scholarly journals New Complex Analytical Protocols for Agro-Foods Complete Quality Investigation

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Iuliana VINTILA
Keyword(s):  
Food System ◽  
Profile Analysis ◽  
Specific Interaction ◽  
Frictional Coefficient ◽  
Correct Selection ◽  
Rheological Parameters ◽  
Total Quality ◽  
Texture Profile ◽  
Dynamic Gastric Model ◽  
Selection Of

The functional properties of novel and tailored (personalized) foods viewed as rheological parameters with relevance for the characterisation of food matrices in certain condition imposed a correct selection of the rheological methods and association with others techniques, such spectroscopy or microscopy, TPA (Texture Profile Analysis) or thermodynamically evolution of food system, in order to obtain a complete image of the total quality and dynamic foods behaviour. The physico- rheo -molecular approach involve a correct selection of the significant markers which give the more relevant experimental results. The present paper research aim to review the actual approach in selecting the investigation protocols for a complete functionalities characterisation in case of novel or tailored foods. The dependency of viscosity from shear rate at 100 s-1 as rheological marker is relevant for the physical sensation give by the fat content in classical or low-calorie foods (mayonnaises, dressings, sauces). The kinetic viscosity,yield stress and mass specific heat flow are rheological markers in dynamic termomechanical tests. The sensory acceptance of food and the limits of acceptability associated with the palatability characteristics (positive correlated with viscosity and frictional coefficient) make a relevant bridge between structure and sensoriality. Dynamic Gastric Model (DGM) which reproduce the human body condition for digestion for characterisation of the food transformation and specific interaction which occur between nutrients in real time are the future approach in food bio-nutrition.

scholarly journals Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 519 ◽  
Author(s):  
Kai-Nong Sun ◽  
Ai-Mei Liao ◽  
Fan Zhang ◽  
Kiran Thakur ◽  
Jian-Guo Zhang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Sem Analysis ◽  
Rheological Parameters ◽  
Composite Flour ◽  
Texture Profile ◽  
Chinese Yam ◽  
Substitution Level ◽  
Granule Structure ◽  
Stable Network

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

The Long Road to Sustainability

2018 ◽  
Author(s):  
Alexander Gillespie
Keyword(s):  
Sustainable Development ◽  
Environmental Problem ◽  
Social Sustainability ◽  
Good News ◽  
Correct Selection ◽  
The Third ◽  
Positive Indicators ◽  
Laws And Policies ◽  
Developed World ◽  
Selection Of

This book examines the idea of sustainable development, made up of economic, social, and environmental parts over the period of human history. This work suggests humanity has been unsustainable in all three areas for most of its history, although in the last few hundred years the scale of unsustainability has increased, while, simultaneously, answers have started to emerge. This conclusion can be seen in two parts, namely the economic and social sides of sustainable development and then the environmental ones. This work suggests that, with the correct selection of tools, solid and positive foundations for the economic and social sides of sustainable development is possible as the world globalizes. This is not, however, a foregone conclusion. Despite a number of recent positive indicators in this area, there are still very large unanswered questions with existing mechanisms and other gaps in the international architecture which, if not fixed, could quickly make problems of economic and social sustainability worse, not better. With the third leg of sustainable development, that for the environment, the optimism is not as strong. The good news is that science, laws, and policies have evolved and expanded to the level that, in theory, there is no environmental problem which cannot be solved. In many areas, especially in the developed world, success is already easy to measure. Where it is not easy to measure, and pessimism creeps in, is in the developing world, which is now inheriting a scale and mixture of environmental difficulties which are simply unprecedented.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Simulation Verification of the Contact Parameter Influence on the Forces’ Course of Cereal Grain Impact against a Stiff Surface

2021 ◽  
Vol 11 (2) ◽  
pp. 466
Author(s):  
Włodzimierz Kęska ◽  
Jacek Marcinkiewicz ◽  
Łukasz Gierz ◽  
Żaneta Staszak ◽  
Jarosław Selech ◽  
...  
Keyword(s):  
Dynamic Properties ◽  
Decisive Role ◽  
Force Sensor ◽  
Contact Forces ◽  
Correct Selection ◽  
Contact Parameter ◽  
Cereal Grain ◽  
Wide Range ◽  
The Impact ◽  
Selection Of

The continuous development of computer technology has made it applicable in many scientific fields, including research into a wide range of processes in agricultural machines. It allows the simulation of very complex physical phenomena, including grain motion. A recently discovered discrete element method (DEM) is used for this purpose. It involves direct integration of equations of grain system motion under the action of various forces, the most important of which are contact forces. The method’s accuracy depends mainly on precisely developed mathematical models of contacts. The creation of such models requires empirical validation, an experiment that investigates the course of contact forces at the moment of the impact of the grains. To achieve this, specialised test stations equipped with force and speed sensors were developed. The correct selection of testing equipment and interpretation of results play a decisive role in this type of research. This paper focuses on the evaluation of the force sensor dynamic properties’ influence on the measurement accuracy of the course of the plant grain impact forces against a stiff surface. The issue was examined using the computer simulation method. A proprietary computer software with the main calculation module and data input procedures, which presents results in a graphic form, was used for calculations. From the simulation, graphs of the contact force and force signal from the sensor were obtained. This helped to clearly indicate the essence of the correct selection of parameters used in the tests of sensors, which should be characterised by high resonance frequency.

scholarly journals Hybrid Acrylated Chitosan and Thiolated Pectin Cross-Linked Hydrogels with Tunable Properties

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 266
Author(s):  
Shaked Eliyahu ◽  
Alexandra Galitsky ◽  
Esther Ritov ◽  
Havazelet Bianco-Peled
Keyword(s):  
Electrostatic Interactions ◽  
Profile Analysis ◽  
Hybrid Hydrogel ◽  
Texture Profile ◽  
Ph Values ◽  
X Ray Scattering ◽  
Wide Range ◽  
Michael Type Addition ◽  
Physical And Chemical ◽  
Hydrogel System

We developed and characterized a new hydrogel system based on the physical and chemical interactions of pectin partially modified with thiol groups and chitosan modified with acrylate end groups. Gelation occurred at high pectin thiol ratios, indicating that a low acrylated chitosan concentration in the hydrogel had a profound effect on the cross-linking. Turbidity, Fourier transform infrared spectroscopy, and free thiol determination analyses were performed to determine the relationships of the different bonds inside the gel. At low pH values below the pKa of chitosan, more electrostatic interactions were formed between opposite charges, but at high pH values, the Michael-type addition reaction between acrylate and thiol took place, creating harder hydrogels. Swelling experiments and Young’s modulus measurements were performed to study the structure and properties of the resultant hydrogels. The nanostructure was examined using small-angle X-ray scattering. The texture profile analysis showed a unique property of hydrogel adhesiveness. By implementing changes in the preparation procedure, we controlled the hydrogel properties. This hybrid hydrogel system can be a good candidate for a wide range of biomedical applications, such as a mucosal biomimetic surface for mucoadhesive testing.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

scholarly journals Procedure for the Selection of Rubber Compound in Rubber-Metal Springs for Vibration Isolation

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1737
Author(s):  
Milan Banić ◽  
Dušan Stamenković ◽  
Aleksandar Miltenović ◽  
Dragan Jovanović ◽  
Milan Tica
Keyword(s):  
Numerical Simulation ◽  
Constitutive Model ◽  
Vibration Isolation ◽  
Correct Selection ◽  
Virtual Experiment ◽  
Rubber Compound ◽  
Key Factor ◽  
Railway Engineering ◽  
Selection Of

The selection of a rubber compound has a determining influence on the final characteristics of rubber-metal springs. Therefore, the correct selection of a rubber compound is a key factor for development of rubber-metal vibration isolation springs with required characteristics. The procedure for the selection of the rubber compound for vibration isolation of rubber-metal springs has been proposed, so that the rubber-metal elements have the necessary characteristics, especially in terms of deflection. The procedure is based on numerical simulation of spring deflection with Bergström-Boyce constitutive model in virtual experiment, with a goal to determine which parameters of the constitutive model will lead to spring required deflection. The procedure was verified by case study defined to select rubber compound for a rubber–metal spring used in railway engineering.

Generalization with Precision: The Role of Negative Teaching Examples in the Instruction of Generalized Grocery Item Selection

1986 ◽  
Vol 11 (4) ◽  
pp. 300-308 ◽  
Author(s):  
Robert H. Horner ◽  
Richard W. Albin ◽  
Ginevera Ralph
Keyword(s):  
Young Adults ◽  
Grocery Store ◽  
Item Selection ◽  
Multiple Baseline ◽  
Correct Selection ◽  
Correct Rejection ◽  
Baseline Design ◽  
Dependent Variables ◽  
Selection Of

For generalization to be functional, it must occur with a precision that results in acquired responses occurring under appropriate, nontrained conditions, and acquired responses not occurring under inappropriate, nontrained conditions. This study examines the effect of differing types of negative teaching examples on the precision with which generalized grocery item selection is learned. Within a split-multiple baseline design, six young adults identified as mildly, moderately, or severely mentally retarded were trained to select or to reject grocery items using picture cards as cues. The dependent variables were correct selection of 10 trained “positive” grocery items and the correct rejection of 20 nontrained “negative” grocery items in a nontrained grocery store. Participants were trained in a grocery store to select 10 positive grocery examples matching their picture cards and to reject either (a) a set of negative examples that were maximally different from the positive examples, or (b) a set of negative examples that were minimally different from the positive examples. Both training sets resulted in participants correctly selecting the 10 positive items in a nontrained store. Training with the “minimally different” negative examples was functionally related to improved rejection of nontrained negative items in the nontrained store. The implications of teaching with minimally different, negative examples are discussed.

scholarly journals Formulation of Topical Dosage Forms Containing Synthetic and Natural Anti-Inflammatory Agents for the Treatment of Rheumatoid Arthritis

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 24
Author(s):  
Tunde Jurca ◽  
Liza Józsa ◽  
Ramona Suciu ◽  
Annamaria Pallag ◽  
Eleonora Marian ◽  
...  
Keyword(s):  
Rheumatoid Arthritis ◽  
Methyl Salicylate ◽  
Profile Analysis ◽  
Diclofenac Sodium ◽  
Diffusion Method ◽  
Membrane Diffusion ◽  
Calendula Officinalis ◽  
Texture Profile ◽  
Major Interest ◽  
Anti Inflammatory

Topical anti-inflammatory and analgesic effect for the treatment of rheumatoid arthritis is of major interest because of their fewer side effects compared to oral therapy. The purpose of this study was to prepare different types of topical formulations (ointments and gels) containing synthetic and natural anti-inflammatory agents with different excipients (e.g.,: surfactants, gel-forming) for the treatment of rheumatoid arthritis. The combination of Non-Steroidal Anti-Inflammatory Drugs (NSAIDs), diclofenac sodium, a topical analgesic agent methyl salicylate, and a lyophilized extract of Calendula officinalis with antioxidant effect were used in our formulations. The aim was to select the appropriate excipients and dosage form for the formulation in order to enhance the diffusion of active substances and to certify the antioxidant, analgesic, and anti-inflammatory effects of these formulations. To characterize the physicochemical properties of the formulations, rheological studies, and texture profile analysis were carried out. Membrane diffusion and permeability studies were performed with Franz-diffusion method. The therapeutic properties of the formulations have been proven by an antioxidant assay and a randomized prospective study that was carried out on 115 patients with rheumatoid arthritis. The results showed that the treatment with the gel containing diclofenac sodium, methyl salicylate, and lyophilized Calendula officinalis as active ingredients, 2-propenoic acid homopolymer (Synthalen K) as gel-forming excipient, distilled water, triethanolamine, and glycerol had a beneficial analgesic and local anti-inflammatory effect.

scholarly journals Mechanical properties of dental restorative materials: relative contribution of laboratory tests

2003 ◽  
Vol 11 (3) ◽  
pp. 162-167 ◽  
Author(s):  
Linda Wang ◽  
Paulo Henrique Perlatti D'Alpino ◽  
Lawrence Gonzaga Lopes ◽  
José Carlos Pereira
Keyword(s):  
Mechanical Properties ◽  
Laboratory Tests ◽  
Clinical Performance ◽  
Dental Materials ◽  
Correct Selection ◽  
Relative Contribution ◽  
Dental Restorative Materials ◽  
Restorative Materials ◽  
Dental Restorative ◽  
Selection Of

A wide variety of dental products that are launched on the market becomes the correct selection of these materials a difficult task. Although the mechanical properties do not necessarily represent their actual clinical performance, they are used to guide the effects of changes in their composition or processing on these properties. Also, these tests might help somehow the clinician to choose once comparisons between former formulations and new ones, as well as, with the leading brand, are highlighted by manufactures. This paper presents a review of the most important laboratory tests. In this manner, the knowledge of these tests will provide a critical opinion related to the properties of different dental materials.

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