Posts made in luglio, 2014

LS9 on Scientific American

Posted by on lug 24, 2014 in News

LS9 on Scientific American

Our latest paper on coffee from Food and Function has been picked up by Scientific American in their online feature named Chemistry World. A nice surprise to make the incoming summer holidays even better. Read the full story

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What’s in your coffee cup?

Posted by on lug 16, 2014 in News

What’s in your coffee cup?

Not all coffee cup are created equal, it seems. We have recently published the results of a trans-european survey on the caffeine and polyphenol content in espresso coffees made in three different european cities (Parma, Glasgow, Pamplona) and the data achieved highlight a great variability, that may affect both the safety and the purported health properties of this beloved drink. In particular, the caffeine content ranged from 48 to 317 mg per serving and chlorogenic acids from 6 to 188 mg. It is evident that the ingestion of 200 mg of caffeine per day can be readily and unwittingly...

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Gaba gaba hey: cocoa is rich in gamma-aminobutyric acid

Posted by on lug 12, 2014 in News

Gaba gaba hey: cocoa is rich in gamma-aminobutyric acid

γ-Aminobutyric acid (GABA) is a non-protein amino acid coming from the enzymatic α-decarboxylation of glutamate. It is a neurotransmitter that has recently raised some interests for its health effects: hypotensive, diuretic, tranquilizer and diabetes preventing agent. Regarding GABA content in cocoa, rare information is available in literature, so we decided to provide an overview on the GABA content in fermented and dried cocoa beans from different geographical origins (Africa, Central/South America, Asia and Oceania). GABA and other free amino acids were analyzed by HPLC/FLD after...

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Peptides and cocoa fermentation

Posted by on lug 12, 2014 in News

Peptides and cocoa fermentation

Cocoa beans, from the fruit of the cocoa tree (Theobroma cacao L.), are transformed into chocolate and other cocoa products by a complex process involving fermentation, drying and roasting. Fermentation is carried out by different methods in the countries of origin, and represents a crucial stage in the development of the aromatic precursors and bioactive compounds characteristic of chocolate and cocoa products. Proteins are the cocoa fraction that undergoes the most intensive modification during fermentation, where microbiological and enzymatic reactions lead to extensive breakdown of cocoa...

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Testing food-related endocrine disruptors in silico

Posted by on lug 12, 2014 in News

Testing food-related endocrine disruptors in silico

Foodstuff should never be considered as fully safe, a priori. For example they could be a vector for naturally occurring and/or unwanted dangerous substances that can act as endocrine disruptors either as they are or after their bioactivation. The scientific community agrees that the metabolic activity of chemicals should be taken into account for proper risk assessment. Unfortunately, the in vitro evaluation of a metabolic panel and analytical/biochemical detection in food-safety assessment are very expensive and challenging because of the abundance of data to analyze. In this context,...

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For scientific chefs: sous vide cooking

Posted by on lug 12, 2014 in News

For scientific chefs: sous vide cooking

Sous vide treatment is encountering a renewed interest among chefs and catering operators, but an important concern is that they had been joined by those who were not aware resulting in foods held at time/temperature combination that may be not appropriate by a qualitative point of view. In this study, beef semitendinosus muscles were sous vide cooked by applying two different time/temperature treatments, a typical low temperature–long time (LT-LT) condition realized by cooking 36 h at 75 °C (SV75) and an innovative high temperature–short time (HT-ST) one for 2 h at 100 °C (SV100). Data...

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Making a good ice cream better

Posted by on lug 12, 2014 in News

Making a good ice cream better

It’s getting hot out there and a good ice cream is always a good idea, also because artisanal Italian ice cream (or gelato, as we call it) is one of the most appreciated food specialties from our country. To help manufacturers in their work, in our lates study we investigated the impact of three phospholipid emulsifiers (soy, milk and rice phospholipids) on physicochemical, thermal and flavour characteristics of a basic Italian gelato formulation in comparison to those of mono- and diglycerides of fatty acids, used as control. Mono- and diglycerides of fatty acids in particular...

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Fumonisins during industrial processing of cornmeal

Posted by on lug 12, 2014 in News

Fumonisins during industrial processing of cornmeal

Fumonisins are a group of toxic secondary metabolites mainly produced by Fusarium verticilloides and Fusarium proliferatum, that can occur in corn and corn-based products. Their presence and subsequent consumption has been associated with a number of acute and chronic human diseases and some of them have been classified as a 2B carcinogenic by the International Agency of Research on Cancer. Therefore, the joint FAO/WHO Expert Committee on Food Additives (JECFA) has determined a maximum tolerable daily intake (PMTDI) of 2 µg/kg body weight per day for FB1, FB2 and FB3 alone or in...

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Essential oils and weed management.

Posted by on lug 8, 2014 in News

Essential oils and weed management.

The increased focus on sustainable agriculture and the appreciation of consumers for products with a reduced environmental impact, has resulted in a growing interest for phytochemicals capable to manage weeds and plant microbial diseases, both at agronomic and horticultural level. Many efforts have been made to identify the phytotoxic effect of essential oils and of their single constituents, but the results are scattered in a myriad of papers, making difficult to draw sound conclusions and reducing the possibility to infer which chemotype or which cultivar of an essential oil bearing plant...

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Achievements!

Posted by on lug 2, 2014 in News

Achievements!

Thomson Reuters has recently revealed the results of a new algorithm that may be used to pinpoint the most impactful scientific researchers worldwide. The list is now available in a dedicated site...

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