Search results for "INDUSTRIAL"
showing 10 items of 5745 documents
Artificial Oral Processing of Extruded Pea Flour Snacks
2021
International audience; The structure of extruded pea flour can affect chewing performances. Our objective was to relate the bolus properties (fragmentation, moisture content and viscosity) of chewed extruded pea snacks to their structure. In order to have control over oral physiological parameters, we opted for an in vitro approach using a chewing simulator, the variables of which were the flow rate of artificial salivary fluid and chewing time. The structure of the extruded pea snacks was characterized by its density and protein solubility in dithioerythritol (DTE), which reflected the amount of protein aggregates cross-linked by disulphide bonds. The particle size distribution and median…
Effect of pH on malolactic fermentation in southern Italian wines
2018
This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively) from Tintilia grapes. The wines were inoculated with Oenococcus oeni and Lactobacillus plantarum strains, and a mix of them (50:50), in red Tintilia only. The time required to complete MLF in wines from white Falanghina grapes at pH 3.4 and 3.8 was lower with O. oeni, while MLF did not occur at pH 3.2. In red Tintilia, MLF was always completed within 35 days; at high pH (3.8) a significant increase in histamine was detected, while the decrease in citric acid concentration ca…
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder f…
2018
Pleurotus eryngii (DC.) Quél. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P. eryngii powder was first tested against several yeast species; 10% P. eryngii trial was characterised by the highest pH and total titratable acidity. P. eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFU g −1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, ri…
Viscous Synergism in Carrageenans (κ and λ) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose
2001
Se han estudiado las interacciones sinergicas entre la goma de garrofin (LBG) y dos tipos de carragenanos (kappa y lambda). Para cada mezcla se obtuvo el indice de sinergia viscosa, Iy, en funcion de la relacion de concentraciones, z =c'LBG/c'car, y de la velocidad de cizalla. Los valores de estos indices disminuyeron al aumentar la velocidad de cizalla en ambos sistemas binarios. En las mezclas de LBG + K, I, presento un maximo para una relacion de concentraciones z = 60/40, que puede considerarse como la optima proporcion de estas gomas en la mezcla. Sin embargo, en los sistemas LBG + A, I, aumento con z en todo el intervalo considerado, es decir, la mayor sinergia correspondio a las meno…
Gas Exchanges and Stem Water Potential Define Stress Thresholds for Efficient Irrigation Management in Olive (Olea europea L.)
2018
With climate change and decreased water supplies, interest in irrigation scheduling based on plant water status is increasing. Stem water potential (ΨSWP) thresholds for irrigation scheduling in olive have been proposed, however, a physiologically-based evaluation of their reliability is needed. A large dataset collected at variable environmental conditions, growing systems, and genotypes was used to characterize the relation between ΨSWP and gas exchanges for olive. Based on the effect of drought stress on the ecophysiological parameters monitored, we described three levels of stress: no stress (ΨSWP above about −2 MPa), where the high variability of stomatal conductance (gs) suggests a ti…
Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis / Influencia de la composición de…
1999
Fruit gels were prepared containing four levels (20, 40, 60 and 80%) of strawberry pulp, four levels (0.5, 0.7, 0.9 and 1.1 %) of hydrocolloids (kappa-carrageenan plus locust bean gum, 1:1) and two levels (0, 10%) of sucrose. Their mechanical properties were analyzed by compression (failure stress and failure strain) and by texture profile analysis, TPA (hardness, cohesiveness, springiness, adhesive ness, and chewiness). Addition of hydrocolloids produced expected increases in both stress and strain at failure. Sucrose increased failure stress but did not alter strain values. Increasing the pulp content from 20 to 80% resulted in a slight increase in stress and clearly lowered strain at fa…
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines
2021
AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…
Reducing waste and ecological impacts through a sustainable and efficient management of perishable food based on the Monte Carlo simulation
2019
Abstract In today’s competitive global market it is mandatory to improve warehousing operations integrating economic, environmental and social aspects. The recent advancement in monitoring technologies can greatly improve the performance of the food supply chain reducing product loss. In particular, in the perishable food supply chain, initially inventory operations are critical because they manage the material flows in very variable conditions. The deterioration level of the products as well as the market demand are the main factors that can influence warehouse strategy. This research aims to consider the application of sustainability principles in the context of warehouse storage, evaluat…
A new rationale for not picking low hanging fruits: The separation of ownership and control
2019
Recent attempts at explaining the energy-efficiency gap rely on considerations related to organizational and behavioral/cognitive failures. In this paper, we build on the strategic delegation literature to advance a complementary explanation. It is shown that strategic market interaction may encourage business owners to instill a bias against energy efficiency in managerial compensation contracts. Since managers respond to financial incentives, their decisions will reflect this bias, resulting in lack of investment.
Note. Kinetic parameters of Bacillus stearothermophilus spores under isothermal and non-isothermal heating conditions Nota. Parámetros cinéticos del …
1998
Thermobacteriological studies using Bacillus stearotherrnophilus spores were carried out by heating the spores under isothermal and non-isothermal conditions followed by an isothermal period. Ex perimental data obtained after isothermal heating were analyzed using a two-step linear regression procedure and a one-step nonlinear regression method. Results obtained using both analytical tech niques were close, but the 90% interval of confidence for predictions was lower when the one-step nonlinear regression was used. These results indicated the convenience of using the one-step nonlin ear regression method to obtain thermal kinetic parameters for bacterial spores. Also, the parameters obtain…