Search results for "PASTE"
showing 10 items of 179 documents
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 …
Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: Influence of food matrix and processing
2012
A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of …
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.
2019
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti- inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non- thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non- thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limi…
Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices.
2020
The current popularity of minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heat treatments to act synergistically in reducing viral foodborne pathogens. Viral inactivation by heat-treatments (at 25, 40, 50 and 63 °C for 30 min) combined with aged green tea extract (aged-GTE) was initially evaluated in phosphate buffered saline (PBS) against murine norovirus (MNV-1) and hepatitis A virus (HAV) by cell culture, and against human norovirus by in situ capture RT-qPCR. The combination of aged-GTE and heat treatment at 50 °C for 30 min exerted strong antiviral activity, reducing by more than 5 log MNV-1 infectivity in PBS. Heating at 40 °C for …
Effect of pasteurization on the bactericidal capacity of human milk.
2008
The use of human milk in milk banks requires thermal processing to eliminate microbiological hazards. An evaluation is made of the stability of overall human milk bactericidal capacity following 2 modalities of thermal pasteurization: 63°C/30 minutes and 75°C/15 seconds. Ten milk samples (mature milk) were analyzed. In each sample, the effect of both thermal treatments on bactericidal capacity against Escherichia coli was evaluated in relation to the capacity of fresh milk (control). All the samples analyzed possessed bactericidal capacity. Human milk pasteurization induced a significant loss of this capacity that was more pronounced after high-temperature treatment than after low-temperat…
Metallic lead recovery from lead-acid battery paste by urea acetate dissolution and cementation on iron
2009
Abstract A suitable hydrometallurgical and environmentally friendly process was studied to replace the currently used practices for recycling lead-acid batteries via smelting. Metallic lead was recovered by cementation from industrial lead sludge solutions of urea acetate (200 to 500 g/L) using different types of metallic iron substrates (nails, shaving or powder) as reducing agents. Under specific operating conditions, up to 99.7% of lead acid battery paste, mainly composed of PbSO4, PbO2 and PbO·PbSO4 species, was converted to metallic lead.. The conversion of the metallic lead and rate of the cementation reaction were strictly dependent on the type of iron substrate used as the reductant…
Controlling the cohesion of cement paste
2005
The main source of cohesion in cement paste is the nanoparticles of calcium silicate hydrate (C-S-H), which are formed upon the dissolution of the original tricalcium silicate (C(3)S). The interaction between highly charged C-S-H particles in the presence of divalent calcium counterions is strongly attractive because of ion-ion correlations and a negligible entropic repulsion. Traditional double-layer theory based on the Poisson-Boltzmann equation becomes qualitatively incorrect in these systems. Monte Carlo (MC) simulations in the framework of the primitive model of electrolyte solution is then an alternative, where ion-ion correlations are properly included. In addition to divalent calciu…
Clinical efficacy of a bleaching enzyme-based toothpaste. A double-blind controlled clinical trial.
2015
Abstract Objectives To assess the efficacy of a bleaching enzyme-based toothpaste. Material and methods A randomized clinical trial was carried out, comprising 48 participants with teeth exhibiting color A3 or higher according to the Vita Classical guide. One-half of the sample received the bleaching enzyme-based toothpaste (White Kin ® ), while the other received placebo toothpaste. Both products were supplied in identical containers and had the same composition except for the active components. The teeth color was measured with a spectrophotometer. The patients were instructed to brush their teeth three times a day during 3 min with the assigned product, during 12 weeks. The color measure…
Color change of the bleached enamel treated with calcium silicate- sodium phosphate-sodium monofluorophosphate-based system
2018
Background The increasing demand of tooth bleaching has also increased the need of researches focusing on the durability of the resultant color. The aim of this study was to evaluate the effect of a system based on calcium silicate, sodium phosphate and sodium monofluorophosphate (Regenerate™) on color maintenance of bleached enamel considering two waiting times for the contact with a cola drink. Material and Methods This in vitrostudy was performed on bovine enamel specimens (n = 100), bleached with 35% H2O2 and treated with: G1 Distilled water; G2 Artificial saliva; G3 RegenerateTM Serum and Toothpaste; G4 RegenerateTM Toothpaste; G5 RegenerateTM Serum. The groups G3, G4 and G5 received o…
Adsorption enrichment of some azo dye complexes on a carbon paste electrode and its application to the determination of small concentrations of cobal…
1974
The azo dyes eriochrome black T, eriochrome blueblack R and eriochrome blueblack B and their complexes with cobalt, manganese and magnesium show adsorption enrichment on carbon paste electrodes, dependent on the composition of the electrode filling. This effect may be used for the determination of cobalt and manganese by a.c. voltammetry in the 10−7 to 10−6 M range. Standard deviation has been found to be ± 3.2 and ± 3.5%, respectively.