Taste evaluation of nonenzymic browning compounds from orange powder and use of inhibitors

1970 ◽  
Vol 18 (3) ◽  
pp. 343-345 ◽  
Author(s):  
Philip Eugene. Shaw ◽  
James H. Tatum ◽  
Theodore J. Kew ◽  
Charles J. Wagner ◽  
Robert E. Berry
Keyword(s):  
Taste Evaluation ◽  
Orange Powder

A Study on the Water Taste Evaluation of Spring Waters in the Korean Tea Literature

2017 ◽  
Vol 23 (4) ◽  
pp. 27-34
Author(s):  
Pyong in Lee ◽  
Jung hwan Kwon ◽  
Young kyoung Yi
Keyword(s):  
Taste Evaluation ◽  
Water Taste

Preparation of an Active Packaging Material and its Application on Strawberry Preservation

2015 ◽  
Vol 1120-1121 ◽  
pp. 643-647
Author(s):  
Ya Bo Fu ◽  
Wen Cai Xu ◽  
Lu Fu ◽  
Dong Li Li ◽  
Jian Qing Wang
Keyword(s):  
Control Release ◽  
Total Solid ◽  
Active Packaging ◽  
Solid Content ◽  
Total Solid Content ◽  
Taste Evaluation ◽  
Lower Temperature ◽  
Fruit Preservation ◽  
And Storage ◽  
Storage Temperatures

To reduce the loss of fresh fruits during transportation and storage, an active packaging (AP) material which could control release fungicide was prepared by melting, blowing film and composite method firstly. Then, its preservation effects on strawberry at different storage temperatures were investigated systematically. Several properties of preserved strawberries were measured periodically, including gas concentration of the package atmosphere and the physiological parameters contains decay rate, total solid content, as well as the sensory and taste evaluation were measured. The experimental results show that this AP material is helpful to fruit preservation, especially at lower temperature. It can prohibit the strawberry respiration, retard fungus growth and thus significantly extend the shelf-life of fresh strawberry.

Effects of melanin-concentrating hormone on licking microstructure and brief-access taste responses

2006 ◽  
Vol 291 (5) ◽  
pp. R1265-R1274 ◽  
Author(s):  
John-Paul Baird ◽  
Catalina Rios ◽  
Nora Elizabeth Gray ◽  
Caroline Elizabeth Walsh ◽  
Shannon Glenora Fischer ◽  
...  
Keyword(s):  
Third Ventricle ◽  
Taste Stimulus ◽  
Water Solutions ◽  
The Third ◽  
Sucrose Solutions ◽  
Quinine Hydrochloride ◽  
Inhibitory Feedback ◽  
Melanin Concentrating Hormone ◽  
Taste Evaluation ◽  
The Mean

The effects of intracerebroventricular application of melanin-concentrating hormone (MCH) on licking for sucrose, quinine hydrochloride (QHCl), and water solutions were evaluated in two experiments. In experiment 1, rats received 90-min access to sucrose and water solutions after MCH or vehicle microinjection to the third ventricle (3V). MCH increased intake largely through increases in the rate of licking early in the meal and in the mean duration of lick bursts, suggesting an effect on gustatory evaluation. Therefore, in experiment 2, brief access tests were used with a series of sucrose and QHCl concentrations to behaviorally isolate the effects of intracerebroventricular MCH on gustatory evaluation. MCH uniformly increased licking for all sucrose solutions, water, and weak concentrations of QHCl; however, it had no effect on licking for the strongest concentrations of QHCl, which were generally avoided under control conditions. Thus MCH did not produce nonspecific increases in oromotor activity, nor did it change the perceived intensity of the tastants. We conclude that MCH enhanced the gain of responses to normally accepted stimuli at a phase of processing after initial gustatory detection and after the decision to accept or reject the taste stimulus. A comparison of 3V NPY and MCH effects on licking microstructure indicated that these two peptides increased intake via dichotomous behavioral processes; although NPY suppressed measures associated with inhibitory feedback from the gut, MCH appeared instead to enhance measures associated with hedonic taste evaluation.

Vacuum Carbothermic Reduction of Alumina

2019 ◽  
Author(s):  
Martin Halmann ◽  
Aldo Steinfeld ◽  
Michael Epstein ◽  
Irina Vishnevetsky
Keyword(s):  
Energy Consumption ◽  
Industrial Production ◽  
Carbothermic Reduction ◽  
Induction Furnace ◽  
Pure Aluminum ◽  
Gas Emissions ◽  
Furnace Heating ◽  
Yellow Orange ◽  
Orange Powder ◽  
Equilibrium Calculations

The current industrial production of aluminum from alumina is based on the electrochemical Hall-Héroult process, which has the drawbacks of high-greenhouse gas emissions, reaching up to 0.70 kg CO2-equiv/kg Al, and large energy consumption, about 0.055 GJ/kg Al. An alternative process is the carbothermic reduction of alumina. Thermodynamic equilibrium calculations and experiments by induction furnace heating indicated that this reaction could be achieved under atmospheric pressure only above 2200° C. Lower required reaction temperatures can be achieved by alumina reduction under vacuum. This was experimentally demonstrated under simulated concentrated solar illumination and by induction furnace heating. By decreasing the CO partial pressure from 3.5 mbar to 0.2 mbar, the temperature required for almost complete reactant consumption could be decreased from 1800°C to 1550°C. Deposits condensed on the relatively cold reactor walls contained up to 71 wt% of Al. Almost pure aluminum was observed as Al drops, while a gray powder contained 60–80% Al and a yellow-orange powder contained only Al4C3, Al-oxycarbides and Al2O3.

scholarly journals Modern technologies for utilizing tobacco wastes

2018 ◽  
Vol 80 (3) ◽  
pp. 259-264
Author(s):  
A. G. Mirgorodskaya ◽  
M. V. Shkidyuk ◽  
N. N. Matyukhina ◽  
T. A. Don
Keyword(s):  
Fractional Composition ◽  
Special Treatment ◽  
Long Term Storage ◽  
Tobacco Production ◽  
Taste Evaluation ◽  
Cut Tobacco ◽  
Term Storage ◽  
Modern Technologies

The problem of utilization or recycling industrial tobacco wastes is an important problem for tobacco industry. Economically preferable way for utilizing industrial tobacco wastes (tobacco scrap) is production smokeless products and hookah blends as wastes are utilized without special treatment. Monitoring of humidity and fractional composition of cut tobacco taken from tobacco rod/cigarette spoilage (tobacco scrap) is carried. Its long-term storage leads to increasing scrap and dust quantity. Researches on utilizing tobacco scrap for sniff and hookah blend production, which are considered to be less harmful compared to cigarettes, were carried. Chemical composition of American type tobacco and scrap was defined. Nicotine content varies from 0.9 to 2.4% and carbohydrates content – from 5.6 to 9.6%. Experimental samples of hookah blend were produced and their organoleptic and taste evaluation were carried. It was found that utilization of tobacco scrap is economically efficient for hookah blend production, as quality of final product made of leaf tobacco and tobacco scrap is similar. Experimental samples of sniff tobacco were produced in order to discover possibility of utilization industrial tobacco scrap for manufacturing this product. Consumer’s properties of sniff tobacco were evaluated by 100 points tasting protocol. This technology for sniff tobacco production from tobacco scrap allows manufacturing product of good quality, decreasing technological operations, rejecting stages of tobacco selection and its cutting and as the result decreasing cost of final product. The results of the research on utilizing tobacco scrap for hookah blend and sniff tobacco production proves optimality of recycling the tobacco wastes.

Azarcón por Empacho—Another Cause of Lead Toxicity

PEDIATRICS ◽  
1983 ◽  
Vol 72 (1) ◽  
pp. 106-108 ◽  
Author(s):  
Aruna Bose ◽  
Krishan Vashistha ◽  
Bernard J. O'Loughlin
Keyword(s):  
Mexican American ◽  
Lead Toxicity ◽  
Abdominal Symptoms ◽  
American Children ◽  
Orange Powder ◽  
Folk Healers

A new source of toxic lead ingestion has been identified roentgenologically in Mexican-American children and adults. Azarcón is an orange powder that contains 86% to 95% lead tetroxide (Pb3O4. At least three children have been treated with this substance by folk healers for relief of abdominal symptoms. Other Hispanic medical folklores may include this toxic "remedy."

scholarly journals Improved Lycopene Production from Different Substrates by Mated Fermentation of Blakeslea Trispora

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 120 ◽  
Author(s):  
Ayse Sevgili ◽  
Osman Erkmen
Keyword(s):  
Shake Flask ◽  
Orange Peel ◽  
Dry Weight ◽  
Blakeslea Trispora ◽  
Total Biomass ◽  
Lycopene Production ◽  
The Media ◽  
Orange Powder ◽  
Early Growth Phase ◽  
Indirect Relationship

The production of lycopene from different substrates by Blakeslea trispora in fermentation was investigated. Lycopene productions from 4 and 6% glucose (pH 6.5) in shake flask fermentation were 77.7 and 28.1 mg L−1. Increasing the glucose concentration to 6% resulted in a decrease in lycopene production by 36.2%. A maximum lycopene concentration of 944.8 mg L−1 was detected with 4% glucose supplemented with 1.0 % sunflower oil in fermentor studies. Lycopene productions in the presence of sunflower and corn oils in the fermentor were 12.2 and 11.1 times higher, respectively, then without oil from 4 % glucose in a shake flask. Lycopene production from orange peel was two times higher in the fermentor than in the shake flask. Zygospores of B. trispora are the morphological forms, which are responsible for the production of the lycopene. The highest level of zygospores was correlated with the highest amount of intracellular lycopene in the total biomass dry weight. The media containing only orange powder (1%) gave a 4.9 mg L−1 lycopene production in a fermentor. The biosynthesis of lycopene has been started in most cases simultaneously in the early growth phase even in trace amounts. Maximum lycopene concentration was obtained when the medium was supplied with sunflower and corn oils. There is an indirect relationship between biomass and lycopene concentration.

Application of a taste evaluation system to the monitoring of Kimchi fermentation☆

2005 ◽  
Vol 20 (11) ◽  
pp. 2283-2291 ◽  
Author(s):  
Namsoo Kim ◽  
Kyung-rim Park ◽  
In-Seon Park ◽  
Yong-Jin Cho ◽  
Young Min Bae
Keyword(s):  
Evaluation System ◽  
Taste Evaluation

scholarly journals A Novel Objective Sour Taste Evaluation Method Based on Near-infrared Spectroscopy

2014 ◽  
Vol 39 (4) ◽  
pp. 313-322 ◽  
Author(s):  
A. Hoshi ◽  
S. Aoki ◽  
E. Kouno ◽  
M. Ogasawara ◽  
T. Onaka ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Evaluation Method ◽  
Sour Taste ◽  
Taste Evaluation
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