Search results for "Volatile"

showing 10 items of 606 documents

Magnetic domain-wall racetrack memory for high density and fast data storage

2012

The racetrack memory device is a new concept of Magnetic RAM (MRAM) based on controlling domain wall (DW) motion in ferromagnetic nanowires. It promises ultra-high storage density thanks to the possibility to store multiple narrow DWS per memory cell. By using read and write heads based on magnetic tunnel junctions (MTJ) with perpendicular magnetic anisotropy (PMA) fast data access speed can also be achieved. Thereby the racetrack memory can be used as universal storage to address both embedded and standalone applications. In this paper, we present the device physics, integration circuit and architecture designs of a racetrack memory based on MTJs with PMA. Mixed SPICE simulations at 65 nm …

Standalone applicationsMagnetic domainComputer scienceSpiceArchitecture designsMRAM devicesMemory cellElectronic engineeringRacetrack memoryPerpendicular magnetic anisotropyMagnetic domainsMagnetoresistive random-access memoryHardware_MEMORYSTRUCTURESIntegration circuitsNanowiresbusiness.industryMagnetic devicesElectrical engineeringNon-volatile memory technologyDomain wall motionTunnel magnetoresistanceData storage equipmentComputer data storageFerromagnetic nanowireNode (circuits)Magnetic tunnel junctionbusinessRandom access storage
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Origanum vulgare subsp. hirtum Essential Oil Prevented Biofilm formation and showed antibacterial activity against planktonic and sessile bacterial c…

2013

Essential oils from six different populations of Origanum vulgare subsp. hirtum were compared for their antibiofilm properties. The six essential oils (A to F) were characterized by a combination of gas chromatography with flame ionization detector and gas chromatography with mass spectrometer detector analyses. All oils showed weak activity against the planktonic form of a group of Staphylococcus aureus strains and against a Pseudomonas aeruginosa ATCC 15442 reference strain. The ability to inhibit biofilm formation was investigated at sub-MIC levels of 200, 100, and 50 m g/ml by staining sessile cells with safranin. Sample E showed the highest average effectiveness against all tested stra…

Staphylococcus aureusFood spoilageColony Count MicrobialFood ContaminationMicrobial Sensitivity Testsmedicine.disease_causeSettore BIO/19 - Microbiologia GeneraleMicrobiologyEssential oilbiofilmMicrobiologylaw.inventionlawFood PreservationOriganumOils VolatilemedicineFood microbiologyEssential oilbiologyPseudomonas aeruginosaBiofilmOriganumbiology.organism_classificationBiofilmsPseudomonas aeruginosaFood PreservativesGas chromatographyAntibacterial activityFood ScienceFood pathogen
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Effect of temperature on the release of carvacrol and cinnamaldehyde incorporated into polymeric systems to control growth and biofilms ofEscherichia…

2015

This study assessed the effect of temperature on the release of essential oil components incorporated by melt compounding into polymeric films. Specifically, polyethylene-co-vinylacetate (EVA) films containing carvacrol (CAR) and cinnamaldehyde (ALD), alone and in combination, were prepared and their surface and mechanical properties and antibacterial and anti-biofilm activity against Escherichia coli and Staphylococcus aureus were evaluated. The addition of ALD and CAR did not provoke variation in the surface morphology of EVA and allowed their delivery. At 37°C, films containing CAR, ALD or their combination (25+75%) were found to have the strongest bactericidal effect, whereas at lower t…

Staphylococcus aureusMorphology (linguistics)Aquatic Sciencemedicine.disease_causeApplied Microbiology and BiotechnologybiofilmCinnamaldehydelaw.inventionchemistry.chemical_compoundlawOils VolatileEscherichia colimedicineOrganic chemistryCarvacrolAcroleinEscherichia coliEssential oilWater Science and TechnologyAcroleinBiofilmtemperatureAnti-Bacterial Agentsantibacterial polymerchemistryStaphylococcus aureusBiofilmsMonoterpenesStaphylococcus aureuCymenesPolyvinylsPolyethylenestemperature; antibacterial polymers; biofilm; essential oil components; Escherichia coli; Staphylococcus aureusessential oil componentNuclear chemistryBiofouling
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In vitro anti-biofilm activity of Boswellia spp. oleogum resin essential oils

2009

Aims:  To evaluate the anti-biofilm activity of the commercially available essential oils from two Boswellia species. Methods and Results:  The susceptibility of staphylococcal and Candida albicans biofilms was determined by methyltiazotetrazolium (MTT) staining. At concentrations ranging from 217·3 μg ml−1 (25% v/v) to 6·8 μg ml−1 (0·75% v/v), the essential oil of Boswellia papyrifera showed considerable activity against both Staphylococcus epidermidis DSM 3269 and Staphylococcus aureus ATCC 29213 biofilms. The anti-microbial efficacy of this oil against S. epidermidis RP62A biofilms was also tested using live/dead staining in combination with fluorescence microscopy, and we observed that …

Staphylococcus aureusTetrazolium SaltsMicrobial Sensitivity Testsmedicine.disease_causeApplied Microbiology and BiotechnologyBacterial Adhesionlaw.inventionMicrobiologylawStaphylococcus epidermidisCandida albicansmedicineOils VolatileStaphylococcus epidermidisBoswelliaCandida albicansBoswelliaBoswellia C albicans biofilms essential oils staphylococcal biofilmsEssential oilMicrobial ViabilitybiologyStaining and LabelingBiofilmbiochemical phenomena metabolism and nutritionbiology.organism_classificationCorpus albicansGrowth InhibitorsThiazolesStaphylococcus aureusBiofilmsBoswellia papyrifera
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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

2020

Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of …

Starter lactic acid bacteria030309 nutrition & dieteticsNon starter lactic acid bacteriaRaw milk ripened cheese03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyStarterMixed cultureCheeseLactobacillalesAnimalsSettore AGR/18 - Nutrizione E Alimentazione AnimaleFood scienceLactic AcidVolatile organic compoundsSicilyTypicalitychemistry.chemical_classification0303 health sciencesbiologyFatty acid04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactic acidSettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIMilkchemistryMiSeq IlluminaFood MicrobiologyComposition (visual arts)BacteriaSettore AGR/16 - Microbiologia AgrariaFood Science
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Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese

2019

Abstract This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…

Streptococcus thermophilusHard cheeseMicrobiologyRaw ewes' milk03 medical and health scienceschemistry.chemical_compoundStarterCheeseGrana type cheeseLactobacillusLactic acid bacteriaAnimalsStreptococcus thermophilusFood microbiologyDry matterFood scienceVolatile organic compoundsIllumina technology030304 developmental biology0303 health sciencesSheepbiologyCurdling030306 microbiologyChemistryFatty AcidsStreptococcusfood and beveragesGeneral MedicineRaw milkbiology.organism_classificationLactic acidLactobacillusMilkSettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIFood TechnologyFemaleSettore AGR/16 - Microbiologia AgrariaFood Science
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In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

2014

article Twelve lactic acid bacteria (LAB), previously selected in vitro (Gaglio et al., 2014), were evaluated in situ for their potential to act as starter cultures for the continuous four-season production of Vastedda-like cheese, made with raw ewes' milk. The strains belonged to Lactobacillus delbrueckii, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. mesenteroides and Streptococcus thermophilus .L AB werefirst inoculated in multiple-strain combinations on the basis of their optimal growth temperatures in three process conditions which differed for milk treatment and medium for strain development: process 1, growth of strains in the optimal synthetic media and pasteu…

Streptococcus thermophilusLactococcusGram-Positive BacteriaMicrobiologyFermentation; Lactic acid bacteria; Pilot plant; Raw milk; Starter cultures; Traditional cheeseSettore AGR/17 - Zootecnica Generale E Miglioramento GeneticoCheeseLactobacillusLactic acid bacteriaLeuconostocFood microbiologyAnimalsHumansStreptococcus thermophilusFood scienceLactobacillus delbrueckiiVolatile Organic CompoundsbiologyPilot plantLactococcus lactisTemperaturefood and beveragesRaw milkTraditional cheeseGeneral MedicineSettore AGR/15 - Scienze E Tecnologie AlimentariRaw milkHydrogen-Ion Concentrationbiology.organism_classificationRandom Amplified Polymorphic DNA TechniqueLactococcus lactisMilkStarter cultureLeuconostoc mesenteroidesTasteFermentationFood MicrobiologySeasonsLeuconostocFood ScienceSettore AGR/16 - Microbiologia Agraria
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Recovery of bioactive compounds from walnut (Juglans regiaL.) green husk by supercritical carbon dioxide extraction

2021

In this work, the use of supercritical carbon dioxide, a nontoxic solvent, was proposed to extract bioactive compounds from Juglans regia L. green husk and was compared to other traditional techniques based on solvents such as ethanol, methanol and water. Supercritical CO2 was combined with ethanol as an organic modifier at a rate of 20% of the total flow to achieve greater extraction of polar compounds. The extracts were characterised in terms of extraction yields, antioxidant activity, total polyphenol content, phenolic acids, juglone, volatile organic compounds and antifungal activity. The results showed that the extracts obtained with supercritical CO2 were rich in polyphenols (10750 mg…

Supercritical carbon dioxidebiologyExtraction (chemistry)biology.organism_classificationHuskIndustrial and Manufacturing Engineeringchemistry.chemical_compoundchemistryPolyphenolAntifungal activity juglone polyphenols volatile organic compoundsJugloneFood ScienceJuglansNuclear chemistryInternational Journal of Food Science & Technology
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Complex interactions between phytochemicals. The multi-target therapeutic concept of phytotherapy.

2010

Drugs derived from natural resources represent a significant segment of the pharmaceutical market as compared to randomly synthesized compounds. It is a goal of drug development programs to design selective ligands that act on single disease targets to obtain highly effective and safe drugs with low side effects. Although this strategy was successful for many new therapies, there is a marked decline in the number of new drugs introduced into clinical practice over the past decades. One reason for this failure may be due to the fact that the pathogenesis of many diseases is rather multi-factorial in nature and not due to a single cause. Phytotherapy, whose therapeutic efficacy is based on th…

Systems biologyClinical BiochemistryPharmaceutical marketHerb-Drug InteractionsPharmacologylaw.inventionMulti targetlawDrug DiscoveryOils VolatileAnimalsHumansDrug InteractionsPharmacologyChemistryPlant ExtractsDrug SynergismPlantsClinical PracticeDrug developmentMolecular MedicinePlant PreparationsPhytotherapySignalling cascadesFunction (biology)PhytotherapyCurrent drug targets
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Relevant essential oil components: a minireview on increasing applications and potential toxicity.

2021

[EN] Phenolic compounds carvacrol, thymol, eugenol, and vanillin are four of the most thoroughly investigated essential oil components given their relevant biological properties. These compounds are generally considered safe for consumption and have been used in a wide range of food and non-food applications. Significant biological properties, including antimicrobial, antioxidant, analgesic, anti-inflammatory, anti-mutagenic, or anti-carcinogenic activity, have been described for these components. They are versatile molecules with wide-ranging potential applications whose use may substantially increase in forthcoming years. However, some in vitro and in vivo studies, and several case report…

TECNOLOGIA DE ALIMENTOSHealth Toxicology and Mutagenesis010501 environmental sciencesToxicology01 natural scienceslaw.invention03 medical and health scienceschemistry.chemical_compoundMicelawCarvacrolBiological propertyEugenolOils VolatileAnimalsCarvacrolFood scienceThymolEssential oil0105 earth and related environmental sciences0303 health sciencesToxicityChemistryVanillin030302 biochemistry & molecular biologyThymolAnti-Bacterial AgentsRatsEugenolToxicityVanillinMonoterpenesRabbitsPotential toxicityToxicology mechanisms and methods
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