S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana最新文献

The quantities are given of pyruvate in a medium to remark any possible connection between varieties of pyruvate and present bacterial flora concentration. We found some connection between the two experiments, even though, not always are very easily to menage.

The AA are proposing a dietotherapy in the diseases of the gastrointestinal tract in infancy, characterized from acute diarrhoea. A slow hydrolysis product of casein is used for this purpose. The AA after description of the very good results obtained, are calling the attention on the fact that the advantage was realized only with a food product and not with drugs.

In this work the results obtained during freeze-drying of a food model gel are reported. The model system was constituted by 12,5% sucrose, 2,5% pectin and five organic volatile substances: acetone, ethyl acetate, methanol, ethanol and n-propanol. In particular, it was studied the effect of granulation and the effect of frozen material thickness on retention of volatiles. Other experiments were made to study volatiles distribution inside the freeze-dried materials; the stripping action of warm air and of water vapor flux through the freeze-dried layers, and eventually the holding capacity of dried layers to "capture" the volatiles. All the data suggested a theory about the different mechanisms which influence the retention and the remotion of volatiles during freeze-drying of foods.

Odd-numbered fatty acids are present in natural sources of animal or vegetable origin. Their concentration is generally not higher than 5% of the total fatty acids. In some cases, however, like in the mullet or Euglena gracilis, the value reaches 20% of the total fatty acids. Higher concentrations, up to 80%, have been found in some hydrocarbon-grown microorganisms. In the animal organisms metabolic pathways for the synthesis or degradation of the odd-numbered fatty acids are present, but the adaptive capacity and the regulation of the different pathways are not known. The consequences of feeding animals or human beings on these unusual fatty acids in large amount are uncertain, because the composition of the fat depots, of the lipid structures and the circulating lipids can be affected, possibily influencing the membrane functions and, particularly the nervous system functions. The literature sighted shows the scarcity of specific studies in this field and indicates the need for further and more detailed researches.

In order to identify certain chemical characteristics of semolina that might provide "a priori" information about its pasta making quality, their relationship to pasta cooking chatacteristics were analyzed. The correlation analysis gave significant values for the relationship between semolina reactive SH content and pasta resistance to disintegration and between urea dispersible protein protein content of semolina and pasta volume increase on cooking. The results obtained suggest that possibility of considering separately the results of the various pasta cooking tests in order to express a conclusive quality evaluation.

A method is described for the determination of lead in musts, wines and vinegars by atomic absorption spectroscopy. The method, already proposed as an official method both in Italy and at the O.I.V., gives sufficiently accurate and reproducible results and is particularly suitable for routine analysis. It has been tested on 120 white and red italian wines and has shown that lead pollution in wines has not reached dangerous limits.

This study reports the results of analysis concerning some chemical characteristics of 63 samples of tomato juice and paste. Copper was determined by atomic absorption spectrometry and its average content was 32 ppm. This is not a critical value for human health and results below the upper limit provided by law of several european and not european countries.

Different optimization methods are presented (EVOP, Marginal Analysis, ...) as an example of problem approach and resolution in the food industry. Optimal criteria are presented for experiments design and analysis and mathematical models development for process simulation and optimization.

The authors carried out an investigation on samples of dried egg albumen of industry and on experimental samples artificially contaminated, irradiated with gamma radiations, in view of defining the D10 value and the survival curve for the enterobacteriaceae and salmonellae in eff albumen. The results were discussed in view of a practical application of irradiation doses experimentally defined to the radicidation of this product.