Perugia, Italy
Perugia, Italy

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Erra L.,University of Salerno | Erra L.,European Synchrotron Radiation Facility | Tedesco C.,University of Salerno | Immediata I.,University of Salerno | And 11 more authors.
Langmuir | Year: 2012

The inclusion properties of a calixarene-based porous material have been studied to investigate the adsorption and the desorption of carbon tetrachloride, chloroform, and water in the zeolite-like structure. Uptake and release processes have been studied both by time-resolved powder X-ray diffraction and by thermogravimetric analysis to obtain structural and kinetic information. The selected guests are able to enter the structure with an increase in the host cell volume and with time-dependent diffusivity coefficients. Chloroform molecules act as a permanent porosity switch promoting a phase transition to non-porous triclinic form. © 2012 American Chemical Society.

Cerquaglia O.,Laboratorio Of Perugia | Sottocorno M.,Laboratorio Of Perugia | Pellegrino L.,University of Milan | Ingi M.,Laboratorio Of Perugia
Italian Journal of Food Science | Year: 2011

The addition of cow's milk, fat or whey to ewe or buffalo ricotta is a common form of fraud in the dairy industry because of its economic convenience. β-carotene may serve as an excellent indicator of the presence of cow's milk in ewe or buffalo ricotta because it has been noted that β-carotene is naturally present in cow's milk alone. therefore, a simple and sensitive isocratic reversed-phase HPLc method has been developed for the determination of β-carotene in ricotta. This method involves fat saponification followed by extraction with a mixture of organic solvents. A linear correlation between the concentration of β-carotene and the area response has been obtained over the concentration range of 0.045 to 0.900 μg/mL, which corresponds to about 1 to 22 μg/100 g in ricotta. The detection limit was 0.7 ng of injected sample, and the recovery evaluated in spiked ricotta samples was always higher than 90%.

Cerquaglia O.,Laboratorio Of Perugia | Contarini G.,Italian Agricultural Research Council | Ingi M.,Laboratorio Of Perugia
Milchwissenschaft | Year: 2011

In order to determine the presence of ewe's milk in goat cheese, the soluble whey protein fraction was analyzed by using the HPLC method usually applied to verify the presence of cow milk in buffalo cheese. The ewe's milk content was calculated according to the values of the relationship between the peak area of the variant B of β-Lactoglobulin of ewe and the area corresponding to the sum of the ß-Lactoglobulin of the two species. The method allowed the detection of 2% of ewe's milk, even in long ripened cheese, also demonstrating that is was hardly affected by the proteolytic phenomena occurring during ripening. Even though a possible decrease of the sensitivity due to the thermolability of the whey protein fraction should be taken into account, this method can represent a useful tool to perform a preliminary screening of the purity of goat cheese.

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