Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour

Grape seed flour (GSF) from grape pomace, a waste product generated during winemaking, was explored for use in bread production due to its potential health benefits. This study evaluated the consumer acceptance and physical properties of bread, including total phenolic content (TPC), made with varying levels of GSF. Dough and breads were prepared using different levels of replacement of hard red spring wheat flour (HRS) with GSF (0 to 10 g GSF/100 g HRS) and stored for 0, 2, or 6 wk at -20 °C. Replacement of 10 g GSF/100 g HRS increased the bread TPC from 0.064 mg tannic acid/g dry weight to 4.25 mg tannic acid/g dry weight. Consumer acceptance and instrumental analyses were used to investigate changes in sensory and texture properties due to GSF replacement. Replacement above 5 g GSF/100 g HRS decreased the loaf brightness and volume, with an increase in the bread hardness and porosity. Generally, breads containing ≥ 7.5 g GSF/100 g HRS were characterized by lower consumer acceptance. A reduction in overall and bitterness acceptance was observed in bread at 10 g GSF/100 g HRS, with decreased acceptance of astringency and sweetness at 7.5 and 10 g GSF/100 g HRS. Based on these results, the replacement of 5 g GSF/100 g HRS is recommended for the production of fortified breads with acceptable physical and sensory properties and high TPC activity compared to refined bread. PRACTICAL APPLICATIONS: This study shows that grape seed flour (GSF) can be used to replace hard red spring wheat flour (HRS) in bread production, with moderate impact on the physical and sensory properties of the bread. Replacement of up to 10 g GSF/100 g HRS significantly decreased overall consumer acceptance of the bread, with lower consumer acceptance of sweetness and astringency at 7.5 and 10 g GSF/100 g HRS. Thus, a replacement value of 5 g GSF/100 g HRS is recommended for the production of fortified breads.     

Predictive model to describe water migration in cellular solid foods during storage

BACKGROUND: Water migration in cellular solid foods during storage causes loss of crispness. To improve crispness retention, physical understanding of this process is needed. Mathematical models are suitable tools to gain this physical knowledge. RESULTS: Water migration in cellular solid foods involves migration through both the air cells and the solid matrix. For systems in which the water migration distance is large compared with the cell wall thickness of the solid matrix, the overall water flux through the system is dominated by the flux through the air. For these systems, water migration can be approximated well by a Fickian diffusion model. The effective diffusion coefficient can be expressed in terms of the material properties of the solid matrix (i.e. the density, sorption isotherm and diffusion coefficient of water in the solid matrix) and the morphological properties of the cellular structure (i.e. water vapour permeability and volume fraction of the solid matrix). The water vapour permeability is estimated from finite element method modelling using a simplified model for the cellular structure. CONCLUSION: It is shown that experimentally observed dynamical water profiles of bread rolls that differ in crust permeability are predicted well by the Fickian diffusion model. Copyright © 2011 Society of Chemical Industry     

Individual cell lag time distributions of Cronobacter (Enterobacter sakazakii) and impact of pooling samples on its detection in powdered infant formula

Cells of six strains of Cronobacter were subjected to dry stress and stored for 2.5 months at ambient temperature. The individual cell lag time distributions of recovered cells were characterized at 25 °C and 37 °C in non-selective broth. The individual cell lag times were deduced from the times taken by cultures from individual cells to reach an optical density threshold. In parallel, growth curves for each strain at high contamination levels were determined in the same growth conditions. In general, the extreme value type II distribution with a shape parameter fixed to 5 (EVIIb) was the most effective at describing the 12 observed distributions of individual cell lag times. Recently, a model for characterizing individual cell lag time distribution from population growth parameters was developed for other food-borne pathogenic bacteria such as Listeria monocytogenes. We confirmed this model’s applicability to Cronobacter by comparing the mean and the standard deviation of individual cell lag times to populational lag times observed with high initial concentration experiments. We also validated the model in realistic conditions by studying growth in powdered infant formula decimally diluted in Buffered Peptone Water, which represents the first enrichment step of the standard detection method for Cronobacter. Individual lag times and the pooling of samples significantly affect detection performances.     

Physalis peruviana Linnaeus, the multiple properties of a highly functional fruit: A review

The main objective of this work is to spread the physicochemical and nutritional characteristics of the Physalis peruviana L. fruit and the relation of their physiologically active components with beneficial effects on human health, through scientifically proven information. It also describes their optical and mechanical properties and presents micrographs of the complex microstructure of P. peruviana L. fruit and studies on the antioxidant capacity of polyphenols present in this fruit.     

论婴幼儿食品包装设计的安全性

分析了婴幼儿这一特殊消费群体的生理和心理特点,论述了婴幼儿食品和婴幼儿食品包装安全的现状,提出安全性是婴幼儿食品包装的第一要素,进而从包装设计的角度入手,在包装材料、包装结构和包装装潢3个方面分析了影响婴幼儿食品安全的主要因素,在此基础上提出了包装材料要慎重选择、包装结构要量身定做、包装装潢要安全规范等确保婴幼儿食品包装设计安全的相应对策。     

卡通形象任食品包装设计中的应用

分析了卡通形象在食品包装设计中的应用现状,并通过对国内外市场上食品包装设计案例的研究,总结出了卡通形象在食品包装设计中呈现出的时尚性、个性化、价值性、趣味性特点,论述了卡通形象在食品包装设计中出现的必然性和重要作用,并结合当代社会的人文特点,针对卡通形象在食品包装设计中的运用潜力,对食品包装中卡通形象设计的基本原则进行了探讨。     

Biomass for energy, food and materials in an industrial society of 10 billion people

In this paper we analyse the requirements of bioproductive land in a future industrial society of 10 billion people, with an average per capita economic standard comparable to that of the industrialized countries of today. Despite significantly more efficient technology, lowering demand for both energy and material per service delivered, requirement for food and material alone will call for a heavily increased demand for bioproductive land for use in agriculture and forestry. Large areas of short rotation energy plantations may be biophysically possible, but will clearly compete for available bioproductive land with agriculture and silviculture, as well as with preservation of the world's biodiversity. Therefore, the notion that there exists large areas of surplus or degraded land, which, without coming in conflict with food production and preservation of biodiversity, can be used for large energy plantations has not fully taken into account possible increased demand for bioproductive land from global industrialization and the raising of the global average economic standard.     

新型绝热节能材料——陶瓷纤维覆铝箔针刺毯在石化行业的应用

介绍了新型绝热节能材料——陶瓷纤维覆铝箔针刺毯产品的结构性能、保温机理。该材料在齐鲁石化和扬子石化分别进行了应用。应用结果表明,该材料具有优异的保温的效果,温度降达到设计要求。     

外墙保温技术在徐州地区的应用

提高建筑外围护结构的保温性能可以使建筑达到节能的目的,而外围护结构中的外墙所占比例最大,因此要大力推广和应用建筑外墙保温技术。文章介绍了外墙保温原理、外墙保温技术的选择和性能对比．多角度推动外墙自保温技术的应用。     

浅析昭庙建筑的保护

介绍了香山昭庙古建筑的概况、历史特色,通过调查分析,对香山昭庙古建筑的现状及其建筑特点进行了分析,并针对昭庙的保护提出了相关的建议,为今后同类寺庙古建筑的保护工作提供了一定指导。