Search results for "Shelf"
showing 10 items of 272 documents
The Valencian coast (Western Mediterranean): Neotectonics and geomorphology
1996
Abstract An analysis of terrestrial and marine data has shown the coastal fringe of the emerged continent to be naturally divided into five distinct morphosedimentary sectors, whereas three clearly different large domains are visible in the submarine shelf. This geographic coastal space corresponds to an area of wide tectonic activity where the internal and external units of Betic Ranges meet, showing a morphological expression of the substratum structure. On the contrary, the continental shelf located to the North, in the Gulf of Valencia, is subsiding and has important accumulations of sediments as a consequence of the influence of units linked to the Iberic orogeny. The detailed analysis…
Palaeogeographical evolution of the Egadi Islands (western Sicily, Italy). Implications for late Pleistocene and early Holocene sea crossings by huma…
2019
Abstract The continental shelf morphology offshore of western Sicily suggests that during the Last Glacial Maximum (LGM, 20 ka cal BP), two of the Egadi Islands, Favignana and Levanzo, were connected to Sicily by a wide emerged plain, while Marettimo was only separated from the other islands by a narrow channel. We studied the relative sea-level variation from the LGM until today, focussing on two important time slices: the Mesolithic (9.5–13 ka cal BP) and the Neolithic (6.5–7.5 ka cal BP). In this research, we discuss a sea-level rise model by means of geomorphological, archaeological and geophysical observations and new radiocarbon dating of marine and terrestrial fossil fauna. The resul…
Environmental conditions for gravelly and pebbly dunes and sorted bedforms on a moderate-energy inner shelf (Marettimo Island, Italy, western Mediter…
2008
12 pages, 11 figures, 1 table
Stable C and N isotope concentration in several tissues of the loggerhead sea turtle Caretta caretta from the western Mediterranean and dietary impli…
2007
CONCENTRACIÓN DE ISÓTOPOS ESTABLES DE C Y N EN VARIOS TEJIDOS DE LA TORTUGA BOBA CARETTA CARETTA DEL MEDITERRÁNEO OCCIDENTAL E IMPLICACIONES SOBRE LA DIETA. – La concentración isotópica de escudos del caparazón, piel, músculo y sangre de tortuga boba (Caretta caretta) fueron analizados para investigar el patrón de variación entre tejidos y para evaluar la posición de esta especie en las redes tróficas de la cuenca Argelina. La piel presentaba valores más altos de δ13C que el músculo o los escudos del caparazón y éstos presentaban valores más altos que la sangre. En cambio, el músculo presentaba valores más altos de δ15N que la piel, ésta valores más altos que la sangre y ésta valores más al…
Damage to Strawberries Caused by Simulated Transport
2015
The quality and condition of perishable products delivered to the market and their subsequent selling prices are directly affected by the care taken during harvesting and handling. Mechanical injury, in fact, occurs at all stages, from pre-harvest operations through post-harvest handling, packing and transport to the market. The main implications of this damage are the reduction of the product’s quality and economical losses related to the shelf life diminution. For most perishable products, the shelf life is relatively short and it is typically dictated by microbial growth related to the application of dynamic and static loads during transportation. This paper presents the correlation betw…
Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese
2017
This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci s…
The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid…
2019
Introduction. Lactic acid bacteria (LAB) are the most popular microbial cultures used in the preparation of fermented foods (Bintsis, 2018). Due to their wide range of antimicrobial activity, LAB have been shown to improve safety, nutritional and sensory characteristics, control fermentation by microflora and speed maturation, as well as increase the shelf life of products (Des et al., 2018). Recently, as a new approach for the application of technological starters, great interest has been concentrated on their biodegradation and/or absorption properties of non-desirable chemical compounds, and it was reported that LAB can reduce polycyclic aromatic hydrocarbons (PAHs) and heterocyclic arom…
Untargeted metabolomics of fresh and heat treatment Tiger nut ( Cyperus esculentus L. ) milks reveals further insight into food quality and nutrition
2017
Tiger nut (Cyperus esculentus L.) is a crop traditionally grown in Valencia Region (Spain) and other temperate and tropical regions in the world, where its tubers are commonly consumed as tiger nut milk (horchata). Because of their nutritive potential and original taste, these products are beginning to spread internationally and, as consequence, analytical procedures to assess nutritional profiles, quality control issues are acquiring increasing relevance. The main objective of this study was to use an advance analytical method and chemometrics tools to determine if the ultra-high temperature (UHT) treatment necessary to extend the shelf life of tiger nut milk would affect the profile of nu…
Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf-life storage period
2003
The evolution of the Maillard reaction (MR) by measuring the available lysine and furosine (FUR) contents in adapted and follow-up powdered milk-based infant formulas over the shelf-life storage period, at 20 and 37 °C, was studied. Available lysine and FUR contents were determined by fluorimetry and high-performance liquid chromatography respectively. Statistically significant differences were found between adapted and follow-up infant formulas with respect to the available lysine and FUR contents. Available lysine contents decreased significantly throughout the storage time, and the contents at 37 °C were lower than at 20 °C. A statistically significant increase in FUR contents was observ…
Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
2019
Abstract Background New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods and extending their shelf life. Moreover, this technology can prevent or reduce some of the detrimental effects of traditional methods on nutrients and bioactive compounds of food products. Scope and approach The combination of PL with other techniques such as ultraviolet light (UV), thermosonication (TS), pulsed electric fields (PEF), manothermosonication …