Industrie Alimentari

       

 

IA 19 06 cop

 

INDUSTRIE ALIMENTARI Vol. 58 - JUNE 2019

 

CONTENTS

 

3 - Citrus sinensis (L.) cv Moro: peel, seed oil and pulp
A.L. Ripepi - C. Zappia - M. Capocasale

The nutritional value of citrus fruits have always been recognized. The red orange enhances the properties of a non-pigmented orange. In the present scientific research has the peel used for the production of candied fruit and which is strongly characterized by its essential oil has been studied. Seed oil has also been studied by quantifying the methyl esters of fatty acids and sterols, to evaluate the potential of an oil that today is a waste product, but which could instead be considered a by-product, or also a main product. Finally, the pulp was also studied and in particular some parameters required by the European Fruit Association (AIJN), namely: Ashes, Formol Number, Vitamin C, °Brix, Titratable acidity, Total anthocyanins, as well as additional parameters but which give more complete information on the functional properties (antioxidant activity measured with the DPPH assay, total phenols).

 

14 - Microbiological quality and fatty acids profile of commercial fermented milks
N.P. Mangia - P. Deiana - M.G. Manca - M.V. Pinna - M.A. Murgia - A. Nudda

In this work, 20 fermented milk samples from the Italian market were evaluated for quality and nutritional value. In particular, the live lactic acid bacteria number and fatty acid profile were investigated during storage time. Overall, the results showed that the samples tested contained living lactic bacteria cocci and lactobacilli sp. in high numbers (i.e., 107 to 1010 cfu/mL) more than the minimum values required to assure a positive effect from their consumption. The fatty acid profile was highly variable among the different fermented milks, oleic acid, stearic acid and palmitic acid were the major fatty acids found in all samples. The content of cis9 trans11 CLA and α-linolenic acid (ALA, C18:3 n3) was interestingly higher than other published data on yoghurt from cow’s milk. The wide variability in the fatty acid composition of commercial fermented milk analysed results in the change of nutritional indexes, as in the ratio n6/n3 which varied from 2 to 7.5.

 

DEPARTMENTS

 

20 - EXHIBITION (POWTECH)

38 - MACHINES

44 - AUTOMATION

48 - ANALYSIS

52 - PACKAGING

64 - PRODUCTS

68 - HYGIENE

70 - ENERGY & SUSTAINABILITY

76 - APPLIED RESEARCH

78 MARKETING

84 - LAWS

88 - NEWS

92 - AGENDA

98 - AITA

104 - COMPANIES’ ADDRESS

After the usual analysis by the expert in food legislation, in this issue you can find an interesting scientific feature about the bacteria’s classification and characterization, from classical microbiology to the genomic sequencing techniques, in order to establish the presence and the amount of sp...

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B&R expands its library of HMI widgets   The new Skyline widget from B&R's mapp View HMI software package displays a clear overview of extensive manufacturing systems. The widget can also be linked to an alarm system. With important information about their machines available at a glance, p...

Researchers from Wageningen University (Netherlands) have studied moderate intensity Pulsed Electric Fields (PEF) for microbial inactivation as an alternative to high intensity PEF or to classical thermal pasteurization. The results have been published in the International Journal of Food Microbiolo...

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