Search results for "reserva"
showing 10 items of 630 documents
Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release
2010
Abstract Flavour loss strongly affects food quality. In order to decrease flavour changes during food conservation, different strategies could be used. Aroma compound encapsulation allows the protection of food flavour from loss and degradative reactions, like oxidation. Edible films could be an encapsulation matrix: in the case of emulsified film, lipid globules incorporated can act as carriers of active molecules, such as aroma compounds. Edible films prepared from ι-carrageenans are interesting for good mechanical and gas barrier properties. The aim of this study was to encapsulate different aroma compounds in an ι-carrageenan emulsion based edible film. Release of ten aroma compounds wa…
Sulphur dioxide evolution during dried apricot storage
2009
Abstract Sulphur dioxide is used as a pre-treatment to facilitate drying, improve product quality and extend the shelf life of apricots. During storage, SO 2 losses are observed, thus reducing the effect of this agent. The aim of this paper is to analyze the evolution of SO 2 content in dried apricots packaged in different types of containers, namely glass and polypropylene trays thermosealed with different films (oriented polyamide OPA + polyethylene PE and polyamide PA + polypropylene PP). The packaging atmosphere was air in all cases. Storage was carried out at constant temperature: 5, 15, 25 and 35 °C. Stored samples were analysed periodically over 12 months. In order to model the SO 2 …
Relación entre el consumo de sustancias tóxicas y el uso del preservativo
2019
En los últimos años ha habido un repunte en las infecciones de transmisión sexual (ITS). Tradicionalmente, se asociaban las ITS a ciertos colectivos. Sin embargo, se observa que esta acentuación se da en diferentes grupos poblacionales, y es debida principalmente a las conductas sexuales de riesgo que se realizan, las cuales son exacerbadas por ciertos factores, como el consumo de sustancias tóxicas, la baja percepción de riesgo o la búsqueda de sensaciones sexuales. El principal objetivo es comprobar la relación existente entre el consumo de sustancias y el uso del preservativo en distintas prácticas sexuales. Como objetivos secundarios, se estudiarán estas mismas relaciones en función del…
Mould germination: data treatment and modelling.
2006
Abstract The objectives of this study were i/ to examine germination data sets over a range of environmental conditions (water activity, temperature) for eight food spoilage moulds, ii/ to compare the ability of the Gompertz equation and logistic function to fit the experimental plots, iii/ to simulate germination by assessing various distributions of the latent period for germination amongst a population of spores. Data sets (percentage germination, P (%), versus time, t) of Aspergillus carbonarius, Aspergillus ochraceus, Fusarium verticillioides, Fusarium proliferatum, Gibberella zeae, Mucor racemosus, Penicillium chrysogenum and Penicillium verrucosum were analysed. No correlation, or re…
P–231 Transnational oocyte donation program between Italy and Spain based on transport of vitrified oocytes: a five-years experience
2021
Abstract Study question What is the clinical efficacy of an oocyte donation program based on the transportation of vitrified oocytes between two countries? Summary answer The transnational oocyte donation program is efficient, safe and comparable to other strategies (transport of frozen sperm and embryos). What is known already Egg donation represents a valid treatment strategy for women who have exhausted their ovarian function and it has considerably increased in the last years. In Italy, egg donation is allowed after the judgment of the Constitutional Court n. 162 in 2014 but no reimbursement for the donors is provided. For this reason, the number of voluntary donors is irrelevant. There…
El desafío de preservar el Planeta: un llamamiento a todos los educadores
2002
Acciones formativas para preservar el Planeta. Formative actions to preserve the Planet.
Preservation of Microbial Strains in the Wine Industry
2011
Publisher Summary This chapter provides a general description of the most commonly used methods for the preservation of microbial strains. Long-term preservation methods are considered the most appropriate option wherever possible, since they involve stopping the growth of the microbial cells and keeping them in a viable state. This guarantees maximum genetic stability by preventing the appearance of successive generations. Nevertheless, the possibility that the preparation method itself leads to changes cannot be ruled out. There are two preservation methods belonging to this group: freezing and lyophilization. In the first long-term preservation method, the cells are frozen suspended in a…
Digital Technologies for Cultural Heritage Preservation. A case study.
2014
Within the study and knowledge of Cultural Heritage, the Virtual Restoration represents an innovative technical-scientific sector that involves the use of Information and Communications Technologies (ICT) within traditional and well-established methodologies. The study illustrates a practical experience carried out on a cycle of sculptural works made in stucco that currently shows a number of fragmentary and disjointed parts. In this research a methodological approach is described, whose aim was to build a 3D model and formulate an hypothesis of virtual recomposition of the fragments. In addition, it provided useful geometrical-formal support tools both for the physical-material restoration…
Functional and bioactive properties of peptides derived from marine side streams
2021
In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food…
Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria.
2021
Microbial fermentation with lactic acid bacteria (LAB) is a natural food biopreservation method. Yellow mustard and milk whey are optimum substrates for LAB fermentation. The aim of the present study was to evaluate the bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey both with and without LAB fermentation. All extracts were subjected to a simulated digestion process. Total polyphenols, DL-3-phenyllactic acid (PLA), lactic acid, and the antioxidant activity were determined in the studied matrices before and after simulated digestion. Yellow mustard flour was significantly richer in total polyphenols, whereas significantly higher concentrati…