scholarly journals Addition of microencapsulated soybean molasses to pasta formulations

2021 ◽  
Vol 51 (9) ◽  
Author(s):  
Vanessa Sabrina Fagundes Batista ◽  
Graciele Lorenzoni Nunes ◽  
Andressa Fraton Moreira da Silva ◽  
Gabriela Ilha Viegas ◽  
Bruna Nichelle Lucas ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Water Activity ◽  
The Other ◽  
Sensory Acceptability ◽  
Microbiological Profile ◽  
Color Measurements ◽  
Microbiological Characteristics

ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta.

Gas Chromatographic Determination of Phenolic Compounds in Drug Preparations: Collaborative Study

1972 ◽  
Vol 55 (3) ◽  
pp. 610-612 ◽  
Author(s):  
Carol C Douglas
Keyword(s):  
Phenolic Compounds ◽  
Methyl Salicylate ◽  
Chromatographic Method ◽  
Collaborative Study ◽  
Chromatographic Determination ◽  
The Other ◽  
Gas Chromatographic Method

Abstract A gas chromatographic method for the determination of phenol, methyl salicylate, menthol , and camphor in drug preparations was studied collaboratively by 9 laboratories. Mean recoveries were: phenol 98.2, 106.0, a n d 103.6%; methyl salicylate 103.9, 102.0, and 101.9%; menthol 102.9 and 100.9%; and camphor 101.9 and 100.9%. The method has been adopted as official first action for camphor-containing drugs. Additional study will be done to improve recoveries for the other 3 compounds.

Growth of Aerobic Psychrotrophs and Color Changes of Precooked Beef Slices as Affected by Packaging Procedure1

1987 ◽  
Vol 50 (9) ◽  
pp. 733-736 ◽  
Author(s):  
T. P. CARR ◽  
J. A. MARCHELLO
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
The Other ◽  
Lag Phase ◽  
Oxygen Level ◽  
Internal Temperature ◽  
Color Intensity ◽  
Color Changes ◽  
Beef Color

Precooked beef slices from top round roasts were used in replicate trials to determine the effects of packaging treatment upon shelf-life characteristics (microbial growth and color attributes) during retail storage. Roasts were dry-roasted to an internal temperature of 60°C, cooled for 1 h, then sliced (3–4 mm). Slices were packaged in: (a) vacuum; (b) 15% CO2, 40% O2, 45% N2; (c) 15% CO2, 20% O2, 65% N2; or (d) 15% CO2, 10% O2, 75% N2 and held at 4°C for up to 18 d. Enumeration of microorganisms and determination of color attributes were done at 0, 3, 6, 9, 12, 15, and 18 d of storage. Psychrotrophic counts were higher (P<.05) on slices stored 9–18 d in atmospheres containing ambient (20%) oxygen level as compared to the other packaging treatments. Vacuum packaging exhibited a greater lag phase for psychrotrophs. Vacuum packaged slices maintained a superior cooked beef color for 18 d and had greater (P<.05) chroma readings, indicating a greater color intensity.

scholarly journals Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

2013 ◽  
Vol 19 (No. 2) ◽  
pp. 67-72 ◽  
Author(s):  
l. Němcová ◽  
J. Štětina ◽  
H. Valentová
Keyword(s):  
Sensory Evaluation ◽  
Sensory Properties ◽  
The Other ◽  
Salt Taste ◽  
Nitrogenous Compound ◽  
Ripening Time ◽  
Proteose Peptone ◽  
Sensory Evaluations ◽  
Gouda Cheese

Composition and rheological and sensory properties of Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) was evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of casein proteolysis products. These properties were compared to those determined in Eidamský blok cheese with ripening time of 4 weeks. According to rheological evaluation, cheese hardness increased with ripening time. Sensory evaluation showed that hardness between fingers and in mouth increased and, on the other hand, the elasticity between fingers and in mouth as well as cohesiveness decreased with ripening time because of proteolysis. Based on the intensity sensory evaluations, the salt taste appears more intensive whereas the sour and bitter tastes were less intensive in Gouda cheese. Gouda cheese was evaluated as more pleasant in all three tastes in the hedonic sensory evaluation. The width and depth of ripening increased quite fast in Gouda cheese up to 10 months of maturation. In a four-week old Eidamský blok cheese the slightly lower values of ripening width and depth were obtained. The electrophoretic evaluation showed that the number of identifiable zones rose with ripening time. The growing content of g1-casein, proteose peptone fraction 5, and g2/g3-caseins, which are the products of b-caseins hydrolysis, can be observed as the increase of their zone intensity.

Synergistic Inhibitory Effect of Citral with Selected Phenolics against Zygosaccharomyces bailii

2005 ◽  
Vol 68 (3) ◽  
pp. 602-606 ◽  
Author(s):  
KARLA RIVERA-CARRILES ◽  
ALVARO ARGAIZ ◽  
ENRIQUE PALOU ◽  
AURELIO LÓPEZ-MALO
Keyword(s):  
Phenolic Compounds ◽  
Water Activity ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Inhibitory Effect ◽  
The Other ◽  
Zygosaccharomyces Bailii ◽  
Ph Conditions ◽  
Synergistic Inhibitory Effect ◽  
Synergistic Combinations

Antifungal susceptibilities of Zygosaccharomyces bailii to individual and binary mixtures of citral with selected phenolics were evaluated to identify synergistic combinations. Individual effects of citral, vanillin, thymol, carvacrol, and eugenol concentrations and combined effects of citral with the other phenolic compounds on the growth of Z. bailii were evaluated in potato dextrose agar, adjusted with sucrose to a water activity of 0.99 or 0.95, and hydrochloric acid to pH 4.5 or 3.5. MICs for individual and binary antimicrobial mixtures were identified and then transformed to fractional inhibitory concentrations. Inhibitory concentrations of citral and vanillin were higher than 650 ppm, whereas for thymol, eugenol, and carvacrol, concentrations were lower than 250 ppm for several of the studied water activity–pH conditions. Combining citral with the other phenolic compounds, fractional inhibitory concentration (FIC) and FICIndex varied from 0.216 to 0.582. FICIndex demonstrated synergistic effects on Z. bailii inhibition when citral was used in combination with vanillin, thymol, carvacrol, or eugenol. Therefore, the relative amount of antimicrobials could be greatly reduced.

scholarly journals Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 221-226 ◽  
Author(s):  
Jelena Babić Milijašević ◽  
Milan Milijašević ◽  
Danijela Vranić ◽  
Jasna Đinović Stojanović ◽  
Slobodan Lilić ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Carp Cyprinus Carpio ◽  
Sensory Parameters ◽  
And Control

The effect of modified atmosphere packaging (MAP 1  – 80% O<sub>2</sub> + 20% CO<sub>2</sub> and MAP 2 – 90% CO<sub>2</sub> + 10% N<sub>2</sub>) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 &lt; control &lt; MAP 1. From day 9 of storage FFA concentrations were higher (P &lt; 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O<sub>2</sub> + 20% CO<sub>2</sub> remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO<sub>2</sub> + 10% N<sub>2</sub> as well as samples kept on flaked ice remained unchanged until the end of the experiment.

Determination of the lattice translation across {110} APBs in GaAs

1988 ◽  
Vol 46 ◽  
pp. 600-601
Author(s):  
D.R. Rasmussen ◽  
N.-H. Cho ◽  
C.B. Carter
Keyword(s):  
Grain Boundaries ◽  
Lower Energy ◽  
Antiphase Boundary ◽  
The Other ◽  
Boundary Structure ◽  
Interface Plane ◽  
Inversion Symmetry ◽  
High Angle ◽  
Equilibrium Distance

Domains in GaAs can exist which are related to one another by the inversion symmetry, i.e., the sites of gallium and arsenic in one domain are interchanged in the other domain. The boundary between these two different domains is known as an antiphase boundary [1], In the terminology used to describe grain boundaries, the grains on either side of this boundary can be regarded as being Σ=1-related. For the {110} interface plane, in particular, there are equal numbers of GaGa and As-As anti-site bonds across the interface. The equilibrium distance between two atoms of the same kind crossing the boundary is expected to be different from the length of normal GaAs bonds in the bulk. Therefore, the relative position of each grain on either side of an APB may be translated such that the boundary can have a lower energy situation. This translation does not affect the perfect Σ=1 coincidence site relationship. Such a lattice translation is expected for all high-angle grain boundaries as a way of relaxation of the boundary structure.

Determination of the Burgers vector of a dislocation in a Fe-Mn alloy by weak-beam image in HVEM

1978 ◽  
Vol 36 (1) ◽  
pp. 330-331
Author(s):  
Y. Ishida ◽  
H. Ishida ◽  
K. Kohra ◽  
H. Ichinose
Keyword(s):  
High Order ◽  
Simulation Technique ◽  
The Other ◽  
Image Simulation ◽  
Diffraction Vector ◽  
Burgers Vector ◽  
Weak Beam ◽  
Beam Image ◽  
Edge Component

IntroductionA simple and accurate technique to determine the Burgers vector of a dislocation has become feasible with the advent of HVEM. The conventional image vanishing technique(1) using Bragg conditions with the diffraction vector perpendicular to the Burgers vector suffers from various drawbacks; The dislocation image appears even when the g.b = 0 criterion is satisfied, if the edge component of the dislocation is large. On the other hand, the image disappears for certain high order diffractions even when g.b ≠ 0. Furthermore, the determination of the magnitude of the Burgers vector is not easy with the criterion. Recent image simulation technique is free from the ambiguities but require too many parameters for the computation. The weak-beam “fringe counting” technique investigated in the present study is immune from the problems. Even the magnitude of the Burgers vector is determined from the number of the terminating thickness fringes at the exit of the dislocation in wedge shaped foil surfaces.

Procedures for the Quantitative Determination of Autoprothrombin C

1962 ◽  
Vol 08 (03) ◽  
pp. 434-441 ◽  
Author(s):  
Edmond R Cole ◽  
Ewa Marciniak ◽  
Walter H Seegers
Keyword(s):  
Quantitative Determination ◽  
Plasma Sample ◽  
Quantitative Measure ◽  
The Other ◽  
Clotting Time ◽  
Bovine Plasma ◽  
Autoprothrombin C

SummaryTwo quantitative procedures for autoprothrombin C are described. In one of these purified prothrombin is used as a substrate, and the activity of autoprothrombin C can be measured even if thrombin is in the preparation. In this procedure a reaction mixture is used wherein the thrombin titer which develops in 20 minutes is proportional to the autoprothrombin C in the reaction mixture. A unit is defined as the amount which will generate 70 units of thrombin in the standardized reaction mixture. In the other method thrombin interferes with the result, because a standard bovine plasma sample is recalcified and the clotting time is noted. Autoprothrombin C shortens the clotting time, and the extent of this is a quantitative measure of autoprothrombin C activity.

Determination of Factor XIII Activity and of Factor XIII Inhibitors Using an Ammonium-Sensitive Electrode

1983 ◽  
Vol 50 (02) ◽  
pp. 563-566 ◽  
Author(s):  
P Hellstern ◽  
K Schilz ◽  
G von Blohn ◽  
E Wenzel
Keyword(s):  
Factor Xiii ◽  
Normal Subjects ◽  
The Other ◽  
Activity Measurement ◽  
Factor Xiii Deficiency ◽  
Assay Procedure ◽  
Stabilization Factor ◽  
Release Method ◽  
Sensitive Electrode

SummaryAn assay for rapid factor XIII activity measurement has been developed based on the determination of the ammonium released during fibrin stabilization. Factor XIII was activated by thrombin and calcium. Ammonium was measured by an ammonium-sensitive electrode. It was demonstrated that the assay procedure yields accurate and precise results and that factor XIII-catalyzed fibrin stabilization can be measured kinetically. The amount of ammonium released during the first 90 min of fibrin stabilization was found to be 7.8 ± 0.5 moles per mole fibrinogen, which is in agreement with the findings of other authors. In 15 normal subjects and in 15 patients suffering from diseases with suspected factor XIII deficiency there was a satisfactory correlation between the results obtained by the “ammonium-release-method”, Bohn’s method, and the immunological assay (r1 = 0.65; r2= 0.70; p<0.01). In 3 of 5 patients with paraproteinemias the values of factor XIII activity determined by the ammonium-release method were markedly lower than those estimated by the other methods. It could be shown that inhibitor mechanisms were responsible for these discrepancies.

Sign in / Sign up

Export Citation Format

Share Document