Littérature scientifique sur le sujet « Selezione alimentare »
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Articles de revues sur le sujet "Selezione alimentare"
Musso, Fabio, Mario Risso et Barbara Francioni. « Grande distribuzione alimentare e criteri di selezione dei fornitori nella prospettiva dei piccoli e medi produttori ». MERCATI & ; COMPETITIVITÀ, no 1 (mars 2011) : 73–92. http://dx.doi.org/10.3280/mc2011-001005.
Texte intégralMonaci, Massimiliano. « L'innovazione sostenibile d'impresa come integrazione di responsabilitŕ e opportunitŕ sociali ». STUDI ORGANIZZATIVI, no 2 (avril 2013) : 26–61. http://dx.doi.org/10.3280/so2012-002002.
Texte intégralThèses sur le sujet "Selezione alimentare"
LUNADEI, LOREDANA. « L’analisi dell’immagine come metodologia per migliorare la fase di selezione dei prodotti alimentari ». Doctoral thesis, Università degli Studi di Milano, 2008. http://hdl.handle.net/2434/49305.
Texte intégralGiorgi, Matteo. « Ruolo delle colture starter nei salami e loro criteri di selezione ». Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/21869/.
Texte intégralGUIDESI, ELENA. « Approccio integrato alla selezione di nuovi probiotici per l'applicazione nell'uomo ». Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10796.
Texte intégralDuring my PhD thesis I screened new potential probiotic strains by combining conventional approach to newly designed platforms. I focused first on the so-called "conventional screening” aimed to the isolation of new bacterial strains of lactobacilli and bifidobacteria and to assess their safety for human consumption and their efficacy by in-vitro methods. Selected strains were then submitted to a targeted screening by specifically designed models, depending on the application to which they would be destined. These models combined in vitro tests and animal models in order to assess the applicability of newly selected strains as probiotics for the promotion of human health and their possible use in food field. I evaluated the potential use of strains in the food supplementation of subjects that follow high-protein diets to reduce the risk of intestinal accumulation of biogenic amines, and I identified a strain of Lactobacillus with alleged amino degradative activity. The main objective of another screening activity was the study of the immunoregulatory effects of new strains: combinations of probiotics resulted good promising candidates for the treatment of inflammatory and autoimmune diseases (myasthenia gravis and multiple sclerosis) in rat model. Finally, strains were screened for a potential application in food field, in order to investigate the possibility of producing spray-dried probiotic formulations to be used together with commercial ice-cream bases.
GUIDESI, ELENA. « Approccio integrato alla selezione di nuovi probiotici per l'applicazione nell'uomo ». Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10796.
Texte intégralDuring my PhD thesis I screened new potential probiotic strains by combining conventional approach to newly designed platforms. I focused first on the so-called "conventional screening” aimed to the isolation of new bacterial strains of lactobacilli and bifidobacteria and to assess their safety for human consumption and their efficacy by in-vitro methods. Selected strains were then submitted to a targeted screening by specifically designed models, depending on the application to which they would be destined. These models combined in vitro tests and animal models in order to assess the applicability of newly selected strains as probiotics for the promotion of human health and their possible use in food field. I evaluated the potential use of strains in the food supplementation of subjects that follow high-protein diets to reduce the risk of intestinal accumulation of biogenic amines, and I identified a strain of Lactobacillus with alleged amino degradative activity. The main objective of another screening activity was the study of the immunoregulatory effects of new strains: combinations of probiotics resulted good promising candidates for the treatment of inflammatory and autoimmune diseases (myasthenia gravis and multiple sclerosis) in rat model. Finally, strains were screened for a potential application in food field, in order to investigate the possibility of producing spray-dried probiotic formulations to be used together with commercial ice-cream bases.
Bellavista, Martina. « Caratteristiche di sicurezza di batteri lattici isolati da salami fermentati spontaneamente ». Master's thesis, Alma Mater Studiorum - Università di Bologna, 2022. http://amslaurea.unibo.it/25499/.
Texte intégralPONZETTA, MARIA. « Comportamento alimentare e capacità digestive del cervo nobile (Cervus elaphus) e del daino (Dama dama) ». Doctoral thesis, 1990. http://hdl.handle.net/2158/963002.
Texte intégralMERLINO, MARIA. « SELEZIONE DI LATTOBACILLI PROBIOTICI AD ATTIVITA’ β-GALATTOSIDASICA E PRODUZIONE DI UN FORMAGGIO FRESCO FUNZIONALE A RIDOTTO CONTENUTO DI LATTOSIO. QUALITA’, SICUREZZA E SHELF-LIFE ». Doctoral thesis, 2021. http://hdl.handle.net/11570/3182581.
Texte intégralThe research activity carried out has allowed the development of a new production strategy to improve the quality and safety of lactose-free dairy products. It is well known that lactose-depleted milk is more susceptible to heat treatments and Maillard's reaction with a consequent decrease of its nutritional and sensorial quality. Therefore, the aim of this thesis was to produce lactose-reduced cheeses without using lactose-depleted milk by the addition of commercial lactase enzyme to the cheese milk, but by using lactic bacteria with β-galactosidasic activity as "adjunct culture". Therefore, a screening of β-galactosidasic activity of lactic bacteria isolated from bovine colostrum samples was carried out. This screening allowed to select, characterize and identify two strains of lactobacilli, namely L. reuteri and L. amylovorus, chosen, not only for their ability to hydrolyze lactose, but also for their probiotic activity. They were applyied to the production of a fresh cheese type named Minas Frescal allowing to obtain a fresh cheese with reduced lactose content and, at the same time, a functional cheese. Between the two strains, L. amylovorus showed the highest β-galactosidasic activity reducing the lactose content of the cheese to values around 0.3% on the second day after production. The cheese thus obtained has maintained the same compositional (except for the lactose content), microbiological and rheological characteristics of the traditionally produced cheese. In a world market where the demand for "free from" and health (functional) food is constantly growing, the proposed process innovation suggests interesting developments for large-scale application.
Livres sur le sujet "Selezione alimentare"
Fanfani, David, Francesco Berni et Alessandro Tirinnanzi, dir. Tra territorio e città. Florence : Firenze University Press, 2014. http://dx.doi.org/10.36253/978-88-6655-613-8.
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