scholarly journals Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.)

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1464 ◽  
Author(s):  
Anaberta Cardador-Martínez ◽  
Yara Martínez-Tequitlalpan ◽  
Tzayhri Gallardo-Velazquez ◽  
Xariss M. Sánchez-Chino ◽  
Jorge Martínez-Herrera ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Trypsin Inhibitors ◽  
Protein Food ◽  
Low Concentrations ◽  
The Common ◽  
Nutritional Compounds ◽  
Instant Controlled Pressure Drop ◽  
Effective Use

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23–29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4–14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes

2012 ◽  
Vol 131 (3) ◽  
pp. 862-868 ◽  
Author(s):  
Mercedes M. Pedrosa ◽  
Carmen Cuadrado ◽  
Carmen Burbano ◽  
Karim Allaf ◽  
Joseph Haddad ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Inositol Phosphates ◽  
Trypsin Inhibitors ◽  
Instant Controlled Pressure Drop

FINANCIAL CONTROLLING IN THE SYSTEM OF FINANCIAL MANAGEMENT

2018 ◽  
Vol 28 (1) ◽  
pp. 137-141
Author(s):  
Petya Yordanova – Dinova
Keyword(s):  
Comparative Analysis ◽  
Financial Management ◽  
Financial Stability ◽  
Business Environment ◽  
Innovative Approach ◽  
Financial Sustainability ◽  
The Common ◽  
The Difference ◽  
Effective Use ◽  
And Control

This paper explores the comparative analysis of the financial controlling, who is a result from the common controlling concept and the financial management. In the specialized literature, financial controlling is seen as an innovative approach to financial management. It is often presented as the most promising instrument of financial diagnostics. Generally speaking, financial controlling is seen as a process of managing the company`s assets which are valued in monetary measures. The difference between the financial management and the financial controlling is that the second covers all functions of management, analysis and control of finances, aiming at maximizing their effective use and increasing the value of the enterprise. Financial controlling is often seen as a function of the common practice of financial management. Its objective is to preserve the financial stability and financial sustainability of enterprises operating in a highly aggressive business environment.

Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

2021 ◽  
Author(s):  
Tarik Hadibi ◽  
Abdelghani Boubekri ◽  
Djamel Mennouche ◽  
Abderrahmane Benhamza ◽  
Colette Besombes ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Tomato Paste ◽  
Instant Controlled Pressure Drop

scholarly journals Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1213
Author(s):  
Elena Martínez ◽  
Rita García-Martínez ◽  
Manuel Álvarez-Ortí ◽  
Adrián Rabadán ◽  
Arturo Pardo-Giménez ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Nutritional Composition ◽  
Elastic Behavior ◽  
Gluten Free ◽  
Free Products ◽  
Consumer Evaluations ◽  
Health Promoting ◽  
Seed Flours ◽  
Good Vehicle ◽  
Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

scholarly journals Nutritional Composition,α-Glucosidase Inhibitory and Antioxidant Activities ofOphiopogon japonicusTubers

2015 ◽  
Vol 2015 ◽  
pp. 1-7
Author(s):  
Yancui Wang ◽  
Feng Liu ◽  
Zongsuo Liang
Keyword(s):  
Amino Acids ◽  
Methanol Extract ◽  
Antioxidant Activities ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Ophiopogon Japonicus ◽  
Nutritional Compounds ◽  
Chloroform Methanol ◽  
Phenolic And Flavonoid

Ophiopogon japonicustubers have been widely used as food and traditional Chinese medicine in China. However, their nutritional composition has not been fully reported yet. This study aimed to analyze the nutritional composition ofO. japonicustubers. Theα-glucosidase inhibitory and antioxidant activities of the extracts obtained fromO. japonicustubers were also evaluated byin vitroassays. The results indicated thatO. japonicustubers are rich in carbohydrates, proteins, minerals, and amino acids. Among four extracts, the n-butanol fraction (nBF) and chloroform/methanol extract (CME) ofO. japonicustubers had high amounts of total phenolic and flavonoid contents and exhibited goodα-glucosidase inhibitory and antioxidant activities. Theα-glucosidase inhibition of nBF was higher than acarbose. Overall,O. japonicustubers are full of nutritional compounds and have goodα-glucosidase inhibitory and antioxidant activities.

Ruminants and feed enzymes

1996 ◽  
Vol 1996 ◽  
pp. 15-15
Author(s):  
R.J. Treacher
Keyword(s):  
Nutritional Value ◽  
Fibrolytic Enzymes ◽  
Rumen Microbes ◽  
Feed Enzymes ◽  
Nutritional Compounds ◽  
Sugar Levels

Enzymes have been successfully used to improve the nutritional value of cereal based feeds for pigs and poultry since the early eighties. Their benefits derive from improved digestion of nutrients following the destruction of anti-nutritional compounds such as β-glucans and arabinoxylans and the augmentation of the animal's existing enzyme arsenal where this may be sub-optimal. In the ruminant sphere fibrolytic enzymes have been used as aids to silage preservation for almost as long. Their action here is to enhance natural sugar levels by the breakdown of structural carbohydrates - an action which can concurrently render the fibre more amenable to digestion by rumen microbes.

scholarly journals Stability of cassava flour-based food bars

2013 ◽  
Vol 33 (1) ◽  
pp. 192-198 ◽  
Author(s):  
Erica Caroline da Silva ◽  
Viviane dos Santos Sobrinho ◽  
Marney Pascoli Cereda
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Fiber Intake ◽  
Ambient Conditions ◽  
Niche Markets ◽  
Cassava Flour ◽  
Glucose Syrup ◽  
The Common ◽  
Energy Bar ◽  
Cereal Bars

The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

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