Search results for "Veterinary Science"

2018

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probioti…

Occurrence and exposure assessment of mycotoxins in ready-to-eat tree nut products through ultra-high performance liquid chromatography coupled with …

2020

Tree nuts have become popular snacks due to their attributed benefits in the health state. Nevertheless, their susceptibility to fungal contamination lead to the occurrence of potentially dangerous mycotoxins. Hence, the aim of this work was to evaluate the presence of mycotoxins in ready-to-eat almonds, walnuts, and pistachios from Italian markets. The most relevant mycotoxin found in almonds was α-zearalanol in 18% of samples (n = 17) ranging from 3.70 to 4.54 µg/kg. Walnut samples showed frequent contamination with alternariol, present in 53% of samples (n = 22) at levels from 0.29 to 1.65 µg/kg. Pistachios (n = 15) were the most contaminated commodity, with β-zear…

Will nutrient cycles in a tropical montane forest in Ecuador be affected by a changing element composition of rainfall?

2009

Organic Fertilization in Traditional Mediterranean Grapevine Orchards Mediates Changes in Soil Microbial Community Structure and Enhances Soil Fertil…

2016

Soil microbial populations and their functions related to nutrient cycling contribute substantially to the regulation of soil fertility and the sustainability of agroecosystems. A field experiment was performed to assess the medium-term effect of a mineral fertilizer and two organic fertilization systems with different nitrogen sources on the soil microbial community biomass, structure, and composition (phospholipid fatty acids, pattern, and abundance), microbial activity (basal respiration, dehydrogenase, protease, urease, β-glucosidase, and total amount of phosphomonoesterase activities), and physical (aggregate stability) and chemical (total organic C, total N, available P and water-solu…

Soil-Water Interactions Unveiled by Fast Field Cycling NMR Relaxometry

2017

From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approach

2018

A pilot scale process consisting of ultrasound-assisted extraction, ammonium sulfate precipitation, cross-flow ultrafiltration and AB-8 macroporous resins purification aiming to recover anthocyanins and zein from purple corn (PC) was optimized and scaled-up. The effects of five independent variables (ethanol concentration, liquid to solid ratio, ultrasound temperature, time and power) were discussed and the most influential factors were optimized.; Results: The highest total anthocyanin (0.45 ± 0.01 g kg-1 ) and zein (17.14 ± 1.73 g kg-1 ) contents from purple corn were obtained using an ultrasound power of 105 W, an extraction time of 90 min, an ethanol concentration of 74% and a liquid to…

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison wi…

2010

BACKGROUND: Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study was first to obtain gas/water and gas/matrix partition coefficients of selected aroma compounds, at different temperatures, in order to calculate thermodynamic parameters and second to compare the retention of these aroma compounds in different food matrices. RESULTS: Yogurts containing lipids and proteins induced a higher retention of aroma compounds than model gel matrices. The observed effect…

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

2015

BACKGROUND Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). RESULTS Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and…

Effects of technological processes on enniatin levels in pasta

2015

BACKGROUND Potential human health risks posed by enniatins (ENs) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs. The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole-grain pasta). Mycotoxin analysis was performed by LC-MS/MS. RESULTS High reductions (up to 50% and 80%…

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 …