Masking and Synergy of Sensory Indicators of Product Quality

The article presents an overview of methods for improving the sensory characteristics of food, beverages and dishes: masking and synergy. Masking is understood as hiding undesirable or obviously negative characteristics of products by taste, smell, appearance. To mask the undesirable taste and smell, the most widely used flavor and aroma compositions, which allow not only to block the negative characteristics, but also to give the product a new taste and smell. The use of salt, sugar and its analogues, seasonings, triglycerides with a high content of fatty acids help to hide the taste negative characteristics. In pharmaceuticals, the most common way to mask the bitter taste of a drug is to encapsulate or cover the drug with polymers that block the interaction of taste receptors and the bitter compound. Masking the appearance of food products is primarily achieved by the use of dyes. Synergy is understood as an increase in the intensity of sensation (taste, smell, appearance, texture) as a result of the joint action of several modalities. It has been shown that taste and smell have a strong synergistic effect and often determine the quality of food products. Adding small amounts of salt, sugar, and food acid to a product, dish, or drink at the level of sensation thresholds allows you to enhance both the taste and aroma perception of the product. The taste sensations can also be affected by the color of the product: red and orange products are perceived more sweet, yellow with a lemon tint gives a feeling of sourness of the product, green-freshness and brown and black-increases the feeling of bitterness. The structure of a dish or drink affects the taste and olfactory indicators, so the flavor of the product is formed from the joint sensations of taste, aroma and tactile sensations in the oral cavity. The conducted marketing research on the influence of sound on taste sensations showed: so a crunchy cucumber is perceived as more delicious than a less crunchy one, and the crunch of chips is directly associated with their quality indicators.

Proximate Analysis and Antioxidant Activity of Red Rice (Oryza sativa L.) Milk

Plant-based milk has become a consumer interest in recent years due to the health-beneficial effect of the product. Red rice milk is one of the cereal-based milk that uses red rice (Oryza sativa L.) as the main ingredient that contains antioxidant activity. The utilization of red rice in Indonesia is very limited, only for replacing white rice. The potency of red rice to be developed as rice milk has been poorly studied about the antioxidant activity and proximate content in the red rice milk. In this research, red rice was used as the main ingredient. Proximate analysis and antioxidant analysis (DPPH and total phenolic content) were conducted on the red rice milk. This research aims to analyze the nutrients content in red rice milk and its antioxidant activity. Red rice milk contained 98.01% of water, 0.07% of ash, 0.13% of protein, 0.71% of fat, and 1.07% of carbohydrate. Red rice milk inhibited 53.37% of DPPH radical and contained total phenolic about 274.5 ppm. The result revealed the potential of red rice milk as a functional drink with antioxidants.

Diffusional Electrochemical Catalytic (EC’) Mechanism Featuring Chemical Reversibility of Regenerative Reaction-Theoretical Analysis in Cyclic Voltammetry

We consider theoretically a specific electrochemical-catalytic mechanism associated with reversible regenerative chemical reaction, under conditions of cyclic staircase voltammetry (CSV). We suppose scenario in which two electrochemically inactive substrates “S” and “Y”, together with initial electrochemically active reactant Ox are present in voltammetric cell from the beginning of the experiment. Substrate “S” selectively reacts with initial electroactive reactant Ox and creates electroactive “product” Red (+ Y) in a reversible chemical fashion. The initial chemical equilibrium determines the amounts of Ox and Red available for electrode transformation at the beginning of the electrochemical experiment. Under conditions of applied potential, the electrode reaction Ox(aq) + ne– ⇋ Red(aq) occurs, producing flow of electric current. Under such circumstances, the chemical reaction coupled to the electrochemical step causes a regeneration of initial electroactive species during the time-frame of current-measuring segment in CSV. The features of cyclic voltammograms get significantly affected by the kinetics and thermodynamics of reversible regenerative reaction. We elaborate several aspects of this specific electrode mechanism, and we focus on the role of parameters related to chemical step to the features of calculated voltammograms. While we provide a specific set of results of this particular mechanism, we propose methods to get access to relevant kinetic and thermodynamic parameters relevant to regenerative chemical reaction. The results elaborated in this work can be valuable in evaluating kinetics of many drug-drug interactions, but they can be relevant to study interactions of many enzyme-substrate systems, as well.

Adapting the RE-AIM Framework to Evaluate the Impact of a Multi-Disciplinary Patient Care Transfer Pathway

This article reports on the use of a RE-AIM (reach, effectiveness, adoption, implementation, and maintenance) framework hybrid adaptation as a methodological approach to the evaluation of the implementation of a hospital transfer pathway (HTP) product (‘Red Bag'). In particular, it provides an insight into why functional adaptation of the RE-AIM model was necessary in the context of the work undertaken. Data analysis was guided by original principles of the RE-AIM framework, which is a recognised tool for understanding impact of an intervention in establishing a newly adapted hybrid model of implementation. Outcomes of the study were used to reflexively inform future working relationships between multi-agency partners in care.

THE ANALYSIS OF 7P MARKETING MIX STRATEGY ON POWDER HERBAL PRODUCTS AND RED GINGER CANDY IN BATU CITY HOME INDUSTRY

<p>This study is to examine the effect of 7P marketing mix strategy on customer satisfaction through purchase decision as mediation variable. The samples are customers of 55 customers of herbal powder and red ginger candy products in Batu home industry. The data is collected by questionnaires. The research result shows that 7P marketing strategy affects on customer satisfaction, both directly and indirectly through purchase decision. The purchase decision also has a positive and significant effect on customer decision of herbal powder and red ginger candy products in Batu home industry.</p><strong>Keywords:</strong> Marketing Mix, Powder Herbal Product, Red Ginger Candy.

Analisis Kecacatan Produk Fillet Skin On Red Mullet Dengan The Basic Seven Tools Of Quality Dan Usulan Perbaikannya Menggunakan Metode Fmea (Failure Modes And Effect Analysis) Pada PT. Holi Mina Jaya

Increasingly fierce competition make quality becomes a more value in the eyes of consumers. Keeping quality of being a need for companies to be able to stay in business. PT. Holi Mina Jaya is an Indonesian company that is engaged in marine fish processing. One of the flagship products offered are Fillet Skin On Red Mullet. The purpose of this study was to identify factors disability that occurs in the product Red Mullet Fillet Skin On analysis of the seven basic tools of quality and propose improvements to the failure modes and effects analysis (FMEA). The study focused on the stages of production that have a direct impact on the finished products includes receiving, filleting, and washing. This study uses five of the seven basic quality tools, which flow charts, check sheets, histograms, cause and effect diagram and Pareto charts to identify defects. For quality improvement proposals using FMEA method by finding the value of the RPN (Risk Priority Number), have described the RPN value calculation by multiplying the value of Severity, Occurrence and Detection. Highest cause of any kind of disability, like any form of meat are less scrupulous employees, and skilled with the value of RPN 120, not fresh fish product defects are less rigorous sorting process HR RPN value by 54, and the last meat is not clean of thorns is less scrupulous employees with RPN at 36.

Correction: Calcite precipitation from by-product red gypsum in aqueous carbonation process

Correction for ‘Calcite precipitation from by-product red gypsum in aqueous carbonation process’ by Omeid Rahmani et al., RSC Adv., 2014, 4, 45548–45557.