369 research outputs found
Stability of polyacetylenes in parsnips disks as affected by sous-vide processing.
No full text28.Rawson, A., Koidis, A., Tuohy, M., Brunton, N. (2010). Stability of polyacetylenes in parsnips disks as affected by sous-vide processing. Program and exhibit directory, p.104, Institute of Food Technology Annual Meeting and Food Expo, Chicago, IL, USA, 17-20/07/201
Characterisation of polyacetylenes in carrot extracts using electrospray ionisation quadrupole time of flight mass spectrometry.
No full textRai, D., Koidis, A., Rawson, A., McLouglin, P., Brunton, N. (2010). Characterisation of polyacetylenes in carrot extracts using electrospray ionisation quadrupole time of flight mass spectrometry. Delegate CD-Rom PS2.8, EFFoST Annual Meeting, Dublin, Ireland, 10 -12/11/2010 (Poster)
Edible Insects in Mixed-Sourced Protein Meals for Animal Feed And Food: an EU focus
Full text linkDespite insects being nutritious and a sustainable protein source, entomophagy is not widely accepted by Western consumers. After EFSA's positive risk assessment report, few species can be legally farmed and processed in the EU under measures set out in Novel Foods regulation 2015/2283. This review summarizes scientific progress in the applications of insects as feed and complementary proteins in foods during the past five years including legislative frameworks covering this trajectory. Despite numerous opportunities presented, insects farming still faces challenges such as gaps in legislative policies, high initial R&D costs, and high costs involved in Life Cycle Assessment. As with other novel foods, insect production requires new value chains and attention to standardization, food safety-related issues, certification for mass production, and consumer acceptance. Therefore, the roles of public sector, scientific community, local authorities, and legislative bodies are extremely important in increasing awareness of sustainability implications and benefits of insects as food and feed.<br/
Developing food products for consumers on a gluten free diet
No full textThere is a significant increase in people that choose to follow an avoidance diet, especially excluding gluten. Unlike previously, there is now a demand for ‘no compromise’ gluten-free cereal products that have the same properties as their wheat contain counterparts. This is very challenging for the bakers and the cereal technologists due to the functional role of the gluten network in some of these products. Numerous combinations of raw materials form natural sources have been studied and critically evaluated in this review. Most of the gluten-free products are made of native and modified starches blended with different hydrocolloids due to their structure-building and water binding properties. These ingredients are added to a gluten-free flour, such as rice and corn. The legislation framework, formulations for manufacturing of highl nutritional value bread, pasta and cakes/biscuits as well as quality assurance aspects for the gluten-free manufacturers are discussed in this review.<br/
Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel test
Full text linkThe aim of this study was to create rapid and sustainable instrumental methods for screening virgin olive oils (VOOs) to support the Panel test. The Panel test is the official sensory method used in EU regulations to determine the commercial category of VOOs. The Panel test is based on a time-consuming and expensive approach, so reducing the number of samples to be analysed is crucial. Spectroscopy offers a potential solution for quickly determining VOOs composition and predicting their quality grade. In this context, three spectroscopic techniques were explored: Near-Infrared (NIR), Fourier-Transform Infrared (FT-IR), and Raman spectroscopy. A dataset of 100 VOOs samples, categorized into the three official grades (extra virgin, EVOO, virgin, VOO and lampante, LOO) established in EU, based on the Panel test results, was analysed. An initial analysis of all spectra revealed typical for triacylglycerols molecular vibrations and not good variability between types of samples, indicating low specificity. However, FT-IR data paired with two different Partial Least Squares-Discriminant Analysis (PLS-DA) models – one differentiating LOO from non-LOO (VOO and EVOO) and another distinguishing LOO from VOO – yielded promising results. Cross-validation indicated successful sample classification with percentages ranging from 81% to 96%, in which LOO vs. no-LOO model showed the highest performance. These findings suggest that FT-IR coupled with chemometric analysis holds promise, particularly for discriminating LOO (inedible) from the higher-quality grade VOO and EVOO categories. Further research efforts are needed to possibly make the herein developed models more robust and potentially extend their application to differentiate all three VOO quality grades.<br/
Data Set of PLOS Computational Paper PCOMPBIOL-D-18-02181R1
No full textFigures Data of PLOS Computational paper:Modeling of the axon plasma membrane structure and its effects on protein diffusionAuthors: Yihao Zhang, Anastasios V. Tzingounis, and George LykotrafitisCorresponding Author: George Lykotrafitis, Ph.D.University of ConnecticutStorss, CT UNITED STATES</div
The state of modern Greek language as spoken in Victoria
No full textDeposited with permission of the author. © 1986 Dr. Anastasios TamisThis thesis reports a sociolinguistic study, carried out between 1981 and 1984, of the state of the Modern Greek (MG) language in Australia, as spoken by native-speaking first-generation Greek immigrants in Victoria. Particular emphasis is given to the analysis of those characteristics of the linguistic behaviour of these Greek Australians which can be attributed to the contact with English and to other environmental, social and linguistic influence. (For complete abstract open document
Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)
Full text linkCold plasma is an emerging non-thermal processing technology that could be used for large scale leaf decontamination as an alternative to chlorine washing. In this study the effect of an atmospheric cold plasma apparatus (air DBD, 15 kV) on the safety, antioxidant activity and quality of radicchio (red chicory, Cichorium intybus L.) was investigated after 15 and 30 min of treatment (in afterglow at 70 mm from the discharge, at 22 °C and 60% of RH) and during storage. Escherichia coli O157:H7 inoculated on radicchio leaves was significantly reduced after 15 min cold plasma treatment (-1.35 log MPN/cm<sup>2</sup>). However, a 30 min plasma treatment was necessary to achieve a significant reduction of Listeria monocytogenes counts (-2.2 log CFU/cm<sup>2</sup>). Immediately after cold plasma treatment, no significant effects emerged in terms of antioxidant activity assessed by the ABTS and ORAC assay and external appearance of the radicchio leaves. Significant changes between treated and untreated radicchio leaves are quality defects based on the cold plasma treatment. Atmospheric cold plasma appears to be a promising processing technology for the decontamination of leafy vegetables although some criticalities, that emerged during storage, need to be considered in future studies.</p
New historical evidence for Anastasios Emm. Papas
No full textNo AbstractThe author’s attention has been drawn to the existence of this historicalevidence in the National Archives of Vienna, by his friend the writer EteoclesGregoriadis together with the numbers of the relevant files. Most of the documents were written in the old German script. Thus the author asked for the help of his friend and former colleague at the University of Thessaloniki and director of the Goethe Institute, Graf Kurt v. Posadowsky, for reading andstudying those documents. Without his help this study would have been impossible. This new evidence concerns the sojourn of Anastasios Papas·—son of Emmanuel Papas, leading figure of the Greek Revolution—in Austria andGermany between the 3rd January and 11th March 1822. There is informationabout his short imprisonment in Trieste, after his arival from Vienna. He then visits various towns in Germany and after negotiations with the Philhellene professor Fr. Thiersch in Munich, he purchases large quantities of ammunition to be despatched to Greece. He finally arrives in Greece early in 1824, and takes part—together with his three brothers who were already fighting—in the struggle for the liberation of the common great fartheland
Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products
No full textConsumer studies and market reports show an increase in consumption of ready-to-eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health-promoting substances. Novel processing technologies as pre- or post-treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.</p
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