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

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[Reduction of pesticide residues in vegetables by means of processing and canning operations (author's transl)]. [通过加工和罐装操作减少蔬菜中的农药残留(作者译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
G G Conti, E Baldacci, D Torreggiani
{"title":"[Reduction of pesticide residues in vegetables by means of processing and canning operations (author's transl)].","authors":"G G Conti,&nbsp;E Baldacci,&nbsp;D Torreggiani","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Pesticide residues may be present in vegetables and may affect human health. Processing and canning operations substantially reduce these residues and help to maintain them at acceptable levels. The percentage of removal depends on the type of vegetable, the type of pesticide used and the processing procdure applied. The effects of washing, blanching, peeling and juice extraction on the removal of some insecticide residues from different vegetables are described and discussed, also with regerence to the present day situation in Italy.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"9-12"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
[Influence of the degree of nonvitreousness on durum wheat semolina characteristics (author's transl)]. [非玻璃化程度对硬粒小麦粗粒粉特性的影响[作者译]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
G Fabriani, G B Quaglia
{"title":"[Influence of the degree of nonvitreousness on durum wheat semolina characteristics (author's transl)].","authors":"G Fabriani,&nbsp;G B Quaglia","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The presence of nonvitreous kernels in durum wheat adversely influences milling yield, protein content and pasta manufacturing quality of semolina. From the results obtained, we can infer that the proportion of these negative effects is related to the degree of nonvitreousness exhibited by the kernels. Consequently, to define nonvitreousness and to establish proper methods for its determination, we have to take into consideration not only the percent of nonvitreous kernels but also the degree of nonvitreousness exhibited.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"27-30"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
[Food protein quality. III Enzymatic ultrafiltrate digest (EUD) aminoacid index (author's transl)]. 食品蛋白质质量。III酶促超滤消化(EUD)氨基酸指数(作者译)。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
A Floridi, F Fidanza
{"title":"[Food protein quality. III Enzymatic ultrafiltrate digest (EUD) aminoacid index (author's transl)].","authors":"A Floridi,&nbsp;F Fidanza","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>An aminoacid index for protein quality evaluation is presented, using a new model of enzymatic digestion of proteins in vitro. The EUD index is obtained determining on the ultrafiltrate the available aminoacids after digestion with pepsin, trypsin, pancretin and erepsin in an Amicon ultrafiltration cell. A very high correlation is obtained between EUD index and the biological values of 10 protein or food protein samples. The experimental validity of this in vitro method allow his utilization for direct evaluation of protein quality instead of the more complicated and time consuming biological tests.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"13-8"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11975851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of age and duration of meal-eating on body composition and on lipogenesis and cellularity of adipose tissue in male rats. 年龄和进食时间对雄性大鼠体成分、脂肪生成和脂肪细胞的影响。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
M Ticca, G Tomassi
{"title":"Effect of age and duration of meal-eating on body composition and on lipogenesis and cellularity of adipose tissue in male rats.","authors":"M Ticca,&nbsp;G Tomassi","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Several studies indicate that in rats changing the rhythm of feeding from nibbling to meal-eating results in hyperlipogenesis and higher body fat deposition. Among the factors influencing this phenomenon, the effects of age and duration of treatment are not yet clear. Male rats of 4, 6, 12 and 18 weeks have been meal-fed (two 1-hour meals per day) for 5, 10, 20 and 30 days. Pair-fed Nibblers were used as controls. Adipocyte diameters and number from epididymal adipose tissues were determined, and lipogenesis measured my glucose-U-14-C incorporation into lipids. The results show that cellularity, glucose-U-14-C incorporation into adipocyte lipids and CO2 and body fat deposition are not affected by short-term meal-eating treatment in growing animals. In the adult rats, only after 30 days do the parameters studied show significant higher values in the meal-eating animals. The results are discussed in view of the possible interrelationships among the different factors influencing animal response to modifications in feeding frequency.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"23-6"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
[Falvour chemistry: actuality and new trend of the researches (author's transl)]. [风味化学:研究现状与新趋势]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
E Colombo
{"title":"[Falvour chemistry: actuality and new trend of the researches (author's transl)].","authors":"E Colombo","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>In this article are described the most interting fields of research: biosynthesis of the flavours and flavour precursors. Last field of investigation useful for the indexes of quality are the works on the code of the flavours.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"5-8"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
[Improvement of the concentration method of the "head space" above wine for direct gas chromatographic analysis by means of two absorbent polymers (author's transl)]. [利用两种吸收聚合物直接气相色谱分析葡萄酒上方“顶空”浓度方法的改进[作者简介]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
M Bertuccioli, G Montedoro
{"title":"[Improvement of the concentration method of the \"head space\" above wine for direct gas chromatographic analysis by means of two absorbent polymers (author's transl)].","authors":"M Bertuccioli,&nbsp;G Montedoro","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>It has been defined, in a previous work, a procedure for the \"head space\" gas chromatographic analysis. This method allowed the separation of 17 volatile constituents, utilizing Porapak Q, either as trap or chromatographic adsorbent. A series of new experiences have improved this precedure, adopting as trap two polymers (Porapak Q, copolymer of the ethyl-vinyl-benzene divinyl-benzene; Tenax GC porous polymer 2,6-diphenyl-p-phenilene oxide) and two different chromatographic phases. Furthermore, it has been entirely modified the introduction of the sample into the gas chromatographic column simplifying the handling and improving the operative conditions (times and temperature of desorption). The analysis of the \"head space\" carried out on wines of different aromatic compositions (Riesling) and on wines at different degree of ageing (Rubesco), besides having allowed the separation of 61 volatile components, 27 of which have identified, has put in evidence the sensitivity of this procedure.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"39-41"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
[Studies on buffalo milk. XI. Heterogeneity of the buffalo k-casein and the less moving fractions treated with 2-mercaptoethanol (author's transl)]. 对水牛奶的研究。西水牛k-酪蛋白和用2-巯基乙醇处理的不太动的部分的异质性[作者的翻译]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
B Mincione, A Scudiero, S S Musso, G de Franciscis
{"title":"[Studies on buffalo milk. XI. Heterogeneity of the buffalo k-casein and the less moving fractions treated with 2-mercaptoethanol (author's transl)].","authors":"B Mincione,&nbsp;A Scudiero,&nbsp;S S Musso,&nbsp;G de Franciscis","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The heterogeneity of the buffalo k-casein, treated with 2-mercaptoethanol, has been estimated by disk gel-polyacrylamide electrophoresis on 428 caseins isolated from individual milks. The investigation showed six electrophoretic fractions: A, B, C, D, E, F, that, in ten buffalo farms considered formed ten different groups: ABCDEF; ABCDE; ABCEF; ABCE; BCDE; CDEF; BCE; CDE; CEF; and CE. The group ABCDE is the only that is present in all ten farms considered and presents on the whole, the greater number of observations (161). The fraction C is the most abundant. The investigation showed the heterogeneity of the gamma fraction, showing five electrophoretic fractions: A, B, C, D, E, that constitute the nine following groups; ABCDE; ABCD; BCDE; ABD; BCD; ABC; BD; BC and AB. At present a possible correlation to genetic factors seems hazardous.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"31-7"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
[Adding calcium salts and sulphur dioxide for preserving firmness and colour of frozen cauliflower (author's transl)]. [添加钙盐和二氧化硫以保持冷冻花椰菜的硬度和颜色[作者简介]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
A Polesello, F Pizzocaro
{"title":"[Adding calcium salts and sulphur dioxide for preserving firmness and colour of frozen cauliflower (author's transl)].","authors":"A Polesello,&nbsp;F Pizzocaro","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The results of trials aimed to keep colour and firmness of frozen cauliflower during storage, by pretreatments based on Calcium salts and SO2 impregnation are referred here. Among the different procedures tested, that of introducing under vacuum gaseous SO2 at low pressure, followed by soaking in CaCl2 0,1 N solution has shown the best efficaceousness.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"44-8"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
[Investigation on wheat varieties of better protein quantity and quality (author's transl)]. [蛋白质数量和品质较好的小麦品种的研究[作者译]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01
R Cubadda, E Quattrucci
{"title":"[Investigation on wheat varieties of better protein quantity and quality (author's transl)].","authors":"R Cubadda,&nbsp;E Quattrucci","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>A research has been conducted on several hundreds of cultivars and selection lines of bread wheat to find out new varieties of better nutritive characteristics. For a coarse evaluation of protein quantity and quality, a screening method (dyebinding capacity, DBC) was utilized. On the same samples, nitrogen was determined also by the Kjeldahl method; in some cases aminoacids analysis was carried out. A very high correlation was found between protein content and DBC and, even higher in this case, between DBC and lysine content (in samples with a high DBC). In this way it has been possible to sort out a certain number of varieties of interest from a nutritive standpoint and in relation to their protein and essential amino acids contents. The importance of these findings is discussed.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 1","pages":"19-22"},"PeriodicalIF":0.0,"publicationDate":"1975-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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