44 research outputs found
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics
Enriquecimiento de la hamburguesa Cinta Senese con ácidos grasos omega-3. Efecto del tipo de adiciĂłn y condiciĂłn de almacenamiento en las caracterĂsticas de calidad
The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.EPA y DHA son los ácidos grasos poliinsaturados omega 3 más beneficiosos para la salud humana, se presentan tĂpicamente en el pescado, y no se encuentran en carnes. Por ello, se elaboraron hamburguesas de cerdo de la especie “Cinta Senese” añadiendo aceite de pescado (F), microcápsulas que contenĂan aceite de pescado (M) o sĂłlo a base de carne (control (C)) y se mantuvieron bajo las siguientes condiciones de almacenamiento: sin almacenaje (T0), en refrigeraciĂłn (T5) y congelaciĂłn (T30). Se estudiaron los atributos sensoriales y fĂsico-quĂmicos de las hamburguesas crudas y cocinadas. En cuanto al almacenamiento y el cocinado, las hamburguesas con microcápsulas preservaron mejor los EPA y DHA que las muestras con aceite de pescado, las cuales presentaron los valores más altos de TBARs en las muestras T0 y T5, mientras que las M mantuvieron unos resultados similares a las de tipo control. En los resultados de la cata realizada se observaron, entre los tratamientos realizados y respecto a las distintas condiciones de almacenamiento, diferencias en la apariencia grasienta, olor y flavor a carne cocida e intensidad de olor. En las hamburguesas M se obtuvieron las mejores puntuaciones frente a las encontradas en F y C en el tipo T5. Por tanto, la microencapsulaciĂłn de aceite de pescado se verificĂł como un mĂ©todo efectivo para prevenir la oxidaciĂłn de EPA y DHA respetando la calidad y caracterĂsticas de las hamburguesas
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics
Aging Skin: Nourishing from the Inside Out, Effects of Good Versus Poor Nitrogen Intake on Skin Health and Healing
Skin is the outermost defense organ which protects us from the environment, constituting around 8 % of an adult’s body weight. Healthy skin contains one-eighth of the body’s total proteins. The balance of turnover and synthesis of skin proteins is primarily dependent on the availability of sufficient nitrogen-containing substrates, namely, amino acids, essential for protein metabolism in any other tissue and body organs. The turnover of skin proteins has been shown to be rapid, and the mobilization of amino acids at the expense of skin proteins is relevant in experimental models of protein malnutrition. As a result, alterations in nutritional status should be suspected, diagnosed, and eventually treated for any skin lesions. Protein malnutrition has a dramatic prevalence in patients aged >70 or more, independent of the reason for hospitalization. The quality of nutrition and content of essential amino acids are strictly connected to skin health and integrity of its protein components. Collagen fiber deposition is highly and rapidly influenced by alterations in the essential to nonessential amino acid ratios. The most relevant nutritional factor of skin health is the prevalence of essential amino acids
Functional performance, nutritional status, and body composition in ambulant community-dwelling individuals 1–3 years after suffering from a cerebral infarction or intracerebral bleeding
Dietary supplementation with essential amino acids boosts the beneficial effects of rosuvastatin on mouse kidney
Le piattaforme degli Intermediari di Open Innovation a supporto della value co-creation: un confronto tra la Service-Dominant Logic e la prospettiva strategica
L’articolo intende confrontare le caratteristiche, gli strumenti e le regole delle piattaforme, soprattutto digitali, gemmati all’interno delle due più conosciute prospettive dedicate alla co-creazione di valore (Service-Dominant Logic e prospettiva strategica). Il confronto permetterà l’analisi delle piattaforme degli Open Innovation Intermediaries per comprendere se e come questi possano supportare le imprese nei processi di co-creazione