Search results for "Sensor"
showing 10 items of 4594 documents
Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.
2012
Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocaval…
2012
Abstract Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditiona…
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese
2015
Caciocavallo Palermitano (CP) is a traditional cheese made with raw milk from cows of Sicilian local breeds fed pasture-based diets in extensive farms (EXT), processed by an artisanal technology (ART) based on wooden tools and the action of native microflora. CP is obtained also in intensive farms (INT) where milk from cows of specialized breeds fed dry diets is transformed by advanced procedures (ADV) using a stainless steel equipment and lactic acid starter cultures. This research was planned to investigate the changes in cheese properties due to production system and ripening., Milk was collected 3 times from an EXT and an INT farm and processed in ART and ADV conditions. The 12 produced…
Self-Cleaning ZnO Nanosheets for Piezoelectric Sensors
2022
The design of wearable sensors coupling versatile analytical detection to self-cleaning is a highly desired combination, tackling the need of smart devices in response to the recent virus pandemics. To this aim, this work shows ZnO nanostructures obtained by a mild wet-chemistry approach onto ITO/PET flexible supports, resulting in wearable piezoelectric sensors exhibiting photocatalytic activity. ITO surfaces are treated with 0.5 mM KMnO4 aqueous solution (20 minutes, 90°C); ZnO growth is subsequently carried out by a previously shown wet-chemistry method [1]. SEM analysis shows the presence of a good surface coverage of ZnO nanosheets (NSs) (about 1.5 NSs/μm2) in the case of treated ITO, …
Oxidized graphene in ionic liquids for assembling chemically modified electrodes: a structural and electrochemical characterization study
2012
Dispersions of graphene oxide (GO) nanoribbons in ionic liquids, ILs (either 1-butyl-3-methylimidazolium chloride (BMIM-Cl-) or 1-butylpyridinium chloride (-Bupy-Cl-)) have been used to assemble modified screen printed electrodes (SPEs). The graphene oxide/ionic liquid dispersions have been morphologically and structurally characterized by the use of several techniques: X-ray photoelectron spectroscopy (XPS), Fourier transform-infrared (FT-IR) spectroscopy, high-resolution-transmission electron microscopy (HR-TEM). The assembled modified SPEs have then been challenged with various compounds and compared to several electro-active targets. In all cases high peak currents were detected, as wel…
SINTESI DI IMIDAZOLI E 4,4’-BISIMIDAZOLI FUNZIONALIZZATI, TRAMITE REAZIONI DI RIARRANGIAMENTO DI ISOSSAZOLI
2010
POLYMERIC MICELLES AS TUNABLE OFF-ON-OFF pH WINDOW BIOSENSORS.
2009
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
2021
Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% …
Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.
2010
The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the…
Towards water operations of the future.
2018
Nowadays multiple use of “smart” word is provided in many fields including research. Sometimes it is a synonym for chic, elegant or straight. A smart water system is not the same as an elegant, glamorous or fashionable system. Instead it operates to fulfil the requirements of producing an acceptable product while keeping the energy and resource requirements at a minimum. However, while cost savings has up until recently been our primary aim of making water and wastewater operations more efficient, there is now a more pressing agenda of sustainability driving the smart agenda. The primary aim of developing our utilities into a higher level of smart is hence moving from a singular focus on co…