Comparative characteristics of flour properties of grains of different grades and triticale sorts

2021 ◽  
Vol 30 (2) ◽  
pp. 38-41
Author(s):  
E.A. Dorofeeva ◽  
◽  
R.Kh. Kandrokov ◽  
A.A. Solov’ev ◽  
M.Sh. Begeulov ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Technological Properties ◽  
Spring Triticale ◽  
Flour Properties ◽  
The Future ◽  
Milling Properties

The article presents the results of a study of the technological properties of grain in winter and spring triticale. The physicochemical properties of triticale grains of different varieties and varieties have been determined. The results of evaluating the cereal- forming and milling properties of the grain of the studied samples are presented, the grade of triticale flour is determined. The results obtained indicate the suitability of the grain of the studied varieties for baking purposes and can be used to further optimize the grinding and baking processes in the future

scholarly journals Preliminary Studies Regarding the Physicochemical Characteristics of Some Balsamic Vinegars

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Delia Mihaela TRUTA ◽  
Maria TOFANA ◽  
Sonia Ancuţa SOCACI ◽  
Rowena CHELEMAN
Keyword(s):  
Physicochemical Properties ◽  
Physical Properties ◽  
Quality Evaluation ◽  
Physicochemical Characteristics ◽  
Production Method ◽  
Chemical Information ◽  
Grape Must ◽  
The Third ◽  
The Future ◽  
Balsamic Vinegar

The aim of this work is to analyze the chemical and physical properties of balsamic vinegar, in order to improve the chemical information about this product, useful for its authentication and quality evaluation. Using three balsamic vinegars purchased in local markets as samples, this study investigated the labeling and the physicochemical properties of commercial concentrated balsamic vinegar in order to understand their production method and quality. Two of the samples were balsamic vinegars from Modena (BVM) and the third was a balsamic vinegar from Kalamata (BVK). According to the labels, all the balsamic vinegars samples were made of grape must and had an acidity of 6%. The appearance of the samples of vinegar differed significantly, but the acidity from the label was the same for all. Since people are paying much more attention to health, the number of concentrated vinegar products is expected to increase in the future. Thus, appropriate rules and physicochemical properties are required to regulate vinegar production and quality.

scholarly journals ЭФФЕКТИВНОСТЬ НЕКОРНЕВОЙ ПОДКОРМКИ МИКРОЭЛЕМЕНТНЫМИ УДОБРЕНИЯМИ НА УРОЖАЙНОСТЬ И КАЧЕСТВО ЗЕРНА ЯРОВОЙ ТРИТИКАЛЕ

2020 ◽  
Author(s):  
A.N. Kshnikatkina ◽  
A.N. Dolzhenko
Keyword(s):  
Grain Yield ◽  
Grain Quality ◽  
Leaf Surface ◽  
Technological Properties ◽  
Net Productivity ◽  
Maximum Value ◽  
Spring Triticale ◽  
Photosynthetic Potential ◽  
Grain Unit

Представлены результаты исследований по влиянию микроэлементных удобрений на формирование урожайности и качество зерна яровой тритикале сорта Укро. Установлено, что микроэлементные удобрения Азосол 36 Экстра, Мегамикс-Азот, Мегамикс-Профи, Цитовит и НаноКремний обеспечили увеличение параметров фотосинтеза агроценозов яровой тритикале. Максимальное значение листовой поверхности 42,5 тыс. м2/га, фотосинтетического потенциала 1,03 млн. м2 дн./га, чистой продуктивности фотосинтеза 6,29 г/м2 в сутки отмечены при двукратной фолиарной подкормке в фазы кущения и колошения препаратом Азосол 36 Экстра. Вследствие применения некорневой подкормки растений микроэлементными удобрениями в хелатной форме наблюдалось повышение урожайности яровой тритикале сорта Укро в совокупности с улучшением технологических свойств зерна. По вариантам опыта, в среднем за три года, урожайность зерна была 3,84-4,43 т/га. Прибавка по отношению к контролю колебалась в пределах 0,42-1,27 т/га (13,3-40,3). Наибольшая урожайность высококачественного зерна 4,43 т/га получена при двукратной подкормке в фазы кущения и колошения препаратом Азосол 36 Экстра, прибавка урожая зерна 1,27 т/га (40,3), натура зерна 796 г/л, стекловидность 63, сырая клейковина 26,2, белка 15,1.The results of studies on the influence of microelement fertilizers on the formation of productivity and grain quality of spring triticale of the Ukro variety are presented. It was found that microelement fertilizers Azosol 36 Extra, Megamix-Azot, Megamix-Profi, Tsitovit and NanoKremny provided an increase in the parameters of photosynthesis of agrocenoses of spring triticale.The maximum value of the leaf surface of 42.5 thousand m2/ha, the photosynthetic potential of 1.03 million m2 d/ ha, the net productivity of photosynthesis of 6.29 g/m2 per day were noted with double foliar dressing during the tillering and heading phases with Azosol 36 Extra. Due to the application of foliar dressing with microelement fertilizers in chelated form, an increase in the yield of spring triticale of the Ukro variety was observed, together with an improvement in the technological properties of grain. According to the experimental variants, on average for three years, the grain yield was 3.84-4.43 t/ha. The increase in relation to the control ranged from 0.42-1.27 t/ha (13.3-40.3). The highest yield of high-quality grain of 4.43 t/ha was obtained by double top dressing at the tillering and heading phases with the use of Azosol 36 Extra an increase in grain yield was 1.27 t/ha (40.3), grain unit - 796 g/l, glassiness - 63, raw gluten - 26.2, protein - 15.1.

scholarly journals Phyllanthin: A Potential Lead Molecule for the Future Needs

2017 ◽  
Vol 9 (08) ◽  
Author(s):  
Mohammed Azam ◽  
Makula Ajitha
Keyword(s):  
Physicochemical Properties ◽  
Biological Activities ◽  
Mechanisms Of Action ◽  
Comprehensive Review ◽  
Toxicity Studies ◽  
Future Needs ◽  
The Future ◽  
Anti Inflammatory

Phyllanthin is an active lignan present in various Phyllanthus species and number of studies revealed that it exhibits various biological activities that include antioxidant, hepatoprotective, anticancer, antidiabetic, immunosuppressant and anti-inflammatory activities. After thorough examination of existing literature it was discovered that there is currently no comprehensive review available on this significant phytocompound. Hence, an attempt was made to present the physicochemical properties, enhancement techniques of yield and bioavailability, synthesis, pharmacological applications and toxicity studies of phyllanthin. This report also highlights semisynthetic derivatives and mechanisms of action of phyllanthin for various biological activities.

scholarly journals Chemodiversity of Brevetoxins and Other Potentially Toxic Metabolites Produced by Karenia spp. and Their Metabolic Products in Marine Organisms

Marine Drugs ◽  
2021 ◽  
Vol 19 (12) ◽  
pp. 656
Author(s):  
Vincent Hort ◽  
Eric Abadie ◽  
Nathalie Arnich ◽  
Marie-Yasmine Dechraoui Bottein ◽  
Zouher Amzil
Keyword(s):  
Physicochemical Properties ◽  
Respiratory Symptoms ◽  
Analytical Techniques ◽  
Marine Organisms ◽  
Shellfish Poisoning ◽  
Occurrence Data ◽  
Toxic Metabolites ◽  
Metabolic Products ◽  
The Future ◽  
New Metabolites

In recent decades, more than 130 potentially toxic metabolites originating from dinoflagellate species belonging to the genus Karenia or metabolized by marine organisms have been described. These metabolites include the well-known and large group of brevetoxins (BTXs), responsible for foodborne neurotoxic shellfish poisoning (NSP) and airborne respiratory symptoms in humans. Karenia spp. also produce brevenal, brevisamide and metabolites belonging to the hemi-brevetoxin, brevisin, tamulamide, gymnocin, gymnodimine, brevisulcenal and brevisulcatic acid groups. In this review, we summarize the available knowledge in the literature since 1977 on these various identified metabolites, whether they are produced directly by the producer organisms or biotransformed in marine organisms. Their structures and physicochemical properties are presented and discussed. Among future avenues of research, we highlight the need for more toxin occurrence data with analytical techniques, which can specifically determine the analogs present in samples. New metabolites have yet to be fully described, especially the groups of metabolites discovered in the last two decades (e.g tamulamides). Lastly, this work clarifies the different nomenclatures used in the literature and should help to harmonize practices in the future.

Evolution of the physicochemical properties of marketed drugs: can history foretell the future?

2011 ◽  
Vol 16 (21-22) ◽  
pp. 976-984 ◽  
Author(s):  
Bernard Faller ◽  
Giorgio Ottaviani ◽  
Peter Ertl ◽  
Giuliano Berellini ◽  
Alan Collis
Keyword(s):  
Physicochemical Properties ◽  
The Future

scholarly journals Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Fluids ◽  
2021 ◽  
Vol 6 (7) ◽  
pp. 251
Author(s):  
Sergio A. Rojas-Torres ◽  
Somaris E. Quintana ◽  
Luis Alberto García-Zapateiro
Keyword(s):  
Shear Rate ◽  
Physicochemical Properties ◽  
Rheological Properties ◽  
Yield Stress ◽  
Food Industry ◽  
Physical Stability ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Cucurbita Moschata ◽  
Technological Properties

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

scholarly journals Physicochemical, Technological and Sensory Properties of Chicken Meatballs Processed with Dietary Fibers

2019 ◽  
Vol 70 (2) ◽  
pp. 1525
Author(s):  
O. KILINCCEKER ◽  
M. TAHSIN YILMAZ
Keyword(s):  
Physicochemical Properties ◽  
Storage Time ◽  
Storage Stability ◽  
Fiber Type ◽  
Storage Period ◽  
Sensory Properties ◽  
Fiber Types ◽  
Technological Properties ◽  
Fiber Concentration ◽  
Fiber Addition

In this study, raw chicken meatball samples were incorporated with apple, lemon and pea fibers at different concentrations (0, 4, 8 and 12%). Their physicochemical properties were evaluated at different refrigerated storage time spots (1st, 5th and 10th days) while the fried samples were investigated with respect to their color, technological and sensory properties. The results revealed that the physicochemical properties of raw samples were significantly (P <0.05) affected by fiber type and concentration within the storage periods while color, technological and sensory properties of the fried samples were also significantly changed (P <0.05) according to the fiber type and concentration. Thiobarbutiric acid reactive substance values of raw samples incorporated with the fibers were observed to be lower than those of the control samples at the end of the storage period, indicating that fiber addition could delay lipid oxidation increasing their storage stability. Fiber addition affected the brightness (L* values), redness (a* values) and yellowness (b* values) of both the raw and fried samples. Regarding technological properties of the fried samples, fiber addition generally increased (P <0.05) frying yield, and moisture retention values up to 4%, followed by a decrease at further concentrations. Meatball diameter decreased by addition at level of 4% for all fiber types, but further increase in the fiber concentration did not decrease these values. The maximum fat retention was observed in the fried samples incorporated with the apple and lemon fibers at 12 % concentration. Sensory properties were affected by fiber concentration up to 8%, which constituted the highest tolerated concentration. As a result, fiber addition positively affected the physicochemical and technological properties of the meatballs, but this affect was strongly related to the fiber type and its concentration.

Preparation of Metal Nanoparticle Decorated Graphene Hybrid Composites: A Review

MRS Advances ◽  
2018 ◽  
Vol 3 (15-16) ◽  
pp. 849-854 ◽  
Author(s):  
Zhongchi Wang ◽  
Yunjie Ping ◽  
Qiang Fu ◽  
Chunxu Pan
Keyword(s):  
Physicochemical Properties ◽  
Metal Nanoparticles ◽  
Hybrid Composites ◽  
Metal Nanoparticle ◽  
Graphene Sheets ◽  
Preparation Methods ◽  
The Future ◽  
Application Fields

ABSTRACT:In recent years, the graphene/metal nanoparticles (NPs) hybrids have sparked burgeoning interest in varied application fields due to its unique physicochemical properties. In this paper, we present an overview of preparation methods of the graphene/metal NPs hybrids, which includes some common routes as well as other particular strategies. In addition, we introduce a novel physical route to decorate metal NPs upon graphene sheets. Our expectation is that this review will provide references for the exploitation of emerging preparation technologies, and expand application fields for graphene/metal NPs hybrids in the future.

scholarly journals Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Shuangqi Tian ◽  
Yimei Chen ◽  
Zhicheng Chen ◽  
Yingqi Yang ◽  
Yanbo Wang
Keyword(s):  
Physicochemical Properties ◽  
Raw Material ◽  
Future Research ◽  
Natural Material ◽  
Preparation Process ◽  
Starch Acetate ◽  
Native Starch ◽  
The Future ◽  
Hydroxypropyl Starch

As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.

scholarly journals Epoxy-Containing Ionic Liquids with Tunable Functionality

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2591
Author(s):  
Tetsuya Tsuda ◽  
Kazuki Iwasaki ◽  
Kohei Kumagai ◽  
Susumu Kuwabata
Keyword(s):  
Ionic Liquids ◽  
Ionic Conductivity ◽  
Physicochemical Properties ◽  
Exchange Reaction ◽  
Anion Exchange ◽  
Epoxy Group ◽  
Reaction Intermediates ◽  
Synthetic Route ◽  
The Future ◽  
Anion Exchange Reaction

New types of ionic liquids (ILs) with an epoxy group on a piperidinium-type cation were successfully synthesized by the simple anion exchange reaction of a solid 1-allyl-1-(oxiran-2-ylmethyl)piperidinium bromide, which was designed in this study. Unfortunately, the physicochemical properties, e.g., viscosity and ionic conductivity, of the ILs were inferior to those of common ILs such as 1-ethyl-3-methylimidazolium tetrafluoroborate ([C2mim][BF4]) and 1-butyl-3-methylimidazolium bis(trifluoromethanesulfonyl)amide ([C4mim][Tf2N]). However, the resulting ILs are of great interest as reaction intermediates: For example, the epoxy group on the cation could react with various reagents, including CO2. Consequently, the modification of the cation structure in the ILs was possible. This is particularly interesting because it is very difficult to modify commonly used ILs. The approach established in this article will provide a favorable synthetic route for creating novel functional ILs in the future.

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