Search results for "Tecnologie"
showing 10 items of 1379 documents
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms
2016
The aim of this work was to explore the use of several Mediterranean fruit juices as fermentable substrates to develop new non-dairy fermented beverages. Microbiological, chemical and sensory features of kefir-like beverages obtained after the fermentation of juices extracted from fruits cultivated in Sicily (southern Italy) with water kefir microorganisms were investigated. Results indicated that both lactic acid bacteria and yeasts were able to develop in the fruit juices tested, but the highest levels were registered with prickly pear fruit juice. All fruit juices underwent a lactic fermentation, since a lactic acid content was detected in the resulting kefir-like beverages. Except kiwif…
Influenza della fermentazione malolattica sull’evoluzione del colore dei vini rossi
2008
Fermentazioni miste Candida – Saccharomyces per la produzione di vini rossi con maggiore contenuto di glicerolo
2011
By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA
2013
Total by-products (TBP) obtained by filleting farmed and wild European sea bass (Dicentrarchus labrax) were analyzed to evaluate if, on the basis of the percentage yield, total lipid content and fatty acid composition, they can be considered a resource of n-3 polyunsaturated fatty acids (PUFA). Results show that TBP from intensively farmed fish (IFF) contain higher total lipid content and have a higher level of n-3 PUFA rich in eicosapentaenoic (EPA) and docosaexaenoic acid (DHA), compared to extensively farmed fish (EFF) and to wild fish (WF) (P < 0.05). This difference may suggest a way of promotion of TBP from IFF sea bass through the n-3 PUFA recovery by extraction.
Incremental forming of friction stir welded taylored sheets
2006
In the last decade sheet metal forming market has undergone substantial mutations since the development of more efficient strategies in terms of flexibility and cost reduction is strictly due. Such requirements are not consistent with traditional metal stamping processes which are characterized by complex equipment, capital and tooling costs; thus the industrial application of such processes is economically convenient just for large scale productions. For this reason most of the research work developed in the last years has been focused on the development of new sheet forming processes able to achieve the above discussed goals. Contemporary, with particular reference to the automotive indus…
Dual Stimuli-Responsive Polysaccharide Hydrogels Manufactured by Radiation Technique
2022
Featured Application Stimuli-responsive hydrogels encompassing biobased polymers are anticipated for utilization in various fields, starting from drug delivery systems through temporal actuators and water reservoirs to biodegradable microelements and nutrient delivery depots. This paper describes the results of the radiation-induced crosslinking of polysaccharides modified with hydroxypropyl and carboxymethyl functional groups, hydroxypropylcellulose (HPC) and carboxymethylcellulose (CMC), respectively, without and with poly(ethylene glycol) diacrylate (PEGDA) as a crosslinking agent, to obtain dual stimuli-responsive hydrogels. The gels were characterized in terms of water uptake and gel f…
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot.
2018
The aim of the study was to evaluate the effect of pulsed electric field (PEF) pretreatment on drying kinetics and on color and textural changes in sliced parsnip and carrot. Cell disintegration index measured in parsnips after PEF pretreatment significantly differed from the ones measured for carrots and, consequently, the reduction of the time needed to dry both samples to a final moisture content up to 5% (wet basis). The drying time of the PEF pretreated parsnip was reduced by up to 28% at 70 °C and by up to 21% at 60 °C in carrot, in comparison to untreated samples. The PEF pretreatment influenced the effective diffusivity of water into the samples going from 50 °C to 70 °C: in carrots…
Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests
2014
The assessment of freshness of different sizes of blue fish (Engraulis encrasicolus 12 cm, Sardina pilchardus 15 cm, Trachurus trachurus 40 cm, Scomber japonicus colias 60 cm) was carried out using non-conventional enzymatic methods. The activities of the three lysosomal enzymes (α-glucosidase (AG), β-galactosidase (B-GAL) and β-N-acetylglucosamidase (B-NA)) in extracts of blue fish muscle were measured over a period of 21 days of storage. A significant increase (p < 0.05) of AG activity was observed in all species, with a large increase seen after only one day of storage. B-NA activity increased slightly in sardines, horse mackerels and chub mackerel during frozen/thawed storage. Finally, …
An innovative method to produce green table olives based on "pied de cuve" technology
2015
The technology of “pied de cuve” (PdC) is applied in food process only to produce wines with an enriched community of pro-technological yeasts. PdC promotes the growth of the desirable microbial strains in a small volume of grape must acting as a starter inoculums for higher volumes. The aim of the present work was to investigate the use of partially fermented brines, a technology known as PdC, developed with lactic acid bacteria (LAB) on the microbiological, chemical and sensory characteristics of green fermented table olives during two consecutive campaigns. The experimental plan included two trials based on different PdCs: trial A, PdC obtained with Lactobacillus pentosus OM13; trial B, …