1,721,000 research outputs found
Volatile compounds and oxidative stability of Pinus halepensis Mill. seed oil under heating conditions
No full textHeating conditions of Pinus halepensis seed oil were monitored to evaluate the effect of thermo-oxidation processes on the bioactive compounds contained in the samples. The following parameters were monitored: ultra violet absorption at 232 and 270 nm, fatty acid composition, oxidative stability, antiradical activity and aromatic profiles. Under thermo-oxidation process, trans fatty acids (TFA) increased and conjugated linoleic acid isomers appeared. The antiradical activity significantly decreased from 73.3% to 52.5% after 120 min of heating. Oxidative stability decreased (r = 0.70). The volatile profile was heavily influenced by heating with the formation of new volatile compounds, such as the two isomers (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal. a-pinene, and the main terpene compound was very vulnerable to heating conditions. Despite its peculiar pleasant aroma and nutritional value, the P. halepensis seed oil should not be used for cooking. Indeed, under frying conditions, its antioxidant properties and oxidative stability are lost and potential toxic compounds, such as TFA and unsaturated aldehydes, are forme
Comparison between virgin olive oil and flavoured olive oil in terms of quality parameters, volatile compounds, and consumer preference
No full textAnalytical parameters, fatty acid composition, total phenols, pigments, volatiles compounds and hedonic characteristics were studied for unflavoured (EVOO) and flavoured (FOO) Chemlali olive oils. FOO were prepared by addition of commercial aromatic preparation of herbs, basil, thyme, rosemary and pizza, to Chemlali olive oil. The hedonic study was conducted to assess Tunisian consumers’ appreciation degree of FOO. The addition of commercial aromatic preparations caused an increase in the concentration of phenols only in two-FOO, the thyme and pizza-flavoured ones. The K270 value of FOO oil was higher than K270 value in EVOO. However, no modification on acidity, peroxide value, and K232 and in the oxidative stability was detected. As expected, the addition of aromatic solutions led to a remarkable modification in the aromatic composition of the olive oil. These changes appeared to be responsible for the large variability of consumers’ preference towards EVOO and FOO. However, it became clear that consumers preferred the FOO
Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread
No full textAiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powdered cinnamon and pomegranate peel, through rheological, nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their richness in bioactive compounds, and they differently affected bread quality. In relation to raw flour, introduced ingredients slightly decreased moisture and protein content, while increasing ash, fibre and radical scavenging activity, which can be attributed to the sharing of aromatic compounds by cinnamon and pomegranate peel during the bread making process. When cinnamon was incorporated at 1%, the content of all furan derivatives was reduced up to 1/4 of initial value, 2-pentyl furan totally disappeared, and furfuryl alcohol was reduced to 2.1%. Despite enriched bread’s texture was slightly worse, it was still acceptable in sensory tests, as 150 interviewed naive consumers preferred the new product over the control
Sustainability opportunities for Mediterranean Food Products through new formulations based on carob flour (Ceratonia siliqua L.)
Full text linkCarob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling climate change. This study aims at formulating innovative sustainable bakery products of high nutritional value while pleasing the consumer and addressing regional challenges. Hence, carob flour was obtained by grinding sun-dried carob pods, thus reducing the environmental impact, and preserving carob’s high nutraceutical value. Different bread formulations resulted from the blend of wheat flour with carob pulp (5, 10, 20, and 30%) and/or seed powder (5 and 10%), with no added fats, additives, or processing aids. New products were evaluated for their textural, chromatic, nutritional, aromatic, and hedonic properties. Carob is rich in aroma, antioxidants, and prebiotic fibers, and does not contain gluten, so when combined with wheat, the proportion of gluten in bread is reduced. Carob is also rich in minerals (4.16% and 2.00% ash, respectively in seed and pulp), and breadmaking seems to generate lesser furane derivatives than in white bread. In short, carob is typically Mediterranean and is a valuable local resource in the formulation of sustainable foods with high nutritional value, low carbon footprint, safe, healthy, tasty, and affordable, all at once.info:eu-repo/semantics/publishedVersio
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
Influence of two maturation stages and three irrigation regimes on Chetoui olive oil quality
No full textThe effects of three irrigation managements (50% evapotranspiration [ETc], 75% ETc and 100% ETc) and two-maturation degrees (maturation I and maturation II) on the quality on Chétoui olive oil were evaluated. The following parameters were monitored: Pomological parameters, free fatty acids, peroxide value, total phenols, bitterness intensity, oxidative stability, fatty acid composition and aromatic profiles. After the irrigation period, the virgin olive oil exhibited some modifications, mainly in terms of fatty acids composition and volatiles. The amount of oil in the fruit seems not to be influenced by the irrigation management. To obtain the best quality and to use the minimum amount of water, the best irrigation level was 75% ET
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Improvement of Chemlali olive oil oxidative stability by blending with Chétoui and Rekhami cultivars
No full textIn order to improve the quality of Chemlali olive oil, characterised by a very low stability (2.09 h), blending with two different monovarietal oils in various proportions: Chetoui and Rekhami (known by their higher stability 7.79 and 13.99 h, respectively) was carried out. Results showed that blended oils had an improved oil composition compared to that of Chemlali. In fact, the highest percentage of Chetoui and Rekhami olive oils (90% of blending) can reduce the acidity up to 68.79% and 79.61%, respectively. At 50% blending, oleic acid increased from 53% to 59.54%, while palmitic acid decreased from 20.97% to 14.89% with Chetoui olive oil. At the lowest percentage (10–20%), chlorophylls in Chemlali olive oil underwent significant increase (from 0.18 to 0.47 and 0.65 mg kg)1, respectively). The amount of carotenoids was higher when Chemlali was blended by 20–40% with Che ́toui olive oil (from 2.23 to 4.13 and 4.33 mg kg)1). Blending can be used in industrial applications to provide oils with improved composition related to stability, nutrition and functionality and endowed with the characteristics requested by consumers’ preference
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