Search results for "HEE"

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

2014

The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…

A “Swedish” actuarial balance for a notional defined contribution pension scheme with disability and minimum pension benefits

2017

This article proposes a “Swedish” type actuarial balance sheet (ABS) for a notional defined contribution (NDC) scheme with disability and minimum pension benefits. The proposed ABS splits the pension system in two parts: the pure NDC part and the redistributive part, which includes the assets and liabilities originating from non-contributory rights. The article contains a numerical example that sheds light on the real applicability of our proposal. The model has practical implications that could be of interest to policy-makers, given that it integrates actuarial and social aspects of public pensions and discloses the real cost of redistribution through minimum pensions.

Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese

2023

In this study, Caciocavallo Podolico Lucano (CPL) cheese was deeply characterized for its bacterial community, chemical composition and sensory aspects. The entire cheese making process (from milk collection to ripened cheese) was performed by strictly applying the traditional protocol for CPL production in four dairy factories (A–D) representative of the production area. The vat made of wood represents the main transformation tool for CPL cheese production and the biofilms hosted onto the internal surfaces of all vats analyzed in this study were dominated by lactic acid bacteria. Total mesophilic microorganisms present in bulk milk (4.7–5.0 log CFU/ml) increased consistently after contact …

Influence of cheese composition on the aroma content, release and perception

2022

Genomic characterization of a novel group A lamb rotavirus isolated in Zaragoza, Spain.

2008

An ovine rotavirus (OVR) strain, 762, was isolated from a 30-day-old lamb affected with severe gastroenteritis, in Zaragoza, Spain, and the VP4, VP7, VP6, NSP4, and NSP5/NSP6 genes were subsequently characterized molecularly. Strain OVR762 was classified as a P[14] rotavirus, as the VP4 and VP8* trypsin-cleavage product of the VP4 protein revealed the highest amino acid (aa) identity (94% and 97%, respectively) with that of the P11[14] human rotavirus (HRV) strain PA169, isolated in Italy. Analysis of the VP7 gene product revealed that OVR762 possessed G8 serotype specificity, a type common in ruminants, with the highest degree of aa identity (95–98%) shared with serotype G8 HRV, bovine rot…

Visualization of EDI messages

2003

Multi-organizational EDI message networks are complicated communication environments with various standards and technologies. The role of third party message exchange hubs has become more important and their tasks more difficult. Current development activities for supporting the utilization of XML in electronic commerce focuses on message standardization and specification of common business architectures, processes, and web practices. A need to visualize EDI messages in different contexts to human readers has received insufficient attention in ongoing activities. In this paper we discuss problems and approaches related to the visualization of EDI messages in XML format. An idea of a standar…

Rubber Forming Processes of Thin Sheets

1999

In the last decade flexible media have been increasingly utilized in sheet metal drawing processes in order to reduce the tooling cost and to improve the product quality. In the present paper an axisymmetric deep drawing process of thin steel sheets is taken into account: in particular a flexible pad is utilized in order to simplify the tooling set. The process mechanics is investigated through numerical simulations and experimental tests with the aim to find out a proper set of operative parameters allowing the stamping of sound components and to highlight the particular deformation path of the drawing cup. The comparison between the numerical predictions and the experimental verification …

Springback Evaluation In Basic Sheet Metal Stamping Processes

2000

In the present paper a measurement technique based on the shadow moire method has been set up in order to evaluate the springback phenomenon in deep drawing operations. Two proper coefficients are introduced to quantitatively describe the effect considered. In particular the proposed technique is able to acquire the final profile of the drawn parts along one or more generatrices, once extracted out from the dies and to compare such profile with the ideal one derived from the dies CAD geometry. The proposed technique has been applied to an axysimmetrical deep drawing operation and moreover the influence of the blankholder force level and of the lubricating conditions have been taken into acc…

Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vasted…

2022

Abstract Aims The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d’Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. Methods and Results Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were i…

EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE

In the last years, the consumers demanding foods with no chemical preservatives for food conservation, determined an interest by the food industries for the use of natural biopreservatives. Several essential oils from various plants and fruits have been characterized for their antibacterial activities in order to select new biopreservatives. The aim of this work was to evaluate the organoleptic effect of citrus essential oils to be applied in the processing of sheeps’ milk “Primo Sale” cheese and the inhibitory effect on the main bacterial pathogens of dairy interest. In order to better evaluate the antibacterial effect, the first approach was based on pasteurized milk, in view of the futur…