Search results for "physicochemical"

Spatial and temporal dynamics of bacterioplankton community composition in a subtropical dammed karst river of southwestern China.

2018

Abstract River damming influences the hydro‐physicochemical variations in karst water; however, such disruption in bacterioplankton communities has seldom been studied. Here, three sampling sites (city‐river section, reservoir area, and outflow area) of the Ca2+–Mg2+–HCO 3 −–SO 4 2− water type in the dammed Liu River were selected to investigate the bacterioplankton community composition as identified by high‐throughput 16S rRNA gene sequencing. In the dammed Liu River, thermal regimes have been altered, which has resulted in considerable spatial‐temporal differences in total dissolved solids (TDSs), oxidation‐reduction potential (Eh), dissolved oxygen (DO), and pH and in a different microe…

SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE

2007

Physicochemical and perceptual interactions between composition/texture, taste and aroma: A way to enhance saltiness in foods

2009

Diplôme : Ph. D.; Excessive salt in the human diet is a major risk factor for hypertension and cardiovascular diseases. So, the World Health Organisation (WHO) advocates sodium reduction of foods as a cost-effective strategy to improve public health. Because of important functionalities of salt (NaCl) – salty taste and flavour enhancement, solutions are being sought to lower the salt content of processed foods without altering their taste. In this PhD work, the approach proposed was to use sensory interactions between the senses, especially composition/texture – saltiness interactions (i) and aroma-saltiness interactions (ii). The first part of this work aimed to investigate food compositio…

Water and temperature contribution to the structuration of starch matrices in the presence of flavour.

2016

The effect of hydrothermal treatments and flavours addition on starch structure and its physical properties were studied. Native wheat starch was treated at 2 different hydrations (water-starch ratios: 50/50 and 80/20 g w/w) and temperatures (65 and 85 °C) in the presence of flavours (ethyl hexanoate and 2-hexanone). The freshly prepared samples were subjected to DSC and flavour analysis. Flavour inclusion complex could not be detected by DSC, however the result of flavour analysis proved that there were flavours interactions with starch. Both ethyl hexanoate and 2-hexanone interacted with starch at similar rates. The highest flavour loss was found in the samples at high hydration and heate…

Evaluation of Physicochemical Properties of Amphiphilic 1,4-Dihydropyridines and Preparation of Magnetoliposomes

2021

This study was focused on the estimation of the targeted modification of 1,4-DHP core with (1) different alkyl chain lengths at 3,5-ester moieties of 1,4-DHP (C12, C14 and C16)

Direct experimental observation of mesoscopic fluorous domains in fluorinated room temperature ionic liquids

2017

Fluorinated room temperature ionic liquids (FRTILs) represent a class of solvent media that are attracting great attention due to their IL-specific properties as well as features stemming from their fluorous nature. Medium-to-long fluorous tails constitute a well-defined apolar moiety in the otherwise polar environment. Similarly to the case of alkyl tails, such chains are expected to result in the formation of self-assembled fluorous domains. So far, however, no direct experimental observation has been made of the existence of such structural heterogeneities on the nm scale. We report here the first experimental evidence of the existence of mesoscopic spatial segregation of fluorinated dom…

Valoración de los cambios de los aniones orgánicos que participan en el equilibrio ácido-base al introducir un regimen de biofiltración sin acetato

2011

VALORACIÓN DE LOS CAMBIOS DE LOS ANIONES ORGÁNICOS QUE PARTICIPAN EN EL EQUILIBRIO ÁCIDO-BASE AL INTRODUCIR UN REGIMEN DE BIOFILTRACIÓN SIN ACETATO. La corrección de la situación de acidosis metabólica común a la insuficiencia renal crónica es uno de los objetivos prioritarios del tratamiento de sustitución dialítico. La diálisis es capaz de producir cambios en el perfil metabólico dependientes de la modalidad y del líquido empleados. Realizamos un estudio con 22 pacientes estables en programa de hemodiálisis que se sometieron de forma cruzada a dos modalidades de hemodiafiltracion una con 34 mmol/l de bicarbonato y 3 mmol/l de acetato (HDF) y la otra biofiltración sin acetato (AFB). Según …

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food …

2020

Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.)…

Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese.

2021

This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) cheese, to enlarge ewe’s dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for “Crescenza” cheese typology with some modifications. In particular, pasteurized ewes’ milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to drive the fermentation process, since S. thermophilus counts reached 109 CFU/g in both productions. Gen…

Comparative Study of Several Machine Learning Algorithms for Classification of Unifloral Honeys

2021

Unifloral honeys are highly demanded by honey consumers, especially in Europe. To ensure that a honey belongs to a very appreciated botanical class, the classical methodology is palynological analysis to identify and count pollen grains. Highly trained personnel are needed to perform this task, which complicates the characterization of honey botanical origins. Organoleptic assessment of honey by expert personnel helps to confirm such classification. In this study, the ability of different machine learning (ML) algorithms to correctly classify seven types of Spanish honeys of single botanical origins (rosemary, citrus, lavender, sunflower, eucalyptus, heather and forest honeydew) was investi…