Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Daniele Muscolino"'
Autor:
Daniele Muscolino, Filippo Giarratana, Chiara Beninati, Graziella Ziino, Alessandro Giuffrida, Antonio Panebianco
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 160-165 (2016)
The effect of allyl isothiocyanate (AITC), a natural compound found in plants belonging to the family Cruciferae, on the shelf-life of fish fillets was evaluated. Preliminarily, the effectiveness of AITC was investigated in vitro against some strains
Externí odkaz:
https://doaj.org/article/2c5c5d096494470099a34a32b12e9454
Autor:
Chiara BENINATI, Felix REICH, Daniele MUSCOLINO, Filippo GIARRATANA, Antonio PANEBIANCO, Günter KLEIN, Viktoria ATANASSOVA
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 97-102 (2015)
ESBL and MRSA-producing bacteria in food-producing animals may contribute to increased incidences of infection in humans. This study was carried out on 38 samples obtained from 32 chickens and 6 turkey products purchased at retail outlets of Hannover
Externí odkaz:
https://doaj.org/article/a2a80c2a91524a4993a6414857f92592
Autor:
Alessandro Giufffrida, Filippo Giarratana, Davide Valenti, Daniele Muscolino, Roberta Parisi, Alessio Parco, Stefania Marotta, Graziella Ziino, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety, Vol 6, Iss 2 (2017)
Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibact
Externí odkaz:
https://doaj.org/article/7176a781361b4b10930c56b207791116
Autor:
Filippo Giarratana, Daniele Muscolino, Chiara Beninati, Graziella Ziino, Alessandro Giuffrida, Martino Trapani, Antonio Panebianco
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 320-325 (2014)
We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific Spoilage Organisms (SSOs) are the most important
Externí odkaz:
https://doaj.org/article/b4bddbb10879425998e733ec89fabf95
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 6, Pp 30-35 (2013)
The present study was carried out on 21 specimens of Brama raji collected at fish markets of Sicily and Calabria between april 2011 and march 2012. The detection of total Enterobacteriaceae, Vibrio spp. and Specific Spoilage Bacteria from gills, inte
Externí odkaz:
https://doaj.org/article/16b95b29a29c486dbd64a23742f543e7
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 3, Pp 206-210 (2012)
The aim of this work was to carry out an inspective survey on frozen slices of swordfish (Xiphias gladius, Linneo 1758), regularly commercialised in Messina, Sicily (Italy). 402 products were checked at retail levels; the products came from four diff
Externí odkaz:
https://doaj.org/article/f07c902d072a47bcb7b2459fc37b0965
Autor:
Filippo Giarratana, Daniele Muscolino, Felice Panebianco, Andrea Patania, Chiara Benianti, Graziella Ziino, Alessandro Giuffrida
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 4 (2015)
The aim of this work is to evaluate the activity of R(+) limonene of against Anisakidae larvae. Its effectiveness was tested in vitro. The results obtained showing a significant activity of the compound against Anisakis larvae, suggesting further inv
Externí odkaz:
https://doaj.org/article/1d8413d66c4b4981a2957252bd9e19b9
Autor:
Filippo Giarratana, Chiara Crinò, Daniele Muscolino, Chiara Beninati, Graziella Ziino, Alessandro Giuffrida, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 3 (2015)
The aim of this work is to evaluate the activity of allyl isothiocyanate (AITC) against fish spoilage bacteria (specific spoilage organisms; SSOs) as well as its possible use in gilthead sea bream (Sparus aurata) fillets to extend their shelf-life. I
Externí odkaz:
https://doaj.org/article/97d398d5526545599c66e37c1c743498
Autor:
Daniele Muscolino, Filippo Giarratana, Chiara Beninati, Agata Tornambene, Antonio Panebianco, Graziella Ziino
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 2 (2014)
Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood alone or in combination with rice. Eating sushi and sashimi has become popular in many countries even outside Japan. This food is not free from health risks such as ing
Externí odkaz:
https://doaj.org/article/2cf8a9de95eb43debc0d23a38825ab41
Autor:
Filippo Giarratana, Daniele Muscolino, Chiara Beninati, Alessandro Giuffrida, Graziella Ziino, Antonio Panebianco
Publikováno v:
Italian Journal of Food Safety, Vol 3, Iss 2 (2014)
The ‘Nduja of Spilinga protected geographical indication (PGI) is a spreadable italian salami, obtained by using fat (50%), lean of pork (25%), chili pepper (25%) and NaCl, stuffed into natural pork casing. Its predominant flora is represented by y
Externí odkaz:
https://doaj.org/article/9884b6c12d944a74970cb708ae85c3db