Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch

LWT ◽  
2021 ◽  
pp. 111451
Author(s):  
Antonio Roberto Giriboni Monteiro ◽  
Akihiro Nakagawa ◽  
Tatiana Colombo Pimentel ◽  
Isabel Sousa
Keyword(s):  
Quality Properties ◽  
Low Salt ◽  
Keeping Quality ◽  
Waxy Starch ◽  
Salt Distribution

RELATIONSHIP BETWEEN THE KEEPING QUALITY PROPERTIES OF GRADE A RAW MILK AND STANDARD PLATE, THERMODURIC, AND COLIFORM COUNTS1

1966 ◽  
Vol 29 (4) ◽  
pp. 122-125 ◽  
Author(s):  
J. L. Bucy ◽  
H. E. Randolph
Keyword(s):  
Raw Milk ◽  
Plate Count ◽  
Quality Test ◽  
Quality Properties ◽  
Standard Plate Count ◽  
Laboratory Facilities ◽  
Upper Limits ◽  
Keeping Quality ◽  
Standard Plate ◽  
Control Procedures

Summary The usefulness of a keeping quality test for evaluating the quality of a Grade A raw milk supply has been investigated. One hundred bulk tank truck and 81 individual producer samples were examined for keeping quality properties (development of off-odor, “leathery-like” fat, or gas during storage at 20–21 C for 16 to 40 hours) and for standard plate count (SPC), thermoduric count (TC), and coliform count (CC). Multiple correlations observed between the keeping quality properties and the bacterial counts of the milk were: off-odor vs. SPC, TC, and CC, 0.46; “leathery-like” fat vs. SPC, TC, and CC, 0.42; gas vs. SPC, TC, and CC, 0.38; SPC vs. off-odor, “leathery-like” fat, and gas, 0.49; TC vs. off-odor, “leathery-like” fat, and gas, 0.33; and CC vs. off-odor, “leathery-like” fat, and gas, 0.53. Using 100,000/ml for SPC, 1,000/ml for TC and 1,000/ml for CC as upper limits for Grade A milk, over 75% of the samples exceeding one or more of these limits were detected by the keeping quality test after 16 hours incubation. Longer incubation periods resulted in the detection of higher percentages of samples which exceeded one or more of the bacterial standards. Based on results obtained, speed of obtaining results, and simplicity of the test, it is believed that this raw milk keeping quality test merits consideration as a supplement to other routine quality control procedures, particularly for plants having minimum laboratory facilities.

MAPPING SALINITY USING RESISTIVITY AND ELECTROMAGNETIC INDUCTIVE TECHNIQUES

1981 ◽  
Vol 61 (1) ◽  
pp. 67-78 ◽  
Author(s):  
D.R. CAMERON ◽  
D.W.L. READ ◽  
E. DE JONG ◽  
M. OOSTERVELD
Keyword(s):  
Salt Content ◽  
Aerial Photographs ◽  
Field Scale ◽  
Soil Resistivity ◽  
Low Salt ◽  
Clear Delineation ◽  
Salt Distribution ◽  
Poor Soil ◽  
Wenner Array ◽  
Probe Array

The Wenner array and two terrain conductivity meters (EM31 and EM38) were used to demonstrate their potential for mapping field scale salinity. The Wenner configuration of electrodes (four probes) measured soil resistivity (inverse of conductivity) while the two terrain meters used electromagnetic inductive currents to measure conductivity directly. All instruments gave a clear delineation between areas of high and low salt content; this distinction could not be obtained from aerial photographs. The continuous recording EM31 conductivity meter proved to be the most rapid method for mapping saline areas, but could not be used to obtain detail on salt distribution with respect to depth. The shallower sensing EM38 gave a rapid response, but the prototype used was sensitive and required frequent scale adjustment. The assembled Wenner four-probe array was a bulky piece of equipment to handle and poor soil contact was experienced occasionally in drier soils. Resistance readings with the Wenner array were time-consuming, but the technique did offer the attractive advantage of measuring salt distribution with depth.

Ultrastructural localization of specific nucleoprotein fractions

1978 ◽  
Vol 36 (2) ◽  
pp. 204-205
Author(s):  
G. L. Brown
Keyword(s):  
Gel Electrophoresis ◽  
Mouse Liver ◽  
Polyacrylamide Gel Electrophoresis ◽  
Ultrastructural Localization ◽  
Polyacrylamide Gel ◽  
Acid Extraction ◽  
Acid Solutions ◽  
Low Salt ◽  
Liver Nuclei ◽  
Phosphate Groups

Bismuth (Bi) stains nucleoproteins (NPs) by interacting with available amino and primary phosphate groups. These two staining mechanisms are distinguishable by glutaraldehyde crosslinking (Fig. 1,2).Isolated mouse liver nuclei, extracted with salt and acid solutions, fixed in either formaldehyde (form.) or gl utaraldehyde (glut.) and stained with Bi, were viewed to determine the effect of the extractions on Bi stainina. Solubilized NPs were analyzed by SDS-polyacrylamide gel electrophoresis.Extraction with 0.14 M salt does not change the Bi staining characteristics (Fig. 3). 0.34 M salt reduces nucleolar (Nu) staining but has no effect on interchromatinic (IC) staining (Fig. 4). Proteins responsible for Nu and glut.- insensitive IC staining are removed when nuclei are extracted with 0.6 M salt (Fig. 5, 6). Low salt and acid extraction prevents Bi-Nu staining but has no effect on IC staining (Fig. 7). When nuclei are extracted with 0.6 M salt followed by low salt and acid, all Bi-staining components are removed (Fig. 8).

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Surfactant Impurities Can Explain the Jones-Ray Effect

2018 ◽  
Author(s):  
Timothy Duignan ◽  
Marcel Baer ◽  
Christopher Mundy
Keyword(s):  
Surface Tension ◽  
Electrostatic Potential ◽  
Driving Forces ◽  
Salt Water ◽  
Fundamental Property ◽  
Apparent Contradiction ◽  
Low Salt ◽  
Air Water Interface ◽  
Added Salt ◽  
Effect Of Surface

<div> <p> </p><div> <div> <div> <p>The surface tension of dilute salt water is a fundamental property that is crucial to understanding the complexity of many aqueous phase processes. Small ions are known to be repelled from the air-water surface leading to an increase in the surface tension in accordance with the Gibbs adsorption isotherm. The Jones-Ray effect refers to the observation that at extremely low salt concentration the surface tension decreases in apparent contradiction with thermodynamics. Determining the mechanism that is responsible for this Jones-Ray effect is important for theoretically predicting the distribution of ions near surfaces. Here we show that this surface tension decrease can be explained by surfactant impurities in water that create a substantial negative electrostatic potential at the air-water interface. This potential strongly attracts positive cations in water to the interface lowering the surface tension and thus explaining the signature of the Jones-Ray effect. At higher salt concentrations, this electrostatic potential is screened by the added salt reducing the magnitude of this effect. The effect of surface curvature on this behavior is also examined and the implications for unexplained bubble phenomena is discussed. This work suggests that the purity standards for water may be inadequate and that the interactions between ions with background impurities are important to incorporate into our understanding of the driving forces that give rise to the speciation of ions at interfaces. </p> </div> </div> </div> </div>

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