scholarly journals Sensory quality and physicochemical properties of cassava roots as a function of technological management levels and harvest times

2021 ◽  
Vol 10 (10) ◽  
pp. e312101018849
Author(s):  
Bruna Lago Tagliapietra ◽  
Alencar Junior Zanon ◽  
Alexandre Ferigolo Alves ◽  
André da Rosa Ulguim ◽  
Nereu Augusto Streck ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Quality ◽  
Management Practices ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Physicochemical Composition ◽  
Technological Level ◽  
Technological Management ◽  
The Relationship ◽  
Santa Maria

The management practices used by farmers in cassava crops and the relationship with the sensory quality and physicochemical characteristics of cassava roots are still incipient. The objective of this work was to evaluate the productivity, sensory quality and physicochemical properties of cassava roots at harvest times and technological management levels. The study was conducted in Santa Maria, Rio Grande do Sul, Brazil, and the management practices employed in the field experiment corresponded to low, medium and high technological levels used by farmers in southern Brazil. The cultivar “Vassourinha” was used and the roots were harvested in the sixth, the seventh, and the eighth month after planting. The productivity, the physicochemical composition of the roots (dry matter, protein, lipid, ash, total fiber, resistant starch, and total starch) were determined, and the sensory analysis of the roots was performed. Technological levels did not influence the root productivity and it increased with the delay in the harvest season. There was an increase in protein at the high technological level and the highest content of starch was found in the roots harvested in the seventh month. Sensory acceptance of the roots showed greater acceptability in the sixth and seventh months after planting, with roots of a high technological level being preferred. Based on the results, the influence of management practices in the nutritional composition of the roots represents an important aspect for assessing the potential of the roots to be consumed or used in industrial processes.

scholarly journals Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 293 ◽  
Author(s):  
Marlena Pielak ◽  
Ewa Czarniecka-Skubina ◽  
Artur Głuchowski
Keyword(s):  
Citric Acid ◽  
Physicochemical Properties ◽  
Sensory Quality ◽  
Food Additives ◽  
Sensory Profile ◽  
Gelling Agent ◽  
Steviol Glycosides ◽  
Physicochemical Composition ◽  
Substitution Level ◽  
Physical And Chemical

The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.

Pharmaceutical Co-Crystals - Design, Development and Applications

2020 ◽  
Vol 10 (3) ◽  
pp. 169-184
Author(s):  
Rachna Anand ◽  
Arun Kumar ◽  
Arun Nanda
Keyword(s):  
Physicochemical Properties ◽  
Crystal Engineering ◽  
Pharmacological Action ◽  
Physicochemical Characteristics ◽  
Research Area ◽  
Dissolution Profile ◽  
Design Development ◽  
Drug Molecule ◽  
Wide Range ◽  
Major Factors

Background: Solubility and dissolution profile are the major factors which directly affect the biological activity of a drug and these factors are governed by the physicochemical properties of the drug. Crystal engineering is a newer and promising approach to improve physicochemical characteristics of a drug without any change in its pharmacological action through a selection of a wide range of easily available crystal formers. Objective: The goal of this review is to summarize the importance of crystal engineering in improving the physicochemical properties of a drug, methods of design, development, and applications of cocrystals along with future trends in research of pharmaceutical co-crystals. Co-crystallization can also be carried out for the molecules which lack ionizable functional groups, unlike salts which require ionizable groups. Conclusion: Co-crystals is an interesting and promising research area amongst pharmaceutical scientists to fine-tune the physicochemical properties of drug materials. Co-crystallization can be a tool to increase the lifecycle of an older drug molecule. Crystal engineering carries the potential of being an advantageous technique than any other approach used in the pharmaceutical industry. Crystal engineering offers a plethora of biopharmaceutical and physicochemical enhancements to a drug molecule without the need of any pharmacological change in the drug.

Biologically Important Physicochemical Properties of Some Cephalosporins

1992 ◽  
Vol 57 (8) ◽  
pp. 1739-1746
Author(s):  
Katarína Škvareninová ◽  
Štefan Baláž ◽  
Ernest Šturdík ◽  
Miroslav Veverka ◽  
Jana Adamcová ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Partition Coefficients ◽  
Dissociation Constants ◽  
Transport Rate ◽  
Hydrolysis Rate ◽  
Antibacterial Effects ◽  
Oh Groups ◽  
Non Linear Equation ◽  
Cell Components ◽  
The Relationship

In the series of cephalosporin derivatives, consisting of eight 7-(R1-CH2-CO-NH)cephalosporanic acids and of seven analogical compounds with 3-acetoxymethyl replaced by 3-CH3, physicochemical properties, which are expected to play a role in their antibacterial effects (the transport rate parameters and partition coefficients in the systems 1-octanol-water and 1-octanol-buffer, dissociation constants of the 4-carboxyl group, reactivity towards L-glutathione imitating the nucleophilic groups of the cell components and hydrolysis rate parameters), were determined. Linear dependences were observed between the partition coefficients and the π-constants of the varying substituents as well as between reactivity towards SH-groups of L-glutathione and OH-groups. The relationship between the transport rate parameters and partition coefficients, both measured in buffered as well as non-buffered system, was described by a common non-linear equation.

scholarly journals Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 86
Author(s):  
So-Ra Yoon ◽  
Yun-Mi Dang ◽  
Su-Yeon Kim ◽  
Su-Yeon You ◽  
Mina K. Kim ◽  
...  
Keyword(s):  
Correlation Analysis ◽  
Physicochemical Properties ◽  
Correlation Coefficient ◽  
Partial Correlation ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Free Sugar ◽  
Partial Correlation Analysis ◽  
The Relationship

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

scholarly journals Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2502
Author(s):  
Bogumiła Urbańska ◽  
Hanna Kowalska ◽  
Karolina Szulc ◽  
Małgorzata Ziarno ◽  
Irina Pochitskaya ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Sensory Quality ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Chocolate Milk ◽  
Cocoa Beans ◽  
Variable Parameters ◽  
The Relationship ◽  
Manufacturing Parameters

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

scholarly journals Research on the Relationship between Shared Leadership and Individual Creativity-Qualitative Comparative Analysis on the Basis of Clear Set

2021 ◽  
Vol 13 (10) ◽  
pp. 5445
Author(s):  
Muyun Sun ◽  
Jigan Wang ◽  
Ting Wen
Keyword(s):  
Comparative Analysis ◽  
Environmental Factors ◽  
Shared Leadership ◽  
Management Practices ◽  
Qualitative Comparative Analysis ◽  
Necessary Condition ◽  
The Individual ◽  
The Impact ◽  
The Relationship ◽  
Sufficient And Necessary Condition

Creativity is the key to obtaining and maintaining competitiveness of modern organizations, and it has attracted much attention from academic circles and management practices. Shared leadership is believed to effectively influence team output. However, research on the impact of individual creativity is still in its infancy. This study adopts the qualitative comparative analysis method, taking 1584 individuals as the research objects, underpinned by a questionnaire-based survey. It investigates the influence of the team’s shared leadership network elements and organizational environmental factors on the individual creativity. We have found that there are six combination of conditions of shared leadership and organizational environmental factors constituting sufficient combination of conditions to increase or decrease individual creativity. Moreover, we have noticed that the low network density of shared leadership is a sufficient and necessary condition of reducing individual creativity. Our results also provide management suggestions for practical activities during the team management.

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