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      <title>TRASFORMAZIONE DEI PRODOTTI - 5B by </title>
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      <description>diagrammi di flusso, schemi, molecole, reazioni, immagini</description>
      <language>en-us</language>
      <pubDate>2024-02-28 19:09:24 UTC</pubDate>
      <lastBuildDate>2024-03-16 21:14:03 UTC</lastBuildDate>
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         <title>esempio: fermentazione malolattica</title>
         <author>docolivierigregorio</author>
         <link>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2900451299</link>
         <description><![CDATA[<p>Esempio di descrizione: </p><p>La fermentazione malolattica converte l'acido malico in acido l'attico. Nella reazione si perde un gruppo acido e ciò comporta un aumento di pH, ovvero una diminuizione di acidità.</p><p>Questa reazione rappresenta una prima evoluzione delle caratteristiche organolettiche del vino perchè...</p><p><br></p><p>(continuare...)</p>]]></description>
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         <pubDate>2024-02-29 11:16:00 UTC</pubDate>
         <guid>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2900451299</guid>
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         <title>DIAGRAMMA DI FLUSSO INDUSTRIA OLEARIA</title>
         <author>docolivierigregorio</author>
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         <pubDate>2024-02-29 11:21:10 UTC</pubDate>
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         <title>LATTE: caratteristiche fisiche (3 fasi)</title>
         <author>docolivierigregorio</author>
         <link>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2900466455</link>
         <description><![CDATA[<p>inserire lo schema fatto alla lavagna dove si mostra la separazione delle 3 fasi presenti nel latte (siero, emulsione, coagulo). </p><p>Aggiungere una breve descrizione.</p>]]></description>
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         <pubDate>2024-02-29 11:30:14 UTC</pubDate>
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      <item>
         <title>OLIO</title>
         <author>docolivierigregorio</author>
         <link>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2900468294</link>
         <description><![CDATA[]]></description>
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         <pubDate>2024-02-29 11:31:36 UTC</pubDate>
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         <title>VINO</title>
         <author>docolivierigregorio</author>
         <link>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2900468454</link>
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         <pubDate>2024-02-29 11:31:46 UTC</pubDate>
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         <title>LATTE-CASEARI</title>
         <author>docolivierigregorio</author>
         <link>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2900468810</link>
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         <pubDate>2024-02-29 11:32:09 UTC</pubDate>
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         <title>CEREALI</title>
         <author>docolivierigregorio</author>
         <link>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2900469014</link>
         <description><![CDATA[]]></description>
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         <pubDate>2024-02-29 11:32:21 UTC</pubDate>
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         <title>fosfolipidi</title>
         <author>docolivierigregorio</author>
         <link>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2901905617</link>
         <description><![CDATA[<p>I fosfolipidi formano il doppio strato dei globuli di grasso</p>]]></description>
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         <pubDate>2024-03-01 12:08:17 UTC</pubDate>
         <guid>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2901905617</guid>
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      <item>
         <title>Submicelle di grasso</title>
         <author>docolivierigregorio</author>
         <link>https://padlet.com/docolivierigregorio/64d107cjyn2nbfis/wish/2901907947</link>
         <description><![CDATA[<p>aggregazione submicelle di grasso</p>]]></description>
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         <pubDate>2024-03-01 12:11:09 UTC</pubDate>
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