Search results for "mango"
showing 10 items of 54 documents
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale.
2021
Un nuovo edible coating, a base di olio di neem e gel di aloe, allunga la vita commerciale di frutti di mango in IV gamma senza alterarne il gusto
Primi risultati sulla disidratazione del mango siciliano: un prodotto nuovo che fa bene alla salute
2021
Prendendo spunto dall’essiccazione al sole, tecnica antica legata alla nostra tradizione utilizzata per conservare a lungo frutti e ortaggi, abbiamo disidratato il mango siciliano in corrente di aria calda, ottenendo un prodotto nuovo, naturale, ricco di colore, aroma e gusto
Il sostegno e il miglioramento delle coltivazioni sub-tropicali in Sicilia traggono vantaggio dallo studio e dalla promozione delle loro proprietà nu…
2015
Negli ultimi decenni si è assistito a un continuo progresso scientifico in ambito nutrizionale che ha trovato le sue basi da una parte nella scoperta dei principi nutritivi contenuti negli alimenti e dall'altra nell'elaborazione di precise linee guida a larga diffusione. Un'inadeguata alimentazione, infatti, oltre a incidere sul benessere psicofisico, rappresenta uno dei principali fattori di rischio per l'insorgenza di numerose patologie croniche. Secondo l'Organizzazione Mondiale della Sanità (OMS) il rischio di insorgenza di malattie cardiovascolari, metaboliche e di alcuni tumori si abbassa considerevolmente grazie a una corretta e sana alimentazione.
Mangones e patroni nell'Africa di Agostino
2006
Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices
2021
Abstract Adequate fruit consumption helps to prevent several chronic age-related diseases. Selenium (Se) is an elemental micronutrient with antioxidant capacity. In general, fruits and Se ingest by humans are below the recommended daily intake value. Fresh fruits are highly susceptible to deterioration during storage. Fermentation can improve the storage period, sensory profile, and bioactive compound content of foods; moreover, some lactic acid bacteria can accumulate organic Se intracellularly. In this work, microbial growth and Se accumulation by Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 in tropical fruit juices were evaluated. The strains could grow 1–2 log c…
Application of near Infrared Spectroscopy to the Quality Control of Citrus Fruits and Mango
2016
NIR spectroscopy is a proved tool to measure the optical properties of the samples, which are related to their chemical and textural properties. This technology can be used for determining the internal and external quality of fruits. Accordingly, many studies have been reported for long time to assess the quality of different fresh fruits by using reflectance measurements acquired with visible-NIR spectroscopy. We have been working on the estimation of the quality of fruits using computer vision for more than twenty years, always focused on problems that affect the local industry. As the region of Valencia (Spain) is one of the main producers and exporters of citrus fruits worldwide, most o…
Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing
2016
This study aims to investigate the physical, chemical, rheological and sensorial properties of six common mango (Mangifera indica) cultivars in Egypt. These common cultivars were Alfonse, Sedeka, Awis, Sinara, Sukari and Zibdia. Weights of mango fruits ranged between 246.6 and 549.2 g. The highest significant value of sphericity was in Alfonse fruits (0.82), whereas the lowest value was 0.58 in Sinara fruits. The highest firmness value was 29.51 N in Sedeka fruits. The highest elasticity was 1.16 N/mm for Sukari fruits. The significantly color intensity chroma was recorded by Sinara, whereas the highest total color index (ΔE) was 88.41 for Sedeka mango cultivar. The significantly lowest pH …
Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction
2015
Abstract Supercritical Antisolvent Extraction (SAE) was used in the recovery of antioxidant compounds from mango by-products. The antioxidant extract was obtained by solid–liquid extraction using aqueous acetone (80% v/v) and subsequent adsorption/desorption in C18 cartridge. Recovery of antioxidants was performed by SAE using SC-CO 2 as antisolvent. The temperature and pressure parameters were varied in the range 35–45 °C and 8–15 MPa. The SAE process allowed the recovery of about 90% of the initial phenolic compounds, the best recovery was obtained at 40 °C and 10 MPa and the main compounds were mangiferin, isomangiferin, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-x…
Elementi di un modellino architettonico in pietra dal Santuario di Contrada Mango a Segesta
2022
Nel 1957, in occasione di una campagna di scavo in Contrada Mango di Segesta, Vincenzo Tusa rinvenne due frammenti litici di membrature architettoniche miniaturistiche, appartenenti ad un fregio dorico e ad una cornice, parimenti dorica. In questa sede, oltre a proporre un’analisi dettagliata dei due frammenti, si cercherà di avanzare alcune ipotesi sul contesto della loro realizzazione, sulla loro funzione e sull’eventuale monumento di riferimento, con una rapida disamina della problematica legata ai paradeigmata architettonici nell’antichità. In 1957, during an excavation campaign in Contrada Mango of Segesta, Vincenzo Tusa found two lithic fragments of miniaturistic architectural element…
Segesta, Santuario di Contrada Mango. Materiali e contesti degli scavi Tusa
2023
The volume is the edition of the old excavations carried out in Segesta, at the Sanctuary of Contrada Mango, between the 1950s and the 1960s of the twentieth century. The sanctuary is located on the south-eastern slopes of Mount Barbaro. It has returned a monumental peribolos and the remains of a peripteral temple. The sacred area documents phenomena of cultural interaction between the Elymian center and the Hellenic environment (Selinuntine first of all) in the Archaic and Classical Ages. It is an intense and multiform relationship, now made tangible not only by the monumental sacred architecture but also by the architectural ornamentations, the statuary in Parian marble, the imported cera…