Publications by authors named "M A de Ponte"
The aim of this study was to develop health-oriented fermented salamis by replacing synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The salamis were produced at an industrial scale using meat from the "Suino Nero dei Nebrodi" breed, without adding starter cultures. The experimental design included four different salami productions: CTR, control production without nitrate salt and DSFP; CMC, commercial control production with nitrate salt but without DSFP; EXP1, experimental production without nitrate salt but with DSFP; and EXP2, experimental production with both nitrate salt and DSFP.
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- The liver plays a vital role in regulating food intake, with its anatomical position suggesting it could act as a key sensor for energy levels in the body.
- Impairments in liver energy metabolism, particularly in certain mouse models, lead to increased meal sizes and reduced inhibition on food intake after eating.
- This research reinforces the idea that the liver helps manage hunger and satiety by influencing signals related to fullness from the body.
Acute kidney injury (AKI) is a public health concern associated with high rates of mortality, even in milder cases. One of the reasons for the difficulty in managing AKI in patients is due to its association with pre-existing comorbidities, such as diabetes. In fact, diabetes increases the susceptibility to develop more severe AKI after renal ischemia.
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- The study explores alternatives to traditional pork mortadella by using meat from different livestock, focusing on Cinisara bulls and Nebrodi Black Pigs.
- Nutritional analysis shows variations in moisture, protein, fat, and ash content, with pistachios enhancing the fatty acid profile.
- Findings highlight the influence of meat type on the sensory and nutritional qualities of mortadella, indicating a need for improvements in fatty acid composition in processed meats.