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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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[Anthropometric nutritional status and food habits of students of the secondary schools of Umbertide (author's transl)]. [安伯泰中学学生人体营养状况及饮食习惯调查(作者译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01
F Fidanza, G B Giulioni, G Bruni, E C Burelli
{"title":"[Anthropometric nutritional status and food habits of students of the secondary schools of Umbertide (author's transl)].","authors":"F Fidanza,&nbsp;G B Giulioni,&nbsp;G Bruni,&nbsp;E C Burelli","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>A survey has been carried out on anthropometric nutritional status and food habits of students of the secondary schools of a little town of Umbria that is now in an economic development. The anthropometric data (body weight and height, skinfolds, diameters, muscle and fat areas and body mass index) show that in the girls the body fat mass is higher than in boys and american girls of the same age. The boys of professional men are fatter than the boys of workmen. The survey of food habits (using the method of frequency of occurrence for three days) shows that milk, eggs, legumes and cheese are not frequently consumed, while meat (particularly beef and veal), alcoholic beverages, animal fats and sucrose occur rather frequently in the diet. The excess of body fat mass and the biological and economic errors in the diet of these children need to be corrected with a nutrition education program. It is well recognized that both diet and physical activity play an important role in the prevention of metabolic degenerative disease and this prevention has to be started as early as possible.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 4","pages":"223-33"},"PeriodicalIF":0.0,"publicationDate":"1975-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420252","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
[Alterations caused by yeasts in vegetable flavoured soft drinks: effects of the manufacturing water (author's transl)]. [酵母在蔬菜味软饮料中引起的变化:生产水的影响[作者简介]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-05-01
G C Turtura, T Samaja
{"title":"[Alterations caused by yeasts in vegetable flavoured soft drinks: effects of the manufacturing water (author's transl)].","authors":"G C Turtura,&nbsp;T Samaja","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Possible sources of yeast pollutions of soft drinks added with vegetable flavours and the factors affecting their magnitude were examined. The greatest role is played by the minerals contained in the manufacturing water. Pasteurization is the most useful practice for their control.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 3","pages":"183-7"},"PeriodicalIF":0.0,"publicationDate":"1975-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11975853","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 study of N/H2O ratios in Sprague-Dawley rats under variable conditions and its use for routine NPU determinations (author's transl)]. [不同条件下Sprague-Dawley大鼠N/H2O比值的研究及其用于常规NPU测定[作者简介]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-05-01
E Carnovale, P C Benedetti, A Ferro-Luzzi, M A Spadoni
{"title":"[A study of N/H2O ratios in Sprague-Dawley rats under variable conditions and its use for routine NPU determinations (author's transl)].","authors":"E Carnovale,&nbsp;P C Benedetti,&nbsp;A Ferro-Luzzi,&nbsp;M A Spadoni","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Nitrogen to body-water ratios were determined in a colony of rats of the Sprague-Dawley strain in order to investigate variations under variable conditions of age and diet. The study was conducted in order to verify the accuracy of body Nitrogen calculation from body-water determinations for the given colony under different experimental conditions. Only male animals were studied. The effect of age was studied for the intevals of 21, 28, 31, 42, 51, 84, and 126 days. N/H2O ratios were shown to increase exponentially with age within the range taken in consideration. Separate regression equations are given for 21 to 31 and for 31 to 51 day old animals relating the N/H2O ratio with age. The relationship between quality and quantity of protein of diets and the N/H2O ratio was investigated in 21 to 31 day old animals only. The N/H2O ratio was significantly higher in the animals fed the protein-free diet and diets with NPU less than 40. For these groups the factor 4.12 was obtained. Animals fed diets with NPU's ranging between 50 and 80 gave a factor of 3.94. For diets with NPU ranging from 50 to 80, the variation of the dietary protein level between 10 and 18% did not appear to influence the N/H2O ratio. NPU values calculated from analitically determined body Nitrogen were compared with NPU value calculated from body Nitrogen estimated using the established N/H2O ratios. The two sets of values are in good agreement supporting the use of the short-cut method for routine NPU determinations, given the appropriate factors are applied. It is recommended that such factors be experimentally determined for each own colony of rats.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 3","pages":"173-6"},"PeriodicalIF":0.0,"publicationDate":"1975-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420248","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
[The cholesterol level of egg yolk. A review (author's transl)]. 蛋黄的胆固醇水平。书评[作者的译文]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-05-01
C B Nordio
{"title":"[The cholesterol level of egg yolk. A review (author's transl)].","authors":"C B Nordio","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The author, on the basis of research conducted over the last thirty years, demonstrates that the cholesterol content of the egg yolk is 20% less than the level assumed in Italian and French law and based on outdated research. She also shows that the level varies for genetic and environmental reasons and also according to the method of analysis. Finally it is demonstrated that hens' eggs contain much less cholesterol than those of other fowls.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 3","pages":"145-54"},"PeriodicalIF":0.0,"publicationDate":"1975-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419071","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
[Editorial: Social nutrition]. [社论:社会营养]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-05-01
F Fidanza
{"title":"[Editorial: Social nutrition].","authors":"F Fidanza","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 3","pages":"141-3"},"PeriodicalIF":0.0,"publicationDate":"1975-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419072","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
[Progress in food technology: sterilization processes (author's transl)]. [食品技术的进展:灭菌过程[作者简介]]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-05-01
A Porretta
{"title":"[Progress in food technology: sterilization processes (author's transl)].","authors":"A Porretta","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The results of the investigations on the behaviour of micro-organisms begun in about 1920 and deepened in more recent years, together with a better knowledge of the mechanism of heat, penetration, have been the basis for the conception and the realization of a large number of sterilization processes, sterilizers and containers allowing a quicker heat exchange to be obtained and higher sterilization temperatures to be used, with the manufacture of preserved food of better quality as a result. Aseptic filling processes, continuous sterilizers with the a can kept rotating or agitated by different means, heat exchangers with mixing of heating medium and food, scraped-surface heat exchangers and containers made of aluminium plastics laminates are being used more and more extensively. The improvement of heat sterilization processes has enabled the use of chemical preservatives to be reduced and to be limited to those surely fase for the health of the consumer. Sterilization by ionizing radiation, which seemed to be so promising at birth, has marked time in these last years and because of the doubts raised as to the harmlessness of radiation-treated foods and other drawbacks it has a present no prospects of application on a commercial scale.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 3","pages":"155-66"},"PeriodicalIF":0.0,"publicationDate":"1975-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420244","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 of red blood cell phosphorilated compounds in nutritional anemias (author's transl)]. [营养性贫血中红细胞磷酸化化合物的水平(作者译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-05-01
A Floridi, A Morelli, M Floridi
{"title":"[Level of red blood cell phosphorilated compounds in nutritional anemias (author's transl)].","authors":"A Floridi,&nbsp;A Morelli,&nbsp;M Floridi","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>This paper deals with the determination of red blood cell phosphorilated compounds, by automated ion exchange chromatography, in clinically healthy subjects, in two patients with hypochomic iron deficiency anemia and in four patients with macrocytic folic acid deficiency anemia. In the cases of nutritional anemia examined significant variations in the level of glycolitic phosphorilated compounds have been observed. The total acid-soluble phosphate content presents a marked increase in patients with anemia, compared with clinically healthy subjects. Very high increase in the 2,3 DPG, F1, 6DP, R5P, G1, 6DP and IMP red blood cell content is observed. On the contrary, ATP red blood cell concentration presents a marked decrease in all the patients.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 3","pages":"167-72"},"PeriodicalIF":0.0,"publicationDate":"1975-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420247","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
[Chemical characteristics of "artificial wines" (author's transl)]. 【“人造葡萄酒”的化学特性(作者译)】。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-05-01
A Amati, A Minguzzi, U Pallotta
{"title":"[Chemical characteristics of \"artificial wines\" (author's transl)].","authors":"A Amati,&nbsp;A Minguzzi,&nbsp;U Pallotta","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>A wide investigation has been carried out in order to evidenciate the differences of composition between \"artificial wines\" and genuine wines. \"Artificial wines\" have been produced by fermentation of mixtures of different amounts of wine making by-products (less, pomaces and press-wines), water and sucrose. The results showed, in particular, that \"artificial wines\" have a very low content of both malic acid and proline and a high content of nitrates. Significant differences have been also found in the content of polyphenols, alkaline and alkaline earth metals and citric acid.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 3","pages":"177-82"},"PeriodicalIF":0.0,"publicationDate":"1975-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12420246","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
[Chemical and nutritional evaluation of commercial bakery products for children (author's transl)]. [儿童烘焙食品的化学和营养评价(作者翻译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
E Carnovale, R Cubadda, A Fratoni, E Quattrucci, G B Tranquilli
{"title":"[Chemical and nutritional evaluation of commercial bakery products for children (author's transl)].","authors":"E Carnovale,&nbsp;R Cubadda,&nbsp;A Fratoni,&nbsp;E Quattrucci,&nbsp;G B Tranquilli","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Various bakery products, differing in either composition or processing, all widely consumed in Italy by school children, have been studied. Protein, lipid, reducing and total sugars, amino acid and available lysine contents have been determined, as well as biological parameters have been calculated to verify hypotheses about growth factors. The products examined have low protein biological value and the proteins are considerably demaged by technological processing. Lysine, always the limiting amino-acid in these proteins, is shown to be unavailable in percentages varying from 20 to 60% of the total lysine. Upon describing growth as a function of protein content, the correlation improves considerably. Furthermore, when this variable, protein content, is associated with the corrected chemical score in a linear model, the correlation reaches even higher values.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"79-87"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419066","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
[Proportion of proline in wines from province of Trapani produces in 1973/74 and 1974/75 years, determinated with changed Ough's method (author's transl)]. [特拉帕尼省1973/74年和1974/75年生产的葡萄酒中脯氨酸的比例，采用修改后的Ough方法测定[作者简介]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
G Cavasino, L Farsaci
{"title":"[Proportion of proline in wines from province of Trapani produces in 1973/74 and 1974/75 years, determinated with changed Ough's method (author's transl)].","authors":"G Cavasino,&nbsp;L Farsaci","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The proportion of proline in tested wines, has given values between 670 and 1110 mg/1, with 920 mg/1 on an average. The tests have been executed with Ough's method replacing the mixture Isopropanolo diluited 1 : 1 by water, with N-Butanolo, by which we have obtained the best reproductivity of values in time.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"113-4"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419061","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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