Search results for "Turing"

Predictive shelf life model based on RF technology for improving the management of food supply chain: A case study

2016

The aim of this paper was the development of a Smart Logistic Unit (SLU) based on RF technology to support the management of the food supply chain, in order to guarantee the shelf life of products in agreement with logistic efficiency and system sustainability. For this purpose, the main parameters that influence the quality of perishable products were determined and a shelf life equation based on Volatile Organic Compounds (VOCs) was modelled. The levels of VOCs were gathered by the sensors allocated inside the SLU, which configures as the remote element of a system for identification and data transmission. The proposed model was then validated through an experimental test, simulating the …

Microbial communities of polluted sub-surface marine sediments

2018

Abstract Microbial communities of coastal marine sediment play a key role in degradation of petroleum contaminants. Here the bacterial and archaeal communities of sub-surface sediments (5–10 cm) of the chronically polluted Priolo Bay (eastern coast of Sicily, Italy), contaminated mainly by n-alkanes and biodegraded/weathered oils, were characterized by cultural and molecular approaches. 16S-PCR-DGGE analysis at six stations, revealed that bacterial communities are highly divergent and display lower phylogenetic diversity than the surface sediment; sub-surface communities respond to oil supplementation in microcosms with a significant reduction in biodiversity and a shift in composition; the…

Taste loss in the elderly: Possible implications for dietary habits.

2017

Aging may coincide with a declining gustatory function that can affect dietary intake and ultimately have negative health consequences. Taste loss is caused by physiological changes and worsened by events often associated with aging, such as polypharmacy and chronic disease. The most pronounced increase in elderly people's detection threshold has been observed for sour and bitter tastes, but their perception of salty, sweet, and umami tastes also seems to decline with age. It has often been suggested that elderly people who lose their sense of taste may eat less food or choose stronger flavors, but the literature has revealed a more complicated picture: taste loss does not appear to make el…

Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids

2017

Wine fermentation has not significantly changed since ancient times and the most traditional aspects are seen by the market as elements that uplift wine nuances and quality. In recent years, new trends have emerged from the sector in line with consumer preferences, and due to the effects of global climate change on grape ripening. In the first cases, the consumers are looking for wines with less ethanol and fruitier aromas and in the second cases the wineries want to reduce the wine alcohol levels and/or astringency. New yeast starters of alternative Saccharomyces species and their hybrids can help to solve some problems that wineries face. In this article we review several physiological an…

Sicilian Opuntia ficus‐indica Seed Oil: Fatty Acid Composition and Bio‐Economical Aspects

2017

The fatty acid composition of the seed oil from the yellow fruit of Opuntia ficus-indica widely grown in Sicily shows several distinctive features. The oil obtained comprises significant amounts of vaccenic acid along with several other unsaturated fatty acids showing several health benefits, including linolenic, trans-13-octadecenoic, gondoic, 7Z,10Z-hexadecadienoic, and gadoleic acid. The economic analysis shows the significant advantage of carrying out the extraction from fruits considered unfit for consumption. Practical applications: The fatty acid composition of Sicilian Opuntia ficus-indica seed oil is similar to that of fruits grown in Tunisia, while it has a completely different pr…

Antibody-mediated inhibition of FXIIa blocks downstream bradykinin generation.

2018

Wine microbiome : A dynamic world of microbial interactions

2015

International audience; Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, …

Lactoferrin and Its Possible Role in Iron Enrichment of Infant Formulas

2001

Se han descrito las propiedades y funciones de la lactoferrina respecto a su utilizacion en el enriquecimiento de las formulas para lactantes. Se ha prestado especial atencion a las funciones de la lactoferrina directamente relacionadas con su capacidad para fijar hierro: poder bacteriostatico, efecto sobre la absorcion de hierro y poder antioxidante. De los resultados obtenidos por diferentes autores se desprende que la adicion de lactoferrina, generalmente bovina, a las formulas para lactantes no afecta a la absorcion de hierro. No obstante, debido a su capacidad de fijacion de hierro su adicion a las formulas podria ser de utilidad por los siguientes motivos: su efecto protector en el tr…

Review: Effect of Some Components of Milk- and Soy-Based Infant Formulas on Mineral Bioavailability

2001

Infants' high nutritional needs are fulfilled by mother's milk or infant formulas to provide all the necessary nutrients, among them minerals. Minerals uptake depends not only on mineral content but also on their bioavailability which, in turn, is affected by the different components of the infant formulas. An understanding of these effects would help to improve mineral bioavailability. This work reviews the influence of endogenous (proteins and phytates) and added (ascorbic and citric acid) components in infant formulas on the bioavailability of nutritionally important mineral elements (calcium, zinc, iron and copper) and their interactions. Special attention is given to the influence of p…

Parameters of rye, wheat, barley, and oat sourdoughs fermented withLactobacillus plantarumLUHS135 that influence the quality of mixed rye-wheat bread…

2017

A Lactobacillus plantarum strain was used for the production of rye, wheat, barley, and oat sourdoughs, and the influence of different sourdoughs on mixed rye–wheat bread quality parameters and acrylamide formation was evaluated. L. plantarum LUHS135 demonstrated versatile carbohydrate metabolism, good growth and acidification rates, and the ability to excrete amylolytic and proteolytic enzymes in various cereal sourdoughs. The same starter and different cereal substrates allow to produce sourdoughs showing different characteristics. The type of sourdough and its quantity had significant influence on acrylamide content in bread (P ≤ 0.0001), and using 5% or 10% of wheat sourdough, 5%, 15%, …