1,721,037 research outputs found
Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread
Full text linkOleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep-recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found
Identification of phytyl vaccinate as a major component of wax ester fraction of extra virgin olive oil
No full textApplication of liquid chromatography in food analysis. Editoral
Full text linkFood products are very complex mixtures consisting of naturally-occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. Several of these compounds (e.g., veterinary drugs, pesticides, mycotoxins, etc.) are of particular concern because, although they are generally present in very small amounts, they are nonetheless often dangerous to human health. On the other hand, food is no longer just a biological necessity for survival. Society, in general, demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. In an increasingly populated world and with an increasingly demanding society regarding food quality, food production has become a completely global aspect on a global level. In addition, in this field, where the number of people involved in the food production process, from its origin to its consumption, is enormous, it is increasingly difficult to guarantee the integrity and, above all, the authenticity of foodstuffs. In consequence, improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Thus, food safety and food authentication are hot topics for both society and the food industry
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
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels
Full text linkSunflower oil enriched with curcuminoid compounds (CUs) was gelled by adding 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of β-sitosterol and γ-oryzanol (PS). The resulting oleogels differed for rheological properties and firmness due to the difference in gel network structure. PS oleogel was the firmest sample followed by RW and MG ones. Upon in vitro digestion, fatty acid release as a function of digestion time was greatly affected by oleogel structure: the extent of lipolysis decreased as oleogel strength increased (PS < RW < MG). On the other hand, the nature of the oleogelator affected CUs bioaccessibility, which was lower in oleogels containing crystalline particles (MG and RW). These findings appear interesting in the attempt to develop oleogels able to control lipid digestion as well as to deliver bioactive molecules in food systems
I nuovi rinvenimenti di cave di lapis specularis nella Vena del Gesso romagnola
No full textAbstract: Once discovered, the old mines of secondary Gypsum used for windows instead of glass (in Latin, Lapis specularis),
located in the Messinian Gypsum outcrop of the Vena del Gesso romagnola (Northern Italy), were systematically emptied from
processing residues (samples of them were taken and conserved), and subsequently mapped and photographed. Together with the
investigations in the Lucerna Cave (literally, in Italian, ‘Lamp Cave’, because of the findings of Roman and Late Roman oil lamps
inside it), which has to be considered the largest underground mine of lapis specularis in the Vena del Gesso romagnola, several
other smaller caves, used as mines as well, were studied, e.g. the ones located close to Ca’ Castellina (Mt. Mauro, Brisighella), on the
top of Mt. Mauro and in the cliff above the blind valley of Stella Creek. Also in these cases, emptying works and mapping were
undertaken
Pressurized liquid extraction for the determination of bioactive compounds in plants with emphasis on phenolics
No full textPressurized liquid extraction (PLE) is considered an advanced extraction technique because it can save time and reduce solvent consumption compared to traditional extraction methods. It is a solid-liquid extraction performed at high temperatures and high pressure. Considering the importance of enhancing the value of by-products or waste products and the increased use of high-temperature extraction methods for bioactive compounds, this work aims to provide a comprehensive review regarding PLE, focusing on thermolabile plant compounds such as phenolic compounds. Not only traditional PLE approaches are described, but also subcritical water applications that reduce the consumption of organic solvents, as well as online approaches to improve the separation of compounds. Finally, the PLE technique is compared with other conventional and non-conventional methods used in the literature for the same bioactive compounds. PLE can provide significant recovery of bioactive compounds (i.e., phenolic compounds, carotenoids, chlorophylls, and anthraquinones) from various plant extracts, with the possibility of obtaining green extracts for analytical purposes and various industrial applications
Selective solid-phase extraction using a molecularly imprinted polymer for the analysis of patulin in apple-based foods
No full textThe aim of this work was to evaluate the use of a molecularly imprinted polymer as a selective solid-phase extraction sorbent for the clean-up and pre-concentration of patulin from apple-based food products. Ultra high pressure liquid chromatography coupled to ultraviolet absorbance detection was used for the analysis of patulin. The molecularly imprinted polymer was applied, for the first time, to the determination of patulin in apple juice, puree and jam samples spiked within the maximum levels specified by the European Commission No. 1881/2006. High recoveries (>77%) were obtained. The method was validated and found to be linear in the range 2–100 μg/kg with correlation coefficients greater than 0.965 and repeatability relative standard deviation below 11% in all cases. Compared with dispersive solid-phase extraction (QuEChERS method) and octadecyl sorbent, the molecularly imprinted polymer showed higher recoveries and selectivity for patulin. The application of Affinisep molecularly imprinted polymer as a selective sorbent material for detection of patulin fulfilled the method performance criteria required by the Commission Regulation No. 401/2006, demonstrating the suitability of the technique for the control of patulin at low ppb levels in different apple-based foods such as juice, puree and jam samples
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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