Search results for "alimenti"
showing 10 items of 143 documents
Tecniche analitiche avanzate applicate al controllo qualità e tracciabilità in campo alimentare.
2011
Sicurezza alimentare e diritto penale: vecchi e nuovi paradigmi tra prevenzione e precauzione
2013
1. Premessa. “Modernità”, “gestione dei rischi”, diritto penale: il caso della sicurezza alimentare. – 2. Complessità e stratificazione del diritto alimentare. – 3. La disciplina sanzionatoria in materia alimentare prima e dopo la depenalizzazione del 1999. – 4. Stadi di tutela penale della sicurezza alimentare. Prevenzione e precauzione. – 4.1. L’atteggiarsi del paradigma preventivo nelle contravvenzioni di cui agli artt. 5 e 6 della legge n. 283 del 1962. – 4.2. Il paradigma precauzionale nelle contravvenzioni di cui agli artt. 5 e 6 della legge n. 283 del 1962: principio della «lista positiva» e superamento di limiti-soglia. – 4.3. Il caso degli organismi geneticamente modificati (OGM). …
Il dovere di assistenza verso il genitore in stato di bisogno - una indagine di diritto comparato
2008
Il volume analizza in un’ottica comparatistica il tema della solidarietà intergenerazionale con particolare riferimento al dovere di assistenza nei confronti del genitore in stato di bisogno. Accanto ad un modello ben noto di ricostruzione dell’obbligazione alimentare in termini solidaristici, l’indagine ha rilevato la presenza di un modello definibile come compensativo-retributivo, il cui riferimento metagiuridico è da riscontrarsi non nella preservazione della vita dell’alimentando, ma in quello della gratitudine e riconoscenza a lui dovuta per il fatto della generazione. Alla luce dell’indagine svolta si è provato a rileggere il dovere di rispetto ex art. 315 c.c. come norma pienamente g…
Determinantes del uso del semáforo alimenticio en el marco del Health Belief Model
2019
Según datos de la Organización Mundial de la Salud (OMS), desde 1975 la obesidad y el sobrepeso se han triplicado en el mundo. Esta situación, tiene relación con la mala alimentación de la población mundial, ocasiona numerosas enfermedades. Por ello, tanto las organizaciones sin fines de lucro, como los gobiernos, y las empresas están adoptando medidas para frenar estos hábitos nocivos y mejorar la calidad de la alimentación de los ciudadanos (Levy, Fein y Schucker, 1996; Balcombe, Fraser y Di Falco, 2010; Hawley et al., 2013).la OMS sugiere ciertas pautas a nivel personal y de la industria alimentaria. A nivel personal los consumidores también están cada vez más concienciados de la importa…
Control of Growth and Persistence of Listeria monocytogenes and β-Lactam-Resistant Escherichia coli by Thymol in Food Processing Settings
2020
The main objective of this study was to evaluate the efficacy of thymol in controlling environmental contamination in food processing facilities. The effect of thymol was tested as an agent to prevent planktonic and bacterial biofilm growth of twenty-five Listeria monocytogenes isolates from a variety of foods and five Escherichia coli isolates from a farm. The E. coli isolates were positive for extended spectrum &beta
Application of bacteriocins in vegetable food biopreservation.
2007
Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable foods. These biopreservatives can be used in a number of ways in food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (L…
Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives : a circular ec…
2021
Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis…
Integral Extraction of Opuntia ficus-indica Peel Bioproducts via Microwave-Assisted Hydrodiffusion and Hydrodistillation
2019
The microwave-assisted hydrodiffusion extraction process affords high quality pectin and betanin from the peel of red and green Opuntia ficus-indica fruits under mild conditions. An aqueous mixture of valued bioproducts is readily obtained from the fruit peel cell water itself, without any water addition. The integral extract can be used as such to formulate nutraceutical beverages and products or, upon straightforward separation, to isolate pectin and betanin devoid of chemical contaminants suitable as ingredients for products ranging from food and beverage to cosmetic and pharmaceutical sectors. Betanin shows exceptional stability thanks to the high amounts of antioxidant polyphenols in t…
Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils
2021
Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damage for companies, but also a threat to the environment. It is known that waste from wine production has properties (e.g., antioxidants) which have potential reuse at cosmetic, pharmaceutical and nutritional levels to obtain economically sustainable applications. A new goal is given by the recovery of added value compounds from agri-food wastes and by-products. Grape seed oil is a promising vegetable fat and cold pressing does not involve the use …
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition.
2022
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced l…