Industrie Alimentari

     

IA 19 01 cop

 INDUSTRIE ALIMENTARI Vol. 58 - JANUARY 2019

CONTENTS

 

5 - Study and prediction of thermal damage in heat-treated whole milk
C. Secci - G. Betti - A. Bartoletti - V. Canuti - B. Zanoni

A study was carried out on various samples of heat-treated whole milk with different time-temperature operating conditions, in order to evaluate the effect of thermal damage. The thermal damage was determined by measuring two indexes: the β-lactoglobulin whey protein content and the lactulose content. The experimental values were compared with the predictive data, which were determined by some kinetic models reported in the readings. The model of Anema and McKenna (1996) which predicts a pseudo 1.5 order, was the most suitable to predict the degradation of β-lactoglobulin. The model of Claeys et al. (2003) based on a pseudo zero order, was able to predict the formation of lactulose, if the reaction of the kinetic constant values were modified. The above models could be applied to both, in order to plan new h

 

13 - The glycemic response from present to future. Food strategies for the prevention and management of diabetes mellitus
S. Melchior - M. Alongi - O. Boschelle - M. Anese

Diabetes mellitus is one of the major metabolic diseases worldwide and it is characterized by chronic hyperglycemia. The incidence of this disorder has been increasing in the last decades, affecting not only adults but children and adolescents as well. Diet plays an important role in diabetes prevention and management. A main approach to achieve this goal is represented by the consumption of products naturally producing a low glycemic response. The latter can also be controlled by developing foods that are formulated to exhibit such an effect. Since in vivo analyses are costly and time-consuming, one of the most promising methodologies to evaluate the effectiveness of process interventions aimed at producing low glycemic index foods is represented by in vitro digestion. The aim of this paper is to describe the most important factors affecting the glycemic response, the most common technological strategies applied to manage diabetes, as well as the methods used to evaluate their effectiveness.

 

DEPARTMENTS

 

24 - EXHIBITION (GULFOOD)

34 - MACHINES

40 - DOWNSTREAM

48 - AUTOMATION

52 - ANALYSIS

54 - PACKAGING

64 - PRODUCTS

66 - ENERGY & SUSTAINABILITY

74 - APPLIED RESEARCH

78 - LAWS

82 - MARKETING

98 - NEWS

102 - AGENDA

106 - AITA

112 - COMPANIES’ ADDRESS

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