Search results for "GRI"

showing 10 items of 10209 documents

The quality of wheat bread with ultrasonicated and fermented by-products from plant drinks production

2021

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other…

0106 biological sciencesMicrobiology (medical)Food industrylcsh:QR1-502wheat bread ; plant drinks by-products ; fermentation ; ultrasonication ; acrylamide ; bread quality01 natural sciencesMicrobiologyultrasonicationlcsh:Microbiologychemistry.chemical_compound0404 agricultural biotechnology010608 biotechnologyFood sciencefermentationOriginal Researchwheat breadbusiness.industryfood and beverages04 agricultural and veterinary sciencesWheat breadbread quality040401 food scienceplant drinks by-productschemistryAcrylamideFood productsacrylamideFermentationbusiness
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Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

2019

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers

0106 biological sciencesMicrobiology (medical)Pediococcus</i>Lactobacillus caseiLactobacillus paracasei<i>Lactobacillus01 natural sciencesMicrobiologyArticleinhibition of bacterial pathogens0404 agricultural biotechnology010608 biotechnologyVirologyLactobacillusLeuconostoc<i>pediococcus</i>carbohydrate metabolismFood sciencePediococcus<i>lactobacillus</i>lcsh:QH301-705.5antimicrobial activitybiologyLactobacillus brevisantifungal activityfood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food sciencelactic acid bacteriaLactobacilluslcsh:Biology (General)<i>leuconostoc</i>spontaneous sourdoughPediococcusspontaneous sourdough ; lactic acid bacteria ; Lactobacillus ; Leuconostoc ; Pediococcus ; antimicrobial activity ; antifungal activity ; inhibition of bacterial pathogens ; carbohydrate metabolismLactobacillus plantarumLeuconostocMicroorganisms
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Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin…

2021

Abstract A commercial biodegradable starch-based polymer (Mater-Bi) was activated with carvacrol to develop a biodegradable and compostable polymer to be used in food packaging. Based on previous tests, carvacrol was added at 20 % weight of foam. MB foams, with and without carvacrol, were tested for their morphological characteristics, mechanical tests and kinetics of carvacrol release under refrigerated storage conditions. Carvacrol slightly increased the porosity of the foams, induced a reduction of the compressive elastic modulus (Ecom) of foamed MB from 6 to ∼ 3.4 MPa and a decrease of the tensile elastic modulus from ∼70 MPa to ∼16.5 MPa. Carvacrol release from the foam at 4 °C was alm…

0106 biological sciencesMicrobiology (medical)Polymers and PlasticsMelonStarchFood spoilageActive packagingBiopolymeric foamsSettore AGR/04 - Orticoltura E FloricolturaSpoilage and pathogenic bacteriamedicine.disease_cause01 natural sciencesAntibacterial propertiesBiomaterialsFood packagingchemistry.chemical_compound0404 agricultural biotechnologyListeria monocytogenesCarvacrol010608 biotechnologymedicineCarvacrolFood scienceSafety Risk Reliability and QualityFood model systemsbiologyChemistrySettore ING-IND/34 - Bioingegneria Industriale04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceFood packagingSettore ING-IND/22 - Scienza E Tecnologia Dei MaterialiIn vivo activityBacteriaSettore AGR/16 - Microbiologia AgrariaFood ScienceFood Packaging and Shelf Life
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Fresh-cut storage of fruit and fresh-cuts affects the behaviour of minimally processed Big Bang nectarines ( Prunus persica L. Batsch) during shelf l…

2018

Abstract Nectarine can be minimally processed to successfully produce ready-to-eat fresh-cuts fruit. The aim of this work was to study the combined effect of the ripening stage of cold stored fruit before processing and the length of the storage period of fresh-cut slices after minimal processing, on the behaviour of minimally processed “Big Bang” nectarines during shelf life. ‘Big Bang’nectarine slices obtained from fruit stored at 1 ± 0.5 °C (RH = 90%) for 1 d, 10 d and 15 d were stored for 0, 3, 5, 7, 12 d. at 5 °C. At the end of each storage period, visual quality, color (L*, a* and b*), phenols and carothenoids content, TSS, TA were measured together with in-package CO2 and O2. Despite…

0106 biological sciencesMicrobiology (medical)Polymers and PlasticsRipening04 agricultural and veterinary sciencesPolyphenol oxidase activityShelf life01 natural sciences040501 horticultureSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeBiomaterialsPrunusHorticultureBotanyPostharvest Peach Carotenoids PPO POD PAL0405 other agricultural sciencesSafety Risk Reliability and Quality010606 plant biology & botanyFood ScienceMathematicsFood Packaging and Shelf Life
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Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products

2019

International audience; Thermoplastic starch (TPS) is an alternative biomaterial that can be used to produce bioplastics to replace petroleum-based food packaging. Active films were developed from acetylated cassava TPS and green tea using the blown extrusion process. Green tea (GT) and TPS from native starch (NS) and acetylated starch (AS) with different degrees of substitution (DS) were extruded with linear low-density polyethylene (LLDPE) at LLDPE/TPS-GT ratios of 70/30 and 60/40 prior to blown-film extrusion. Results indicated that a higher DS of AS enhanced melt flow index which altered processability and subsequently impacted film microstructures and physical and barrier properties. N…

0106 biological sciencesMicrobiology (medical)Polymers and PlasticsStarchActive packaging[SDV.TOX.TCA]Life Sciences [q-bio]/Toxicology/Toxicology and food chain01 natural sciencesBioplasticBiomaterialsLLDPEchemistry.chemical_compoundFood packaging0404 agricultural biotechnologyLipid oxidation010608 biotechnologySafety Risk Reliability and QualityFilmMelt flow indexThermoplastic starchChemistryfood and beverages04 agricultural and veterinary sciences040401 food scienceLinear low-density polyethyleneFood packagingChemical engineeringActive packagingExtrusionAntioxidant[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

2018

International audience; Physicochemical properties of powdered vanilla and raspberry complex aromas obtained on industrial conditions by spray drying were investigated. Powders had low water content and activity, promoting long shelf‐life. Aroma retention was lower for vanilla flavors. Raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. Additionally, physicochemical properties of powders from various locations of spray dryer (cyclone container/chamber) were compared—powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors…

0106 biological sciencesMicroencapsulated aromasindustrial flavor compositionsvanillaChemistryGeneral Chemical Engineeringaroma retentionfood and beverages04 agricultural and veterinary sciences040401 food science01 natural sciencesBlowing a raspberry0404 agricultural biotechnologyspray drying process010608 biotechnologySpray drying[SDV.IDA]Life Sciences [q-bio]/Food engineeringAromatic substancesFood scienceraspberryFood ScienceJournal of Food Process Engineering
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Iodine Biofortification Counters Micronutrient Deficiency and Improve Functional Quality of Open Field Grown Curly Endive

2021

Human iodine (I) shortage disorders are documented as an imperative world-wide health issue for a great number of people. The World Health Organization (WHO) recommends I consumption through ingestion of seafood and biofortified food such as vegetables. The current work was carried out to appraise the effects of different I concentrations (0, 50, 250, and 500 mg L−1), supplied via foliar spray on curly endive grown in the fall or spring–summer season. Head fresh weight, stem diameter, head height, and soluble solid content (SSC) were negatively correlated to I dosage. The highest head dry matter content was recorded in plants supplied with 250 mg I L−1, both in the fall and spring–summer se…

0106 biological sciencesMicronutrient deficiencyBiofortificationGrowing seasonchemistry.chemical_elementPlant ScienceHorticultureBiologylcsh:Plant cultureIodine01 natural sciencesWorld healthFunctional compoundIngestionDry matter<i>Cichorium endivia</i> L. var. <i>crispum</i> Hegilcsh:SB1-1110SugarCichorium endivia L. var. crispum Hegigrowing seasonfunctional compoundsfood and beverages04 agricultural and veterinary sciencesAscorbic acidyieldHorticulturechemistrysugars040103 agronomy & agriculture0401 agriculture forestry and fisheriesiodine concentration010606 plant biology & botanymineral profileHorticulturae
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Phylogenetic evidence for hybrid origins of asexual lineages in an aphid species

2003

International audience; Understanding the mode of origin of asexuality is central to ongoing debates concerning the evolution and maintenance of sexual reproduction in eukaryotes. This is because it has profound consequences for patterns of genetic diversity and ecological adaptability of asexual lineages, hence on the outcome of competition with sexual relatives both in short and longer terms. Among the possible routes to asexuality, hybridization is a very common mechanism in animals and plants. Aphids present frequent transitions from their ancestral reproductive mode (cyclical parthenogenesis) to permanent asexuality, but the mode of origin of asexual lineages is generally not known bec…

0106 biological sciencesMitochondrial DNAHeterozygoteEvolution of sexual reproduction[SDV]Life Sciences [q-bio]Parthenogenesis010603 evolutionary biology01 natural sciencesAsexualityRhopalosiphum padiEvolution Molecular03 medical and health sciencesReproduction AsexualGeneticsAnimalsCluster AnalysisAllele sequence divergenceHybridizationPhylogenyPolymorphism Single-Stranded ConformationalEcology Evolution Behavior and Systematics030304 developmental biologyGeneticsAphidLikelihood Functions0303 health sciencesbiologyPhylogenetic treeModels GeneticParthenogenesisSequence Analysis DNAbiology.organism_classificationNuclear DNASexual reproductionEvolution of sexAphids[SDE]Environmental SciencesHybridization GeneticGeneral Agricultural and Biological SciencesMicrosatellite Repeats
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Dust and grit matter: abrasives of different size lead to opposing dental microwear textures in experimentally fed sheep (Ovis aries)

2020

ABSTRACT External abrasives ingested along with the herbivore diet are considered main contributors to dental wear, though how the different sizes and concentrations of these abrasives influence wear remains unclear. Dental microwear texture analysis (DMTA) is an established method for dietary reconstruction which describes a tooth9s surface topography on a micrometre scale. The method has yielded conflicting results as to the effect of external abrasives. In the present study, a feeding experiment was performed on sheep (Ovis aries) fed seven diets of different abrasiveness. Our aim was to discern the individual effects of size (4, 50 and 130 µm) and concentration (0%, 4% and 8% of dry mat…

0106 biological sciencesMolar010506 paleontology10253 Department of Small Animals1109 Insect SciencePhysiologyEvolutionRuminantDental WearAquatic Science010603 evolutionary biology01 natural sciencesTexture (geology)MicrotextureAnimal scienceBehavior and Systematics1312 Molecular BiologyAnimalsGritOvisMolecular BiologySheep DomesticEcology Evolution Behavior and Systematics0105 earth and related environmental sciencesFeeding experimentbiology630 Agriculture1104 Aquatic ScienceEcologyChemistryAbrasiveTooth wearDust1314 Physiologybiology.organism_classificationAbrasivesAnimal FeedDiet1105 Ecology Evolution Behavior and SystematicsTooth wearInsect Science570 Life sciences; biologyParticulate MatterAnimal Science and Zoology1103 Animal Science and Zoology
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The way wear goes: phytolith-based wear on the dentine–enamel system in guinea pigs (Cavia porcellus)

2019

The effect of phytoliths on tooth wear and function has been contested in studies of animal&ndash;plant interactions. For herbivores whose occlusal chewing surface consists of enamel ridges and dentine tissue, the phytoliths might particularly erode the softer dentine, exposing the enamel ridges to different occlusal forces and thus contributing to enamel wear. To test this hypothesis, we fed guinea pigs (Cavia porcellus; n = 36 in six groups) for threeweeks exclusively on dry or fresh forage of low(lucerne), moderate (fresh timothy grass) or very high (bamboo leaves) silica content representing corresponding levels of phytoliths. We quantified the effect of these treatments with measuremen…

0106 biological sciencesMolar10253 Department of Small AnimalsDentistry01 natural sciences2300 General Environmental ScienceLower body2400 General Immunology and MicrobiologyphytolithsGeneral Environmental Science2. Zero hunger630 AgricultureEcologybiologyEnamel paintOcclusal forcesGeneral Medicinemedicine.anatomical_structurePhytolithvisual_artvisual_art.visual_art_mediumGeneral Agricultural and Biological Sciences010506 paleontologygrowthGuinea PigsCaviaGenetics and Molecular Biology1100 General Agricultural and Biological Sciences010603 evolutionary biologyGeneral Biochemistry Genetics and Molecular Biologystomatognathic systemIncisor1300 General Biochemistry Genetics and Molecular BiologymedicineAnimalsHerbivoryDental Enamel0105 earth and related environmental sciencesGeneral Immunology and Microbiologybusiness.industrybiology.organism_classificationAnimal FeedMolarDietstomatognathic diseasesTooth wearplasticityGeneral BiochemistryDentin570 Life sciences; biologyMasticationTooth Weardental wearbusinessProceedings of the Royal Society B: Biological Sciences
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