Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets

Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.

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Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods

Czech Journal of Food Sciences ◽

10.17221/25/2011-cjfs ◽

2011 ◽

Vol 29 (No. 4) ◽

pp. 346-323 ◽

Cited By ~ 2

Author(s):

M. Hrušková ◽

I. Švec ◽

H. Sekerová

Keyword(s):

Spectral Method ◽

Principal Component ◽

Spectroscopic Methods ◽

Gluten Free ◽

Corn Flour ◽

First Case ◽

Natural Colorants ◽

Principal Component Analyses ◽

Cie Lab

For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the comparison of the effects on the pasta composition and the spectral method, the latter demonstrated a stronger impact on the pasta colour profile measured.

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Freeze Dried Blueberry Powder Fortification Improves the Quality of Gluten Free Snacks

Journal of Food Processing & Technology ◽

10.4172/2157-7110.1000396 ◽

2014 ◽

Vol 5 (12) ◽

Author(s):

Sikha Bhaduri Khursheed P Navder

Keyword(s):

Gluten Free ◽

Freeze Dried

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Three-Dimensional Reconstruction Using Stereo Pairs from Serial Thick Sections

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100080249 ◽

1977 ◽

Vol 35 ◽

pp. 562-563

Author(s):

Robert Glaeser ◽

Thomas Bauer ◽

David Grano

Keyword(s):

Three Dimensional ◽

Dimensional Structure ◽

Serial Sections ◽

Thin Sections ◽

3 Dimensional ◽

Transmission Electron ◽

Freeze Dried ◽

Dimensional Reconstruction ◽

Stereo Imagery ◽

Whole Mounts

In transmission electron microscopy, the 3-dimensional structure of an object is usually obtained in one of two ways. For objects which can be included in one specimen, as for example with elements included in freeze- dried whole mounts and examined with a high voltage microscope, stereo pairs can be obtained which exhibit the 3-D structure of the element. For objects which can not be included in one specimen, the 3-D shape is obtained by reconstruction from serial sections. However, without stereo imagery, only detail which remains constant within the thickness of the section can be used in the reconstruction; consequently, the choice is between a low resolution reconstruction using a few thick sections and a better resolution reconstruction using many thin sections, generally a tedious chore. This paper describes an approach to 3-D reconstruction which uses stereo images of serial thick sections to reconstruct an object including detail which changes within the depth of an individual thick section.

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