Fresh pasta production enriched with Spirulina platensis biomass

The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory ( liked very much ) and purchase intention high ( probably would buy ).

Pasta secca e identità nazionale. Note di storia dell'alimentazione

In the wide range of data that the nutrition subject offers to the historical observation, this investigation focuses on one of the functions that food serves in the social context: that is, to signify cultural identity. In this context, we will analyse the ways in which industrially produced pasta has come to its status as one of the symbolic forms of twentieth-century Italian food, contributing to a sense of social identity that forms part of the process of nation-building developed during the XX century. The nature of the relationship between pasta and Italian food is analysed for a period of almost a century (1886-1984) through a variety of different sources: government enquiries, cookery books, gastronomic guides and menus of official dinners. The assemblage of such documents in one study allows investigation of certain themes throughout a wide range of gastronomical cultures active within the national borders. In this way, links are made between the production, adoption, reception and dissemination of the ingredients and Italian Unification.This method has made it possible to restore one possible form of historical knowledge of twentieth-century gastronomy and of the experiences by which it was influenced.

Influence of processing conditions on quality aspects of potato-based fresh pasta

Gnocchi is a typical Italian potato-based fresh pasta that can be either homemade or industrially manufactured. The homemade traditional product is consumed fresh on the day it is produced, whereas the industrially manufactured one is vacuum-packed in polyethylene and usually stored at refrigerated conditions. At industrial level, most kinds of gnocchi are usually produced by using some potato derivatives (i.e. flakes, dehydrated products or flour) to which soft wheat flour, salt, some emulsifiers and aromas are added. Recently, a novel type of gnocchi emerged on the Italian pasta market, since it would be as much similar as possible to the traditional homemade one. It is industrially produced from fresh potatoes as main ingredient and soft wheat flour, pasteurized liquid eggs and salt, moreover this product undergoes steam cooking and mashing industrial treatments. Neither preservatives nor emulsifiers are included in the recipe. The main aim of this work was to get inside the industrial manufacture of gnocchi, in order to improve the quality characteristics of the final product, by the study of the main steps of the production, starting from the raw and steam cooked tubers, through the semi-finished materials, such as the potato puree and the formulated dough. For this purpose the investigation of the enzymatic activity of the raw and steam cooked potatoes, the main characteristics of the puree (colour, texture and starch), the interaction among ingredients of differently formulated doughs and the basic quality aspects of the final product have been performed. Results obtained in this work indicated that steam cooking influenced the analysed enzymes (Pectin methylesterase and α- and β-amylases) in different tissues of the tuber. PME resulted still active in the cortex, it therefore may affect the texture of cooked potatoes to be used as main ingredient in the production of gnocchi. Starch degrading enzymes (α- and β-amylases) were inactivated both in the cortex and in the pith of the tuber. The study performed on the potato puree showed that, between the two analysed samples, the product which employed dual lower pressure treatments seemed to be the most suitable to the production of gnocchi, in terms of its better physicochemical and textural properties. It did not evidence aggregation phenomena responsible of hard lumps, which may occur in this kind of semi-finished product. The textural properties of gnocchi doughs were not influenced by the different formulation as expected. Among the ingredients involved in the preparation of the different samples, soft wheat flour seemed to be the most crucial in affecting the quality features of gnocchi doughs. As a consequence of the interactive effect of the ingredients on the physicochemical and textural characteristics of the different doughs, a uniform and well-defined split-up among samples was not obtained. In the comparison of different kinds of gnocchi, the optimal physicochemical and textural properties were detected in the sample made with fresh tubers. This was probably caused not only by the use of fresh steam cooked potatoes, but also by the pasteurized liquid eggs and by the absence of any kind of emulsifier, additive or preserving substance.

Studio e ottimizzazione di una macchina per la distribuzione di pasta alimentare

Studio e ottimizzazione di una macchina per la distribuzione di pasta alimentare in ambiente pasticceria artigianale ed industriale.

Studio nanomorfologico di superficie tramite microscopia a forza atomica di grafite minerale e grafene

L’obiettivo di questa tesi è esfoliare mediante tecnica LPE qualche layer di grafite ed analizzare il campione ottenuto mediante la tecnica AFM. Negli studi sperimentali svolti nell’ambito di questa tesi sono state condotte tre tipologie di esperimenti: 1) analisi della grafite minerale prima del trattamento di esfoliazione; 2) esfoliazione LPE di grafite fissata su substrato di muscovite, in bagno ultrasonico con acqua bidistillata; 3) esfoliazione LPE di grafite fissata su muscovite, in bagno ultrasonico con azoto liquido. L’ultrasonicazione ha portato al distacco ed isolamento di frammenti di grafite di forma tipicamente triangolare e di dimensioni laterali micrometriche, i quali si sono depositati sul substrato di muscovite e ridepositati sulla grafite stessa. Inoltre ho osservato la presenza di diversi DLG (double-layer graphene) e addirittura la presenza di SLG (single-layer graphene) estesi alcune centinaia di nm. L’analisi AFM ha mostrato la presenza di bordi cristallografici definiti, a volte con la presenza di angoli di 120° e ha mostrato il fenomeno del “folding”.

Giuditta Pasta, Rollenbild, Brustbild

Signatur des Originals: S 36/G00115

Giuditta Pasta, Rollenbild, Brustbild

Signatur des Originals: S 36/G00116

Giuditta Pasta {[u.a.], Rollenbild, Gruppenbildnis

Signatur des Originals: S 36/G01853

Giuditta Pasta als Medea, Rollenbild, Hüftbild, Profil, in: Simone Mayr: Medea in Corinto

Signatur des Originals: S 36/G03484

Giuditta Pasta als Desdemona, Rollenbild, Brustbild, in: Desdemona, in: Gioacchino Rossini: Otello ossia il moro di Venezia

Signatur des Originals: S 36/G03485

Giuditta Pasta, Rollenbild, Hüftbild

Signatur des Originals: S 36/G03486

Giuditta Pasta als Anna Bolena, Rollenbild, Kniestück, in: Gaetano Donizetti: Anna Bolena

Signatur des Originals: S 36/G14295

Gioacchino Rossini, Giulia Grisi, Giuditta Pasta, Pauline Viardot-García, Giovanni Battista Rubini, Antonio Tamburini {[u.a.] Sänger, Brustbilder, Gruppenbildnis

Signatur des Originals: S 36/G04348

Giuditta Pasta, Rollenbild

Signatur des Originals: S 36/G14608