Search results for "pasteur"
showing 10 items of 96 documents
Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality pr…
2017
"Horchata de chufa" is a traditional Spanish beverage produced from tiger nuts (Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable and its conservation by pasteurization and/or adding preservatives is required. Although efficient, conventional thermal treatment for pasteurization induces changes in the nutritional and sensory properties. Replacing conventional pasteurization by non-thermal technologies such as pulsed electric fields, ultraviolet, and high pressure, combined with moderate temperatures (<40°C) allows a reduction of energy consumption, along with the preservation of the most thermo-sensitive molecules. Accordingly, this review deals w…
Serotypes of Aggregatibacter actinomycetemcomitans in relation to periodontal status and geographic origin of individuals-a review of the literature
2014
Objectives: Several studies have focused on the relationship among serotype distribution, ethnical status and geo - graphic populations, and periodontal conditions. Studies that have investigated the prevalence and the distribution of A. actinomycetemcomitans serotypes and the relation between the different serotypes of the bacterium and periodontal status were reviewed. Material and Methods: A systematic literature search for publications regarding the distribution of A. actinomyc - etemcomitans serotypes in subgingival samples of periodontitis patients and periodontally healthy subjects by employing polymerase chain reaction (PCR) was conducted. Results: From the 85 studies identified in …
Compression tests of cv. Nocellara del Belice table olives for texture evaluation during storage
2014
The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. Pasteurization at industrial scale was carried out within a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, pH, total ti-tratable acidity (TTA) and colour were evaluated for the table olives during storage at 6, 12 and 15 months from packing. Table olives showed a high stability and an acceptable flesh firmness for the entire period under observation. …
Study on the tunnel pasteurizer in table olives processing
2014
The application of heat treatment is especially important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products including texture, intended as the consistency of the pulp. Pasteurization is one of the most important steps of the table olives packaging process; it is applied after that olives are properly treated for debittering process. In this study ‘Nocellara del Belice’ table olives produced in 2010 and packaged in glass jars, were subjected to pasteurization at industrial scale…
Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vasted…
2022
Abstract Aims The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d’Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. Methods and Results Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were i…
Transfer of milk fatty acids to Pecorino Siciliano cheese
2011
In previous studies it was observed that milk fatty acid (FA) composition is mainly affected by diet, and when ruminants graze pasture the percentages of polyunsaturated FA and conjugated linolenic acid (CLA) are higher than in milk from preserved forage. The maintenance in the cheese of the beneficial FA profile of milk from grazing ruminants is advisable. Little number of study exists concerning the effect of milk processing conditions on cheese FA profile, but no study was done with regard to Pecorino Siciliano cheese. The aim of this study was to evaluate the transfer of FA from ewes milk to cheese manufactured according to the Pecorino Siciliano technology, in order to verify if the ch…
Use of Logistic Regression for Prediction of the Fate of Staphylococcus aureus in Pasteurized Milk in the Presence of Two Lytic Phages
2010
The use of bacteriophages provides an attractive approach to the fight against food-borne pathogenic bacteria, since they can be found in different environments and are unable to infect humans, both characteristics of which support their use as biocontrol agents. Two lytic bacteriophages, vB_SauS-phiIPLA35 (phiIPLA35) and vB_SauS-phiIPLA88 (phiIPLA88), previously isolated from the dairy environment inhibited the growth of Staphylococcus aureus. To facilitate the successful application of both bacteriophages as biocontrol agents, probabilistic models for predicting S. aureus inactivation by the phages in pasteurized milk were developed. A linear logistic regression procedure was used to desc…
Experimental Evaluation of a New Thermal Process for Microorganisms Inactivation
2015
A new thermal process for the inactivation of microorganisms in beverages has been studied and is presented in this paper. The treatment, not yet studied in the scientific literature, mainly consists of a thermal shock characterized by temperature increases up to 30°C/s, with final temperatures up to 65°C. This study presents the first experimental results obtained by the application of the new thermal treatment, with different combinations of the process parameters (rate of temperature rise, final temperature and holding time), on separate suspensions of Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Listeria innocua and Candida albicans. The required rapid temperature in…
Patentes Momparler. 1881-1914. Manuel Momparler Marco, empresario ceramista e inventor valenciano. S. XIX y XX
2015
"Patentes Momparler. 1881-1914. Manuel Momparler Marco, empresario ceramista e inventor valenciano. S. XIX y XX", recoge las patentes que la familia Momparler registró en la Oficina de Patentes y Marcas del Ministerio de Industria de España entre los años 1881 a 1914. Con el capital adquirido en Cuba, invertiría en Valencia, y crearía la empresa Manufactura de Artes Cerámicas Industriales en la calle Jesús de Valencia. Se especializaría en cerámica industrial, cerámica decorativa y de diseño, y mas tarde ampliaría su campo de inversión a propiedades inmobiliarias, como el Hotel Alhambra -obre del arquitecto Javier Goerlich- y otros inmuebles en la calle Periodista Azzati de Valencia. Las pa…
Manuel Momparler Marco, empresario ceramista e inventor valenciano. S. XIX y XX
2015
Manuel Momparler Marco, empresario e inventor valenciano», recoge la memoria familiar empresarial de varias generaciones, iniciada por Manuel Momparler Marco (1844-1922), con el fin de conocer mejor sus orígenes desde la emigración a Cuba y la guerra de Cuba, hasta la Guerra Civil española, el exilio y la vuelta, comenzando de nuevo. Este texto es parte e la memoria familiar, en la que solo se recoge la parte empresarial, de innovación de la industria cerámica valenciana. La "Moderna valenciana" fue una de las fábricas de cerámica más importantes de Valencia desde finales del siglo XIX hasta la Guerra Civil. La obra tiene los siguientes apartados: Orígenes de la familia Momparler. Manuel Mo…