI13/01123, PI13/00462, PI13/00233, PI13/02184, PI13/00728, PI13/01090, PI13/01056, PI14/01722, PI14/00636, PI14/00618, PI14/00696, PI…
The Schroeder paradox or how the state of water affects the moisture transfer through edible films
2012
The objective of this work was to better understand the water permeation through edible films when water is either in its vapour or in its liquid state related to their physico-chemical properties. Film based on iota-carrageenans or sodium alginate, containing or not fat, and encapsulating or not an aroma compound (n-hexanal) have been prepared. Films were conditioned at three different relative humidities, 0%, 43% and 84%. The incorporation of the n-hexanal in both types of biopolymer modifies the mechanical properties of film matrix and has a synergistic effect when associated to fat. Increasing the moisture content induces film plasticization by decreasing the glass transition of the gly…
Relevant essential oil components: a minireview on increasing applications and potential toxicity.
2021
[EN] Phenolic compounds carvacrol, thymol, eugenol, and vanillin are four of the most thoroughly investigated essential oil components given their relevant biological properties. These compounds are generally considered safe for consumption and have been used in a wide range of food and non-food applications. Significant biological properties, including antimicrobial, antioxidant, analgesic, anti-inflammatory, anti-mutagenic, or anti-carcinogenic activity, have been described for these components. They are versatile molecules with wide-ranging potential applications whose use may substantially increase in forthcoming years. However, some in vitro and in vivo studies, and several case report…
Toxicological assessment of mesoporous silica particles in the nematode Caenorhabditis elegans
2018
[EN] Here we report the toxicological evaluation of mesoporous silica particles (MSPs) in the nematode C. elegans. Specifically, we have investigated the effect of bare micro- (M0) and nano-sized (N0) MSPs, and their corresponding functionalized particles with a starch derivative (Glu-N) (M1 and N1, respectively) on C. elegans ageing parameters. The toxicity of MSPs, their impact on C. elegans lifespan, movement capacity, progeny and ability to survive upon exposure to acute oxidative stress were assessed. This study demonstrated that both size particles assayed (M0 and N0), labeled with rhodamine and monitored through fluorescence microscopy, are ingested by the nematode. Moreover, toxicit…