Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.

In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta cooking and nutritional quality was evaluated. The wholemeal spaghetti samples showed an improvement in the chemical composition (high protein and insoluble dietary fibre content) but they have a decline in the cooking quality (high cooking loss) with respect to the semolina spaghetti. In particular, the wholemeal spaghetti Cappelli and Core samples recorded the highest protein and insoluble dietary fibre content, respectively. As compared to the other samples, the wholemeal spaghetti Iride recorded a higher cooking loss. Moreover, the wholemeal spaghetti showed the lowest overall quality due to the low score of elasticity, firmness and colour. Specifically, the wholemeal Cappelli recorded a slight rise of the overall quality with respect to other wholemeal samples. In conclusion, the wholemeal spaghetti Cappelli was found to be an optimum compromise between the sensory and nutritional quality.

Fat microstructure of yogurt as assessed by x-ray microtomography.

In this work, the x-ray microtomography (µCT) technique was used for the analysis of fat microstructure and quantification of fat in 7 types of yogurts. The dynamic mechanical properties of the yogurt samples also were studied using a controlled-strain rotational rheometer and correlated to the fat microstructure. Five types of commercially produced and 2 homemade yogurts, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment. Appropriate quantitative 3-dimensional parameters describing the fat structure were calculated. With regard to the microstructural and rheological relationship, results from the correlation carried out show that a correlation exists among some microstructural and rheological parameters of the yogurt samples. The results from this study also show that µCT is a suitable technique for the microstructural analysis of fat as it not only quantifies the fat deposits present, but also determines the deposits' spatial distribution.

X-ray microtomography to study the microstructure of cream cheese-type products.

In this work, the imaging x-ray microtomography technique, new to the field of food science, was used for the analysis of fat microstructure and quantification of the fat present in cream cheese-type products. Five different types of commercially produced cheeses, chosen for their variability of texture, were used for this experiment: sample A, sample B, sample C, sample D, and sample E. Appropriate quantitative 3-dimensional parameters describing the fat structure were calculated (e.g., the geometric parameter percentage of fat volume was calculated for each image as a representation of the percentage of total fat content within the sample). The dynamic-mechanical properties of these samples were also studied using a controlled-strain rotational rheometer. Storage modulus and loss modulus were determined in a frequency range of 0.01 to 10 Hz. The strain value was obtained by preliminary strain sweep oscillatory trials to determine the linear viscoelastic region of the cream cheese-type products. Statistical correlation analysis was performed on the results to help identify any microstructural-mechanical structure relationships. The results from this study show that microtomography is a suitable technique for the microstructural analysis of fat in cream cheese-type products, as it does not only provide an accurate percentage of the volume of the fat present but can also determine its spatial distribution.

Modelling the interactions between Pseudomonas putida and Escherichia coli O157:H7 in fish-burgers: use of the lag-exponential model and of a combined interaction index.

AIMS: The objective of the current study was to examine the interactions between Pseudomonas putida and Escherichia coli O157:H7 in coculture studies on fish-burgers packed in air and under different modified atmospheres (30 : 40 : 30 O(2) : CO(2) : N(2), 5 : 95 O(2) : CO(2) and 50 : 50 O(2) : CO(2)), throughout the storage at 8 degrees C. METHODS AND RESULTS: The lag-exponential model was applied to describe the microbial growth. To give a quantitative measure of the occurring microbial interactions, two simple parameters were developed: the combined interaction index (CII) and the partial interaction index (PII). Under air, the interaction was significant (P < 0.05) only within the exponential growth phase (CII, 1.72), whereas under the modified atmospheres, the interactions were highly significant (P < 0.001) and occurred both in the exponential and in the stationary phase (CII ranged from 0.33 to 1.18). PII values for E. coli O157:H7 were lower than those calculated for Ps. putida. CONCLUSIONS: The interactions occurring into the system affected both E. coli O157:H7 and pseudomonads subpopulations. The packaging atmosphere resulted in a key element. SIGNIFICANCE AND IMPACT OF THE STUDY: The article provides some useful information on the interactions occurring between E. coli O157:H7 and Ps. putida on fish-burgers. The proposed index describes successfully the competitive growth of both micro-organisms, giving also a quantitative measure of a qualitative phenomenon.

Effect of chitosan on the rheological and sensorial characteristics of Apulia spreadable cheese.

The effect of chitosan on the rheological and sensorial properties of Apulia spreadable cheese during storage time was evaluated. The investigated spreadable cheese samples were stored at 4 degrees C. Storage modulus (G'), loss modulus (G''), tandelta, and the overall sensorial quality of the spreadable cheese were monitored for 24 d. Moreover, moisture content, pH, color, and lactic acid bacteria during storage time were evaluated. Results indicate that statistically significant differences in G', G'', and tandelta values and in the sensorial scores exist between the control sample and the spreadable cheese samples with chitosan. In particular, chitosan improved the rheological and sensorial properties of the spreadable cheese, particularly its softness. Moreover, its addition influenced the physicochemical properties of the investigated spreadable cheese during storage time, without affecting the dairy microflora.

Communications of the pelvic extraperitoneal spaces and their relation to the abdominal extraperitoneal spaces: helical CT cadaver study with pelvic extraperitoneal injections.

PURPOSE: To evaluate flow patterns and anatomic appearances in the pelvic extraperitoneal spaces and to determine their relation to the abdominal extraperitoneal spaces. MATERIALS AND METHODS: Helical computed tomographic (CT) guidance was used for injection of up to 1,000 mL of iodinated contrast material into one pelvic extraperitoneal space in each of five cadavers. Staged-volume injections into two prevesical spaces, one paravesical space, and one perivesical space were followed by helical CT. RESULTS: The injected pelvic extraperitoneal spaces freely communicated with each other and with the perirenal and anterior and posterior pararenal spaces of the abdomen. This abdominal communication was via the large infrarenal space posteriorly and the circumferential extraperitoneal spaces about the peritoneal cavity bounded deeply and superficially by the parietal peritoneum and transversalis fascia, respectively. The contrast material reached the diaphragm superiorly and the femoral vascular sheath space and inguinal canals inferiorly. After crossing the midline both anterior and posterior to the peritoneal cavity, the contrast material reached the mesenteric root in four cadavers and the propericardial space of the thorax in two cadavers. CONCLUSION: Intercommunication of the various extraperitoneal compartments occurs predominantly via the fascial-defined spaces, which contain mainly adipose tissue, but potential conduits exist through the communicating neurovascular structures where the fascia is anatomically perforated.

Toxic megacolon complicating ulcerative colitis and Crohn's disease.

The clinical, laboratory and radiological data of 17 cases of toxic megacolon (TM) complicating either ulcerative colitis (UC) or Crohn's disease (CD), referred to the Department of Clinica Chirurgica II of the University of Bologna in a twenty year-period, are reviewed. The surgical strategies and results are compared and discussed, and the mortality and morbidity considered along with the important advances in resuscitative medicine and the employment of total parenteral nutrition (TPN).