Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good

Tween 80 and respiratory growth affect metabolite production and membrane fatty acids inLactobacillus caseiN87

“…The production of VOCs was investigated according to Montanari et al . () using the Gas Chromatography‐Mass Spectrometry‐Solid Phase MicroExtraction technique. Identification of volatile compounds was performed by matching the mass spectra against those of the model compounds included in the Agilent Hewlett–Packard NIST 98 and in the Wiley ver.…”

“…Filtered (0Á22 lm membrane) supernatants were injected (20 ll) and separated on an Atlantis dC 18 column (250 mm 9 4Á6 mm, 5 lm particle size; Waters Corp., Milford, MA) according to Montanari et al (2014). The organic compounds were identified by comparing the retention times of chromatographic peaks with those of standard solutions and quantified (mg l À1 ) by using the external standard method.…”

“…The production of VOCs was investigated according to Montanari et al (2014) using the Gas Chromatography-Mass Spectrometry-Solid Phase MicroExtraction technique.…”

Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

“…The concentration of organic acids was determined by an HPLC (PU‐2089 Intelligent HPLC quaternary pump, UV–visible multi‐wavelength detector UV 2070 Plus (Jasco Corp.) and a manual Rheodyne injector equipped with a 20 μL loop (Rheodyne, Rohnert Park, CA, USA) according to Montanari et al In particular, 10 g of each sample were added with 40 mL of 0.05 mol L −1 sulfuric solution, homogenised for 10 min by an Omni Mixer Homogenizer (Omni International, Warrengton, VA, USA) and filtered through a 0.22 µm filter. The separation was performed at room temperature on an Atlantis dC18 column (Waters Corp., Milford, MA, USA) 250 mm × 4.6 mm, 5 µm with an isocratic elution during 20 min followed by 10 min of washing and re‐equilibration.…”

Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production

“…The concentration of organic acids was determined by an HPLC (PU‐2089 Intelligent HPLC quaternary pump, UV‐VIS multi‐wavelength detector UV 2070 Plus, Jasco Corp., Tokyo, Japan) and a manual Rheodyne injector equipped with a 20 μL loop (Rheodyne, Rohnert Park, Calif., U.S.A.), according to the method reported by Montanari and others (). In particular, each sample (10 g) was resuspended in 40 mL of 0.1 N sulphuric acid solution and homogenized for 10 min in an Omni Mixer Homogenizer (Omni International, Warrengton, Va., U.S.A.).…”