Search results for "Bread"
showing 10 items of 140 documents
Estudio de la reducción química y biológica de hongos y micotoxinas en pan
2017
El deterioro de los alimentos causado por los hongos que producen micotoxinas representa un problema importante en seguridad alimentaria. Los cereales en grano y sus productos derivados, como el pan, frecuentemente están contaminados con hongos micotoxigénicos. Es por ello que en la presente Tesis Doctoral se han estudiado la presencia de 17 micotoxinas en 80 muestras de pan de molde y el riesgo de exposición de la población a estos compuestos. Aflatoxinas (AFs), zearalenona (ZEA) y eniatinas (ENs) han sido detectadas respectivamente en el 20%, 65% y 96% de las muestras de pan analizadas. La presencia de dichas micotoxinas y, sobre todo, de las muestras en las que las AFs y la ZEA superan e…
Sourdough and cereal-based foods: traditional and innovative products
2017
Cereals represent the main crop of the five continents and contribute greatly to the diet of several populations. Cereals often undergo a fermentation before eating. This process is fundamental to confer high sensory quality, as well as to preserve and enhance the nutritional and safety aspects of the resulting products. Fermented cereal based foods are complex microbial ecosystems, mainly represented by lactic acid bacteria and yeasts. Among these products, sourdough is worldwide applied to produce breads. Sourdough technology is also used to improve the final characteristics of fortified and gluten–free breads. This chapter focuses on the use of cereals to produce the most relevant fermen…
O historii nazwy zupy warmuszka
2022
The subject of the article is the name of an old dish made of water and bread, registered in the Silesian dialects as warmuszka. The purpose of the article is to discuss the etymology of the name and to show how the name functioned in comparison with other terms for bread soup in the old general Polish lanquage and the dialects. Material research revealed that the most likely source of the name warmuszka is Middle Upper German form warmuos adopted through the Czech language in various forms (farmuszka, framuszka, faramuszka, warmuz) and adapted to the Polish language, eventually.
Use of a natural low Na+ salt in durum wheat bread
2016
Verità e menzogna dei simboli
2008
Cosa sono e come funzionano i simboli? Quali sono i meccanismi di trasmissione dell’immaginario, i suoi spazi e la sua rilevanza sociale? Quali il ruolo e il perimetro del sacro, del mito, del rito, della magia e della religione in certi ambiti, erroneamente percepiti come marginali, della società contemporanea? Quali le strategie di trasmissione della memoria culturale e i processi di produzione e riproduzione dell’identità comunitaria? I saggi riuniti in questo volume cercano di fornire alcune risposte a questi interrogativi confrontandosi con la pervasiva, sebbene non di rado occulta, dialettica culturale tra immanenza e trascendenza e indagando sulle dinamiche psicologiche e sociali del…
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level
2022
During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based colorimetric method revealed a total biogenic amines (BAs) concentration in the range 41.4–251.8 ppm for six (three BL and three HM) sourdoughs characterised by unpleasant odours. Eight BAs generally investigated in foods were identified and quantified from these six samples by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS). Only one HM sample contained almost all analysed BAs. Tryptamine was exclusively detected in HM sourdoughs (0.71–24.1 ppm). Putrescine, tryptamine, …
Modelling the effect of ethanol on growth rate of food spoilage moulds
2005
The effect of ethanol (E) on the radial growth rate (mu) of food spoilage moulds (Aspergillus candidus, Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Eurotium herbariorum, Mucor circinelloides, Mucor racemosus, Paecilomyces variotii, Penicillium chrysogenum, Penicillium digitatum, Rhizopus oryzae and Trichoderma harzianum) was assessed in Potato Dextrose Agar (PDA) medium at a(w) 0.99, 25 degrees C. In order to model this effect, the Monod type equation described previously by Houtsma et al. (Houtsma, P.C., Kusters, B.J.M., de Wit, J.C., Rombouts, F.M., Zwietering, M.H., 1994. Modelling growth rates of Listeria monocytogenes as a function of lactate concentration. Int…
АНТРОПОМОРФНЫЙ ВОТИВНЫЙ ХЛЕБ В ИТАЛЬЯНСКИХ ПРАЗДНИКАХ
2014
In Italy there are various records of the recurring presence of ceremonial breads; among these we may observe votive anthropomorphic breads, in particular in Sicily. These “special” breads are prepared for calendar festivals, for the patron saints’ days celebrations or anyway for celebrations of particular relevance for single communities, being connected to critical phases of the wheat cycle: that is to say, the month of May, the earing season, and June—July, the harvest season. This allows us to make the hypothesis that a devotional and votive value as regards these breads might be added to a more ancient logic of offerings to deities, connected to a vision of the rural world. In this sen…