Search results for "URI"

showing 10 items of 25484 documents

Effects of almond gum as texture and sensory quality improver in wheat bread

2016

International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…

0106 biological sciencesbread formulation[SDV.BIO]Life Sciences [q-bio]/BiotechnologyChemistry[SDV]Life Sciences [q-bio]digestive oral and skin physiologyDietary fibrefood and beverages04 agricultural and veterinary sciencesWheat bread040401 food science01 natural sciencesSensory analysisIndustrial and Manufacturing Engineeringsensory analysisAlmond gumfibrestextural analysis0404 agricultural biotechnology010608 biotechnology[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringFood science[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood ScienceInternational Journal of Food Science & Technology
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Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

2016

Summary The aim of the work was to evaluate the profile of free amino acids (FAA) as the possible precursors of biogenic amines (BAs) in different varieties and hybrid lines of Lupinus luteus and Lupinus angustifolius and its changes during fermentation. Lupins have high amounts of FAA, and therefore, significant contents of BAs by the action of bacterial amino acid decarboxylases can be formed. In view of this, the effect of three Pediococcus pentosaceus strains KTU05-8, KTU05-9 and KTU05-10 on BA formation during lupin fermentation was studied. The formation of BAs was monitored during 48-h fermentation at solid-state conditions and compared with that in samples after submerged fermentati…

0106 biological scienceschemistry.chemical_classificationCadaverinefood and beverages04 agricultural and veterinary sciencesBiologyTyraminebiology.organism_classification040401 food science01 natural sciencesIndustrial and Manufacturing EngineeringAmino acidchemistry.chemical_compoundLupinus angustifolius0404 agricultural biotechnologyBiochemistrychemistry010608 biotechnologyBiogenic amineFermentationPediococcusFood scienceLactic acid fermentationFood ScienceInternational Journal of Food Science & Technology
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Effect of Enzyme Amounts Used in Gastrointestinal Digestion Upon Solubility and Caco-2 Cell Uptake Assays of Minerals from Infant Formulas

2005

The effect of enzyme amounts used in gastrointestinal in vitro digestion upon the solubility and Caco-2 cell uptake of calcium, iron and zinc from infant formulas (IFs) was studied. Different amounts of enzymes (g enzyme/g IF), pepsin (0.002 and 0.048), pancreatin (0.0005, 0.002 and 0.01) and bile extract (0.003, 0.125 and 0.0625) were assayed. Mineral soluble contents and mineral uptakes by Caco-2 cells were affected by the enzyme amounts used in digestion. Although the highest mineral solubility (Ca 98.6 vs 46.2%; Fe 98.1 vs 83.9%; Zn 98.4 vs 83%) was obtained when the lowest enzyme (pepsin 0.002 vs 0.048; pancreatin 0.0005 vs 0.01g/g IF) and bile extract (0.003 vs 0.0625g/g IF) amounts …

0106 biological scienceschemistry.chemical_classificationChromatographybiologyGeneral Chemical Engineeringchemistry.chemical_element04 agricultural and veterinary sciencesAbsorption (skin)ZincCalcium040401 food science01 natural sciencesIndustrial and Manufacturing Engineering0404 agricultural biotechnologyEnzymechemistryPepsinCaco-2010608 biotechnologybiology.proteinSolubilityDigestionFood ScienceFood Science and Technology International
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Improvement of Analytical Conditions of Mineral Caco-2 Cell Uptake Assays

2004

Caco-2 cell mineral uptake assays are used to estimate the bioavailability of minerals from foods. The uptake of minerals by Caco-2 cells can be affected by several factors – particularly the conditions of the in vitro digestion process and the growth conditions of the cell culture. Therefore, a standardisation of the assays conditions is required to obtain reproducible results. This work determined the effect of enzyme demineralisation, the inactivation of the proteolytic activity of the digest and the replacement of distilled-deionised water by cell culture degree water. Treatment with Chelex-100 resin was applied to remove calcium, iron and zinc from pepsin and pancreatin-bile salts. Th…

0106 biological scienceschemistry.chemical_classificationChromatographybiologyGeneral Chemical Engineeringchemistry.chemical_element04 agricultural and veterinary sciencesZincCalcium040401 food science01 natural sciencesIndustrial and Manufacturing EngineeringBioavailability0404 agricultural biotechnologyEnzymechemistryBiochemistryPepsinCaco-2Cell culture010608 biotechnologybiology.proteinDigestionFood ScienceFood Science and Technology International
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Land-use and climate related drivers of change in the reindeer management system in Finland: geography of perceptions

2021

Drivers of change in the reindeer management system are rather well-known. But when developing the gover-nance to support the traditional livelihoods, it is crucial to understand also practitioner perceptions. Systematic research on these is lacking. We analyzed the land-use and climate related drivers within the reindeer man-agement area (RMA) in Finland, and, using a perception geography approach, studied the herder perceptions towards these. We conducted an on-site questionnaire survey with herders from 51 herding districts. Factors directly affecting the welfare of reindeer were perceived as crucial by herders, for example basal icing affecting the forage availability, and land-use rela…

0106 biological sciencescumulative effects010504 meteorology & atmospheric sciencesGeography Planning and Developmentmaankäyttöporotalous01 natural sciencesHUSBANDRYporonhoitoPUBLIC-PARTICIPATION GISClimate changeHerdingreindeer husbandrySEMI-DOMESTICATED REINDEERGeneral Environmental Science2. Zero hungerCumulative effectsQuestionnaireForestryGOVERNANCELivelihoodNatural resource010601 ecologyclimate changeGeographyTourism Leisure and Hospitality ManagementManagement systemIMPACTS1171 GeosciencesWINTER PASTURESClimate changeEnvironmental planning1172 Environmental sciences0105 earth and related environmental sciencesCumulative effectsLand usePractitioner knowledgeland useilmastonmuutokset15. Life on landNorthern FennoscandiaNorthern fennoscandiaporonhoitoalueetINFRASTRUCTURE DEVELOPMENTRANGIFER-TARANDUS-TARANDUSSNOWLand usepractitioner knowledgeWILD REINDEERReindeer husbandry
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The evolutionary dynamics of adaptive virginity, sex-allocation, and altruistic helping in haplodiploid animals

2017

In haplodiploids, females can produce sons from unfertilized eggs without mating. However, virgin reproduction is usually considered to be a result of a failure to mate, rather than an adaptation. Here, we build an analytical model for evolution of virgin reproduction, sex-allocation, and altruistic female helping in haplodiploid taxa. We show that when mating is costly (e.g., when mating increases predation risk), virginity can evolve as an adaptive female reproductive strategy. Furthermore, adaptive virginity results in strongly divergent sex-ratios in mated and virgin queen nests ("split sex ratios"), which promotes the evolution of altruistic helping by daughters in mated queen nests. H…

0106 biological scienceseducation.field_of_studyanimal structuresPopulationVirginity testfood and beveragesBiology010603 evolutionary biology01 natural sciencesEusociality010601 ecologyEvolutionary biologyGeneticsHaplodiploidyMatingSocial evolutionGeneral Agricultural and Biological Scienceseducationreproductive and urinary physiologyEcology Evolution Behavior and SystematicsSex ratioSex allocationEvolution
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Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

2020

Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 &plusmn

0106 biological sciencesendocrine systemanimal structuresHealth (social science)food.ingredientThiobarbituric acidanimal diseasesedible filmsPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyGelatinmicrobial qualitychemistry.chemical_compoundnatural extract0404 agricultural biotechnologyfoodlipid oxidationLipid oxidation010608 biotechnologyTBARSlcsh:TP1-1185Peroxide valueFood sciencebiologyurogenital systemfish quality04 agricultural and veterinary sciencesPropolisbiology.organism_classification040401 food scienceTroutantioxidantschemistryRainbow troutFood ScienceFoods
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Editorial: Legumes for global food security

2020

descripción no proporcionada por scopus

0106 biological sciencesenvironmental stresses and physiology[SDV]Life Sciences [q-bio]legumesclimate resilienceLibrary sciencePlant Sciencelcsh:Plant culture01 natural sciencesMarie curieLegume breedingGenetic resourcesPolitical scienceSustainable agriculturelcsh:SB1-1110Genetic resourcesComputingMilieux_MISCELLANEOUS2. Zero hungerClimate resilienceFood securitylegume breedingEnvironmental stresses and physiologyEuropean researchSustainable agriculture04 agricultural and veterinary sciencesfood securityFood securityLegumessustainable agriculturegenetic resources040103 agronomy & agriculture0401 agriculture forestry and fisheries010606 plant biology & botany
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Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts

2018

In this work, novel active edible films having antiviral activity were developed through the solvent casting method. Emulsified edible films were prepared by adding lipids into alginate films in order to improve their water vapour permeability. In addition, two natural extracts rich in phenolic compounds, specifically a green tea extract (GTE) and a grape seed extract (GSE) were used as active agents. Interestingly, incorporating GTE or GSE within the biopolymer matrix, the films exhibited significant antiviral activity against murine norovirus (MNV) and hepatitis A virus (HAV) since ∼2 log reduction were recorded for the 0.75 g extract/g alginate in the film, being GTE more efficient than …

0106 biological sciencesfood.ingredientAntioxidantGeneral Chemical Engineeringmedicine.medical_treatmentEnteric virusesved/biology.organism_classification_rank.speciesActive packagingGrape seed extract (GSE)Green tea extractengineering.material01 natural sciences0404 agricultural biotechnologyfood010608 biotechnologymedicineFood scienceved/biologyChemistry04 agricultural and veterinary sciencesGeneral Chemistry040401 food scienceEdible filmsSolventGreen tee extract (GTE)Grape seed extractengineeringActive packagingBiopolymerFood qualityFood ScienceMurine norovirusFood Hydrocolloids
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Tettigoniidae (Orthoptera) ovipositing in old galls of Dryocosmus kuriphilus (Hymenoptera: Cynipidae)

2016

Authors report some biological notes on two species of Orthoptera Tettigoniidae emerged from old spongy-woody galls of Dryocosmus kuriphilus Yasumatsu, 1951 collected in April 2015 from some areas of Sicily (Italy): Leptophyes sicula Kleukers, Odé et Fontana, 2010 (Phaneropterinae) and Cyrtaspis scutata (Charpentier, 1825) (Meconematinae). Between the end of April and the first days of May 30 neanids emerged from the galls, were reared and their cycle followed. While L. sicula laid eggs in groups, C. scutata laid single eggs inside the galls; both species have shown that in a few years they adapted in exploiting this new shelter for egg laying. No interaction with the gall inducing insect w…

0106 biological sciencesfood.ingredientOrthopteraorthopteraTettigoniidae010607 zoologyHymenoptera01 natural sciencesfoodgall-successoritalyBotanytettigoniidaeMeconematinaebush-cricketsgall biology successor katydid ItalybiologybiologyLeptophyesbiology.organism_classification010602 entomologyDryocosmus kuriphilusSettore AGR/11 - Entomologia Generale E ApplicataQL1-991Insect SciencehymenopteraGall-inducing insectcynipidaePhaneropterinaeovipositionZoologyEuropean Journal of Entomology
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