1,721,010 research outputs found
Acrylamide reduction strategy in combination with deoxynivalenol mitigation in industrial biscuits production
Full text linkAcrylamide is formed during baking in some frequently consumed food products. It is proven to be carcinogenic in rodents and a probable human carcinogen. Thus, the food industry is working to find solutions to minimize its formation during processing. To better understand the sources of its formation, the present study is aimed at investigating how acrylamide concentration may be influenced by bakery-making parameters within a parallel strategy of mycotoxin mitigation (focusing specifically on deoxynivalenol—DON) related to wholegrain and cocoa biscuit production. Among Fusarium toxins, DON is considered the most important contaminant in wheat and related bakery products, such as biscuits, due to its widespread occurrence. Exploiting the power of a Design of Experiments (DoE), several conditions were varied as mycotoxin contamination levels of the raw materials, recipe formulation, pH value of dough, and baking time/temperature; each selected treatment was varied within a defined range according to the technological requirements to obtain an appreciable product for consumers. Experiments were performed in a pilot-plant scale in order to simulate an industrial production and samples were extracted and analysed by HPLC-MS/MS system. Applying a baking temperature of 200 °C at the highest sugar dose, acrylamide increased its concentration, and in particular, levels ranged from 306 ± 16 μg/Kg d.m. and 400 ± 27 μg/Kg d.m. in biscuits made without and with the addition of cocoa, respectively. Conversely, using a baking temperature of 180 °C in the same conditions (pH, baking time, and sugar concentrations), acrylamide values remained below 125 ± 14 μg/Kg d.m. and 156 ± 15 μg/Kg d.m. in the two final products. The developed predictive model suggested how some parameters can concretely contribute to limit acrylamide formation in the final product, highlighting a significant role of pH value (correlated also to sodium bicarbonate raising agent), followed by baking time/temperature parameters. In particular, the increasing range of baking conditions influenced in a limited way the final acrylamide content within the parallel effective range of DON reduction. The study represents a concrete example of how the control and optimization of selected operative parameters may lead to multiple mitigation of specific natural/process contaminants in the final food products, though still remaining in the sensorial satisfactory range
Chiral markers: a useful tool for the quality control of cocoa beans and related products.
No full textHS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing
No full textHead space solid-phase microextraction (HS-SPME) coupled with GC-MS analysis has been applied for the determination of the characteristic volatile profile of Balsamic Vinegar of Modena (BVM) with the aim to distinguish the less matured products (matured in wooden barrels for at least 60 days) from the aged ones (aged in wooden barrels for at least 3 years). Coupling the HS-SPME/GC-MS analysis data with multivariate statistical techniques, such as Principal Components Analysis (PCA) and Classification Trees (CT), it has been possible to classify BVMs on the basis of different maturation and ageing. A matured BVM presents an aromatic profile characterised by high contents of 3-methyl-1-butanol, 4-ethyl-phenol, and 3-methyl-1-butanol acetate, while an aged BVM is characterised by a prevalence of ethyl acetate, ethyl acetoacetate, furans, 2,3-butanediol and 2,3-butanediol acetate. This work represents a first attempt to classify Balsamic Vinegars of Modena on the basis of their maturation and ageing. (C) 2010 Elsevier Ltd. All rights reserved
GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin
No full textApplication of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions
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Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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