Search results for "Veterinary"

Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

1997

Abstract The effect of the small water-soluble peptides on the taste of cheeses has not been clarified yet because of the high difficulties to isolate them from the other water-soluble compounds. A new filtration method, nanofiltration, using ionizable membranes, allowed us to purify a peptidic fraction prepared from the permeate obtained by ultrafiltration (MWCO=1000) of a goat cheese water-soluble extract. A large proportion of mineral salts and a part of amino acids were eliminated from the nanofiltration retentate where a majority of small peptides were concentrated. The peptidic fraction was incorporated in a cheese model with known synergistic effectors such as mineral salts and amino…

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

2011

International audience; In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they …

Influence of HCl pretreatment and organo-mineral complexes on laser diffraction measurement of loess–paleosol-sequences

2016

Abstract The influence of different sample pretreatment methods on grain size distributions in particle size analysis has been subject to controversial discussions. Standard sample preparation typically comprises the disaggregation of aggregated and agglomerated particles into single primary particles, i.e., the organic binding material is oxidized by hydrogen peroxide (H2O2) and the contained carbonates are dissolved by hydrochloric acid (HCl). The aim of this study is to evaluate the effects of HCl treatment on grain size analyses of Late Pleistocene and Holocene loess–paleosol-sequences investigated by a Beckman Coulter LS 13320 laser particle analyzer. For this purpose, samples from two…

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

2018

Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid…

2021

Samples of tree hybrid mandarins (´Clemenvilla`, ´Ortanique` and ´Nadorcott`) were employed to determine the physicochemical properties (increase of conductivity, brix° and pH), bioactive compounds (total phenolic, flavonoid, ascorbic acid and carotenoids content) and antioxidant capacity (DPPH and TEAC) of peels. Mandarin peel extracts were prepared employing ultrasound assisted extraction (400 W, 80% v/v duty cycle, 40ºC). The results were compared to the values of control extraction method. Aqueous ethanol solution (50%, v/v) was used as solvent in solid-liquid ratio of 1:10 (w/v). A 5, 15 and 30 min were applied in both methods to stablish the most effective extraction time. The increas…

Soil water repellency assessment in olive groves in Southern and Eastern Spain

2016

Soil water repellency (SWR) has been reported under different soils, land uses and regions of the world, particularly in forest land and after wildfires, yet the understanding of this variable in agricultural lands is still rather limited. This study presents the characterization from field-based measurements of SWR in four contrasted olive groves (Olea europaea L.) in Spain in terms of different environmental conditions and management: abandoned and commercial farms under permanent cover crop, conventional tillage and herbicide use. The main objectives were [1] to evaluate the potential occurrence, intensity and persistence of soil water repellency in different types of olive groves and [2…

Silicatein: from chemical through enzymatic silica formation, to synthesis of biomimetic nanomaterials

2012

Silicateins are the enzymes that had been identified in sponges, then sequenced and expressed. They are not only the enzymes facilitating biosilica synthesis but also function as structure-guiding and structure-forming proteins. The three minireviews highlight the principles of silicatein-mediated biosilica formation and outline the bionic strategies which might be used for the design and fabrication of novel materials.

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

2002

Abstract Interactions between selected aroma compounds and non-volatile water-soluble molecules were studied using dynamic headspace-gas chromatography. A model water-soluble extract (MWSE), previously constructed in gustatory and physico-chemical accordance with the crude Camembert cheese WSE, allowed the contribution of non-volatiles to the headspace composition of volatile compounds to be assessed. The presence of the MWSE increased the headspace concentration of 2-heptanone, 1-octen-3-ol and 3-methylbutanol, showing that these three volatile compounds were released by MWSE. Omission tests performed on MWSE allowed for the impact of each MWSE component on aroma compounds release to be de…

Enzyme-assisted extraction of proteins from Citrus fruits and prediction of their cultivar using protein profiles obtained by capillary gel electroph…

2017

Abstract The suitability of protein profiles established by capillary gel electrophoresis (CGE) as a tool to discriminate between 11 cultivars of Citrus (orange and tangerine) peel and pulp was evaluated in this work. Before CGE analysis, different extraction buffers (which included enzyme-assisted treatments) were compared. The best results were achieved using 5% ( v/v ) Celluclast ® 1.5 L and 5% ( v/v ) Palatase ® 20,000 L buffers for Citrus peel and pulp protein extracts, respectively. The resulting protein profiles obtained were used to construct linear discriminant analysis (LDA) models able to distinguish Citrus peel and pulp samples according to their cultivar. In both cases, all sam…

Sensory and Chemical Analysis of Fractions Obtained by Gel Permeation of Water-Soluble Comte Cheese Extracts

1995

The pure water extraction of Comte cheese solubles and their chromatographic separation facilitate sensory analysis experiments with the fractions directly collected from the column. Two extracts, one obtained after ultrafiltration, the other after chromatography on Sephadex G25, have been separated on Toyopearl HW-40S. The sensory evaluation of the obtained fractions shows in the two cases that some fractions have interesting flavors. However, physicochemical analysis shows that organoleptic characteristics are linked more to the presence of amino acids and salts than to the presence of peptides. Apart from monosodium glutamate, most of the amino acids are present in the fractions at conce…