Search results for "CHEE"

Investigation of sodium ions in cheeses by 23Na NMR spectroscopy

2008

International audience; The reduction in the salt content of foods without affecting their production methods and sensorial properties is a current challenge for the food industry. In foods, sodium ions can adopt various motional states through interactions with macromolecules such as hydrocolloids or exchange between two phases in heterogeneous systems. A correlation between sodium ion mobility and the saltiness perception has been suggested, the role of sodium ions with restricted motion or "bound" sodium being of particular consideration. There is therefore a need to investigate the mobility states of the different pools of sodium ions and to quantify these fractions to develop a better …

Chiese, moschee e sinagoghe: la luce di Dio scrive la città

2016

Il saggio tratta della edificazione di edifici religiosi all'epoca del massimo sviluppo di New York, e del loro ruolo in relazione alla formazione della città e nell'organizzazione dei gruppi etnici che vi afferivano. A New York City la commistione tra il sacro e il sociale si è espressa con pienezza, per ragioni storiche, politiche e geografiche, per l’esiguità dello spazio dell’Isola di scisto (solo 87 kmq) e per la componente multietnica propria della città. La presenza di numerose etnie e di forze in opposizione (i gruppi di potere, il contropotere degli abitanti, il potere del “sottogoverno” e dei bosses) ha prodotto un sistema urbano che, pur mostrando una compagine coerente (ma non o…

Heuristic Algorithm for the Analysis of Fast Field Cycling (FFC) NMR Dispersion Curves

2021

Evaluation of nuclear magnetic relaxation dispersion (NMRD) curves obtained by the fast field cycling nuclear magnetic resonance (FFC-NMR) relaxometry technique is a valuable tool for analyzing the microscopic dynamics of condensed matter systems. However, quantitative data analysis involves several conceptual and practical issues. Moving forward from previous literature approaches, we propose a new analysis method, relying on the elaboration of the inverse integral transform of the NMRD curve. Our approach results in a true heuristic method, able to unambiguously individuate the dynamic domains in the system, thereby avoiding the possible introduction of any element of discretion. The anal…

Nutritional profile of Ager cheese selection

2021

Food labels are the main method to ensure that consumers are appropriately informed as regards the food they consume. In Europe, the provision of food information to consumers is regulated by specific laws, including (i) the European Regulation (EU) no 1169/2011, which regulates the mandatory food information including a list of mandatory particulars and nutritional declarations and (ii) the European Regulation (CE) no 1924/2006, concerning the voluntary nutrition and health claims (NHC) made on foods. Nutrient profiling involves the classification and ranking of foods according to their nutritional composition to prevent disease and promote health. For this purpose, the following 14 cheese…

Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy

2008

International audience; NMR has been shown to be an interesting tool for investigating dairy foods, in particular cheese products, for which the method is non-destructive and well suited for investigating their compounds showing different structure and mobility during ripening. Solid-state magic angle spinning 31P NMR spectroscopy was used to characterize the structure and composition of semi-hard cheeses. Assignment including overlapping resonances from mobile/immobile phosphorylated serine residues and inorganic calcium phosphates, has been realised using different NMR techniques (spin echo, cross polarisation and single pulse excitation) and by comparison with spectra of literature. Stud…

Observador agudo de nuestro tiempo

2010

Proposed new grading of oral submucous fibrosis based on cheek flexibility.

2013

Objectives: Oral submucous fibrosis (OSMF) is a potentially malignant disorder of oral cavity, pharynx and upper digestive tract, characterized by progressive inability to open the mouth. Based on clinical and/or histopathological features, various classifications and grading systems have been put forth till date. The aim of the present study was to study the variance in cheek flexibility in OSMF patients, the observance of which led to the introduction of a new grading for the condition. Material and Methods: The study included 412 patients with OSMF attending to the Department of Oral Medicine and Radiology during the period from December 2008 to June 2013. A detailed history and examinat…

EFFECT OF ADDING SOLID AND MOLTEN CHOCOLATE ON THE POLYPHENOL CONTENT, CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY ASPECTS OF PECORINO SICILIANO …

In this project we used two specific food products, which are typically Sicilian, Pecorino Siciliano cheese and Modica chocolate, that have unique texture and taste. “Chocolate cheese” is produced with the aim of increasing the consumption of cheese especially among children, targeting the purpose of improving public health. In this research we investigated chocolate cheese including solid and molten chocolate in three levels of 5%, 10% and 15% at four ripening times (T0 = fresh, T1 = 2 weeks, T2 = 4 weeks and T3 = 6 weeks). The results showed that the addition of chocolate significantly (p ≤ 0.05) decreased the pH, ash and protein content of the Pecorino Siciliano cheese, whereas it had no…

Apurinic acid, a modified DNA with anticancer activity

1971

Apurinsaure, ein purinfreies hochmolekulares Desoxyribonukleinsaure-Derivat, hemmt das Wachstum des menschlichen Kolontumors GW-77 und das amelanotsiche Melanom des Hamsters.

Effect of pressure on the luminescence properties of Nd3+ doped SrWO4 laser crystal

2008

Abstract The luminescence spectra of the 4 F 3/2  →  4 I 9/2 transition of Nd 3+ ions in a SrWO 4 crystal have been analyzed as a function of pressure at room temperature. Experiments have been performed in a diamond-anvil cell up to 13 GPa. At around 10 GPa some changes in the emission spectra have been observed which are attributed to a structural phase transition of the SrWO 4 matrix. These results are in good agreement with a previous paper, in which in a pure SrWO 4 matrix a scheelite to fergusonite phase transition is found around 10.5 GPa. Moreover, with increasing pressure, the decay curves from the 4 F 3/2 are nonexponential and faster indicating that the energy transfer processes …