Search results for "chemical parameters"

showing 10 items of 17 documents

Hyperbaric Storage of Fruit Juice and Impact on Composition

2018

International audience; One of the main parameters affecting fruit juice preservation is the temperature over storage. Spoilage is further delayed by reducing the temperature, which although valuable, leads to high energy costs. Recently, hyperbaric storage has appeared as an alternative preservation methodology by a microbial growth inhibition similarly to refrigeration storage, showing great potential for energy savings, as well as carbon footprint reduction, as it could be applied at room temperature. Recent publications revealed the possibility to preserve fruit juice under pressure at variable/uncontrolled room temperature, meaning that energy is only required in the compression/decomp…

0106 biological sciencesHigh energywatermelon juice[SDV.BIO]Life Sciences [q-bio]/Biotechnology[SDV]Life Sciences [q-bio]Food spoilagemicrobial stabilityBacterial growth01 natural sciences0404 agricultural biotechnologyrefrigeration010608 biotechnology[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineeringstrawberry juicefood preservationphysicochemical parametersFood preservationRefrigeration04 agricultural and veterinary sciencesHyperbaric storagePulp and paper industrymelon juice040401 food scienceEnvironmental scienceFruit juiceComposition (visual arts)[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Thermomineral waters of Greece: geochemical characterization

2020

75 °C). In terms of pH most results vary from 5.5 to 823 °C) ii) warm (23 40 °C) iii) thermal (40 75 °C) and iv) hyperthermal (&gtfew springs show either very low pH (&lt10) proposing serpentinization processes. Regarding TDS concentrations collected waters can be subdivided into low salinity (up to 1.5 g/L) brackish (up to 20 g/L) and saline (up to 43 g/L). The medium high salinities can be justified by mixing with sea water and/or strong waterrock interaction processes. Isotope composition of O and H ranges from 12.7 to +2.7 ‰ SMOW and from 91 to +12 ‰ SMOW respectively and is generally comprised between the Global Meteoric Water Line and the East Mediterranean Meteoric Water Line. Only few water samples show a positive shift for δ18O possibly related to high temperature waterrock interaction processes. Carbon dioxide (18 997000 μmol/mol) or N2 (1100 989000 μmol/mol) or CH4 (&ltMany geothermal areas of Greece are located in regions affected by Miocene or Quaternary volcanism and in continental basins characterised by elevated heat flow. Moreover the majority of them is found along the coast as well as in islands of the Aegean Sea and thus thermal water is often brackish to saline due to marine intrusion into costal aquifer. In the present study almost 300 thermal and cold mineral water samples were collected along the Hellenic territory with their physicochemical parameters (temperature pH electrical conductivity and Eh) and the amount of bicarbonates (titration with 0.1N HCl) being determined in situ. Additionally gases found either in free or dissolved phase were sampled. Both water and gas samples were analysed at the INGVPa laboratories for major ions (Ion Chromatography) silica (Inductively Coupled Plasma Optical Emission Spectrometry) chemical composition of free and dissolved gases (Gas Chromatography) water isotopes (O and H) and carbon and helium isotopes of free and dissolved gases (Mass Spectrometry). The temperature of the investigated waters ranges from 6.5 to 98°C pH from 1.96 to 11.98 whilst Total Dissolved Solids (TDS) from 0.06 to 43 g/L. Based on the temperature parameter waters can be divided into four groups: i) cold (&lt0.5 913000 μmol/mol) are the prevailing gas species found in the studied sites. The δ13CCO2 values ranged from 20.1 to +8.5 ‰ whilst the isotope ratio of He from 0.21 to 6.71 R/RA.4) suggesting interaction with H2Srich gases or very high pH values (&gtSettore GEO/08 - Geochimica E Vulcanologia
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SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE

2007

DOC wine sensory and physicochemical parameters
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Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese.

2021

This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) cheese, to enlarge ewe’s dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for “Crescenza” cheese typology with some modifications. In particular, pasteurized ewes’ milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to drive the fermentation process, since S. thermophilus counts reached 109 CFU/g in both productions. Gen…

Health (social science)Chemical technologyewe’s milkphysicochemical parametersstarter culturesSettore CHIM/06 - Chimica OrganicaPlant ScienceTP1-1185Health Professions (miscellaneous)MicrobiologyArticlelactic acid bacteriaSettore AGR/17 - Zootecnica Generale E Miglioramento Geneticofresh cheeseSettore AGR/16 - Microbiologia AgrariaFood ScienceFoods (Basel, Switzerland)
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Comparative Study of Several Machine Learning Algorithms for Classification of Unifloral Honeys

2021

Unifloral honeys are highly demanded by honey consumers, especially in Europe. To ensure that a honey belongs to a very appreciated botanical class, the classical methodology is palynological analysis to identify and count pollen grains. Highly trained personnel are needed to perform this task, which complicates the characterization of honey botanical origins. Organoleptic assessment of honey by expert personnel helps to confirm such classification. In this study, the ability of different machine learning (ML) algorithms to correctly classify seven types of Spanish honeys of single botanical origins (rosemary, citrus, lavender, sunflower, eucalyptus, heather and forest honeydew) was investi…

Health (social science)OrganolepticPlant ScienceTP1-1185Machine learningcomputer.software_genre01 natural sciencesHealth Professions (miscellaneous)MicrobiologyArticle0404 agricultural biotechnologyPartial least squares regressionMathematicsAliments Consumbotanical originArtificial neural networkbusiness.industryIntel·ligència artificialChemical technology010401 analytical chemistryphysicochemical parameters04 agricultural and veterinary sciencesLinear discriminant analysis040401 food science0104 chemical sciencesRandom forestSupport vector machineTree (data structure)machine learningclassificationTest setArtificial intelligencebusinessApiculturaAlgorithmcomputerunifloral honeysFood ScienceFoods
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Use of the preliminary Jedlice Reservoir for water protection in the Turawa Reservoir on the Mała Panew River

2009

Abstract Physico-chemical variables of water quality and benthic community structure were assessed in order to evaluate the need for reinstating the use of the preliminary Jedlice Reservoir. The waters of the Mała Panew River carry a significant load of nutrient compounds, particularly nitrates and phosphates. Deteriorating water quality results in permanent algal blooms and changes in the macrofauna structure. It was confirmed that the use of a preliminary reservoir could contribute to the protection of the Turawa Dam Reservoir against pollutants transported by the waters of the Mała Panew River.

HydrologyPollutantmacroinvertebratesphysico-chemical parameterspreliminary reservoirOceanographywater qualityAlgal bloomNutrientBenthosBenthic zoneEnvironmental scienceWater qualityWater pollutionEutrophicationOceanological and Hydrobiological Studies
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A new road to improve vitamin D and balance through Taopatch® and proprioceptive protocol in Multiple Sclerosis patients

2022

: In multiple sclerosis patients (MS), symptoms such as fatigue, lack of physical energy, spasticity, motor coordination disorders, tremors, dizziness and postural instability are most common. Cattaneo et al. (2007) studied the effects of stability training on MS patients, describing its efficacy in reducing all risks, by improving stability, and strength. The present study aimed to confirm our 2021 results on MS patients, combining the Taopatch® device with a proprioceptive rehabilitation protocol (PRP) targeting strength, balance, and biochemical parameters including vitamin D levels. Twenty MS patients, 8 males and 12 females, volunteered in the study. A KERN MAP Version 1.2 08/2012, Han…

Proprioceptive rehabilitation protocol biochemical parameters vitamin D balance nanotechnology- based device handgrip test Taopatch®
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From the Beehives: Identification and Comparison of Physicochemical Properties of Algerian Honey

2021

In this study, the authors aimed at characterizing 11 Algerian kinds of honey taken from various geographical locations (beehives located at Djelfa (Medjbara and Dzaira), Laghouat, Aflou, Medea, Tiaret, Sidi bel-Abbes, Tiaret, Ain-Safra, Mostaganem, El Bayadh, and Ghardïa). The authors investigated the physicochemical parameters of these honey samples, including density, water content, electrical conductivity, ash content, pH, hydroxymethylfurfural (HMF) content, free acidity, and color. The physicochemical parameters obtained were found to be within acceptable ranges according to the international standards (Codex Alimentarius) for 9 out of 11 analyzed samples: density 1.38–1.50 g/cm3 (the…

SciencefoodQphysicochemical parametershydroxymethylfurfuralhoneyManagement Monitoring Policy and LawHoney sampleschemistry.chemical_compoundchemistryqualityAlgeriaFood scienceWater contentHydroxymethylfurfuralphysicochemical analysisNature and Landscape ConservationResources
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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleog…

2018

There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 𝛍mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 𝛍mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of th…

Seaweed extractfood.ingredientAntioxidant030309 nutrition & dieteticsFood HandlingSwinemedicine.medical_treatmentFucus vesiculosusShelf lifeSensory analysisAntioxidants03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodAntioxidant activityLinseed oilmedicineAnimalsFood scienceOrganic Chemicals0303 health sciencesNutrition and DieteticsABTSbiologyPlant Extracts04 agricultural and veterinary sciencesSensory analysisbiology.organism_classificationLipid and protein oxidation040401 food scienceMeat ProductsPhysicochemical parameterschemistryFood StoragePolyphenolFucusFood AdditivesTroloxAgronomy and Crop ScienceFood ScienceBiotechnologyJournal of the science of food and agriculture
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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.

Settore AGR/19 - Zootecnica SpecialeCaciocavallo Palermitano cheese Foodscan chemical parameters
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