Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains

The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other cardiovascular diseases. Numerous international health agencies, as well as the food industry, have now recommended a salt intake level of 5-6 g daily, approximately half of the average current daily intake level. Cereal products, and in particular bread, are a major source of salt in the Western diet. Therefore, any reduction in the level of salt in bread could have a major impact on global health. However, salt is a critical ingredient in bread production, and its reduction can have a deleterious effect on the production process as well as on the final bread quality characteristics such as shelf-life, bread volume and sensory characteristics, all deviating from the bakers’ and consumers’ expectations. This work addresses the feasibility of NaCl reduction in wheat bread focusing on options to compensate NaCl with the use of functional sourdoughs. Three strains were used for the application of low-salt bread; L. amylovorus DSM19280, W. cibaria MG1 and L. reuteri FF2hh2. The multifunctional strain L. reuteri FF2hh2 was tested the first time and its application could be demonstrated successfully. The functionalities were based on the production of exopolysaccharides as well as the production of antifungal compounds. While the exopolysaccharides, mainly high molecular dextrans, positively influenced mainly bread loaf volume, crumb structure and staling rate, the strains producing antifungal compounds prolonged the microbial shelf life significantly and compensated the lack of salt. The impact on the sensory characteristics of bread were evaluated by descriptive sensory evaluation. The increase in surface area as well as the presence of organic acids impacted significantly on the flavour profile of the sourdough bread samples. The flavour attribute “salt” could be enhanced by sourdough addition and increased the salty perception. Furthermore, a trained sensory panel evaluated for the first time the impact of yeast activity, based on different salt and yeast concentrations, on the volatile aroma profile of bread crumb samples. The analytical measurements using high resolution gas chromatography and proton-transfer-reaction mass spectrometry (PTR-MS) resulted in significantly different results based on different yeast activities. Nevertheless, the extent of the result could not be recognised by the sensory panel analysing the odour profile of the bread crumb samples. Hence, the consumer cannot recognised low-salt bread by its odour. The use of sourdough is a natural option to overcome the broad range of technological issues caused by salt reduction and also a more popular alternative compared to existing chemical salt replacers.

Collection of measurements on environmental conditions in plots of the Jena Experiment (time series since 2002)

This collection contains measurements of environmental conditions measured on the plots of the different sub-experiments at the field site of a large grassland biodiversity experiment (the Jena Experiment; see further details below). In the main experiment, 82 grassland plots of 20 x 20 m were established from a pool of 60 species belonging to four functional groups (grasses, legumes, tall and small herbs). In May 2002, varying numbers of plant species from this species pool were sown into the plots to create a gradient of plant species richness (1, 2, 4, 8, 16 and 60 species) and functional richness (1, 2, 3, 4 functional groups). Plots were maintained by bi-annual weeding and mowing. The following series of datasets are contained in this collection: 1.Soil temperature measurements on plots of the Main Experiment; 2. Quantification of the duration that individual plots of the Main Experiment were submerged during a flooding event occurring in June 2013

A large study on the effect of code obfuscation on the quality of java code

Context: Obfuscation is a common technique used to protect software against mali- cious reverse engineering. Obfuscators manipulate the source code to make it harder to analyze and more difficult to understand for the attacker. Although different ob- fuscation algorithms and implementations are available, they have never been directly compared in a large scale study. Aim: This paper aims at evaluating and quantifying the effect of several different obfuscation implementations (both open source and commercial), to help developers and project manager to decide which one could be adopted. Method: In this study we applied 44 obfuscations to 18 subject applications covering a total of 4 millions lines of code. The effectiveness of these source code obfuscations has been measured using 10 code metrics, considering modularity, size and complexity of code. Results: Results show that some of the considered obfuscations are effective in mak- ing code metrics change substantially from original to obfuscated code, although this change (called potency of the obfuscation) is different on different metrics. In the pa- per we recommend which obfuscations to select, given the security requirements of the software to be protected.

The eutrophication in the river Vouga basin: impacts on the quality of water for public supply

The aim of this paper is to make a characterization of water quality problems, in the river Vouga, regarding its use for public water supply. The river Vouga basin is located in a mountainous area, draining to the coastal lagoon of the Ria de Aveiro. Other medium size rivers also contribute to the load of pollution entering the estuarine system of the Ria de Aveiro. Two major impacts of the pollution in the river Vouga basin were identified. One is the eutrophication process of the lower reach of the river, including the Ria de Aveiro; the other is the occasional deterioration in the quality of the water abstracted from the medium reach of river Vouga. The causes of this deterioration are related to the enrichment of the river water with organic material. To improve the river water quality, both urban wastewater and agriculture related sources, must be controlled.

Effects of an introduced clam (Corbicula) on water quality in the Tennessee River Valley. Presented before the second annual Sanitary Engineering Conference, Vanderbilt University, Nashville, Tenn., May 30-31, 1963.

Mode of access: Internet.

Determination of thresholds in marine molluscs as an alternative to the Environmental Quality Standards in marine water defined in the Water Framework Directive

The Water Framework Directive (WFD) establishes Environmental Quality Standards (EQS) in marine water for 34 priority substances. Among these substances, 25 are hydrophobic and bioaccumulable (2 metals and 23 organic compounds). For these 25 substances, monitoring in water matrix is not appropriate and an alternative matrix should be developed. Bivalve mollusks, particularly mussels (Mytilus edulis, Mytilus galloprovincialis), are used by Ifremer as a quantitative biological indicator since 1979 in France, to assess the marine water quality. This study has been carried out in order to determine thresholds in mussels at least as protective as EQS in marine water laid down by the WFD. Three steps are defined: - Provide an overview of knowledges about the relations between the concentrations of contaminants in the marine water and mussels through bioaccumulation factor (BAF) and bioconcentration factor (BCF). This allows to examine how a BCF or a BAF can be determined: BCF can be determined experimentally (according to US EPA or ASTM standards), or by Quantitative Activity-Structure Relationship models (QSAR): four equations can be used for mussels. BAF can be determined by field experiment; but none standards exists. It could be determined by using QSAR but this method is considered as invalid for mussels, or by using existing model: Dynamic Budget Model, but this is complex to use. - Collect concentrations data in marine water (Cwater) in bibliography for those 25 substances; and compare them with concentration in mussels (Cmussels) obtained through French monitoring network of chemicals contaminants (ROCCH) and biological integrator network RINBIO. According to available data, this leads to determine the BAF or the BCF (Cmussels /Cwater) with field data. - Compare BAF and BCF values (when available) obtained with various methods for these substances: BCF (stemming from the bibliography, using experimental process), BCF calculated by QSAR and BAF determined using field data. This study points out that experimental BCF data are available for 3 substances (Chlorpyrifos, HCH, Pentachlorobenzene). BCF by QSAR can be calculated for 20 substances. The use of field data allows to evaluate 4 BAF for organic compounds and 2 BAF for metals. Using these BAF or BCF value, thresholds in shellfish can be determined as an alternative to EQS in marine water.

A PRELIMINARY SURVEY OF ANIMAL HANDLING AND CULTURAL SLAUGHTER PRACTICES AMONG KENYAN COMMUNITIES: POTENTIAL INFLUENCE ON MEAT QUALITY

Kenya is composed of over 40 ethnic communities who practice varied methods of animal handling and slaughter. Socio-cultural and religious traditions have the potential to influence animal handling and slaughter practices. These influences have, however, not been documented in the literature as far as the author is aware. Also, the literature has documented the connection between the manner of animal treatment and meat quality, but this is rarely discussed in the literature in Kenya; this connection is important as it informs modern meat trade practices by Kenyans as they trade in the global arena. This survey aimed to mainly establish and document the animal slaughter practices among Kenyan communities, and, to also highlight any current provisions related to meeting modern animal welfare requirements, animal handling procedures in the meat trade and discuss their potential influence on meat quality available in commerce in Kenya. This preliminary study surveyed the slaughter practices among 10 different Kenyan communities through a semi-structured questionnaire, focus group discussions and individual interviews. The survey demonstrated that different Kenyan communities practice varied methods of animal slaughter depending on whether the animal being slaughtered is for public feasting, domestic consumption or commercial merchandizing. The Kenyan communities surveyed in this study depend mainly on males to slaughter livestock for females preparing it for domestic use using a number of instruments and methods. For small stock for domestic consumption, females may slaughter the animal except for Muslims whose males have to slaughter the animal with a special knife (a Khalef) according to Muslim rites to render it Halal. Large stock is invariably slaughtered by males irrespective of the community, and the manner of use of the carcass. Gender, age, religion, community and the size of the animal were the major determinants of the method of animal slaughter. The animal welfare issues highlighted in the survey and related to the handling and slaughter of livestock have important implications for meat quality during commercial merchandizing. There is an apparent need to provide education to herders, livestock handlers, employees and management in the livestock industry in Kenya on the relationship between animal welfare requirements, animal handling procedures and meat quality. Such awareness can potentially improve the quality and economic value of the meat available in commerce.

The effect of calcium applications on kiwifruit quality preservation during storage

It is well known that calcium increases storage life of many fruits. This study investigated the effect of vine calcium application, as well as postharvest application on storage behaviour of 'Hayward' kiwifruit. Three applications of 0.03% CaCl2 or CaO were made in June, July and September. After harvest half of the fruit from sprayed vines were dipped in a solution of 2% CaCl2; the other fruit were untreated. All fruit were then stored at 0 degrees C and relative humidity of about 90-95%. Results for fruit of the size range 85-105 g are discussed. Kiwifruit dipped in 2% CaCl2 postharvest maintained higher firmness through storage than undipped fruit, but soluble solids content was only slightly lower after storage. This suggests that postharvest dipping of kiwifruit in 2% CaCl2 benefits storage life. The concentrations of 0.03% CaCl2 (Antistip) or 0.03% CaO (Chelal) used in vine applications seem to be too low and higher concentrations should be tried.

On the quality of acoustical measures when evaluating fruits quality

International audience

Effects of rainfall on water quality in six sequentially disposed fishponds with continuous water flow

O estudo foi efetuado durante o período de chuva (dezembro-fevereiro) em seis viveiros de produção semi-intensiva de peixes, a fim de avaliar o efeito da chuva na qualidade da água de viveiros que apresentam fluxo contínuo de água, a qual é passada de um viveiro para outro sem tratamento prévio. Foram amostrados oito pontos de coleta nas saídas dos viveiros. O viveiro P1 (próximo à nascente) apresentou as menores concentrações físicas e químicas da água e as maiores no viveiro P4 (considerado um ponto crítico recebendo material alóctone proveniente de outros viveiros e do escoamento do setor de criação de rãs). A disposição seqüencial dos viveiros estudados promoveu aumento nas concentrações dos nutrientes, clorofila-a e condutividade. As chuvas características desta época do ano aumentaram o fluxo de água nos viveiros e conseqüentemente, carreando material particulado e dissolvido de um viveiro para outro e, promovendo um aumento das variáveis limnológicas em direção do P3 ao P6. Os resultados sugerem que a chuva no período de estudo afetou positivamente a qualidade da água dos viveiros estudados, porém, como os sistemas analisados estão dispostos em distribuição seqüencial e escoamento constante da água de viveiros e tanques paralelos sem tratamento prévio, cuidados devem ser averiguados para que o aumento do fluxo de água provocado pelas chuvas não tenha efeito adverso nos viveiros estudados.

The effect of calcium applications on kiwifruit quality preservation during storage

It is well known that calcium increases storage life of many fruits. This study investigated the effect of vine calcium application, as well as postharvest application on storage behaviour of 'Hayward' kiwifruit. Three applications of 0.03% CaCl2 or CaO were made in June, July and September. After harvest half of the fruit from sprayed vines were dipped in a solution of 2% CaCl2; the other fruit were untreated. All fruit were then stored at 0 degrees C and relative humidity of about 90-95%. Results for fruit of the size range 85-105 g are discussed. Kiwifruit dipped in 2% CaCl2 postharvest maintained higher firmness through storage than undipped fruit, but soluble solids content was only slightly lower after storage. This suggests that postharvest dipping of kiwifruit in 2% CaCl2 benefits storage life. The concentrations of 0.03% CaCl2 (Antistip) or 0.03% CaO (Chelal) used in vine applications seem to be too low and higher concentrations should be tried.

Effects of glyphosate-resistant crops on water quality.

2009

Wheat blast and its effect on technological quality of grain from two sowing dates.

2016