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Gas chromatographic–mass spectrometric investigation of the chemical composition of beebread

2009

Beebread consumption has a very long tradition; however, its composition and bioactive properties have not been studied thoroughly up to now. This study is expected to expand the knowledge of chemical composition of this bee product as a natural remedy and functional food ingredient. With the help of successive extraction with organic solvents of different polarity, more than 200 compounds were extracted from five samples of beebread and then identified by GC-MS method. The content of some phenol compounds (p-coumaric acid, kaempherol, isorhamnetin) with antioxidant properties has been determined quantitatively. Different content of free aminoacids have been detected in the analyzed samples…

Effect of storage conditions on furosine formation in milk-cereal based baby foods

2008

[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310-340 mg/100 g protein and at the 9th storage month were 426-603 mg/100 g protein. Storage time and temperature have a significant increase (p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions (p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evol…

High-performance liquid chromatographic determination of furfural compounds in infant formulas

2002

Furfural contents in adapted and follow-up infant formulas were measured by RP-HPLC. The evolution of furfural compound contents during storage (a year at 20 and 37 °C) was studied. 2-Furylmethylketone and 5-methyl-2-furaldehyde were not detectable in analysed samples. The differences in the furfural compounds at point zero between both infant formulas has to be ascribed to the differences in protein and iron contents. An increase in free 5-hydroxymethyl-2-furfuraldehyde (HMF), 2-furaldehyde (F) and HMF+F contents was observed in all samples, although the differences were not statistically significant. The storage temperature affected the total HMF content and the storage time affected the …

Effects of thermal processing and storage on available lysine and furfural compounds contents of infant formulas.

2000

The Maillard reaction-related effects that thermal treatments during the manufacturing process and storage (at 20 and 37 degrees C) have on powdered adapted and follow-up milk-based infant formulas were estimated by measuring the available lysine and furfural compounds contents of raw cow milk used in manufacturing, intermediate products and formulas. A fluorimetric method was used to measure the available lysine contents, and free and total furfural compounds were determined by HPLC. Statistically significant losses in available lysine (about 20%) in the infant formulas with respect to raw milk were found. The storage period did not affect the available lysine contents of adapted formulas …

High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows' milk.

2000

Furosine and furfural products of the Maillard reaction are used as specific indicators of the effect of heating treatments on milk quality. Their contents were measured in representative samples of store- and name-brand ultra-high-temperature-treated milks using RP-HPLC with UV detection. Furosine contents ranged from 40.32 to 50.67 and from 65.48 to 310.58 mg/100 g protein in name- and store-brand milks, respectively. Of the furfurals, only hydroxymethylfurfural was detected. The free hydroxymethylfurfural contents of store-brand milks ranged from 0.22 to 1.70 mg/100 g protein. Total hydroxymethylfurfural contents ranged from 0.29 to 0.41 and from 0.72 to 2.21 mg/100 g protein, for name- …

Inactivation and structural changes of polyphenol oxidase in quince ( Cydonia oblonga Miller) juice subjected to ultrasonic treatment

2020

Background Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. Results Compared to untreated juice, the PPO activity in treat…

Using Cloud Computing to Implement a Security Overlay Network

2012

This article proposes and analyzes a general cloud-based security overlay network that can be used as a transparent overlay network to provide services such as intrusion detection systems, antivirus and antispam software, and distributed denial-of-service prevention. The authors analyze each of these in-cloud security services in terms of resiliency, effectiveness, performance, flexibility, control, and cost.

Collecting large cohorts of patients with uncommon diseases: mission impossible?

2007

New Technology, Writing And Learning

2001

The participants involved in most previous studies on writing have written their texts by hand but writing with the aid of a computer is much more prevalent today. This chapter specifically examines the effects of new technology on writing and, by implication, on writing to learn, and presents examples how technology has created new possibilities for using writing for purposes of learning. The chapter is divided into four main parts. Part one briefly introduces the chapter. Part two considers the nature of writing in terms of interactions between planning, writing and editing. Part three examines how computer aided writing changes these processes. Here individual and collaborative writing a…

Low Degree of Separation Does Not Guarantee Easy Coordination

2012

In the times of increased global competition, software companies are forced to search for more effective development practices and often team up with onshore and offshore partners to develop faster and better products. In this paper we empirically explore a highly distributed onshore development project with a complex coordination structure. Our findings demonstrate that onshore development projects are not protected from coordination and communication challenges and task allocation complexities. Previously reported qualitative findings regarding organizational problems in this paper are supplemented with quantitative measurements of the true coordination delays and additional analysis of c…