Search results for "Ingredient"
showing 10 items of 869 documents
Ultrastructure of embryonic envelopes and integument ofOncopeltus fasciatus dallas (Insecta, Heteroptera)
1978
The embryo ofOncopeltus fasciatus forms a typical secondary dorsal organ (SDO). It develops after katatrepsis from the contracting serosa, the cells of which decrease in diameter but increase considerably in height. After 66 h, the SDO represents a protrusion of the serosal epithelium above the head and is then reduced to a disc-shaped formation, which sinks into the yolk, where it disintegrates after 80 h. During its typical expression, between 66 and 78 h, the SDO shows a zonal arrangement of its cell organelles. The nucleus, which is located in the basal cell region, has a very irregular outline and includes several nucleoli and globular inclusion bodies. Rough and smooth ER are well dev…
Can the grey mould disease of the grape-vine be controlled by yeast?
2000
Botrytis cinerea has been found to be highly pathogenic to ‘Chardonnay’ and ‘Pinot noir’ cultivars of the grape-vine producing the characteristic grey mould symptoms within 7 days of inoculation to the vitro-plants. The yeast Pichia anomala (strain FY-102), isolated from apple skin, was found to be antagonistic to B. cinerea as it completely inhibited the appearance of the grey mould symptoms when grown together. The yeast was responsible for morphological changes such as coagulation and leakage of the cytoplasm of B. cinerea. The pathogen, when applied together with P. anomala, failed to bring about the grey mould symptoms on the grape-vine, suggesting that the yeast could control the expr…
A step forward in disclosing the secret of stradivari's varnish by NMR spectroscopy
2017
It is commonly thought that the varnishes used by the great violin-maker Antonio Stradivari may have a role in determining not only the esthetical features but also the acoustic properties of his instruments, and the idea of a “lost secret” is still widespread among musicians and violin-makers. Previous scientific researches on varnish samples of Stradivari's instruments revealed that they were generally made by a mix of linseed oil with and colophony or metal rosinates in different ratios ranging between 75/25 (oil/resin) and 60/40 (oil/rosinate). However, it is still not clear whether the mixture composition can be related to any structural and/or functional feature of the resulting varni…
Applications of spray-drying in microencapsulation of food ingredients: An overview
2007
International audience; Spray-drying process has been used for decades to encapsulate food ingredients such as flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is most often water, is rapid and the entrapment of the interest compound occurs quasi-instantaneously. This required property imposes a strict screening of the encapsulating materials to be used in addition to an optimization of the operating conditions. Likewise, if the encapsulated compound is of hydrophobic nature, the stability of the feed emulsion before drying should also be considered. Thus, spray-drying microencapsulation process must rather be considered as an art than a science…
Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage
2020
Flaxseed oil (FO) is composed mainly of polyunsaturated fatty acids that are very sensitive to oxidation induced by oxygen, temperature, and light. To overcome this problem, gelatin-based films containing glucose are crosslinked via the Maillard reaction (MR) at 120 °
Polycaprolactone/gelatin-based scaffolds with tailored performance: in vitro and in vivo validation
2019
Abstract Nanofibrous scaffolds composed of polycaprolactone (PCL) and gelatin (Ge) were obtained through a hydrolytic assisted electrospinning process. The PCL-to-Ge proportion (100/0 to 20/80), as well as the dissolution time (24, 48, 72, 96, 120 h) into a 1:1 formic/acetic acid solvent before electrospinning were modified to obtain the different samples. A strong influence of these factors on the physicochemical properties of the scaffolds was observed. Higher Ge percentage reduced crystallinity, allowed a uniform morphology and increased water contact angle. The increase in the dissolution time considerably reduced the molar mass and, subsequently, fibre diameter and crystallinity were a…
Azodyed gelatin films for holographic recording
2013
Abstract In this work we present a preparation method of azo-dyed gelatin thin films for holographic recording and their photoinduced changes of optical properties. The non-toxic, commercially available and cheap ingredients were used for film preparation. The films were prepared by mixing azo-dyes with gelatin solution. The photoinduced properties of prepared films were investigated. The photoinduced dichroism and birefringence at 532 nm laser radiation were observed. The holographic recording of surface and volume gratings by 532 nm wavelength laser radiation were performed and surface relief gratings were studied with AFM. The mass transport direction in azodyed gelatin was studied.
Influence of thermal process on structure and functional properties of emulsion-based edible films
2007
Abstract Synthetic food packaging is classically used to prevent mass transfer of various small molecules (water, gases, flavour compounds or solutes) between a food and its surrounding medium. In the case of composite foods, the development of edible films and coatings, applied between the different phases of this food is rising up. The increase of such food products shelf-life is indeed related to the barrier efficiency of these edible packaging against small molecules transfers. This is especially true for water transfer between compartments of different water activities in the same food, that leads to important physico-chemical changes and therefore to food quality deterioration. Film-f…
In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on s…
2018
Abstract The potential of ultrasound as a complementary technique for enhancing the stability of in-packed food emulsions, such as mayonnaise, without changing the conventional packaging material was evaluated. For this purpose, model salad dressing emulsions containing acacia gum and lecithin were stabilized by ultrasound within the package and their physical stability, particle size distribution, color, and consistency were compared to those stabilized by conventional power ultrasound and mechanical homogenization. Although both emulsifiers improved the stability of the emulsions, the stability of lecithin-containing samples was up to 5.4 times higher than the AG-containing counterparts. …
Silica-coated calcium pectinate beads for colonic drug delivery
2013
The aim of this work is to develop novel organic-inorganic hybrid beads for colonic drug delivery. For this purpose, calcium pectinate beads with theophylline are prepared by a cross-linking reaction between amidated low-methoxyl pectin and calcium ions. The beads are then covered with silica, starting from tetraethyoxysilane (TEOS), by a sol-gel process. The influence of TEOS concentration (0.25, 0.50, 0.75 and 1.00 M) during the process is studied in order to modulate the thickness of the silica layer around the pectinate beads and thus to control the drug release. The interactions between the silica coating and the organic beads are weak according to the physicochemical characterizations…