Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.

Antioxidant capacity of amaranth products: effects of thermal and enzymatic treatments

The effect of different process -defatting, protein concentration, thermal treatment, hydrolysis with Alcalase and in vitro digestion- on the antioxidant capacity of amaranth seeds was studied. The antioxidant capacity of the products was determined in methanolic and aqueous extracts and varied from 1.00 to 21.22 and 4.97 to 369.18 µ mol TE/g sample for DPPH and ORAC assays, respectively. The combination of protein concentration and hydrolysis with Alcalase led to products with higher antioxidant activity. However, after in vitro digestion, protein concentrate and its hydrolysate showed similar antioxidant capacity. A high correlation was observed between the antioxidant capacity and the total phenolic content for methanolic extracts, with r² values ranging from 0.6133 to 0.9352.

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with consumers' dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and chemical characteristics, and the products´ quality and microbiological safety were maintained. Beef and chicken tenderness was maintained for both treatments. Furthermore, the use of 50% KCl did not cause any changes in the products' sensory quality, and the overall acceptance of both types of meat was maintained. Results showed that a reduction by 50% in the NaCl contents of marinated meat products with a combination of herbs and spices is possible. Future applications in other meat products and sausages are highly promising.

Application of fats in some food products

Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major trends of the food industry to meet the demands of modern society.

Characterization of blueberry fruits (Vaccinium spp.) and derived products

The objectives of this study were to physicochemically characterize and determine the antioxidant activities and anthocyanin contents of organic Rabbiteye blueberries grown in Southern Brazil and its derived products, in order to investigate the utility of food processing wastes as raw materials for developing products with beneficial health properties. The antioxidant capacity of the blueberries was superior to that of other fruits and juices. The pomace exhibited high activity, albeit lower than that of the fruit, while the flour and the dried blueberries lost 66% and 46% of the original antioxidant activity, respectively. The average anthocyanin contents of the fruits were moderate compared to other sources and species of blueberries. The pomace contains a large amount of anthocyanins while the flour and dried blueberries exhibited a 32% and 42% loss in anthocyanin content, respectively. The use of agro-industrial residues, in addition to adding value and minimizing the impact caused by the accumulation in the environment, can be directed toward the development of new products with bioactive properties.

Development of prebiotic food products and health benefits

In the current context from the nutritional and epidemiological point of view, it can be seen an occurrence increase of Chronic Non-Communicable Diseases, as well as the inflammatory ones, ordinarily associated to a wrong feed, poor in fibers and rich in fats and simple and refined carbohydrates. This view has evidenced a progressive increase of diseases, highlighting the importance of colonic microbiota as an active mechanism of infectious processes control and modulation of immunologic answer. Therefore, constant the worries related to recovering and maintenance of healthy intestines, stocked with prebiotic nutrients that support the survival of beneficial health agents. This way, researchers and the segment of food industry has encouraged the development of products with prebiotic properties, looking for the health promotion, treatment and diseases prevention, besides the strengthening on the competitive market. This article will embrace the contents about physiologic effects of the main known prebiotic, their potential in relation to fermentatives bacterias, new developed products and used methodologies to the recognition of pre and probiotic functions.

Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer

The cellular structure of healthy food products, with added dietary fiber and low in calories, is an important factor that contributes to the assessment of quality, which can be quantified by image analysis of visual texture. This study seeks to compare image analysis techniques (binarization using Otsu’s method and the default ImageJ algorithm, a variation of the iterative intermeans method) for quantification of differences in the crumb structure of breads made with different percentages of whole-wheat flour and fat replacer, and discuss the behavior of the parameters number of cells, mean cell area, cell density, and circularity using response surface methodology. Comparative analysis of the results achieved with the Otsu and default ImageJ algorithms showed a significant difference between the studied parameters. The Otsu method demonstrated the crumb structure of the analyzed breads more reliably than the default ImageJ algorithm, and is thus the most suitable in terms of structural representation of the crumb texture.

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

AbstractKiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it’s feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.

From cognition to action : a psychological investigation of action regulation in complex and uncertain social systems

Cette thèse présente une revue des réflexions récentes et plus traditionnelles provenant de la théorie des systèmes, de la créativité en emploi, des théories d’organisation du travail et de la motivation afin de proposer une perspective psychologique de la régulation des actions des individus au sein d’environnements de travail complexes et incertains. Des composantes de la Théorie de la Régulation de l’Action (Frese & Zapf, 1994) ainsi que de la Théorie de l’Auto-Détermination (Deci & Ryan, 2000) sont mises en relation afin d’évaluer un modèle définissant certains schémas cognitifs clés associés aux tâches individuelles et collectives en emploi. Nous proposons que ces schémas cognitifs, organisés de manière hiérarchique, jouent un rôle central dans la régulation d’une action efficace au sein d’un système social adaptatif. Nos mesures de ces schémas cognitifs sont basées sur des échelles de mesure proposées dans le cadre des recherches sur l’ambiguïté de rôle (eg. Sawyer, 1992; Breaugh & Colihan, 1994) et sont mis en relation avec des mesures de satisfaction des besoins psychologiques (Van den Broeck, Vansteenkiste, De Witte, Soenens & Lens, 2009) et du bien-être psychologique (Goldberg, 1972). Des données provenant de 153 employés à temps plein d’une compagnie de jeu vidéo ont été récoltées à travers deux temps de mesure. Les résultats révèlent que différents types de schémas cognitifs associés aux tâches individuelles et collectives sont liés à la satisfaction de différents types de besoin psychologiques et que ces derniers sont eux-mêmes liés au bien-être psychologique. Les résultats supportent également l’hypothèse d’une organisation hiérarchique des schémas cognitifs sur la base de leur niveau d’abstraction et de leur proximité avec l’exécution concrète de l’action. Ces résultats permettent de fournir une explication initiale au processus par lequel les différents types de schémas cognitifs développés en emplois et influencé par l’environnement de travail sont associés à l’attitude des employés et à leur bien-être psychologique. Les implications pratiques et théoriques pour la motivation, l’apprentissage, l’habilitation, le bien-être psychologique et l’organisation du travail dans les environnements de travail complexes et incertains sont discutés.

Activité antimicrobienne de peptides provenant d’hydrolysats de protéines de babeurre, de lactoferrine et de pois

Les antibiotiques sont fréquemment utilisés dans l’alimentation de la volaille afin de prévenir certaines maladies, dont l’entérite nécrotique, ce qui occasionne l’émergence de souches bactériennes résistantes aux antibiotiques. Une alternative prometteuse est l’utilisation de peptides antimicrobiens (AMPs) comme suppléments alimentaires, tels les AMPs provenant des produits laitiers. L’objectif du projet était de développer une méthode de production d’extraits peptidiques à partir de coproduits de la transformation alimentaire (babeurre, lactoferrine, isolat de protéines de pois), afin de tester si ces extraits peptidiques possédaient une activité antimicrobienne sur les pathogènes spécifiques aviaires suivants : Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli et Staphylococcus aureus. Les protéines ont été mises en suspension dans l’eau (5% p/p) et hydrolysées par la pepsine, 6 heures, pH de 2.5. Les peptides furent récupérés par ultrafiltration (< 10 kDa), puis fractionnés selon leur charge nette : totaux, cationiques, anioniques et non liés. L’effet antimicrobien a été évalué surmicroplaques, par la survie bactérienne en présence de concentrations croissantes d’extraits peptidiques. Les extraits cationiques de babeurre ont démontré une efficacité à une concentration inférieure ou égale à 5 mg/mL; perte de 3 log pour Escherichia coli O78 :H80. En comparaison, la lactoferrine cationique a été efficace à une concentration inférieure ou égale à 0.6 mg/mL; perte de 6 log pour E. coli O78 :H80. Les extraits peptidiques du pois ont démontré une efficacité faible. Cette méthode s’avère prometteuse pour le développement d’une alternative ou d’un complément pour la réduction de l’utilisation des antibiotiques dans l’alimentation de la volaille.

Investigation on phytochemical constituents and biological potential of some traditional medicinal plants

Plants and microorganisms provide the pharmaceutical industry with some of the most important sources of components for the research of new medications This thesis involves the study of three medicinal plants belonging to three different important families viz, Cyperus rotundus (Cyperaceae), Stereospermum colais (Bignoniaceae) as well as the well known medicinal plant Zingiber officinale (Zingiberaceae) as the third. The first chapter gives an overview of biologically active natural products with special reference to antioxidant, antidiabetic, anti-inflammatory and antimicrobial molecules from terrestrial sources. Chapter 2 of the thesis deals with the isolation of phytochemical constituents of the medicinal plant Cyperus rotundus and its antioxidant and radical scavenging potential. Chapter 3 of the thesis describes the studies on the roots of Stereospermum colais, A Bignoniaceae plant belonging to the genus Stereospermum which is used extensively. Chapter 3 of the thesis describes the studies on the roots of Stereospermum colais, a Bignoniaceae plant belonging to the genus Stereospermum which is used extensively in Ayurveda. Chapter 4 describes the biological potential of rhizomes of Zingiber officinale. Ethyl acetate extract of ginger (EAG) possessed antioxidant activity as is evident from the results of various in vitro assays compared to other extracts .In conclusion, medicinal plants Cyperus rotundus and Stereospermum colais have been analysed for their phytochemical constituents. Also, the positive results obtained from biological activity studies such as antioxidant, anti-inflammatory and antimicrobial activity on the isolated compounds/extracts add on to the medicinal properties of these plants. Apart from that, ethyl acetate extract of Zingiber officinale (ginger) rhizomes has been shown to have very good biological potential including glucose lowering and adipocyte differentiation inhibitory effect.

Gewerbeaufsicht im 21. Jahrhundert.

Während zum Genehmigungsrecht zahlreiche Abhandlungen in der juristischen Literatur und eine große Zahl von Urteilen veröffentlicht sind, hält sich die Forschung und praktische Behandlung zum Aufsichtsrecht in Grenzen. Diese Arbeit vertieft das Verständnis, für die spezifische Verknüpfung und gegenseitige Abhängigkeit der Eröffnungskontrollen und der begleitenden Kontrollen im deutschen Arbeits-, Umwelt- und Verbraucherschutzrecht. Zentraler Punkt dieser Arbeit ist die Entwicklung von Grundlinien der begleitenden Aufsicht im Gewerbeaufsichtsrecht. Dazu ist es erforderlich die verschiedenen Randbedingungen gewerbeaufsichtlichen Handelns in den Blick zu nehmen. Es ist ein Blick auf die zu erwartende Ausbildung eines neuen Rationalitätstyps der gesellschaftlichen Entwicklung (2.), auf die Typisierung von Staats-, Gewerbe- und Wirtschaftsaufsicht und deren spezifischen Handlungsmustern, den festgestellten Defiziten des Aufsichtsrechts und des Aufsichtshandelns der begleitenden Kontrollen und den festgestellten tatsächlichen Wirkungen des Aufsichtssystems (3.) zu werfen. Weitere Einflüsse auf das Aufsichtsmodell der Zukunft kommen aus der erwarteten und wünschenswerten Entwicklung des Genehmigungsrechts (4.), der Art und Weise wie die begleitende Aufsicht gehandhabt werden kann und soll (5.) und den Privatisierungstypen und deren verfassungsrechtlichen Grenzen (6.). Die Arbeit schließt mit der Formulierung eines Zukunftsmodells, dass die Gewichte zwischen der Eröffnungs- und der begleitender Kontrolle, sowie das Verhältnis zwischen Staat, Privaten Dritten und Unternehmen, neu ordnet. Insgesamt wird in dieser Arbeit für ein Aufsichtsmodell plädiert, indem der Staat stärker in die Verantwortung für eine risikoorientierte begleitende Aufsicht genommen wird. Maßstäbe für die Risikoregelung sind künftig komplett vom Staat aufzustellen. Staatliche Aufsicht kann sich zukünftig auf Rahmenregelungen und Rahmenprüfungen bei den risikoreichsten Anlagen, Tätigkeiten und Produkten beschränken. Private Dritte können die Detailermittlungen und Freigaben bearbeiten. Private Sachverständige können künftig die Hauptlast detaillierter und zeitintensiver Kontrolltätigkeiten bei Anlagen, Tätigkeiten und Produkten mit mittlerem Risiko übernehmen. Anlagen, Tätigkeiten und Produkte mit geringem Risiko können der Eigenüberwachung überlassen werden. Im Gegenzug muss der Staat in deutlich stärkeren Maß die Aufsicht über die Kontrolleure anhand einheitlicher Maßstäbe organisieren und durchführen. Die Anforderungen an die Kontrolleure müssen künftig allgemein, sowohl für die externen Kontrollpersonen als auch für die internen Aufsichtspersonen, gelten und überprüft werden.

Extraction and coordination studies of the unexplored bifunctional ligand carbamoyl methyl sulfoxide (CMSO) with uranium(VI) and cerium(III) nitrates. Synthesis and structures of [UO2(NO3)(2)((PhSOCH2CONBu2)-Bu-i)] and [Ce(NO3)(3)(PhSOCH2CONBu2)(2)]

The bifunctional carbamoyl methyl sulfoxide ligands, PhCH2SOCH2CONHPh (L-1), PhCH2SOCH2CONHCH2Ph (L-2), (PhSOCH2CONPr2)-Pr-i (L-3), PhSOCH2CONBu2 (L-4), (PhSOCH2CONBu2)-Bu-i (L-5) and PhSOCH2CON(C8H17)(2) (L-6) have been synthesized and characterized by spectroscopic methods. The selected coordination chemistry of L-1, L-3, L-4 and L-5 with [UO2(NO3)(2)] and [Ce(NO3)(3)] has been evaluated. The structures of the compounds [UO2(NO3)(2)((PhSOCH2CONBu2)-Bu-i)] (10) and [Ce(NO3)(3)(PhSOCH2CONBu2)(2)] (12) have been determined by single crystal X-ray diffraction methods. Preliminary extraction studies of ligand L-6 with U(VI), Pu(IV) and Am(III) in tracer level showed an appreciable extraction for U(VI) and Pu(IV) in up to 10 M HNO3 but not for Am(III). Thermal studies on compounds 8 and 10 in air revealed that the ligands can be destroyed completely on incineration. The electron spray mass spectra of compounds 8 and 10 in acetone show that extensive ligand distribution reactions occur in solution to give a mixture of products with ligand to metal ratios of 1 : 1 and 2 : 1. However, 10 retains its solid state structure in CH2Cl2.

Purification and molecular cloning of antimicrobial peptides from Scots pine seedlings

A novel protocol for rapid and efficient purification of antimicrobial peptides from plant seedlings has been developed. Two peptides with antimicrobial activity, designated p1 and p2, were purified nearly to homogeneity from Scots pine seedlings by a combination of sulfuric acid extraction, ammonium sulfate precipitation, heat-inactivation and ion-exchange chromatography on phosphocellulose. Purified proteins had molecular masses of 11 kDa (p1) and 5.8 kDa (p2) and were identified by mass spectrometry as defensin and lipid-transfer protein, respectively. We demonstrated their growth inhibitory effects against a group of phytopathogenic fungi. Furthermore, we report for the first time molecular cloning and characterization of defensin I cDNA from Scots pine. A cDNA expression library from 7 days Scots pine seedlings was generated and used to isolate a cDNA clone corresponding to Scots pine defensin, termed PsDef1. The full-length coding sequence of PsDef1 is 252 bp in length and has an open reading frame capable to encode a protein of 83 amino residues. The deduced sequence has the typical features of plant defensins, including an endoplasmic reticulum signal sequence of 33 aa, followed by a characteristic defensin domain of 50 amino acids representing its active form. The calculated molecular weight of the mature form of PsDef1 is 5601.6 Da, which correlates well with the results of SDS-PAGE analysis. Finally, the antimicrobial properties of PsDef1 against a panel of fungi and bacteria define it as a member of the morphogenic group of plant defensins. (C) 2009 Elsevier Inc. All rights reserved.

Burn in policies for products having dormant states

Constructing a building is a long process which can take several years. Most building services products are installed while a building is constructed, but they are not operated until the building is commissioned. The warranty term for the building service systems may cover the time starting from their installation to the end of the warranty period. Prior to the commissioning of the building, the building services systems are protected by warranty although they are not operated. The bum in time for such systems is important when warranty costs is analyzed. In this paper, warranty cost models for products with burn in periods are presented. Two burn in policies are developed to optimize the total mean warranty cost. A special case on the relationship between the failure rates of the product at the dormant state and at the I operating state is presented.