Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking.

The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate-A, cream of tartar-B, grape-based leavening agent-C, baking powder-D) on the structural (also after soaking), physico-chemical and other quality characteristics of biscuits made with the same formulation. The major changes observed between samples were related to their textural properties, volatile profile and sensory characteristics. The presence of ammonium bicarbonate in sample A, gave arise to a biscuit with the most homogeneous surface appearance, the less hard structure and highest fracturability and spread, that promoted their greater milk uptake during soaking.

Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil.

Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used.

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate.

Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for whey protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity.

Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production.

Unlabelled: Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grinding, and fermentation. Although other fermented vegetable products have been deeply investigated, there are few data about the fermentative processes of nut-based products and the microbial consortia able to colonize these products are not yet studied.

Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.

Unlabelled: The effect of partial replacement of wheat flour with soy paste and wheat fiber on rheological, textural, physicochemical, and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g.

The role of endovascular therapy in acute mesenteric ischemia.

Background: Endovascular therapy, including aspiration thrombectomy and local thrombolytic therapy, often associated with angioplasty and stent placement, has been described in the literature. The purpose of this study was to review case series of patients with acute mesenteric ischemia treated with endovascular therapy and evaluate their outcomes.

Methods: An online review using PubMed was carried out to identify all English articles about this topic in the time interval from 2005 to 2016.

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.

Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated.

Effect of different new packaging materials on biscuit quality during accelerated storage.

Background: The effect of innovative multilayer packaging materials versus a standard one on biscuit quality was studied during accelerated storage at 25, 35, 45 °C and 50% relative humidity for 92 days. Three different packaging materials were used: metalized orientated polypropylene (OPP)/paper (control); metalized poly-lactic acid (PLA)/paper; metalized OPP with ethylene vinyl acetate pro-oxidant additive (EVA-POA)/paper. EVA-POA additive is used to make the plastic layer biodegradable.

The influence of different processing stages on particle size, microstructure, and appearance of dark chocolate.

Unlabelled: The effect of different process stages on microstructural and visual properties of dark chocolate was studied. Samples were obtained at each phase of the manufacture process: mixing, prerefining, refining, conching, and tempering. A laser light diffraction technique and environmental scanning electron microscopy (ESEM) were used to study the particle size distribution (PSD) and to analyze modifications in the network structure.

Diverticular disease severity score based on CT colonography.

Objective: We propose a diverticular disease severity score (DDSS) based on CT colonography (CTC) findings.

Methods: Seventy-nine patients (62 ± 14.5 years) underwent CTC after recovering from an episode of acute diverticulitis.

Physicochemical and sensory properties of fresh potato-based pasta (gnocchi).

This study dealt with the characterization and quality assessment of 3 kinds of potato-based pasta (gnocchi) made with steam-cooked, potato puree (water added to potato flakes), and reconstituted potatoes as main ingredients. The aim of the research was to evaluate the quality of the products in terms of physicochemical, textural, and sensory characteristics. Water content, water activity, color (L* and h°), and texture (texture profile analysis [TPA] and shearing test) were evaluated on both raw and cooked samples.