Caso probabilita' e statistica.

 

Il prinipio di minima azione e il finalismo in meccanica.

Keywords: Calcolo Variazioni, Fermat, Mauperitius.

Il prinipio di Fermat

I principi variazionali

Principle of the least action

Curve brachistocrone in campi di gravita'

Un problema proposto da Bernoulli: La brachistocrona.

 

Metereologia

Misura dell'umidita'

The bases of chemical thermodynamics.

Basic Principles of classical and statistical thermodynamics

Ilya Prigogine. Termodinamica dei processi irreversibili.

Entropia.

La singolare termodinamica dei microaggregati.

 

Il caos

Reazioni Chimiche Oscillanti

Oscillations, waves and chaos in chemical kinetics

Fisica non lineare

Anticaos ed evoluzione biologica

Food oral processing: a review. Jianshe Chen. Food Hydrocolloids 23 (2009) 1–25

Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail. Karl Ropkins and Angus J. Beck. Trends in Food Science & Technology 14 (2003) 374 - 389.

Evaluation of world wide approaches to the use of HACCP to control food safety. Karl Ropkins and Angus J. Beck. Trends in Food Science & Technology 11 (2000) 10 - 21.

Towards a conceptual model to measure effectiveness of food quality systems. M. van der Spiegel et al. Trends in Food Science & Technology 14 (2003) 424 - 431.

Quality and safety characteristics of bread made from frozen dough. V. Giannou et al. Trends in Food Science & Technology 14 (2003) 99 - 108.

Quality assurance requirements in produce processing. Adriano G. da Cruz et al. Trends in Food Science & Technology 17 (2006) 406 - 411

Basic aspects of foods preservation by Hurdle technology. Lothar Leistner. International Journal of Food Microbiology 55 (2000) 181–186

Preservation of South African steamed bread using Hurdle technology. G. E. Lombard et al. Lebensm.-Wiss. u.-Technol., 33, 138-143 (2000)

Microbiological safety of shelf-stable meat products prepared by employing hurdle technology. S.P. Chawla and R. Chander. Food Control 15 (2004) 559–563

Foods preservation by Hurdle technology. Lothar Leistner and Leon G.M. Gorris. Trends in Food Science & Technology 6 (1995) 41 - 46.

Safe and shelf-stable natural casing using hurdle technology. S.P. Chawla et al. Food Control 17 (2006) 127–131

Detailed process design based on genomics of food preservation processes. S. Brul et al. Trends in Food Science & Technology 13 (2002) 325–333

Evidence that inimical food-preservation barriers alter microbiological resistance, cell morphology and virulence. N.J. Rowan. Trends in Food Science & Technology 10 (1999) 261-270

New research issue in sous-vide cooking. Mia Schellekens. Trends in Food Science & Technology 71 (1996), 256-262

Minimal processing for healty traditional foods. A. Allende et al. 514. Trends in Food Science & Technology 17 (2006) 513–519

Functional foods in Finland

Application of cereals and cereal components in functional foods:a review. D. Charalampopoulos et al. International Journal of Food Microbiology 79 (2002) 131–141

Bifido bacterium spp. and Lactobacillus acidophilus biological, biochemical, technological and therapeutical properties relevant for use as probiotics. A.M.P. Gomes and F.X. Malcata. Trends in Food Science & Technology 10 (1999) 139-157

Adhesion studies for probiotics: need for validation and refinement. S. Blum et al. Trends in Food Science & Technology 10 (1999) 405-410

The possibilities of potentiating the efficacy of probiotics. A. Bomba et al. Trends in Food Science & Technology 13 (2002) 121–126

I latti fermentati. Aspetti biochimici, tecnologici, probiotici e nutrizionali (Danone)

Addition of transglutaminase to cereal product may generate the epitopes responsible for celiac disease.

The pathogenesis of coeliac disease

The Molecular Basis for Oat Intolerance in Patients with Celiac Disease

Activation of celiac disease immune system by specific a-gliadin peptides

In vitro cytotoxic effect of wheat gliadin-derived peptides on the Caco-2 intestinal cell line is associated with intracellular oxidative imbalance: implications for celiac disease

Gliadin in Foods

Future terapeutic options for celiac disease

Proteine omologhe alle gliadine

Transglutaminases, nature’s biological glues

Tissue transglutaminase—the key player in celiac disease: a review

Zonulin, a newly discovered modulator of intestinal mobility, and its expression in celiac disease

VSL3 probiotic preparation has the capacity of hydrolize gliadin polypeptides responsible for celiac sprue

Celiachia dalla diagnosi alla dieta

La malattia dell’intolleranza al glutine: un viaggio nel tempo

In vitro screening of food peptides toxic for coeliac and other gluten-sensitive patients:a review

J. Rahfeld, M. Schierhorn, B. Hartrodt, K. Neubert & J. Heins. Are diprotin A (Ile-Pro-Ile) and diprotin B (Val-Pro-Leu) inhibitors or substrates of dipeptidyl peptidase IV ? Biochim Biophys Acta 1076: 314-6 (1991)

Il latte e i prodotti derivati

I Latti fermentati. Aspetti biochimici, tecnologici, probiotici e nutrizionali (Danone)

Le materie prime della pasta

Pasta browness: An assesment

Pasta and Noodle technology

NMR solution structure of the human prion protein. R. Zahn et al. PNAS January 4, 2000 vol. 97 no. 1, 145-150

 

Mechanisms of antioxidants in the oxidation of foods.

Combined Compendium of Food Additive Specifications

 

Thiol Sepharose

HPLC