IN VITRO EVALUATION OF PROCESSING CONDITIONS FOR THERMOAMMONIATION OF CORN STOVER

Thermoammoniation of corn stover increased rate and extent of in vitro digestion over ammoniation at ambient temperature. Increasing moisture content up to at least 60% improved response to ammoniation. Processing at elevated temperatures did not reduce the amount of NH3 required. Optimum processing conditions appear to be 3 to 4% NH3, 60% H2O and 90 °C for 6 to 12 h.

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Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model

Food & Function ◽

10.1039/c9fo01679a ◽

2019 ◽

Vol 10 (10) ◽

pp. 6300-6311 ◽

Cited By ~ 3

Author(s):

Joana Pico ◽

Sydney Corbin ◽

Mario G. Ferruzzi ◽

Mario M. Martinez

Keyword(s):

Glucose Transport ◽

Wheat Flour ◽

In Vitro Digestion ◽

Processing Conditions ◽

Transport Inhibition ◽

Banana Flour

A 10% replacement of wheat flour with banana flour subjected to different processing conditions resulted in from 45.0 to 54.5% higher glucose transport inhibition.

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Quantitative Measurement of Tire Flatspotting

Rubber Chemistry and Technology ◽

10.5254/1.3539125 ◽

1967 ◽

Vol 40 (4) ◽

pp. 1147-1155 ◽

Cited By ~ 1

Author(s):

J. L. Brownlee ◽

Eli Perry

Keyword(s):

Moisture Content ◽

Ambient Temperature ◽

Quantitative Measurement ◽

Large Reduction ◽

Processing Conditions ◽

Tire Cord ◽

Nylon 66 ◽

Ambient Temperatures ◽

The Road ◽

On The Road

Abstract Equipment was developed to measure the flatspotting of tires quantitatively on an indoor wheel. It provides close control over all of the important variables and has the virtue of simulating driving conditions for all seasons of the year. Good correlations between quantitative values from the indoor wheel and subjective jury tests on the road are obtained when wheel speeds are adjusted to give the same maximum tire temperature as in the road test for a given ambient temperature. The tire cord was of primary importance in controlling the depth of flatspot. Other variables exerted their influence via their effect on cord properties. For nylon 66 cord, flatspot depth was decreased by high ambient temperatures, high tire air pressure, low loads, and moderate run-in conditions. Change in the moisture content of the nylon cord improved or worsened flatspot depending on the ambient temperature of test. Factors such as cord processing conditions, cord twist, tire bias angle, number of plies, building drum width, postinflation conditions, and temperature of cure had minor effects on the flatspot. A nylon 66 copolymer (Monsanto 88N) showed a large reduction in tire flatspotting.

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Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Foods ◽

10.3390/foods9091316 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1316 ◽

Cited By ~ 1

Author(s):

Chuang Zhang ◽

Siew Lin Ada Khoo ◽

Peter Swedlund ◽

Yukiharu Ogawa ◽

Yang Shan ◽

...

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Water Activity ◽

Bioactive Compounds ◽

In Vitro Digestion ◽

Core Material ◽

Gum Acacia ◽

Tapped Density ◽

Spray Dried

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

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Physicochemical and in vitro digestion of millet starch: Effect of moisture content in microwave

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.05.046 ◽

2019 ◽

Vol 134 ◽

pp. 308-315 ◽

Cited By ~ 9

Author(s):

Yang Li ◽

Aijun Hu ◽

Xiaoyi Wang ◽

Jie Zheng

Keyword(s):

Moisture Content ◽

In Vitro Digestion ◽

Effect Of Moisture

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Pigeon (Columba L.) meat iron solubility and availability for absorption in rats

British Journal Of Nutrition ◽

10.1079/bjn19860047 ◽

1986 ◽

Vol 55 (2) ◽

pp. 409-418 ◽

Cited By ~ 6

Author(s):

G. O. Latunde-Dada ◽

R. J. Neale

Keyword(s):

Protein Content ◽

Gel Filtration ◽

In Vitro Digestion ◽

Breast Muscle ◽

Relative Distribution ◽

Processing Conditions ◽

Soluble Extract ◽

Iron Solubility ◽

Digestion Procedure

1. The distribution of iron in 59Fe-labelled pigeon (Columba L.) leg and breast muscle and liver were determined by gel filtration. While the insoluble Fe was between 14 and 25% of the total Fe from the tissues, the haem-Fe represented 79.1% (breast) to 45% (liver) of the total Fe and ferritin was between 5.5% (breast) and 26.5% (liver) of the total Fe.2. The tissue haem-Fe concentration was found to be lower than that determined by gel filtration using the method of Schricker et al. (1982) for non-haem-Fe and obtaining haem-Fe by difference.3. A simulated in vitro digestion procedure showed significantly (P < 0.01) reduced 59Fe solubility from 59Fe-labelled pigeon meat after cooking at 90° for 30 min.4. 59Fe absorption from whole pigeon meat and soluble extract was significantly reduced by cooking when given to Fe-replete rats. Cooking liver, however, slightly improved 59Fe absorption in Fe-replete rats.5.59Fe absorption from the separated pigeon-meat fractions (haemoproteins, ferritin and haemosiderin) was variable but considerably lower than that from whole meat.6. The relative distribution of Fe compounds in meat, the processing conditions they are subjected to and the protein content and composition may all influence the absorption of meat-Fe to some degree.

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Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells

Foods ◽

10.3390/foods10061365 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1365

Author(s):

Yaya Wang ◽

Lu Dong ◽

Yan Zhang ◽

Junping Wang ◽

Jin Wang ◽

...

Keyword(s):

Inflammatory Response ◽

Reaction System ◽

In Vitro Digestion ◽

Temperature Treatment ◽

Heat Processing ◽

Processing Conditions ◽

Mass Ratio ◽

Glycation End Products

Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility. Furthermore, advanced glycation end products (AGEs) formed by the Maillard reaction are associated with long-term diabetes-related complications. In this study, we established a heat processing reaction system for α-DCs and glutenin by simulating common food processing conditions. An in vitro digestion model was used to study the digestibility of glycated glutenin; whereupon the effects of the digestion products on macrophage inflammatory response were further investigated. It was found that reaction conditions, including temperature, treatment duration, pH, and reactant mass ratio, can significantly affect the digestibility of glycation glutenin, in which the mass ratio of reactants has the most significant influence. We demonstrated that when the mass ratio of glutenin to methylglyoxal (MGO) was 1:3, the level of inflammation induced by glycated glutenin was the highest. The mass ratio of reactants significantly affects the digestibility of glycation glutenin and the level of macrophage-induced inflammatory response. This suggests that it is possible to protect the nutritional value of protein and improve food safety by controlling the heat processing conditions of wheat products.

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