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

Elmiti srl is a leading company in the design and production of electric heaters, which are available in standard or customized versions, according to customer request. This year it celebrates 40 years of activity, with a stable growth that brought the company to increase not only the national trad...

Mintel, the world’s leading market intelligence agency, has (26 March 2019) announced four trends impacting the global packaging industry in 2019 and beyond.   • Connected Packaging: Multiple technologies are enabling brands to connect physical packaging to the virtual world.• Closing the Loop: Bra...

On 1 May 2019, Frigerio Food Ingredients launched a new partnership with the UK-based EDME Ingredients, part of Anglia Maltings and a leading producer of malts and malt flours, gluten-free flours, cereal flakes, kibbled grains and soft grains.  The company, which has over 130 years of experience, h...

The largest dedicated food and beverage (F&B) trade show in the region, THAIFEX-World of Food Asia, is set to return for its 16th edition. To be held from 28 May to 01 June 2019 at the IMPACT Muang Thong Thani in Bangkok, Thailand, the trade show will feature brand new programs and experiences t...

FoodExecutive

Database Articoli

Pasticceria Extra

Tuttogelato

tuttogelato

www.tuttogelato.it

Alimenti Funzionali


Copyright © 1998-2019 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - Fax +39 0121.794480 - email info@chiriottieditori.it | Disclaimer