scholarly journals Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment

2021 ◽  
Vol 11 (8) ◽  
pp. 3452
Author(s):  
Joanna Kapusta-Duch ◽  
Adam Florkiewicz ◽  
Teresa Leszczyńska ◽  
Barbara Borczak
Keyword(s):  
Hydrothermal Treatment ◽  
Mineral Content ◽  
Processing Conditions ◽  
Brassica Vegetables ◽  
Macro And Micronutrients ◽  
The Stability

Little is still known about macro- and micronutrients in processed selected Brassica vegetables such as purple and green cauliflower, rutabaga and kale. This study evaluates the influence of different processing conditions (blanching and boiling) on the stability of selected macro- and micronutrients in the aforementioned vegetables. Results indicated that blanching and boiling affect the mineral content of Brassica vegetables. Of the examined Brassica vegetables, the largest losses were found for potassium and iron (on average by 39.72%).

Hot-hardness comparisons among isostructural Be12X intermetallic compounds

1993 ◽  
Vol 8 (7) ◽  
pp. 1550-1557 ◽  
Author(s):  
S.M. Bruemmer ◽  
B.W. Arey ◽  
J.L. Brimhall ◽  
J.P. Hirth
Keyword(s):  
Sharp Decrease ◽  
Slip Systems ◽  
Processing Conditions ◽  
Dislocation Mobility ◽  
Melting Temperatures ◽  
Brittle Transition ◽  
Metal Atoms ◽  
Macroscopic Plasticity ◽  
The Stability ◽  
Hot Hardness

Hot hardness has been measured in seven isostructural Be12X compounds: Be12Cr, Be12Mn, Be12V, Be12Mo, Be12Ti, Be12Ta, and Be12Nb. All vacuum-hot-pressed (VHP) materials exhibited similar hardness levels (800 to 1000 kg/mm2) at low temperatures (<600 °C), but sharply diverged at higher temperatures. Most compounds showed a sharp decrease in hardness above about one-half their melting temperatures except for Be12Nb and Be12Ti which maintained strength until higher temperatures. Ductile-brittle transition temperatures (DBTT's) of 600, 625, 690, 700, 700, and 850 °C were determined for Be12Cr, Be12Mn, Be12V, Be12Mo, Be12Ti, and Be12Nb, respectively. Hot-isostatically-pressed (HIP) and VHP Be12Nb heats both showed comparable behavior, indicating that the temperature required for macroscopic plasticity is not dependent on processing conditions. Differences in slip characteristics were observed between beryllides with similar melting temperatures, but differing DBTT's. Dislocations were activated on multiple slip systems in Bei2V during compressive deformation at 800 °C. Similar behavior was not observed in Be12Nb until test temperatures above 1000 °C. It is proposed that dislocation mobility may be related to the stability between Be12X and Be17X2 phases. Larger refractory metal atoms such as Nb may form faulted layers related to Be17X2 structures and thereby impede deformation at intermediate temperatures. Smaller atoms such as Cr, Mn, V, and Mo do not form a stable Be17X2 phase and thereby allow enhanced dislocation mobility at these temperatures.

scholarly journals Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S85-S88 ◽  
Author(s):  
M. Dekker ◽  
K. Hennig ◽  
R. Verkerk
Keyword(s):  
Thermal Stability ◽  
Brussels Sprouts ◽  
Pak Choi ◽  
Red Cabbage ◽  
Indole Glucosinolates ◽  
First Order Kinetics ◽  
Degradation Rates ◽  
Brassica Vegetables ◽  
The Stability ◽  
Thermal Stability Of

The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes. Three vegetables that were used in this study were <I>Brassica oleracea</I> (red cabbage, broccoli and Brussels sprouts) and two were <I>Brassica rapa</I> (pak choi and Chinese cabbage). To rule out the influence of enzymatic breakdown, myrosinase was inactivated prior to the thermal treatments. The stability of three glucosinolates that occurred in all five vegetables (gluconapin, glucobrassicin and 4-methoxyglucobrassicin) varied considerably between the different vegetables. The degradation could be modeled by first order kinetics. The rate constants obtained varied between four to twenty fold between the five vegetables. Brussels sprouts showed the highest degradation rates for all three glucosinolates. The two indole glucosinolates were most stable in red cabbage, while gluconapin was most stable in broccoli. These results indicate the possibilities for plant breeding to select for cultivars in which glucosinolates are more stable during processing.

Tyramine Content of Raspberries and Other Fruit

1970 ◽  
Vol 53 (5) ◽  
pp. 1071-1073 ◽  
Author(s):  
D E Coffin
Keyword(s):  
Gas Chromatography ◽  
Processing Conditions ◽  
The Stability

Abstract The tyramine contents of 14 fruits and 9 fruit jams have been determined by gas chromatography of the trifluoroacetyl derivative of tyramine. Tyramine contents of more than 1 μg/g were found only in raspberries, raspberry jams, and 1 sample of apricot jam. The tyramine content of 15 samples of fresh raspberries varied from 12.8 to 92.5 μg/g; tyramine content of raspberry jams varied from 8.0 to 38.4 μ/g- The levels of tyramine in raspberries in relation to other fruit and the stability of tyramine under processing conditions indicate that it is a useful indicator of the presence of raspberry in fruit products. However, the wide variation in the levels of tyramine in raspberries indicates that it is not a satisfactory criterion for the estimation of the raspberry content of fruit products.

Electrically Conducting Compatible Blends Of Polyaniline / Poly (Vinyl Pyrrolidone)

1993 ◽  
Vol 328 ◽  
Author(s):  
William B. Stockton ◽  
M. F. Rubner
Keyword(s):  
Light Microscopy ◽  
Composition Range ◽  
Vinyl Pyrrolidone ◽  
Processing Conditions ◽  
Conductivity Measurements ◽  
Polar Solvents ◽  
Electrically Conducting ◽  
Solvent Cast ◽  
Poly Vinyl Pyrrolidone ◽  
The Stability

ABSTRACTBlending polyaniline (PAn) with a host polymer has the advantage of reducing the amount of polyaniline necessary for conductivity, increasing the stability of this conduction, and enhancing the overall mechanical integrity, versatility, and processability of PAn. PAn blends have generally been observed to be immiscible, reducing many of the above mentioned advantages. In this work, PAn was solution blended with poly (vinyl pyrrolidone) (PVP) in either NMP or DMAc, both polar solvents with an amide linkage. We have found PAn to be miscible with PVP under certain processing conditions. The extent of this compatibility and resulting mechanical properties were assessed by DMA, DSC, TGA, SAXS, and light Microscopy. DSC thermograms exhibit a single Tg for all blends ranging from 3 to 30 % by weight PAn. Light Microscopy and SAXS also suggest no phase separation. TGA results show that NMP binds very tightly to both PAn and PVP, with solvent cast blends retaining up to 20 wt% NMP, even after relatively vigorous drying. Electrical conductivity measurements of cast films show conductivity to range from 10-3to 2 S/cm over the same composition range.

scholarly journals Macro and Micronutrient Storage in Plants and Their Remobilization When Facing Scarcity: The Case of Drought

Agriculture ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 14 ◽  
Author(s):  
Philippe Etienne ◽  
Sylvain Diquelou ◽  
Marion Prudent ◽  
Christophe Salon ◽  
Anne Maillard ◽  
...  
Keyword(s):  
Abiotic Stress ◽  
Mineral Content ◽  
Ionic Composition ◽  
Agricultural Practices ◽  
Plant Tissues ◽  
Edible Plant ◽  
Global Challenge ◽  
Vegetative Tissues ◽  
Hidden Hunger ◽  
Macro And Micronutrients

Human mineral malnutrition or hidden hunger is considered a global challenge, affecting a large proportion of the world’s population. The reduction in the mineral content of edible plant products is frequently found in cultivars bred for higher yields, and is probably increased by intensive agricultural practices. The filling of grain with macro and micronutrients is partly the result of a direct allocation from root uptake and remobilization from vegetative tissues. The aim of this bibliographic review is to focus on recent knowledge obtained from ionomic analysis of plant tissues in order to build a global appraisal of the potential remobilization of all macro and micronutrients, and especially those from leaves. Nitrogen is always remobilized from leaves of all plant species, although with different efficiencies, while nutrients such as K, S, P, Mg, Cu, Mo, Fe and Zn can be mobilized to a certain extent when plants are facing deficiencies. On the opposite, there is few evidence for leaf mobilization of Ca, Mn, Ni and B. Mechanisms related to the remobilization process (remobilization of mineral forms from vacuolar and organic compounds associated with senescence, respectively) are also discussed in the context of drought, an abiotic stress that is thought to increase and known to modulate the ionic composition of grain in crops.

scholarly journals Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

2014 ◽  
Vol 52 (8) ◽  
pp. 5156-5163 ◽  
Author(s):  
Marcelo O. Bello ◽  
María A. Loubes ◽  
Roberto J. Aguerre ◽  
Marcela P. Tolaba
Keyword(s):  
Hydrothermal Treatment ◽  
Processing Conditions ◽  
Product Attributes ◽  
Rough Rice

scholarly journals Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1096
Author(s):  
Mario Cotacallapa-Sucapuca ◽  
Erika N. Vega ◽  
Helayne A. Maieves ◽  
José De J. Berrios ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Food Industry ◽  
Mechanical Energy ◽  
Food Products ◽  
Extrusion Process ◽  
Processing Conditions ◽  
Food Ingredients ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Macro And Micronutrients ◽  
The Impact

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

scholarly journals Hydrothermal treatment of sprout-damaged grain: II. Effects on the technological quality of rye

1978 ◽  
Vol 50 (3) ◽  
pp. 254-262
Author(s):  
Christina Westermarck-Rosendahl
Keyword(s):  
Hydrothermal Treatment ◽  
Amylase Activity ◽  
Peak Temperature ◽  
Large Cavity ◽  
Processing Conditions ◽  
Falling Number ◽  
Untreated Sample ◽  
Heat Treated ◽  
Technological Quality

Sprout-damaged rye with the falling number of 87 was heat-treated by immersing the grain in water having temperatures of 80, 90 and 100°C. The treatment lasted at the most 60 sec and was followed by an immediate chilling process. The aim of the treatment was to suppress the excess of a-amylase activity in the outer layers of the kernels. The changes in the quality of the rye were determined by the falling number test, amylograph test and baking tests in which yeast and no acid was added. All the performed treatments affected the results of the quality determinations. Treatment at 80, 90 and 100°C lasting 30 sec raised the falling number values to 102, 117 and 155, respectively. After treatment for 60 sec the values were 101, 142 and 223. In the amylograms the peak viscosity increased markedly. Processing at 100 and 90°C for more than 20 sec resulted in an increase of the peak viscosity beyond 1000 B.U. The peak temperature of all the samples was rather low and some decrease in the peak temperature was indicated at the processing temperatures of 80 and 90° C. The loaf volumes of loaf made from the treated samples were all lower than the volume of the loaf from the untreated sample. The samples treated for 30 and 60 sec at 100°C gave lowest volumes. Stickiness of the doughs was diminished by the more severe processing conditions, as also were dampness and elasticity of the crumb. All loaves except the ones made of grain heated at 100“C for 30 and 60 sec had a rather large cavity beneath the crust. The samples processed at 90 and 100°C for 30 and 60 sec gave a lighter brown crust colour than the rest of the samples.

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