Search results for "Food processing"
showing 4 items of 164 documents
Quality of autochthonous Sicilian plums
2015
Thirty four plum local varieties and accessions obtained from different growing area of the Sicilian island were analyzed for their qualitative and nutraceutical properties and three commercialcultivar were used as references. These properties included the fruit fresh weight (g), the pulp firmness (FFF), the total soluble solids (TSS), the titratable acidity (TA), the total anthocyanins,the phenolics content and the antioxidant activity.This preliminary study showed significantly differeces among the plums; Zuccarato giallo and Prunu Niuru presented TSS higher than the commercial cultivars (24.9 and 21.6 °Brix respectively)and interesting data obtained on the nutraceutical compounds values …
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today's foods?
2019
Abstract Tastes are often described as having a nutrient-signaling function eliciting expectations about the food and its nutrient content. The objectives of this work was to investigate correlations between taste intensity and nutrient content, to evaluate the impact of competing tastes on these relationships, and to know if the content in certain nutrients could be inferred from a combination of tastes. The Food Taste Database (Martin et al., 2014) and a French Food Composition table (ANSES-Ciqual) were used to obtain a dataset combining sensory and nutritional information for 365 foods. Our results confirm the existence of several taste-nutrient relationships previously suggested by othe…
Blends using brabender farinograph and E6 Haubelt flourgraph
2010
The aim of this work is to establish correlations between the values of the Brabender Farinograph and the E6 Haubert Flourgraph. We analyzed two types of flours, white flour with additives (WF add) and brown flour with additives (BF add). The following parameters were varied: water absorption capacity, development time, the stability, the degree of softening and the quality number of wheat and potato flour mixture. A statistical analysis was made from linear regression equations. The obtained values for the E6 Flourgraph are comparable with Farinograph values and units. Hydration capacity values, calculated for a standard consistency of 500 HE, UF, obtained on these two devices are in a clo…
Signal Recognition Particle 54 kD Protein (SRP54) from the Marine Sponge Geodia cydonium
2002
In the systematic search for phylogenetically conserved proteins in the simplest and most ancient extant metazoan phylum – Porifera, we have identified and analyzed a cDNA encoding the signal recognition particle 54 kD protein (SRP54) from the marine sponge Geodia cydonium (Demospongiae). The signal recognition particle (SRP) is a universally conserved ribonucleoprotein complex of a very ancient origin, comprising SRP RNA and several proteins (six in mammals). The nucleotide sequence of the sponge cDNA predicts a protein of 499 amino acid residues with a calculated Mr of 55175. G. cydonium SRP54 displays unusually high overall similarity (90 %) with human/mammalian SRP54 proteins, higher th…