Endothelial function post-prandial phase in healthy subjects: relation with carotid intima-media thickness.

Abstract + oral presentatio

HUMIDITY AND MOISTURE MEASUREMENTS IN FOOD PROCESSING APPLICATIONS

In the framework of the EMPIR Project 14IND11 HIT (Metrology for humidity at high temperatures and transient conditions), a method for estimating in real time the water loss in a hazelnuts roasting process, through humidity measurements, and its correlation with food quality parameters was demonstrated in an industrial application. At the industrial plant of a manufacturer of food processing systems, two separate measurement setups were designed and implemented on laboratory-scale roasting ovens, based on infrared and hot-air heating, in order to estimate both the water loss and the volume temperature distribution in real time during roasting tuning processes. In such a roasting process, air temperature and dew point temperature were associated with the detailed roasting protocol which in turns produces different quality of the final processed product. To perform such in-process measurements, the above quantities were measured by several PRTs and by a chilled-mirror hygrometer at temperatures between 120 °C to 180 °C and dew-point temperatures up to 35 °C, respectively. This work reports on the measurement set-up, the details about preventing volatile organic contamination of the chilled-mirror hygrometer and the validation of real-time humidity measurements by comparison against a gravimetric (water-loss) method. Suitable data processing methods of humidity measurements were implemented in order to the estimate water loss from dew-point measurements and correlate it with selected food-quality parameters. The overall results of the study are presented

HUMIDITY AND MOISTURE MEASUREMENTS IN FOOD PROCESSING APPLICATIONS

In the framework of the EMPIR Project 14IND11 HIT (Metrology for humidity at high temperatures and transient conditions), a method for estimating in real time the water loss in a hazelnuts roasting process, through humidity measurements, and its correlation with food quality parameters was demonstrated in an industrial application. At the industrial plant of a manufacturer of food processing systems, two separate measurement setups were designed and implemented on laboratory-scale roasting ovens, based on infrared and hot-air heating, in order to estimate both the water loss and the volume temperature distribution in real time during roasting tuning processes. In such a roasting process, air temperature and dew point temperature were associated with the detailed roasting protocol which in turns produces different quality of the final processed product. To perform such in-process measurements, the above quantities were measured by several PRTs and by a chilled-mirror hygrometer at temperatures between 120 °C to 180 °C and dew-point temperatures up to 35 °C, respectively. This work reports on the measurement set-up, the details about preventing volatile organic contamination of the chilled-mirror hygrometer and the validation of real-time humidity measurements by comparison against a gravimetric (water-loss) method. Suitable data processing methods of humidity measurements were implemented in order to the estimate water loss from dew-point measurements and correlate it with selected food-quality parameters. The overall results of the study are presented

Trace elements and cognitive impairment: an elderly cohort study.

Abstract Dementia is one of the most pressing public health problems with social and economic implication. The form called cognitive impairment non-dementia (CIND)represents a subclinical phase of dementia. Different studies have shown a possible effect of micro- and macro-nutrients on cognitive function. Trace elements, being involved in metabolic processes and redox reactions in the central nervous system (CNS), could influence the cognitive functions. This study evaluated the presence of an eventual correlation between serum trace element concentrations and cognitive function in a group of subjects with CIND and manifest dementia (Alzheimer dementia = AD, and vascular dementia = VaD), and compared them with a control group. Thirty -five patients were enrolled in this study. Each patient underwent a clinical and biochemical examination. We also performed a neuropsychological and functional assessment (the Milan overall dementia assessment = MODA, activities of daily living = ADL, and instrumental activities of daily living = IADL), and a computerized tomographic (CT) cerebral scan. Patients were than divided in 4 groups according to the obtained diagnosis (Controls, CIND, AD, VaD). The presence of any acute or chronic conditions, affecting cognitive functions, was considered as exclusion criteria. A blood sample was collected to determine iron (Fe), zinc (Zn), manganese (Mn), selenium (Se), cobalt (Co), chromium (Cr), copper (Cu),molybdenum (Mo) and aluminium (Al) serum concentrations (chromatographic,spectrophotometric methods). In our cohort we found a positive correlation between cognitive function, expressed as the MODA score, and Se, Cr, Co and Fe serum levels,while a negative correlation was observed between MODA score, Cu and Al serum levels.Moreover, some statistically significant differences in Se, Cr, Co, Cu and Al concentrations were found among the groups. According to these results, we may suppose that Se, Cr and Co protect cognitive function, Cu influences the evolution of cognitive impairment, while Al contributes to the pathogenesis of AD

Effect of hot air and infrared roasting on hazelnut allergenicity

Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 \ub0C, for both types of treatment, while roasting at 170 \ub0C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization