scholarly journals Structure and Foaming Properties of Viscous Exopolysaccharides from a Wild Grape-Associated Basidiomycetous Yeast Papiliotrema flavescens Formerly Known as Cryptococcus flavescens

2020 ◽  
Vol 30 (11) ◽  
pp. 1739-1749
Author(s):  
Salomon Woye Oluwa
Keyword(s):  
Basidiomycetous Yeast ◽  
Foaming Properties ◽  
Wild Grape ◽  
Cryptococcus Flavescens

Functional surfaces produced by foam coating

TAPPI Journal ◽  
2016 ◽  
Vol 15 (8) ◽  
pp. 515-521 ◽  
Author(s):  
EIJA KENTTÄ ◽  
HANNA KOSKELA ◽  
SARA PAUNONEN ◽  
KARITA KINNUNEN-RAUDASKOSKI ◽  
TUOMO HJELT
Keyword(s):  
Life Time ◽  
Silica Coating ◽  
Foaming Properties ◽  
Coated Paper ◽  
Paper Properties ◽  
Foaming Agent ◽  
Foaming Agents ◽  
Size Stability ◽  
Stability Measurement ◽  
Standard Paper

This paper reports experiments on silica coating formulations that are suitable for application as a thin pigment layer with foam coating technique on a paper web. To understand the foaming properties of nanosilica dispersions, the critical micelle concentration, foam half-life time, and foam bubble size stability were determined with three different foaming agents. The results indicate that the bubble stability measurement is a useful characterization method for foam coating purposes. Pilot foam coating trials were done and the effects of the chosen foaming agents were studied on the properties of the nanosilica-coated paper. The surface hydrophilicity of silica coated paper was related not only to silica pigment, but also to the chemical nature of the foaming agent. Standard paper properties were not affected by the thin silica coating.

Establishment of Tannin Enhancement Conditions for Development of High Quality Wild Grape Wine

2008 ◽  
Vol 37 (7) ◽  
pp. 921-926 ◽  
Author(s):  
Mi-Hwa Park ◽  
Jeong-Ok Lee ◽  
Eun-Jung Kim ◽  
Jong-Won Kim ◽  
Hyo-Hyung Lee ◽  
...  
Keyword(s):  
High Quality ◽  
Wild Grape ◽  
Grape Wine

Optimization of Fermentation Process and Quality Properties of Wild Grape Wine

2007 ◽  
Vol 36 (3) ◽  
pp. 366-370 ◽  
Author(s):  
Eun-Jung Kim ◽  
Yeong-Hoon Kim ◽  
Jong-Won Kim ◽  
Hyo-Hyung Lee ◽  
Yu-Jin Ko ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Quality Properties ◽  
Wild Grape ◽  
Grape Wine ◽  
Optimization Of Fermentation

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals Evaluation of breeding potential of wild grape originating from Armenia

2019 ◽  
Vol 15 ◽  
pp. 01006
Author(s):  
K. Margaryan ◽  
E. Maul ◽  
Z. Muradyan ◽  
A. Hovhannisyan ◽  
G. Melyan ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Allelic Variation ◽  
Resistance Breeding ◽  
Crop Wild Relatives ◽  
Breeding Programs ◽  
Genetic Traits ◽  
Breeding Potential ◽  
Wild Grape ◽  
Wild Grapevine ◽  
The Future

Crop wild relatives provide a useful source of genetic variation and represent a large pool of genetic diversity for new allelic variation required in breeding programs. Armenia is an important center of origin both for cultivated Vitis vinifera ssp. sativa and wild Vitis vinifera ssp. sylvestris. Owing to recent prospection in Armenian woods and river floodplains many forms of wild grapevine were discovered and inventoried, which is an important prerequisite to unlock their breeding potential in the future. The fact that some genotypes of V. sylvestris can withstand the diseases is likely to be due to a more efficient basal immunity. The overall goal of the proposed research was to characterize the diversity of V. sylvestris from Armenia with respect to its capacity for stilbene biosynthesis, which might be exploited as genetic resource for resistance breeding. The realized research stimulates the recovery, characterization and preservation of wild grape germplasm, presently at risk of extinction. The recovery and characterization of wild genotypes will be the base of selection of genetic traits important in breeding programs for the generation of biotic and changing climate tolerant grapevine varieties and rootstocks, both necessary for the future of viticulture in Armenia and in Europe.

scholarly journals Correlations between the Type of Aggregates in the Bulk Phase and the Functionality and Safety of All-Purpose Cleaners

2021 ◽  
Vol 22 (12) ◽  
pp. 6592
Author(s):  
Artur Seweryn ◽  
Tomasz Wasilewski ◽  
Anita Bocho-Janiszewska
Keyword(s):  
Sodium Chloride ◽  
Magnesium Chloride ◽  
Foam Stability ◽  
Bulk Phase ◽  
Magnesium Salt ◽  
Foaming Properties ◽  
Performance Properties ◽  
Salt Addition ◽  
And Performance ◽  
The Given

The article shows that the type and concentration of inorganic salt can be translated into the structure of the bulk phase and the performance properties of ecological all-purpose cleaners (APC). A base APC formulation was developed. Thereafter, two types of salt (sodium chloride and magnesium chloride) were added at various concentrations to obtain different structures in the bulk phase. The salt addition resulted in the formation of spherical micelles and—upon addition of more electrolyte—of aggregates having a lamellar structure. The formulations had constant viscosities (ab. 500 mPa·s), comparable to those of commercial products. Essential physical-chemical and performance properties of the four formulations varying in salt types and concentrations were evaluated. It was found that the addition of magnesium salt resulted in more favorable characteristics due to the surface activity of the formulations, which translated into adequately high wettability of the investigated hydrophobic surfaces, and their ability to emulsify fat. A decreasing relationship was observed in foaming properties: higher salt concentrations lead to worse foaming properties and foam stability of the solutions. For the magnesium chloride composition, the effect was significantly more pronounced, as compared to the sodium chloride-based formulations. As far as safety of use is concerned, the formulations in which magnesium salt was used caused a much lesser irritation compared with the other investigated formulations. The zein value was observed to decrease with increasing concentrations of the given type of salt in the composition.

scholarly journals Micropropagation of a West African wild grape (Lannea microcarpa)

2014 ◽  
Vol 8 (3) ◽  
pp. 862
Author(s):  
A Sereme ◽  
J Millogo ◽  
S Guinko ◽  
M Nacro
Keyword(s):  
West African ◽  
Wild Grape

scholarly journals Grape variety affects larval performance and also female reproductive performance of the European grapevine moth Lobesia botrana (Lepidoptera: Tortricidae)

2006 ◽  
Vol 96 (2) ◽  
pp. 205-212 ◽  
Author(s):  
J. Moreau ◽  
B. Benrey ◽  
D. Thiéry
Keyword(s):  
Host Plant ◽  
Adult Emergence ◽  
Lobesia Botrana ◽  
Larval Performance ◽  
European Grapevine Moth ◽  
Wild Grape ◽  
Larval Host ◽  
Fitness Index ◽  
Grapevine Moth

AbstractFor insect herbivores, the quality of the larval host plant is a key determinant of fitness. Therefore, insect populations are supposed to be positively correlated with the nutritional quality of their host plant. This study aimed to determine if and how different varieties of grapes (including the wild grape Lambrusque) affect both larval and adult performance of the polyphagous European grapevine moth Lobesia botrana (Denis & Schiffermüller). Significant differences were found in larval development time, but not in pupal mass, adult emergence rate, or sex ratio. Although the fecundity of females is not different among varieties, females fed on some varieties produced eggs of different sizes which are correlated to their fertility. Thus, females adapt resource allocation to eggs depending on their diet as larvae. Using a fitness index, the average reproductive output was found to be highest for females reared on cv. Chardonnay. Females reared on wild grape produced a fitness index identical to the cultivated grapes. However, Lambrusque and Gewurztraminer separate themselves from the cultivated varieties according to our discriminant analyses. It is emphasized, through this study, that cultivars fed on by larvae should be considered in the population dynamics of L. botrana and that egg number is insufficient to determine host plant quality.

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