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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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[Food protein quality. 4) Effect of technoligical processing on protein quality of baked products for special dietary uses (author's transl)]. 食品蛋白质质量。4)工艺处理对特殊日粮烘焙产品蛋白质品质的影响[作者译]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-09-01
R Coli, M Floridi
{"title":"[Food protein quality. 4) Effect of technoligical processing on protein quality of baked products for special dietary uses (author's transl)].","authors":"R Coli,&nbsp;M Floridi","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>On samples of biscuits for special dietary use and rusks has been determined the protein quality with the method of enzymatic ultrafiltrate digest (EUD) at various levels of industrial production. The results have shown that the baking over again process has determined a decrease on the velocity of digestion \"in vitro\" against the raw material with large variations in availability of various essential aminoacids. Particularly decreased is the lysine, the limiting aminoacid of these food products.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 5-6","pages":"305-7"},"PeriodicalIF":0.0,"publicationDate":"1975-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420056","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
[A gaschromatographic method proposed for sorbitol and sucrose determination in musts and wines (author's transl)]. [提出了一种测定甜酒和葡萄酒中山梨糖醇和蔗糖的气相色谱法[作者简介]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
G Lercker, U Pallotta
{"title":"[A gaschromatographic method proposed for sorbitol and sucrose determination in musts and wines (author's transl)].","authors":"G Lercker,&nbsp;U Pallotta","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>A rapid method for sorbitol and sucrose determination by gaschromatography of their trimethylsilylderivatives is proposed. Gaschromatographic constants of these compounds are given and method riproducibility has been evaluated.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"247-9"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420046","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
[Level and stability of resistance to SO2 in wild strain of Saccharomyces ellipsoideus (author's transl)]. [椭圆型酵母菌(Saccharomyces ellipsoideus)野生菌株对SO2的抗性水平和稳定性[作者译]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
P Romano, V Tini
{"title":"[Level and stability of resistance to SO2 in wild strain of Saccharomyces ellipsoideus (author's transl)].","authors":"P Romano,&nbsp;V Tini","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>We have determined the level and the stability of the resistance of SO2 of yeast strains isolated in highly sulfitated musts. The resistance to antiseptic decreases during the storage and successive transfers of strains.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"245-6"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420051","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
[Saturated fatty acids determination by GLC after TLC separation (author's transl)]. 【TLC分离后GLC法测定饱和脂肪酸(作者附图)】。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
P Capella, G Lercker, L S Conte
{"title":"[Saturated fatty acids determination by GLC after TLC separation (author's transl)].","authors":"P Capella,&nbsp;G Lercker,&nbsp;L S Conte","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The determination of fatty acid composition of oils and fats by conventional GLC on polar columns gives satisfactory results for most of the applications. Higher precision is, however, desirable when the content of minor components is of interest. A typical example is the quantitative determination of the percentage of peanut oil in a seed oil mixture, on the basis of the content of lignoceric acid (n-C21). Lignoceric acid, wich is containen in peanut oil in the amount of 1-2%, shows, on polar columns, a very long retention time and, owing to its low percentage, flat and non well measurable peaks. A method was therefore developed which allows an accurate determination of all saturated fatty acids, particulary of those with high molecular weight. The method is based on the separation of satured fatty acids by argentation TLC followed by GLC determination on non polar columns.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"235-8"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420047","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
[Rapeseed oil: nutritional aspects and safety considerations (author's transl)]. [菜籽油:营养方面和安全考虑(作者简介)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
S Scapin, M E Semprini
{"title":"[Rapeseed oil: nutritional aspects and safety considerations (author's transl)].","authors":"S Scapin,&nbsp;M E Semprini","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>In this review data are reported on the effects of rapeseed oil feeding to several animal species (mice, pigs, rats, guinea pigs, ducklings, chickens, turkeys) with particular regard to its nutritional value as compared to other vegetable fats, and to physiological and pathological modifications on different organs and tissues, namely: gonads, adrenals, thyroid, liver, myocardium. Finally, the results obtained after administration of regular rapeseed oil (i.e. with high levels of erucic acid) are compared with those obtained using the modern types Canbra, Span, Oro, Zephir (i.e. with low levels of erucic acid). From this comparison it could be inferred that erucic acid could be the major responsible for the observed modifications, but also that other long chain monoenes and the altered ratio between saturated and monounsaturated fatty acids might have a certain degree of pathogenic effects, although in this case the lesions appear later, are less frequent and less severe.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"209-18"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420245","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
[World's nutrition situation]. [世界营养状况]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
M Ganzin
{"title":"[World's nutrition situation].","authors":"M Ganzin","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"203-8"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420250","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 industry within the picture of Italian Industry]. [意大利工业中的食品工业]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
B Buitoni
{"title":"[Food industry within the picture of Italian Industry].","authors":"B Buitoni","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"251-9"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420049","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
[Role of tryptophan in the physiological regulation of brain serotonin synthesis (author's transl)]. [色氨酸在脑血清素合成生理调节中的作用[作者译]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
G Biggio, G U Corsini, F Fadda, G Ligouri, G L Gessa
{"title":"[Role of tryptophan in the physiological regulation of brain serotonin synthesis (author's transl)].","authors":"G Biggio,&nbsp;G U Corsini,&nbsp;F Fadda,&nbsp;G Ligouri,&nbsp;G L Gessa","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Tryptophan hydroilase in brain, normally is not saturated by its substrate; therefore the rate of tryptophan hydroxilation in brain is controlled by the concentration of tryptophan. In the other hand, brain tryptophan content is controlled by the ratio of the concentration of free tryptophan (i.e. not bound to serum proteins) to that of the other circulating amino acids, wich compete for the same transport mechanism from blood to brain. The administration of an amino acid mixture, containing all essential amino acids but not tryptophan, caused a parallel depletion of total and free serum tryptophan and of tryptophan and serotonin in brain. The mechanism of the observed fall in serum tryptophan is a rapid removed of endogenous tryptophan from circulation, secondary to an increased incorporation of tryptophan into proteins by the liver. These results suggest the hypothesis that brain serotonin synthesis is controlled by a perpherical mechanism.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"219-22"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420045","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
[Vitamin "A" and biological membranes. Nota V - Fatty acid composition of erythrocyte stroma in vitamin A deficient rats (author's transl)]. 维生素A和生物膜。Nota V -维生素A缺乏大鼠红细胞间质脂肪酸组成[作者译]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
L Carbini, E Dazzi, A Padalino
{"title":"[Vitamin \"A\" and biological membranes. Nota V - Fatty acid composition of erythrocyte stroma in vitamin A deficient rats (author's transl)].","authors":"L Carbini,&nbsp;E Dazzi,&nbsp;A Padalino","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Two groups of albino male rats, were fed for 90 days with a balanced and vitamin A-free diet rispectively, to observed changes, if any, in the fatty acid composition of erythrocyte membranes. The blood was separated with heparin, total lipids from erythocyte stroma were extracted and fatty acids analyzed by gaschromatography. It was noticed an increase in saturated fatty acids; at the same time mono- and, above all, polyunsaturated fatty acids decreased; the results agree with those obtained in rats fed for 30 and 60 days with Vitamin A-free diet as similar changes were observed in liver mitochondrial membranes of the rats, under study, we presume vitamin A modifies, to some extent, the biosyntesis of unsaturated fatty acids.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"239-41"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420249","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
[Bruises behaviour in canned cling peaches (author's transl)]. [罐头粘桃子的瘀伤行为(作者译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
R Bazzocchi, B Marangoni, A Zocca
{"title":"[Bruises behaviour in canned cling peaches (author's transl)].","authors":"R Bazzocchi,&nbsp;B Marangoni,&nbsp;A Zocca","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Undamaged cling peaches, cv. \"Halford\", were artificially bruised in three positions of the halves exerting a pressure of 2, 4 and 6 kg/cm2, with a hand penetrometer. These peaches were canned at different times (2, 4, 8 and 16 hours) and stored for five months. The halves were then submitted to a \"panel test\" which revealed that all the bruised fruits were suitable to give rise to a good canned product.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"243-4"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420251","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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