Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 424-443 of 502
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Rapid methods to determine procyanidins, anthocyanins, theobromine and caffeine in rat tissues by liquid chromatography-tandem mass spectrometry
(Elsevier, 2011)Rapid, selective and sensitive methods were developed and validated to determine procyanidins, anthocyanins and alkaloids in different biological tissues, such as liver, brain, the aorta vein and adipose tissue. For this ... -
Recycling Rhizopus oryzae resting cells as biocatalyst to prepare near eutectic palmitic-stearic acid mixtures from non-edible fat
(Elsevier, 2016)Here we studied non-edible fat waste as a starting material to prepare eutectic mixtures of biomaterials. Initially, the fat was hydrolyzed using water and R. oryzae resting cells. The hydrolysis was performed in organic ... -
Reduction of aflatoxins by extrusion-cooking of rice meal
(Wiley, 2006)The objective of this work was to determine the reduction of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) as a function of initial moisture content of samples (24%, 27%, and 30%), barrel temperature (140, ... -
Reduction of mycotoxins and toxigenic fungi in the Mediterranean basin maize chain
(Firenze University Press, 2012)The main mycotoxigenic fungi found in maize in the Mediterranean basin include Aspergillus section Flavi and several Fusarium species, Fusarium section Liseola being the more widespread. While Aspergillus section Flavi ... -
Refrigerated storage and calcium dips of ripe 'Celeste' sweet cherryfruit: combined effects on cell wall metabolism
(Elsevier, 2017)Ripening-related firmness loss shortens considerably the storage potential of sweet cherry (Prunus avium L.), thus limiting postharvest handling, transportation, and commercialisation. The biochemical mechanisms underlying ... -
Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars under air and CA atmospheres
(Elsevier, 2013-06-18)"Big Top" and"Venus" nectarines and"Early Rich" and"Sweet Dream" peaches were picked at commercial maturity and stored for 20 and 40 d at −0.5 °C and 92% RH under either air or one of the three different controlled atmosphere ... -
Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis
(Wiley, 2003)Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7months of storage at 1 ◦C in normal air (AIR; 210 l m−3 O2/0.3 l m−3 CO2) and in controlled atmospheres with ... -
Relationships between volatile production, fruit quality, and sensory evaluation in granny smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis
(American Chemical Society, 1999)Aroma compounds, quality parameters, and sensory evaluation of Granny Smith apples were analyzed after 3, 5, and 7 months of cold storage in three controlled-atmosphere (CA) treatments, in which oxygen and carbon dioxide ... -
Relevance of the transcription factor PdSte12 in Penicillium digitatum conidiation and virulence during citrus fruit infection
(Elsevier B.V., 2016)Green mould, resulting from Penicillium digitatum, is the most important postharvest disease of citrus. In a previous study, the PdSte12 transcription factor gene was identified, and disruption mutants were obtained. In ... -
Rheological and thixotropic behavior of banana (Musa Cavendishii) puree
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2010)Se han estudiado las propiedades reológicas del puré de plátano. Para cuantificar el comportamiento tixotrópico, se han ajustado los datos experimentales a las ecuaciones de Hahn, Weltman i Figoni-Shoemaker. El estudio ... -
Rheology of redcurrant juices
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2010)Se ha estudiado el comportamiento reológico de dos zumos diferentes de grosella. El zumo con contenido en pectinas exhibió comportamiento no newtoniano. El zumo al que se le han extraído las pectinas exhibió ... -
Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
(Elsevier, 2020-08-04)The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition ... -
Risk management towards food safety objective achievement regarding to mycotoxins in pistachio: the sampling and measurement uncertainty issue
(Elsevier, 2013)The emerging risk management metrics, FSO, PO and PC, were applied to the aflatoxins (AFs) and ochratoxin A (OTA) determination in 8 commercial lots of pistachio. In order to determine the sampling uncertainty, two sampling ... -
Single vs multiple-spore inoculum effect on growth kinetic parameters and modeled probabilities of growth and aflatoxin B1 production of Aspergillus flavus on pistachio extract agar
(Elsevier, 2017)The objective of the present study was to assess the differences in modeled growth/AFB1 production probability and kinetic growth parameters for Aspergillus flavus inoculated as single spores or in a concentrated ... -
Solvent-free biocatalytic interesterification of acrylate derivatives
(Elsevier, 2012)The ability of diverse commercial lipases and whole cells (fungal resting cells) to synthesise allyl and dichloropropyl acrylate from allyl dodecanoate through an interesterification process is presented. The process was ... -
Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
(Elsevier, 2016)The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of ... -
Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
(Elsevier, 2018)The stability of two Alternaria mycotoxins, alternariol (AOH) and alternariol monomethyl ether (AME), has been investigated during the food processing of tomato products simulating commercial processing conditions. The ... -
Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives
(Taylor & Francis, 2018)The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified ... -
Stability of DON and OTA during the breadmaking process and determination of process and performance criteria
(Elsevier, 2014)The fate of deoxynivalenol (DON) and ochratoxin A (OTA) during the breadmaking process was studied. In particular, toxin content was analysed in mixed baking ingredients before kneading, after fermentation and proofing, ... -
Standardisation of near infrared hyperspectral imaging for quantification and classification of DON contaminated wheat samples
(Elsevier, 2019-12-23)Near infrared hyperspectral imaging (HSI-NIR) is considered a promising technique able to replace time-con- suming, costly and destructive classic methods to predict and classify deoxynivalenol (DON) contaminated wheat ...