scholarly journals Antioxidant, polyphenol and sensory analysis of cherry tomato varieties and landraces

2012 ◽  
Vol 18 (1) ◽  
Author(s):  
A. Divéky-Ertsey ◽  
L. Csambalik ◽  
Z. Kókai ◽  
É. Stefanovits-Bányai ◽  
Z. Pap ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sensory Analysis ◽  
Organic Production ◽  
Total Phenol Content ◽  
Cherry Tomato ◽  
Production Methods ◽  
Processing Tomato ◽  
The Past ◽  
Production Area ◽  
Sensory Profiles

Among vegetables produced both for raw consumption and processing, tomato is one of the most important one in Europe, by production area and by yield as well. In the past years several study dealt with the investigation of the inner content of tomato, with special regards to antioxidant content. In this paper cherry tomato varieties and landraces from conventional and organic production were compared. Besides basic investigations sensory analysis were designed and Antioxidant Capacity (AOC) and Total Phenol Content (TPC) were measured. The aim of the research was to compare varieties and to study the effect of variety and production methods on antioxidant capacity and sensory profiles.

Light-Weight Tire Concept

1996 ◽  
Vol 24 (2) ◽  
pp. 119-131
Author(s):  
F. Lux ◽  
H. Stumpf
Keyword(s):  
Fuel Consumption ◽  
Automobile Industry ◽  
Rolling Resistance ◽  
Performance Standards ◽  
Light Weight ◽  
Production Methods ◽  
Lower Fuel Consumption ◽  
Material Resources ◽  
The Past ◽  
Tire Production

Abstract Current demands by the consumer, the automobile industry, and the environment have determined the basis of this investigation. In the past, the requirements—ever faster, ever sportier—were accepted as decisive parameters for the development of our study. In the future, rational and safety-related tire characteristics as well as environmental consciousness will increase, whereas purely performance-related parameters will diminish in their importance. Through our light-weight tire project, we have paved the way for future tire generations. The first priority is the minimal use of material resources; this means a reduction of materials and energy in tire production by using advanced design and production methods without sacrificing performance standards. This benefits the consumer—the final judge of all of our activities—by considerably reducing the rolling resistance, leading to lower fuel consumption. Further design targets include the improvement of rolling behavior and increased comfort by reducing tire weight, and therefore a reduction in unsprung masses on the vehicle.

scholarly journals Consumer Preferences for Oyster Attributes: Field Experiments on Brand, Locality, and Growing Method

2017 ◽  
Vol 46 (2) ◽  
pp. 315-337 ◽  
Author(s):  
Maik Kecinski ◽  
Kent D. Messer ◽  
Lauren Knapp ◽  
Yosef Shirazi
Keyword(s):  
United States ◽  
Field Experiments ◽  
Consumer Preferences ◽  
Revealed Preference ◽  
The United States ◽  
Dichotomous Choice ◽  
Production Methods ◽  
The Past ◽  
Oyster Aquaculture ◽  
First Time

Oyster aquaculture has experienced tremendous growth in the United States over the past decade, but little is known about consumer preferences for oysters. This study analyzed preferences for oysters with varied combinations of brands, production locations, and production methods (aquaculture vs. wild-caught) using dichotomous choice, revealed preference economic field experiments. Results suggest significant and distinct differences in behavior between first-time and regular oyster consumers. While infrequent oyster consumers were drawn to oysters labeled as wild-caught, experienced oyster consumers preferred oysters raised via aquaculture. These findings will be valuable for growers and policymakers who invest in aquaculture to improve surrounding ecosystems.

Domain size, layer number and morphology control for graphene grown by chemical vapor deposition

2017 ◽  
Vol 10 (04) ◽  
pp. 1730003 ◽  
Author(s):  
Ruiwen Xue ◽  
Irfan H. Abidi ◽  
Zhengtang Luo
Keyword(s):  
Chemical Vapor Deposition ◽  
Vapor Deposition ◽  
Chemical Vapor ◽  
Domain Size ◽  
Past Research ◽  
Production Methods ◽  
The Past ◽  
Number Of Layers ◽  
Size Number ◽  
Wide Range

Over the past a few years, high-quality graphene preparation has been evolved from low-yield micromechanical exfoliation in including a wide range of production methods, in particular by chemical vapor deposition (CVD). Here, we review the state-of-the-art on synthesis of graphene using CVD method and the strategies to control the graphene grain size, number of layers and morphology, mainly focusing on the graphene growth that uses Cu as substrate. We highlight the success of the past research in the field and provide a review of the methods that were used for such controlled synthesis.

scholarly journals Enrichment and Assessment of the Contributions of the Major Polyphenols to the Total Antioxidant Activity of Onion Extracts: A Fractionation by Flash Chromatography Approach

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 175 ◽  
Author(s):  
Mohammad Hossain ◽  
Justine Lebelle ◽  
Rares Birsan ◽  
Dilip Rai
Keyword(s):  
Antioxidant Capacity ◽  
Flash Chromatography ◽  
Total Phenol Content ◽  
Antioxidant Power ◽  
Onion Extract ◽  
Antioxidant Capacities ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Quercetin Glycoside ◽  
Quercetin Aglycone

The present study extensively fractionated crude red onion extract in order to identify the polyphenols which contributed most in the total antioxidant capacity of the onion extract using a flash chromatography system. The flash separations produced 70 fractions which were tested for their total phenol content, total flavonoid content, and antioxidant capacities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Out of these 70 fractions, four fractions which were representatives of the four major peaks of the flash chromatograms, were further analysed for their constituent polyphenols using liquid chromatography tandem mass spectrometry (LC-MS/MS). The main contributor of onion antioxidant capacity is quercetin glycoside followed by quercetin aglycone although quercetin aglycone had higher antioxidant capacity than its glycosidic counterparts. High abundance of quercetin glycosides such as quercetin-3,4′-diglucoside and quercetin-4′-glucoside had compensated for their relatively low antioxidant capacities. A Higher degree of glycosylation resulted in lower antioxidant capacity. The fractionation approach also contributed in enrichment of the onion antioxidant polyphenols. A >9 folds enrichment was possible by discarding the early fractions (fractions 1–15) which contained the main bulk of the extracts, predominantly sugars.

High tunnels without anti-insect netting benefit organic cherry tomato production in regions with cool and short growing seasons

2020 ◽  
Vol 100 (4) ◽  
pp. 401-414
Author(s):  
Yun Kong ◽  
David Llewellyn ◽  
Youbin Zheng
Keyword(s):  
Plant Growth ◽  
Organic Production ◽  
Fruit Yield ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Cherry Tomato ◽  
Southern Ontario ◽  
High Tunnels ◽  
Solids Content ◽  
Cherry Tomatoes

The potential market for locally produced organic cherry tomatoes (Solanum lycopersicum var. cerasiforme) is large in Canada, but it is challenging to grow this warm-season crop in open fields (OFs) due to the cool and short growing season. To test the feasibility of using high tunnels (HTs) for improving organic production in southern Ontario, plant growth, fruit yield and quality, and pest and disease incidence were compared for ‘Sarina hybrid’ cherry tomato among three production systems: OF, HT, and high tunnel with anti-insect netting (HTN) in Guelph, ON, in 2015 and 2016. Averaged over the 2 yr, the highest marketable fruit yield was achieved in HT (≈70 t ha−1), followed by HTN (≈50 t ha−1), with the lowest yield obtained in OF (≈24 t ha−1). Compared with OF, increased plant growth, extended harvest period, reduced pest numbers, and increased proportion of marketable fruits all led to the higher marketable yields in HT and HTN. Under HT vs. OF, fruit quality attributes, such as soluble solids content and post-harvest water loss, were better in 2015 and similar in 2016. Although the insect netting reduced pest incidence and disease infection, fruits harvested from HTN had lower yield, smaller size, and lower soluble solids content than those from HT in both years. Therefore, HT can be recommended for organic production of cherry tomatoes in southern Ontario.

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

Reversion from organic to conventional agriculture: A review

2012 ◽  
Vol 28 (3) ◽  
pp. 263-275 ◽  
Author(s):  
Henriette Sahm ◽  
Jürn Sanders ◽  
Hiltrud Nieberg ◽  
Gesine Behrens ◽  
Heike Kuhnert ◽  
...  
Keyword(s):  
Absolute Number ◽  
Organic Production ◽  
Policy Support ◽  
Main Role ◽  
Market Demand ◽  
Organic Farms ◽  
Conventional Agriculture ◽  
Organic Certification ◽  
The Past ◽  
And Control

AbstractOver the past 10 years, the organic sector has expanded continuously in Europe due to policy support and a growing market demand for organic products. In line with this development, many farmers converted to organic farming each year. Nevertheless, the total number of organic farms has not increased constantly in Europe. In several countries, the absolute number of organic farms actually decreased in some years of the past decade. Some of the deregistered farmers gave up completely; others reverted to conventional agriculture. Against this background, this article aims (i) to give an overview of the extent of reversion to conventional agriculture in Europe based on statistics, (ii) to conceptualize the decision to revert in the form of a theoretical model, (iii) to compare farmers’ reasons to revert to conventional farming based on existing studies, and (iv) to identify further research needs. The importance of reversions to conventional agriculture is difficult to determine with the existing data, especially as in most cases it is not recorded as to what happened to the farms after deregistering from organic certification. The data nevertheless show that there are large fluctuations in the organic sector with many farmers entering and exiting each year. In order to reveal the farmers’ reasons for deregistering, various qualitative as well as quantitative surveys have been carried out already. For most farmers, the decision to revert is a result of different factors. Reasons for the reversion of their farms can be classified into economic motives, difficulties regarding certification and control, problems with organic production techniques as well as the farms’ macro environment. In most cases, however, economic reasons played a main role. Suggestions for organic legislation bodies, advisory services and policy makers are derived out of the findings. A deeper understanding of the influencing aspects regarding reversions and the necessary changes in the organic sector to avoid them should be an important objective of forthcoming research.

scholarly journals Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 214
Author(s):  
Nabila Gulzar ◽  
Aysha Sameen ◽  
Rana Muhammad Aadil ◽  
Amna Sahar ◽  
Saima Rafiq ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Cheddar Cheese ◽  
Cooking Methods ◽  
Descriptive Sensory Analysis ◽  
Surface Rupture ◽  
Positive Effects ◽  
Texture Properties ◽  
Sensory Qualities ◽  
Sensory Profiles ◽  
Control Samples

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

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