scholarly journals Attenuation of Sinapic Acid and Sinapine-derived Flavor-active Compounds Using a Factorial-based Pressurized High-temperature Processing

2021 ◽  
Author(s):  
Ruchira Nandasiri ◽  
Erika Zago ◽  
Usha Thiyam-Hollander ◽  
N A Michael Eskin
Keyword(s):  
High Temperature ◽  
Sinapic Acid ◽  
Active Compounds ◽  
High Temperature Processing

scholarly journals Attenuation of Sinapic Acid and Sinapine-Derived Flavor-Active Compounds Using A Factorial-Based Pressurized High-Temperature Processing

2021 ◽  
Author(s):  
Ruchira Nandasiri ◽  
Erika Zago ◽  
Usha Thiyam-Holländer ◽  
Michael Eskin
Keyword(s):  
High Temperature ◽  
Phenolic Compounds ◽  
Sinapic Acid ◽  
Value Added ◽  
Canola Meal ◽  
Extraction Temperature ◽  
Oil Processing ◽  
Primary Determinant ◽  
High Temperature Processing ◽  
Effects Of Temperature

De-oiled canola meals are sources of protein-containing flavor-active phenolic compounds. Conventional canola oil processing utilizes an excess amount of solvents and is associated with the release of high-intensity bitter flavor-active phenolic compounds, limiting the use of the canola meal. Recent advances in the extraction and isolation of the bitter favor-active phenolic compounds from canola by-products produce protein isolates, however, would benefit the industry by producing a side-stream ingredient rich in phenolics. High temperature and pressure-aided processing, namely the accelerated solvent extraction (ASE) was investigated to extract the flavor-active bitter molecules from the canola meal. The extractability of flavor-active phenolic compounds including the major sinapates, kaempferol derivatives, and other thermo-generative compounds including thomasidioc acid (TA) was evaluated. The effects of temperature, solvent extractant and concentration, and the particle size of the meal, were examined on the extraction efficiency of these phenolic compounds. Extraction temperature (180oC) was the primary determinant (p<0.05) for the attenuation of major sinapates including sinapine and sinapic acid. Both ethanol and methanol extractants at a concentration of 70% (v/v) significantly (p<0.05) extracted the flavor-active phenolic compounds. The pressurized high temperature through optimized ASE conditions attenuated the bitter undesirable flavor-active phenolic molecules from canola meal thereby facilitating a potential value-added phenolic-rich by-product.

AFM study of the dynamics of α-alumina surface faceting during high-temperature processing

1995 ◽  
Vol 53 ◽  
pp. 334-335 ◽  
Author(s):  
Michael W. Bench ◽  
Jason R. Heffelfinger ◽  
C. Barry Carter
Keyword(s):  
High Temperature ◽  
Thin Foil ◽  
Sem Analysis ◽  
Conductive Coatings ◽  
Force Microscopy ◽  
Minimal Sample ◽  
Atomic Force ◽  
Formation And Evolution ◽  
High Temperature Processing ◽  
Nominal Surface

To gain a better understanding of the surface faceting that occurs in α-alumina during high temperature processing, atomic force microscopy (AFM) studies have been performed to follow the formation and evolution of the facets. AFM was chosen because it allows for analysis of topographical details down to the atomic level with minimal sample preparation. This is in contrast to SEM analysis, which typically requires the application of conductive coatings that can alter the surface between subsequent heat treatments. Similar experiments have been performed in the TEM; however, due to thin foil and hole edge effects the results may not be representative of the behavior of bulk surfaces.The AFM studies were performed on a Digital Instruments Nanoscope III using microfabricated Si3N4 cantilevers. All images were recorded in air with a nominal applied force of 10-15 nN. The alumina samples were prepared from pre-polished single crystals with (0001), , and nominal surface orientations.

Influence of Enzyme Activity of Bacteria and Leucocytes in Raw Milk on Age Gelation after UHT Processing

1984 ◽  
Vol 47 (2) ◽  
pp. 105-107 ◽  
Author(s):  
BARBARA P. KEOGH ◽  
G. PETTINGILL
Keyword(s):  
Enzyme Activity ◽  
High Temperature ◽  
Inhibitory Action ◽  
Raw Milk ◽  
Bacterial Counts ◽  
High Temperature Processing ◽  
The Relationship ◽  
Ultra High Temperature

An investigation was undertaken into the relationship between the enzyme activity of cells harvested from raw milk and time taken for age gelation (TAG) to occur in the milk after ultra-high-temperature processing. It was shown that there was no relationship between the TAG and the bacterial counts on milk agar at 30°C or 7°C nor was there a relationship between the counts and the level of enzyme activity of the harvested cells. There was, however, a significant correlation between the level of enzyme activity of the harvested cells and the TAG. When extra bovine leucocytes were added to raw milk before processing, the TAG was increased. This suggested that there was an inhibitory action of leucocytes in development of age gelation.

Interpretation of macropore shape transformation in crystalline silicon upon high temperature processing

2010 ◽  
Vol 108 (7) ◽  
pp. 074902 ◽  
Author(s):  
Moustafa Y. Ghannam ◽  
Abdulazeez S. Alomar ◽  
Jef Poortmans ◽  
Robert P. Mertens
Keyword(s):  
High Temperature ◽  
Crystalline Silicon ◽  
Shape Transformation ◽  
High Temperature Processing

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

2009 ◽  
Vol 115 (1) ◽  
pp. 207-213 ◽  
Author(s):  
Ans De Roeck ◽  
Thomas Duvetter ◽  
Ilse Fraeye ◽  
Iesel Van der Plancken ◽  
Daniel Ndaka Sila ◽  
...  
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Fruit And Vegetable ◽  
High Pressure High Temperature ◽  
High Temperature Processing

scholarly journals Changes in Ginsenoside Compositions by High Temperature Processing under Various Soaking Conditions

2017 ◽  
Vol 23 (5) ◽  
pp. 689-696
Author(s):  
Gwi Yeong Jang ◽  
Yoon Jeong Lee ◽  
Meishan Li ◽  
Min Young Kim ◽  
Sang Hoon Lee ◽  
...  
Keyword(s):  
High Temperature ◽  
High Temperature Processing
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