Search results for "cava"

Environment and excavation: Pre-lab impacts on ancient DNA analyses

2008

Ancient DNA (aDNA) analyses enjoy an increasing role in palaeontological, archaeological and archaeozoological research. The limiting factor for aDNA studies is the degree of DNA preservation. Our study on 291 prehistoric cattle remains from Europe, the Near East and North Africa revealed that DNA preservation is mainly influenced by geographic and climatic conditions. Especially in hot climates, the preservation of sample material is generally low. We observed that these specimens are prone to further degradation and contamination during and after excavation. We give a description of the main caveats and a short guideline for adequate sample handling in order to facilitate the cooperation …

The Italian excavations at Shiyukh Tahtani, North Syria. New light on the Bronze Age sequence.

2010

Short news on the results of the excavations in the Euphrates site, Syria. 2010 campaign.

Selinunt, Sizilien. Forschungen in Selinunt, Teil 1. Ein neues Modell für die Stadt Selinunt. Die Feldarbeiten des Jahres 2021

2022

Since 2021, the German Research Foundation has been funding a new interdisciplinary field project to investigate the urban fabric of the Greek colony of Selinous in a spatially comprehensive and diachronic perspective. The project aims at extending the existing model of the ideal Greek city by considering also the historically conditioned fractures in the urban development and the multiple transformations of the living space between the 7th and 3rd century BCE. This is to be pursued by large scale archaeological, geophysical and geoarchaeological prospections, small excavations in selected areas and the thorough study of the finds and archaeobiological remains. This is a report about the fi…

Fenomeni di erosione localizzata a valle di opere trasversali: integrazione tra indagini di campo e di laboratorio

2005

DETERMINAZIONE DI PARAMETRI CHIMICI MEDIANTE TECNOLOGIA NIR (FOODSCAN™ DAIRY ANALYSER) IN CAMPIONI DI FORMAGGIO “CACIOCAVALLO PALERMITANO"

2012

The aim of the study was to evaluate the “Global Cheese” calibration for FoodScan ™ Dairy Analyser by Foss to determination chemical and nutritional characteristics of “Caciocavallo Palermitano” cheese: fat, protein, chloride, total solids and humidity. A total of 42 samples of “Caciocavallo Palermitano” were analyzed by two methods: FoodScan™ and the official chemical methods. The statistics used for the comparison of the methods showed a more than good capacity of analysis of the NIT method. Therefore FoodScan ™ is a valuable tool to support the activities of analysis of dairy products.

Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.

2012

Indagine microbiologica sulla lavorazione artigianale del Caciocavallo Palermitano.

2010

Il Caciocavallo Palermitano tra tradizione e innovazione del sistema produttivo

2010

Effetti del sistema di allevamento e della tecnologia di caseificazione sulla qualità del caciocavallo palermitano: prime valutazioni

2010

Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese

2010

Caciocavallo Palermitano” is a raw cows’ milk cheese produced within Palermo province (Sicily), processed according to “pasta-filata” cheese technology without starter addition. Production flow-sheet includes a 15-minute milk bulk resting in “tina”, the traditional wooden vat used for cheese-making. This study was aimed to evaluate the influence of traditional equipment on the characteristics of cheese; at this stage, it was forwarded to the characterization of the microbiological populations of “Caciocavallo Palermitano” during each step of manufacturing. Two milk bulks (A and B), from different farming systems, were compared before and after resting in tina. After delivery at dairy factor…