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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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[Progresses in the preparation of protein hydrolysates for the treatment of diseases related to aminoacid metabolism disorders (author's transl)]. [用于治疗氨基酸代谢紊乱相关疾病的蛋白质水解物的制备进展[作者译]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
G S Crescenzi, G Crocchioni, G D'Amicis, A Morisi, G Salvati
{"title":"[Progresses in the preparation of protein hydrolysates for the treatment of diseases related to aminoacid metabolism disorders (author's transl)].","authors":"G S Crescenzi,&nbsp;G Crocchioni,&nbsp;G D'Amicis,&nbsp;A Morisi,&nbsp;G Salvati","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>A method is described for the preparation of a protein hydrolysate to be used in diets for the treatment of the diseases primarily related to disorder of amino acid Metabolism. The method is based on the use of ion-exchange resins to avoid the use of mineral acids so that the time of hydrolysis is reduced to 7 hrs and aminoacids destroyed in the usual industrial preparations are protected. Yields of 70% are obtained with an hydrolysis ratio of 90%. These results allow the preparation of hydrolysates with a high chemical score in which the aminoacid responsible for the diseases primarily related to disorder of amino acid Metabolism symtoms have been removed.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"89-90"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419067","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
[Current role and the future perspectives in the use of cold in food industry]. [目前在食品工业中使用冷的作用和未来展望]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
A Monzini
{"title":"[Current role and the future perspectives in the use of cold in food industry].","authors":"A Monzini","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 2","pages":"67-70"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419069","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
[Group B vitamins in some typical Italian cheese: Parmigiano-reggiano, Pecorino romano and Gorgonzola (author's transl)]. [一些典型的意大利奶酪中的B族维生素:帕尔马干酪、罗马佩科里诺干酪和戈尔根佐拉干酪(作者翻译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
F Minoccheri, A Brusco, M Massari
{"title":"[Group B vitamins in some typical Italian cheese: Parmigiano-reggiano, Pecorino romano and Gorgonzola (author's transl)].","authors":"F Minoccheri,&nbsp;A Brusco,&nbsp;M Massari","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The levels of Vitamins B1, B2, B6, B12, PP and Calcium pantothenate were determined in typical italian cheese: Parmigiano-reggiano, Pecorino romano and Gorgonzola. The authors avaluated vitamin contents different from product; to product these differences being possibly due to both similar quantitative diversities of the milk, used and to particular variations associated with the processing techniques.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"107-10"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11353437","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
[First results of varietal comparison and nitrogen fertilization of rapeseed in Italy (author's transl)]. [意大利油菜籽品种比较和氮肥施用的初步结果(作者译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
A Benvenuti, G Lotti, R Izzo, G Vicentini
{"title":"[First results of varietal comparison and nitrogen fertilization of rapeseed in Italy (author's transl)].","authors":"A Benvenuti,&nbsp;G Lotti,&nbsp;R Izzo,&nbsp;G Vicentini","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Some experiments of varietal comparison of various cultivars of rapeseed were carried out, determining the productivity, the oil yield and the analytical characteristics of the oils. Moreover the effects of nitrogen fertilization on the seed production and on oil characteristics were tested. The achieved results have pointed out that, referring to the chosen environment, the cv. \"Matador\" and \"Leonessa\" show the highest seed and oil productions, whereas oils extracted from the cv. \"Sinus\", \"Erusine\" and \"Sinera\" contain the minor quantities of erucic acid. It seem that nitrogen fertilization exerts no appreciable influence on rapeseed oil composition. The possibility of the utilization of cv. with law content in erucic acid confirms the practical validity of the cultivation of rapeseed as on oil plant.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"97-101"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419070","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
[Preliminary research on the chlorate insecticides and phosphoric esters content in some italian boneys. (author's transl)]. 几种意大利骨中氯酸盐、杀虫剂和磷酸酯含量的初步研究。(作者的transl)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
A Grandi
{"title":"[Preliminary research on the chlorate insecticides and phosphoric esters content in some italian boneys. (author's transl)].","authors":"A Grandi","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The author shows the results of a research on chlorine-organic pesticides and phosphoric esters content of some Italian honeys. Of 12 insecticides investigated, only 7 are resulted present in measurable quantities and their concentration has been revealed always modest; therefore the risk of pollution is very small. In any case the main object of this research was to set up a method of identification and dosage of the pesticides and to show its validity.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"103-5"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419241","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
[Progresses in the concentration of foodstuffs (author's transl)]. [食品浓缩的进展(作者译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
C Peri
{"title":"[Progresses in the concentration of foodstuffs (author's transl)].","authors":"C Peri","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The article reports a description and a comparison of three concentration techniques: evaporation, freeze-concentration and reverse osmosis. The discussion is particularly concerned with the problems of aroma losses and retention and, for evaporation, the problems of heat damage and fouling. The increase in viscosity with concentration and the markedly non-newtonian behaviour of most food products are such that only evaporation allows to achieve high concentrations. The major progresses in evaporation plants and techniques are discussed in terms of heat transfer efficiency and residence time. Freeze-concentration and reverse osmosis are suitable for pre-concentration up to 30-35 10Brix of heat sensitive and aromarich products</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"71-7"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419065","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
[Serum free aminoacid levels in a group of hyperuricemic subjects from the Aosta Valley (author's transl)]. [奥斯塔山谷一组高尿酸血症受试者血清游离氨基酸水平(作者译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
F Angelico, G Crocchioni, A Galante, A M Paolucci, V Pennetti, M A Spadoni
{"title":"[Serum free aminoacid levels in a group of hyperuricemic subjects from the Aosta Valley (author's transl)].","authors":"F Angelico,&nbsp;G Crocchioni,&nbsp;A Galante,&nbsp;A M Paolucci,&nbsp;V Pennetti,&nbsp;M A Spadoni","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The behavior of serum free aminoacids has been analyzed in a group of 31 hyperuricemic subjects and in a control group of 26 normal subjects. In the hyperuricemic males it has been observed a remarkable decrease of glycine and arginine values, while in the hyperuricemic females it has been noted a decrease in serum glycine and serine. The results are discussed.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"91-5"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419068","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
[Conditioning of food products ; review of various current solutions]. [食品调理;回顾当前的各种解决方案]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
R Bartolini, C R Lerici
{"title":"[Conditioning of food products ; review of various current solutions].","authors":"R Bartolini,&nbsp;C R Lerici","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 2","pages":"117-24"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419064","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
[Letter: Child malnutrition in Italy]. [信:意大利儿童营养不良问题]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
A Ferro-Luzzi, A Mariani
{"title":"[Letter: Child malnutrition in Italy].","authors":"A Ferro-Luzzi,&nbsp;A Mariani","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 2","pages":"115-6"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419062","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 proline content of Sardinian wines (author's transl)]. [撒丁岛葡萄酒的脯氨酸含量(作者翻译)]。
S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01
G Madau
{"title":"[The proline content of Sardinian wines (author's transl)].","authors":"G Madau","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>It has been carried out a study relating the contained in Prolina of Sardinian wines. By the results obtain it has been possible to record that the 5% of samples has a contained in Prolina below 100 mg/1, 29% between 100 and 300 mg/1, an other 29% between 300 and 500 mg/1, the 30% between 500 and 800 mg/1 and 7% has a contained in Prolina superior 800 mg/1.</p>","PeriodicalId":76508,"journal":{"name":"S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana","volume":"5 2","pages":"111-2"},"PeriodicalIF":0.0,"publicationDate":"1975-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"12419063","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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