Search results for "tecnologie"
showing 10 items of 1379 documents
Costruire l'Architettura. Tecniche e Tecnologie per il progetto
2010
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream
2021
Abstract Gelato is the name of the Italian-style artisanal ice cream, a nutritious product widely consumed in different parts of the world. Due to the high content in simple sugars, ice cream should be consumed moderately by diabetic patient. This research aimed to create artisanal ice cream, using Stevia rebaudiana, a plant well known for its sweet taste and its hypoglycemic effect. Traditional and vegan ice cream were formulated using stevia and chia seeds, in order to obtain products with appreciable rheological, textural and sensorial properties. Physical and sensorial properties of the ice cream formulation containing milk protein (traditional) or vegan substitute, were evaluated. Resu…
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation
2023
Three juices obtained respectively from pomegranate, prickly pear and orange fruit were separately concentrated using an innovative technique, that allow to obtain a final product with high content of bioactive compounds and elevate antioxidant activity. The concentrated juices were employed in the formulation of a soft drink to improve its bioactive properties. Despite a low amount of each concentrated juice was used, the experimental soft drink obtained evidenced a high content of total polyphenols. The antioxidant activity detected was similar to that of tea commonly considered a healthy beverage with strong radical scavenging activity. The sensory analysis of the soft drink showed a con…
The effects of cryogenic cooling on surface integrity in hard machining: A comparison with dry machining
2012
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation
2015
Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB). pH and total titratable acidity (TTA) were mostly in the range commonly reported for similar products produced in Italy, but the fermentation quotient (FQ) of the majority of samples was above 4.0, due to the low concentration of acetic acid estimated by high performance liquid chromatography (HPLC). Specific counts of LAB showed levels higher than 10(8) CFU g(-1) for many samples. The colonies representing various morphologies were isolated and, after the differentiation based on phenotypic characteristics…
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected W…
2020
Abstract Fermented chickpea liquid is used as a leavening agent in chickpea bread production. In the present study, traditional chickpea liquid starter and dough samples were collected from bakeries in Turkey and microbiologically investigated. Culture-independent analysis for microbiota diversity, performed by MiSeq Illumina, identified Clostridium perfringens as major group in all samples, while Weissella spp. Dominated LAB community. A culture-dependent methodology was applied and 141 isolates were confirmed to be members of the LAB group based on 16s rRNA gene sequence analysis. In particular, 11 different LAB species were identified confirming the high frequency of isolation of weissel…
ELECTRE III to dynamically support the decision maker about the periodic replacements configurations for a multi-component system
2013
The problem tackled by the present paper concerns the selection of the elements of a repairable and stochastically deteriorating multi-component system to replace (replacements configuration) during each scheduled and periodical system stop within a finite optimization cycle, by ensuring the simultaneous minimization of both the expected total maintenance cost and the system unavailability. To solve the considered problem, a combined approach between multi-objective optimization problem (MOOP) and multi-criteria decision making (MCDM) resolution techniques is proposed. In particular, the @e constraint method is used to single out the optimal Pareto frontier whereas the ELECTRE III multi-cri…
Deep drawing process parameter design: a multi objective optimization approach
2009
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant…
2015
Phenolic compounds have antioxidant properties and activate endogenous detoxification defense systems able to scavenge the reactive species of oxygen. The external layers of wheat caryopsis, largely constituting by-products of the milling industry such as bran and various middlings, contain relevant amounts of phenolic compounds. The aim of the research has been to evaluate the effect of supplementation with wheat bran aqueous extracts, obtained by ultrasound-assisted technologies, on the sensory properties and antioxidant activity of dry pasta. The HPLC-DAD characterization of the extract evidenced the presence of ferulic and p-coumaric acids. The supplemented pasta showed significantly h…
Keggin heteropolyacid H3PW12O40 supported on different oxides for catalytic and catalytic photo-assisted propene hydration
2013
Catalytic and catalytic photo-assisted hydration of propene to form 2-propanol in gas–solid regime at atmospheric pressure and 85 1C were carried out by using a heteropolyacid (POM) supported on different oxides. Binary materials were prepared by impregnation of H3PW12O40 on different commercial and home prepared supports (TiO2, SiO2, WO3, ZrO2, ZnO, Al2O3). Some of the composites were active both for catalytic and catalytic photo-assisted reactions. The Keggin type POM was completely and partially degraded, when supported on ZnO and Al2O3, respectively, and these binary solids always resulted as inactive for both catalytic and catalytic photo-assisted reactions. The supported Keggin POM sp…