Search results for "Preservation"
showing 10 items of 484 documents
Sulphur dioxide evolution during dried apricot storage
2009
Abstract Sulphur dioxide is used as a pre-treatment to facilitate drying, improve product quality and extend the shelf life of apricots. During storage, SO 2 losses are observed, thus reducing the effect of this agent. The aim of this paper is to analyze the evolution of SO 2 content in dried apricots packaged in different types of containers, namely glass and polypropylene trays thermosealed with different films (oriented polyamide OPA + polyethylene PE and polyamide PA + polypropylene PP). The packaging atmosphere was air in all cases. Storage was carried out at constant temperature: 5, 15, 25 and 35 °C. Stored samples were analysed periodically over 12 months. In order to model the SO 2 …
Mould germination: data treatment and modelling.
2006
Abstract The objectives of this study were i/ to examine germination data sets over a range of environmental conditions (water activity, temperature) for eight food spoilage moulds, ii/ to compare the ability of the Gompertz equation and logistic function to fit the experimental plots, iii/ to simulate germination by assessing various distributions of the latent period for germination amongst a population of spores. Data sets (percentage germination, P (%), versus time, t) of Aspergillus carbonarius, Aspergillus ochraceus, Fusarium verticillioides, Fusarium proliferatum, Gibberella zeae, Mucor racemosus, Penicillium chrysogenum and Penicillium verrucosum were analysed. No correlation, or re…
P–231 Transnational oocyte donation program between Italy and Spain based on transport of vitrified oocytes: a five-years experience
2021
Abstract Study question What is the clinical efficacy of an oocyte donation program based on the transportation of vitrified oocytes between two countries? Summary answer The transnational oocyte donation program is efficient, safe and comparable to other strategies (transport of frozen sperm and embryos). What is known already Egg donation represents a valid treatment strategy for women who have exhausted their ovarian function and it has considerably increased in the last years. In Italy, egg donation is allowed after the judgment of the Constitutional Court n. 162 in 2014 but no reimbursement for the donors is provided. For this reason, the number of voluntary donors is irrelevant. There…
Preservation of Microbial Strains in the Wine Industry
2011
Publisher Summary This chapter provides a general description of the most commonly used methods for the preservation of microbial strains. Long-term preservation methods are considered the most appropriate option wherever possible, since they involve stopping the growth of the microbial cells and keeping them in a viable state. This guarantees maximum genetic stability by preventing the appearance of successive generations. Nevertheless, the possibility that the preparation method itself leads to changes cannot be ruled out. There are two preservation methods belonging to this group: freezing and lyophilization. In the first long-term preservation method, the cells are frozen suspended in a…
Digital Technologies for Cultural Heritage Preservation. A case study.
2014
Within the study and knowledge of Cultural Heritage, the Virtual Restoration represents an innovative technical-scientific sector that involves the use of Information and Communications Technologies (ICT) within traditional and well-established methodologies. The study illustrates a practical experience carried out on a cycle of sculptural works made in stucco that currently shows a number of fragmentary and disjointed parts. In this research a methodological approach is described, whose aim was to build a 3D model and formulate an hypothesis of virtual recomposition of the fragments. In addition, it provided useful geometrical-formal support tools both for the physical-material restoration…
Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria.
2021
Microbial fermentation with lactic acid bacteria (LAB) is a natural food biopreservation method. Yellow mustard and milk whey are optimum substrates for LAB fermentation. The aim of the present study was to evaluate the bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey both with and without LAB fermentation. All extracts were subjected to a simulated digestion process. Total polyphenols, DL-3-phenyllactic acid (PLA), lactic acid, and the antioxidant activity were determined in the studied matrices before and after simulated digestion. Yellow mustard flour was significantly richer in total polyphenols, whereas significantly higher concentrati…
Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa.
2019
Citrus essential oils are used in food to confer flavor and aromas. The citrus essential oils have been granted as GRAS and could be used as antimicrobial additives to control bacterial quorum sensing from potential food bacterial pathogens. The chemical composition and inhibitory activity of Citrus paradisi (grapefruit) essential oils obtained by cold-pressed method (EOP) and cold-pressed method followed by steam distillation, against Pseudomonas aeruginosa were determined . The GC-MS analyses of the oil indicated the amount of the essential oil components was highest with D-limonene in both cases. However, the extraction method modified the chemical composition. EOP had higher amount of …
Importance of Sodium Nitrate in the Maturation Process of Gouda Cheese
2011
The aim of this study was to observe the dynamics of sodium nitrate during ripening, in was introduced in different amounts in the recipe. Sodium nitrate is the chemical compound also known as Chile saltpeter or Peru saltpeter, is used as an ingredient as a food preservative. Sodium nitrate should not be confused with the related compound, sodium nitrite. Sodium nitrate in the cheese gives a longer time of preservation (Moore J.C., 2010).
Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications
2018
Bakery products, as an important part of a healthy diet, are characterized by their limited shelf-life. Microbiological spoilage of these products not only affects the quality characteristics and result in the economic loss but also threatens consumer's health. Incorporation of chemical preservatives, as one of the most conventional preserving techniques, lost its popularity due to the increasing consumer's health awareness. Therefore, the bakery industry is seeking alternatives to harmful antimicrobial agents that can be accepted by health-conscious customers. In this regard, essential oils have been previously used as either a part of product ingredient or a part of the packaging system. …
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
2020
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