Influence of Aromatic Environments on the Physical Properties of β-Carotene

2010 ◽  
Vol 114 (6) ◽  
pp. 2524-2530 ◽  
Author(s):  
Kazuhiro Yanagi ◽  
Yasumitsu Miyata ◽  
Zheng Liu ◽  
Kazu Suenaga ◽  
Susumu Okada ◽  
...  
Keyword(s):  
Physical Properties ◽  
Β Carotene

scholarly journals Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production

DYNA ◽  
2018 ◽  
Vol 85 (207) ◽  
pp. 135-142
Author(s):  
Sonia Gallego-Castillo ◽  
Alfredo Adolfo Ayala-Aponte
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Sweet Potatoes ◽  
Pre Treatment ◽  
Physical Changes ◽  
Orange Fleshed Sweet Potato ◽  
Lower Loss ◽  
Cylindrical Samples ◽  
Intense Color ◽  
Β Carotene

In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C) on the physical properties of the orange-fleshed sweet potato (OFSP) cultivar, which has a high content of β-carotene, in terms of drip loss (Δm), volume variation (ΔV), color, and texture. Cylindrical samples of OFSP were used. Blanched and unblanched samples were stored by freezing, at -18 °C for 2 months, and subsequently cooked at 95 °C. The blanching process was carried out at 95 °C for 2 min. The results showed that, when blanching was used as a pre-treatment for freezing-cooking, a product with fewer physical changes, with a lighter and more intense color (chroma), and with a lower loss of elasticity (Ed) and firmness (F) was obtained.

Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH

2018 ◽  
Vol 77 ◽  
pp. 549-556 ◽  
Author(s):  
Quanquan Lin ◽  
Rong Liang ◽  
Fang Zhong ◽  
Aiqian Ye ◽  
Harjinder Singh
Keyword(s):  
Physical Properties ◽  
Modified Starch ◽  
Biological Fate ◽  
Β Carotene

scholarly journals APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN

2016 ◽  
Vol 7 (2) ◽  
pp. 127
Author(s):  
Sri Anna Marliyati ◽  
Ahmad Sulaeman ◽  
Mega Pramudita Rahayu
Keyword(s):  
Vitamin A ◽  
Physical Properties ◽  
Chemical Properties ◽  
Cooking Time ◽  
Water Holding Capacity ◽  
Randomized Design ◽  
Significant Difference ◽  
Water Holding ◽  
Β Carotene ◽  
Instant Noodle

<p>ABSTRACT</p><p>The objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.</p><p>Key words: β-carotene, carrot powder, instant noodle</p><p>ABSTRAK</p><p>Tujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.</p><p>Kata kunci: β-karoten, mi instan, serbuk wortel</p>

scholarly journals Stabilization of β-carotene embedded in a silica matrix and study of its physical properties

2020 ◽  
Author(s):  
Jose Martinez ◽  
Diana Espericueta ◽  
Gehenna Lobo Guerrero Serrano ◽  
Gerardo Ortega-Zarzosa ◽  
Erika Espericueta ◽  
...  
Keyword(s):  
Physical Properties ◽  
Silica Matrix ◽  
Β Carotene

scholarly journals Interactions between canthaxanthin and lipid membranes — possible mechanisms of canthaxanthin toxicity

2009 ◽  
Vol 14 (3) ◽  
Author(s):  
Agnieszka Sujak
Keyword(s):  
Experimental Data ◽  
Physical Properties ◽  
Human Health ◽  
Lipid Membranes ◽  
Vascular System ◽  
Model Systems ◽  
Crystal Deposition ◽  
Strongly Connected ◽  
Further Development ◽  
Β Carotene

AbstractCanthaxanthin (β, β-carotene 4, 4′ dione) is used widely as a drug or as a food and cosmetic colorant, but it may have some undesirable effects on human health, mainly caused by the formation of crystals in the macula lutea membranes of the retina. This condition is called canthaxanthin retinopathy. It has been shown that this type of dysfunction of the eye is strongly connected with damage to the blood vessels around the place of crystal deposition. This paper is a review of the experimental data supporting the hypothesis that the interactions of canthaxanthin with the lipid membranes and the aggregation of this pigment may be the factors enhancing canthaxanthin toxicity towards the macula vascular system. All the results of the experiments that have been done on model systems such as monolayers of pure canthaxanthin and mixtures of canthaxanthin and lipids, oriented bilayers or liposomes indicate a very strong effect of canthaxanthin on the physical properties of lipid membranes, which may explain its toxic action, which leads to the further development of canthaxanthin retinopathy.

scholarly journals Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree

2021 ◽  
Vol 1 (1) ◽  
pp. 13-23
Author(s):  
Kukuh Saputryasto ◽  
Titi Mutiara Kiranawati ◽  
Laili Hidayati
Keyword(s):  
Vitamin C ◽  
Physical Properties ◽  
Experimental Research ◽  
Chemical Properties ◽  
Ice Cream ◽  
Bitter Melon ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Β Carotene

Ice cream made from added with bitter melon puree it is hoped will get a unique taste. The processing of this ice cream utilizes the abundant yield of bitter melon from an area. This study aims to examine the chemical properties (vitamin C, and β-carotene) and physical properties (viscosity, overrun, and melting power). The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of bitter melon puree with three percentages (50 percent, 40 percent, 30 percent). The data obtained were then analyzed using the ANOVA method if there was a difference followed by DMRT. There are significant differences in vitamin C levels, β-carotene levels, viscosity, overrun value, and melting power. The highest levels of vitamin C were found in the addition of bitter melon puree by 50 percent, the highest β-carotene levels were found in the addition of bitter melon puree by 50 percent, viscosity was found in the addition of bitter melon puree by 50 percent, the highest overrun value was found in the addition of bitter melon puree by 50 percent, and the highest melting power was found in the addition of bitter melon puree by 50 percent. The conclusion obtained from this study is that the addition of more bitter melon puree will increase levels of vitamin C, β-carotene levels, viscosity, overrun, and melting power.

The Photometric Properties of the Ap Stars

1976 ◽  
Vol 32 ◽  
pp. 365-377 ◽  
Author(s):  
B. Hauck
Keyword(s):  
Physical Properties ◽  
Ap Stars

The Ap stars are numerous - the photometric systems tool It would be very tedious to review in detail all that which is in the literature concerning the photometry of the Ap stars. In my opinion it is necessary to examine the problem of the photometric properties of the Ap stars by considering first of all the possibility of deriving some physical properties for the Ap stars, or of detecting new ones. My talk today is prepared in this spirit. The classification by means of photoelectric photometric systems is at the present time very well established for many systems, such as UBV, uvbyβ, Vilnius, Geneva and DDO systems. Details and methods of classification can be found in Golay (1974) or in the proceedings of the Albany Colloquium edited by Philip and Hayes (1975).

The Infection of Cells by Bullet-Shaped Viruses

1969 ◽  
Vol 27 ◽  
pp. 372-373
Author(s):  
Frederick A. Murphy ◽  
Alyne K. Harrison ◽  
Sylvia G. Whitfield
Keyword(s):  
Electron Microscopy ◽  
Physical Properties ◽  
Host Cell ◽  
Thin Section ◽  
Cultured Cells ◽  
Cell Infection ◽  
Thin Section Electron Microscopy ◽  
Section Electron ◽  
Section Electron Microscopy

The bullet-shaped viruses are currently classified together on the basis of similarities in virion morphology and physical properties. Biologically and ecologically the member viruses are extremely diverse. In searching for further bases for making comparisons of these agents, the nature of host cell infection, both in vivo and in cultured cells, has been explored by thin-section electron microscopy.

Transmission electron microscopy of composite materials

1988 ◽  
Vol 46 ◽  
pp. 1012-1015
Author(s):  
K.P.D. Lagerlof
Keyword(s):  
Composite Materials ◽  
Physical Properties ◽  
Structural Defects ◽  
Structural Composites ◽  
Multiphase Materials ◽  
Structural Reinforcement ◽  
Transmission Electron ◽  
Reinforced Fiber ◽  
Particulate Reinforced Composites ◽  
Definition Of

Although most materials contain more than one phase, and thus are multiphase materials, the definition of composite materials is commonly used to describe those materials containing more than one phase deliberately added to obtain certain desired physical properties. Composite materials are often classified according to their application, i.e. structural composites and electronic composites, but may also be classified according to the type of compounds making up the composite, i.e. metal/ceramic, ceramic/ceramie and metal/semiconductor composites. For structural composites it is also common to refer to the type of structural reinforcement; whisker-reinforced, fiber-reinforced, or particulate reinforced composites [1-4].For all types of composite materials, it is of fundamental importance to understand the relationship between the microstructure and the observed physical properties, and it is therefore vital to properly characterize the microstructure. The interfaces separating the different phases comprising the composite are of particular interest to understand. In structural composites the interface is often the weakest part, where fracture will nucleate, and in electronic composites structural defects at or near the interface will affect the critical electronic properties.

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