Search results for "Titratable acid"

Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

2014

The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the final product. Pasteurization at industrial scale was then carried out in a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and mic…

The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit

2017

Abstract Breba figs are highly perishable and their shelf-life is very short. In this study, breba figs (cv. ‘Dottato’) were treated with a mucilage solution of Opuntia ficus-indica cladodes, sealed in plastic bags, and stored at 4 °C for 14 days. The effect of the edible coating on the shelf-life and qualitative attributes of the fruit were evaluated by colors, content of total soluble solids, titratable acidity, total phenol, total carotenoids. Results showed that coating improves the quality of breba fig during storage. The edible coating was effective in maintaining fruit fresh weight, visual score values, fruit firmness and total carotenoid content. Coated fruit showed a significantly …

Erosive effect of industrialized fruit juices exposure in enamel and dentine substrates: An in vitro study

2021

Background Erosive tooth wear has been a highly prevalent and emerging phenomenon related to eating habits of the population. Aim: This study sought to investigate industrialized fruit juices exposure in enamel and dentine substrates in terms of erosive effect. Material and methods Human enamel and dentine specimens were randomized into 8 groups (n=8): Grape juice - Ades®, Grape juice - Del Valle Kapo®, Grape juice - Aurora®, Orange juice - Del Valle Kapo®, Orange juice - Ades®, Strawberry juice - Mais Vita®, Strawberry juice - Ades®, Citrus fruit juice - Tampico®. Specimens were submitted to an in vitro erosive challenge and to a microhardness test to evaluate the percentage of surface mic…

Effect of opuntia ficus-indica mucilage edible coating on quality, nutraceutical, and sensorial parameters of minimally processed cactus pear fruits

2021

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion

The Technological Evaluation of Sourdoughs Prepared in Different Conditions

2015

Abstract The use of sourdough in bread production lead to development of safe, healthy and more palatable product and also contribute to the sustainability of breadmaking through low demands for additives and preservatives. Sourdoughs type I were obtained with different flour: water ratio: 1:0.6; 1:1; 1:2 and 1:3 and different refreshment ratio 1:3 and 1:4. The sourdough were evaluated for theirs pH, Total Titratable Acidity (TTA), lactic and acetic contents, gas production power. The use of low water level induce a higher TTA and pH but the yield of acid production was more favourable for the sourdough with higher water content. The higher water content was favourable to formation of lacti…

Dependence of enzyme reaction mechanism on protonation state of titratable residues and QM level description: lactate dehydrogenase

2005

We have studied the dependence of the chemical reaction mechanism of L-lactate dehydrogenase (LDH) on the protonation state of titratable residues and on the level of the quantum mechanical (QM) description by means of hybrid quantum-mechanical/molecular-mechanical (QM/MM) methods; this methodology has allowed clarification of the timing of the hydride transfer and proton transfer components that hitherto had not been possible to state definitively. Ferrer Castillo, Silvia, Silvia.Ferrer@uv.es, Silla Santos, Estanislao, Estanislao.Silla@uv.es ; Tuñon Garcia de Vicuña, Ignacio Nilo, Ignacio.Tunon@uv.es

CHEMICAL AND SENSORY CHARACTERISTICS OF FIVE LOQUAT CULTIVARS

2015

Fruit quality can be evaluated by combining chemical-physical and sensory analyses. In this trial, both instrumental and sensory analyses were carried out on fruit of 5 loquat cultivars (‘Nespolone di Trabia’, ‘Sanfilippara’, ‘Virticchiara’, ‘MarcenA²â€™ and ‘Golden Nugget’), with the aim of assessing their commercial quality. Fruit weight, transversal and longitudinal diameter, total soluble solid content (TSS), and titratable acidity (TA) were measured. In addition, a sensory profile of each cultivar was defined by a trained panel, which generated 16 attributes. The highest fruit weight was found in ‘Golden Nugget’ and ‘Sanfilippara’; the latter exhibited also th…

Pomological traits, sensory characteristics and antioxidant activity in fruits of nine loquat cultivars grown in Sicily.

2014

Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce

2019

Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn&ndash

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

2020

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they…