Search results for "Digest"
showing 10 items of 3038 documents
Digestion and absorption of polyunsaturated fatty acids
1991
Polyunsaturated fatty acids play an important part in the structure and function of cellular membranes and are precursors of lipid mediators which play a key role in cardiovascular and inflammatory diseases. Dietary sources of essential fatty acids are vegetable oils for either linoleic or alpha-linolenic acids, and sea fish oils for eicosapentaenoic and docosahexaenoic acids. Because of the specificity of the pancreatic lipid hydrolases, triglyceride fatty acid distribution is an essential parameter in the digestibility of fats. The efficiency of the intestinal uptake depends on the hydrolysis and especially on their micellarization. n-3 polyunsaturated fatty acid ethyl ester digestion is …
Screening pretreatment methods to enhance thermophilic anaerobic digestion of pulp and paper mill wastewater treatment secondary sludge
2013
Abstract The effect of hydrothermal (150 °C for 10 min and 70 °C for 40 min), enzymatic (Accelerase 1500, 0.07 g/g volatile solids (VS)), ultrasound (45 kHz for 30 min) and chemical pretreatments (HNO3 at pH 3 and NaOH at pH 12) alone or in combination on the chemical composition and methane yield of the pulp and paper mill secondary sludge was studied in batch assays at 55 °C. In total, 12 different pretreatment combinations were compared. Chemical analyses showed that all pretreatments except for HNO3 and ultrasound pretreatments improved the organic matter solubilization. Among the studied pretreatments, hydrothermal (150 °C, 10 min) pretreatment alone or in combination with enzymatic an…
Analysis of resveratrol in Burgundy wines
1993
Recent studies have shown that resveratrol (3,5,4'‐trihydroxystilbene), a phytoalexin related to grape disease resistance, could occur in American and Bordeaux wines. It was also suggested that resveratrol might have cardioprotective activities in humans, as a result of drinking wine. We report here the presence of this compound in Burgundy wines. Analysis of resveratrol in wine was carried out using gas chromatography and gas chromatography—mass spectrometry.
Influence of polysaccharides on wine protein aggregation.
2016
Abstract Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, in…
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM
2010
Abstract Gluten films obtained in acid conditions display some protein dispersion difficulties. Ultrasound treatment (UT) could represent an interesting strategy for improving gluten film appearance. Different UT exposure times were applied to film-forming dispersion. The aim of this work was to investigate the effect of ultrasound treatment on gluten-based films at molecular and mesoscopic levels. Distribution in gliadin and glutenins was determined with SE-HPLC. The UT improved protein dispersion and final film appearance. Sonication did not lead to large changes in various gluten fractions, which suggests absence of important protein breakdown at the molecular level. Gluten showed high t…
Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in…
2013
Abstract This study mainly focuses on a strategy for reducing of acrylamide in cereal products, predominantly in bakery products. The effect of mesophilic lactic acid bacteria (LAB) strains as well as a novel fermentation media on the bases of extruded rye wholemeal on the acrylamide formation in mixed rye bread of different weight of loaf was studied. The LC–MS/MS method for acrylamide determination in bread crumb has been applied. Addition of 15% low pH (pH 3.4–4.3) fermented product to bread dough, which were produced by using commercial strain Lactobacillus casei and bacteriocin-like inhibitory substances (BLIS) producing strains Lactobacillus sakei KTU05-6 , Pediococcus acidilactici KT…
A266 AMYLASE TRYPSIN INHIBITORS FROM WHEAT EXACERBATE GLUTEN-INDUCED PATHOLOGY AND ALTER GUT MICROBIOTA IN MICE
2018
BACKGROUND: Celiac disease (CeD) is an autoimmune enteropathy triggered by gluten in genetically susceptible individuals expressing HLA DQ2 or DQ8. The adaptive immune response is characterized by a gluten-specific T-cells, anti-gluten and anti-tissue transglutaminase-2 antibodies. Proliferation and activation of intraepithelial lymphocytes (IELs) is central to the innate immune response, although the triggers and receptors remain unclear. Amylase trypsin inhibitors (ATIs) are pest-resistant molecules in modern wheat with TLR4-activating capacities in mononuclear phagocytic cells. AIMS: Our aim was to determine whether ATIs act as innate activators, enhancing gluten immunopathology in mice.…
Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage
2007
Abstract Free and total fluorescence compounds and color formation were measured in three different milk–cereal based infant foods stored at 25, 30 and 37 °C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk–cereal infant foods containing honey (B) or fruits (C) had fluorescent values higher than sample (A) without them. This difference could be ascribed to the higher monosaccharide (fructose and/or glucose) content of (B) and (C), which could increase susceptibility to the Maillard reaction. However, for color increase (ΔE), no significant differences (p
Use of biological and sedimentation models for designing Peñíscola WWTP.
2004
This paper presents Peñíscola wastewater treatment plant design. Peñíscola is a tourist city in Castellón (Spain), whose population changes significantly between summer and the rest of the year. The design of the biological and settling treatment units has been confirmed by computer model simulations and provided for biological organic matter, nitrogen and phosphorus removal. Two different treatment schemes have been proposed in order to optimize the plant performance during both seasonal operations. During low-load season, the plant will be operated under extended aeration conditions, so further sludge stabilization will not be needed. During high-load season, the plant will be operated un…
Stratification in Drying Polymer–Polymer and Colloid–Polymer Mixtures
2017
Drying polymer-polymer and colloid-polymer mixtures were studied using Langevin dynamics computer simulations. Polymer-polymer mixtures vertically stratified into layers, with the shorter polymers enriched near the drying interface and the longer polymers pushed down toward the substrate. Colloid-polymer mixtures stratified into a polymer-on-top structure when the polymer radius of gyration was comparable to or smaller than the colloid diameter, and a colloid-on-top structure otherwise. We also developed a theoretical model for the drying mixtures based on dynamical density functional theory, which gave excellent quantitative agreement with the simulations for the polymer-polymer mixtures a…