Search results for "Cake"
showing 10 items of 17 documents
Definition of a dynamic laparoscopic model for the prediction of incomplete cytoreduction in advanced epithelial ovarian cancer: Proof of a concept
2015
Abstract Objective To develop an updated laparoscopy-based model to predict incomplete cytoreduction (RT>0) in advanced epithelial ovarian cancer (AEOC), after the introduction of upper abdominal surgery (UAS). Patients and methods The presence of omental cake, peritoneal extensive carcinomatosis, diaphragmatic confluent carcinomatosis, bowel infiltration, stomach and/or spleen and/or lesser omentum infiltration, and superficial liver metastases was evaluated by staging laparoscopy (S-LPS) in a consecutive series of 234 women with newly diagnosed AEOC, receiving laparotomic PDS after S-LPS. Parameters showing a specificity≥75%, PPV≥50%, and NPV≥50% received 1 point score, with an additional…
Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a…
2021
Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, exp…
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
A Brief Review on the Resistance-in-Series Model in Membrane Bioreactors (MBRs)
2019
The cake layer deposited on the membrane modules of membrane bioreactors (MBRs), especially under a submerged configuration, represents a relevant and fundamental mechanism deeply influencing the development of membrane fouling. It negatively affects the total resistance to filtration, while exerting a positive effect as a “pre-filter„ promoting the “dynamic membrane„ that protects the physical membrane from internal fouling. These two opposite phenomena should be properly managed, where the submerged membranes are usually subjected to a periodical cake layer removal through ordinary (permeate backwashing and air scouring) and/or irregular cleaning actions (manual ph…
Water barrier properties of treated-papers and application to sponge cake storage
2006
Abstract Water barrier properties of three treated papers and of one plastic film were compared and the potential of these packaging films to prevent moisture loss from a sponge cake during storage in standard conditions (25 °C and 50% relative humidity gradient) was evaluated. Sorption isotherms were established at 25 °C for both sponge cake and papers, from which diffusivity values in papers were determined for the whole range of A w . Permeability of packaging films was determined in standard conditions. Water sorption was close for all papers, regardless of their treatment, whereas water diffusivity was reduced by coating or calendering. Water vapor permeability in papers was controlled…
A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D-GC–O)
2007
The objective of this study was to use D-GC–O to compare the global odour of a sponge cake flavoured with either a ‘viennoiserie’ aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glass packaging (inert and impermeable) or in pouches made with treated papers or with plastic packaging, in accelerated ageing conditions (high temperature and relative humidity gradient). After 1 week of storage, the flavoured sponge cake headspace was SPME-extracted directly into the packaging and analysed by D-GC–O. The sponge cake global odour was better retained if plastic film rather than treated-papers was used, for both flavourings. Changes in th…
Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.
2007
The objective of this work was to study the transfer of four aroma compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 °C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, aroma compound volatility in the sponge cake was measured, and similar values were found between aroma compounds, due to the fat content of the sponge cake. Whatever the aroma compound, permeability values during storage we…
Fouling mechanism elucidation in membrane bioreactors by bespoke physical cleaning
2018
Abstract Cake layer deposition on a membrane surface can determine both external and internal membrane fouling through negatively affecting the total filtration resistance while exerting a positive effect as a pre-filter. Membranes are usually subjected to a periodic cake layer removal through routine physical cleaning, specifically permeate backwashing of hollow fiber membranes, or enhanced cleaning through, for example, chemically-enhanced backwashing. Physical cake layer removal is crucial for sustaining permeability, yet the effect of different physical cleaning modes remains poorly evaluated. The present work attempts to analyze physical cake layer removal through the application of sp…
Membrane Fouling Mitigation in MBR via the Feast–Famine Strategy to Enhance PHA Production by Activated Sludge
2022
Fouling is considered one of the main drawbacks of membrane bioreactor (MBR) technology. Among the main fouling agents, extracellular polymeric substances (EPS) are considered one of the most impactful since they cause the decrease of sludge filterability and decline of membrane flux in the long term. The present study investigated a biological strategy to reduce the membrane-fouling tendency in MBR systems. This consisted of seeding the reactor with activated sludge enriched in microorganisms with polyhydroxyalkanoate (PHA) storage ability and by imposing proper operating conditions to drive the carbon toward intracellular (PHA) rather than extracellular (EPS) accumulation. For that purpos…
On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumenta…
2014
Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flo…